A Home-cooked Delicacy that Can be Called A Killer of Rice-pot Collapsed Tofu Box
1.
Add appropriate amount of water to the meat filling, stir well, add scallion, ginger, soy sauce, five-spice powder, fermented bean curd, chicken essence, sesame oil, and dry starch and mix well.
2.
Add appropriate amount of dry starch (which can make the meat filling tender and smooth, but also increase the viscosity of the meat filling, and the meat filling and tofu are not easy to separate when frying) and sesame oil, mix well.
3.
Cut the tofu into slices about 0.5 cm thick.
4.
Put the minced meat on the tofu slices. 5. Cover with another slice of tofu to make a tofu folder.
5.
Cover with another slice of tofu and make a tofu clip.
6.
Pour the oil in the pan and heat it to 70% heat. Use a little more oil. Add tofu and fry until golden on both sides.
7.
Put the minced red pepper, chopped green onion and garlic, a little soy sauce, salt, chicken essence, a little cooking wine, and sugar in a small bowl.
8.
Add a small bowl of water and mix well to form a bowl of juice.
9.
Pour the adjusted bowl of juice on the tofu box, cover the pot, and simmer for 10 minutes.
10.
When the soup in the pot is almost collected, thin the gorgon with water starch, flip it gently with a spatula, and let the gorgon juice wrap each piece of tofu.
11.
Sprinkle with coriander and fragrant before serving.
Tips:
If you don't have a non-stick pan at home, it is best to wrap the tofu with dry starch and then support the egg liquid before frying to ensure that the tofu is not broken. If you can’t eat spicy food, replace the red peppers with colored peppers, but the spicy ones are more delicious. I usually like to put some fermented bean curd sauce or sweet noodle sauce in the meat filling, especially for the flavor.
