1. I bought about one jin of ordinary tofu from the market
< br >
2. Put the tofu in a steamer pot and steam it for 15 minutes.
< br >
3. After steaming, cut the tofu into the size you need
< br >
4. Then put about 500 grams of peanut oil into the pot, preferably put more Ha, after opening fire, put the sliced tofu into the pot and start frying
< br >
5. Fire do not open too big, medium fire can oh, and then fry for about 10 minutes, during the use of a shovel to carefully turn the tofu, but do not turn too often ha, the tofu fried hard, the color becomes golden brown can be out of the pot, well, delicious tofu bubble production is completed, eat hot pot soup can be cooked, mainly clean and sanitary, with peanut oil also rest assured
Ingredients: moderate amount of hard tofu, edible oil
step
1. Wash and drain tofu, cut into strips and then cut into squares.
2. Put the oil in the pot and heat it to 40%. Put the bean curd into the pot and fry it slowly.
3. Fry until the tofu skin is slightly hard and the color is appropriate.
A pound of dry beans grind 8.5 to 9 pounds of pulp, first the second pulp and the third pulp mixed together to cook, do not boil, cook to 85 degrees to 90 degrees between the stop heating out of the pot;
< br >
beancurd jelly
< br >
2. Then mix the first raw pulp (raw pulp is relatively thick) with the slurry out of the pot, and rinse it with coagulant after homogenizing;
< br >
3. Squat for about 15 minutes on the frame, the upper orbit is about half pressed down, the water content of fried tofu billet is between tofu and dried bean curd;
< br >
4. The water content of fried tofu billet is between tofu and dried bean curd.
Ingredients list
500g tofu bubble, a little green and red pepper, a little chopped green onion, a little Sichuan pepper, 20g hot pot base, 2 tablespoons light soy sauce, 1 teaspoon salt, a little pepper, 20g cornflour, an appropriate amount of water
Cooking procedure
1. Cut the tofu bubble in half
2, put oil in the pot, put in the scallion until fragrant, put a piece of hot pot ingredients, stir-fry the red oil
3. Add proper amount of water
4, add a little peppercorns for flavor
5. Season with a little salt
6. Add a little pepper
7. Add light extract
8. Put tofu bubbles in and press to soak up the liquid
9. Add green and red pepper and mix in cornflour water
10, heat up to collect the juice
< br >
tips
Be sure to press the tofu bubbles to soak up the liquid.
First, prepare the ingredients
2. Cut tofu puffs in half and set aside
3. Heat the oil, add the onion, green pepper and carrot, and stir-fry until cooked
4. Add garlic foam and stir until fragrant. Pour in tofu and stir a few times
5. Add a little salt, sugar, old wine, light soy sauce, dark soy sauce, appropriate amount of water starch, stir into the flavor.
Tofu puffs can be fried or purchased at a tofu store
Step 2
The bean paste should be chopped.
Step 3
Soak pepper, soak ginger cut and shred. Mince ginger and garlic.
Step 4
Heat the mixed oil 50%, stir fry the bean paste over low heat until the red oil is out.
Step 5
Add chopped ginger and garlic, stir-fry until fragrant, then soak ginger and pepper. Stir fry to create a nice flavor.
Step 6
Boil the water and put the tofu in the foam. Soy sauce, sugar, vinegar, oyster sauce.
Step 7
Thicken and sprinkle with scallions.
Cut the tofu into mahjong pieces, dry the water in the wok, add a little more cooking oil, heat to 67 to become hot (there are a lot of bubbles), gently put all the tofu pieces, turn the heat to medium, fry while gently pushing the tofu pieces, the surface of the tofu appears uniform brown color, turn the medium and small heat, continue to fry, fry until the tofu is all floating in the oil, and the surface color is uniform golden. Remove from the heat.