Braised Braised Tofu in Braised Brine in Early Autumn

Name: Braised Braised Tofu in Braised Brine in Early Autumn
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 8ml Sugar; 8ml Braised Soy Sauce; 2ml Fennel; 1 piece star anise; 0.5 pcs garlic

by Crimson celestial grass

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

In the early autumn, the heat dissipates and the weather is getting colder. The taste buds are opening. I miss the heavy-tasting food.

Braised braised tofu with rosy color and mellow taste, like the taste of autumn and the color is simple and strong

The favorite autumn colors in the four seasons are like gorgeous maple leaves🍁
Like a solemn Cooper🌲
Can be smart or calm

The soft and glutinous tofu sauce and the rich and fragrant sauce slowly blend into one to make this braised tofu in braised brine that can be comparable to meat."

Ingredients

1 piece Tofu
8ml Sugar
8ml Braised Soy Sauce
2ml Fennel
1 piece Star Anise
0.5 pcs Garlic

Braised Braised Tofu in Braised Brine in Early Autumn

1. Cut the tofu into pieces and set aside.

Braised Braised Tofu in Braised Brine in Early Autumn recipe

2. Put oil in the fryer, heat it up to five minutes, and add the cut tofu.

3. Heat slightly, just over the tofu.

4. On low heat, deep fry the tofu until golden brown, and then it can be out of the pan to control the oil.

5. The tofu is deep-fried for later use and can be placed on greased paper to absorb oil.

6. Put the tofu in the wok, pour some warm water, pour in the braised soy sauce, cumin, and star anise. Bring to a boil.

7. Turn the high heat to medium and low heat, and cover the pot for 5-8 minutes.

8. Open the lid, the tofu becomes fluffy, and the color is even. Sprinkle the garlic slices to increase the fragrance.

9. Turn off the heat and serve, the color is rosy and translucent, and the tofu is braised in thick brown sauce.

10. Gorgeous beautiful pictures are necessary, and beautiful things are art. 🎨

Tips:
Xiancao Heart Sutra
1: The key to tofu is tender on the outside and the inside is tender. Slowly deep-fry in warm oil until golden brown and take it out. The oil is not easy to get too much, just after the tofu;
2: When braising tofu in soy sauce, be sure to add fennel, star anise, and fragrant finishing touch;
3: After the high fire is boiled, simmer on a medium and small fire until the sauce is completely integrated into the tofu;