Authentic Bear Paw Tofu

Name: Authentic Bear Paw Tofu
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: Kou Daxiang Fresh Pepper Watercress; tofu; Lean meat; Mustard oil; ginger; Peppercorns; Shallots; starch; salt; MSG

by Kou Daxiang Fresh Pepper Watercress

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Bear's paw tofu is as huge as a bear's paw. It is filled with rich soup and absorbs the most essential flavor in the soup. The crispy coat formed by pan-fried tofu is soft and fragrant in the long cooking and slow stewing. The white and tender tofu hidden under the golden coat is in It becomes more tender during cooking. After hot frying, the minced meat with ginger, Kou Daxiang fresh pepper and bean curd fragrant becomes more fragrant, and the tofu soup overflows with light bite, leaving the mouth and teeth fragrant.

Authentic Bear Paw Tofu

1. Ingredients: Kou Daxiang fresh pepper watercress, fresh tofu, lean meat, ginger, small mustard seed oil, salt, peppercorns, starch, shallots, monosodium glutamate, etc.

2. 1. Heat an iron pan and pour in an appropriate amount of mustard oil. When the oil temperature rises and the rapeseed oil matures, you can put the cut tofu into the pan, fry it until golden on both sides, and then take it out of the serving plate for later use. The tofu is fried until golden on both sides.

3. Minced meat "maqian": Pour in an appropriate amount of starch, salt and minced meat and stir to make it completely fuse with the minced meat. At the same time, add a little mustard oil during the stirring process. (Adding rapeseed oil can make the minced meat not stick to the pan when it is stir-fried)

4. Pour the small mustard seed oil into the iron pan. When the oil temperature rises and the rapeseed oil matures, put the peppercorns in the oil, then pour the minced meat that has been starched into the pot and stir-fry until the minced meat is cooked. After the red to white is fried, the minced ginger and Kou Da fragrant fresh pepper watercress are put into the pot and fry in turn, and then poured in water and boiled.

5. After the soup is boiled, put the tofu that has been fried until it has been golden for two years and is ready for use. Put the tofu out when the tofu is flavorful and set aside for later use

6. Add the remaining broth to the appropriate amount of gorgon juice and turn on the high heat to collect the juice, add the shallots to increase the fragrance and color, and then add salt and MSG according to personal taste. Finally, pour the gravy on the tofu and serve it on a pan.