When it comes to tofu, we are all very familiar with it, but when it comes to how to cook it, it is estimated that in addition to the chef and housewife (husband), generally not many people can say it. Because the tofu itself contains rich nutrition, especially the tofu itself protein, that is the closest to the human body to absorb. So the practice of itself that is also a variety of things, there are our common homemade tofu, ma po tofu, braised tofu, etc., are different. Among them, braised tofu is the most popular, and you can smell the distinctive aroma from a long way away.

Preparation

Main ingredient: a piece of tofu

Accessories: a green pepper, a red pepper, ginger and green onion, three grams of soybean paste, two grams of chicken MSG, five grams of Dongguyi Pinch of Freshness, soy sauce, three or two drops of

- braised tofu of the steps -

- braised tofu of the steps -

- braised tofu of the steps -

- braised tofu of the steps

1, first prepare the tofu clean, cut into blocks (cut a little more evenly, so that the later easy to cook), and then put into the water with salted water soaked for ten minutes (this step is to make the tofu in the later more easily flavored)

2, and then open the frying pan, the oil temperature of 60% hot, the tofu wrapped in flour into the frying pan frying into a golden brown (wrapped in powder) The purpose is to let the tofu out of the pan more crispy), and then fish out again to re-fry a fish out of the oil (this step is to let the tofu to achieve the effect of crispy inside tender)

3, ready to green peppers and red bell peppers cut into rollers, into the frying pan until the surface of the surface of the slightly white skin (this process is maintained for about five seconds, depending on the oil temperature at that time high and low), and then poured out of the oil control

4, the pot should not be Brushing (at this time there will be a little oil in the pan), directly into the ginger and onion constantly stir-fried flavor, and then into the soybean paste stir-fried (soybean paste in this dish plays a very critical role)

5, the last step to add a little water (about half a spoon or so), into all the ingredients began to adjust the mouth, in turn, into the Donggu Yipinxian, chicken essence, monosodium glutamate, soy sauce, etc., with a small fire and slowly burned for thirty seconds, with water! Powder thickening can be out of the pot on the plate it

--Summary of the braised tofu--

In fact, stewed tofu in addition to the taste is more focused on, for the thickening is very important, the general thickening of tofu is thickened three times is the most in place, the first time is thickening the gravy. The first thickening of the gravy is not too thick, so that the soup is slightly sticky; the second thickening of the soup is to make the soup steak in the top of the tofu; the last thickening of the soup is in order to let the flavor into the tofu, so each time is crucial