In the past, there was a neighbor in the south who often made this dish. After eating more and slowly combining the tastes of the northerners, this recipe was summed up. It can be said that the tofu taste made in this way is suitable for both the north and the south. The finishing touch, the fresh, salty, sweet and crisp, this is the main reason I like it.
The tofu is cut into rectangular slices, about half a centimeter thick, and the thickness is self-control, too thin and easy to break, too thick and not easy to taste.
Pour the oil in the pan, put the oil into the tofu and slowly fry until the two sides are browned, then control the oil into the pan.
Keep the base oil in the pot, add the chopped green onion, add the appropriate amount of soy sauce, how much can be added according to your own taste, a little shabu-shabu, add the fried tofu, pour in a small bowl of water, pour the right amount of sugar and mix thoroughly, water Open and simmer for five minutes.
Wash the parsley in advance and cut into small pieces. Stir the tofu with the curd and sprinkle it into the pan and gently turn it a few times. Add a small amount of salt. Turn it over and wait for half a minute to collect the juice. Cook the pan and enjoy it slowly.
Fried tofu is a test of skill. The fire can't be too big or too small. The medium heat is too small. After the oil temperature is 60%, put it in. Otherwise, it is easy to peel the tofu and adjust the firepower at any time during the process to avoid frying.