The practice of home cooking, restaurant-level enjoyment ~ the good tofu is very tasty, the five flavors are rich ~ the ingredients and practices of this dish are very simple ~ it is recommended to look at the tips and then operate ~
The north tofu is rinsed with water and cut into thick slices of about 1 cm. Use kitchen paper towels to absorb the moisture on the surface of the tofu, and fry in a frying pan with a temperature of 140-150 degrees until the golden yellow is picked up. Note: Tofu contains water, that is, using kitchen paper towels to absorb dry surface water. There will be a small amount of oil explosion, please pay attention to safety when operating ~
Add a little salad oil to the wok~ Put the ginger, star anise, cinnamon, pepper, and dried chili into the pot. Sautify the sauce with a small fire. Add the sauce and cook it immediately. So the flavor will be more Put ~ add water or broth to boil, add rock sugar to melt and melt ~ at this time try the taste of marinade, if not salty enough to use a little salt to taste ~ put fried tofu, cover the lid, small fire Halogen 5 minutes can be ~ after the halogen is good, do not remove, even the marinade poured into a clean container, after cold, cut into the shape you want ~ cut and then drizzle the amount of raw juice can be served ~ If you want to eat hot, it is recommended to simmer the juice and use a microwave oven for 30 seconds.
It is best to use a strong tofu or tofu to make this dish. This is not easy to break. After the north bean curd is blown out, due to the evaporation of water, a small cavity will be formed in the middle of the tofu, so that it is very easy to absorb the taste of the soup when it is marinated. It is best to use the kitchen towel to dry the surface moisture of the tofu before the tofu is fried. To prevent strong oil explosion during the frying process~ It can also be treated with frying method~ or direct halogen~ can be. Just the taste is different. Of course, the fried is the most perfect taste, and the fragrance is enough~