Double Pepper Konjac Tofu
1.
Wash the konjac tofu and cut it into small pieces.
2.
Put the cut konjac tofu in a large bowl, pour in cold water, and soak for 1 hour.
3.
Put the soaked konjac tofu into a pot, pour in a suitable amount of water, bring the water to a boil over high heat, and cook for 5 minutes to blanch the alkaline flavor of the konjac tofu. After blanching, rinse repeatedly several times, then drain and set aside.
4.
Wash the green and red peppers and cut into hob pieces, peel the garlic, wash and mince, peel off the ginger, wash and mince, and put them all in the plate for later use.
5.
Put an appropriate amount of oil in the hot pan, add minced ginger and garlic and fry to get a fragrance, then add 30g of fermented black bean paste and 30g of Pixian bean paste and fry to make red oil.
6.
Pour the blanched konjac tofu, stir fry for 2 minutes, add appropriate amount of salt, 10g light soy sauce, and 10g cooking wine, stir and stir evenly.
7.
Pour in 100ml of water, bring to a boil on high heat, turn to medium heat and cook until delicious.
8.
Cook until the soup is almost dry, add green and red peppers and stir-fry until they are broken, add 3g chicken essence and a little sugar, stir-fry evenly, and you can get out of the pot.
9.
The tender and smooth double-spiced roasted konjac tofu is out of the pot, especially delicious!
10.
Figure two of the finished product.
11.
Figure three of the finished product.
Tips:
1. The konjac must be soaked in water and then blanched to remove the alkali taste.
2. Babies who don't like spicy food can just add salt, light soy sauce and cooking wine without adding fermented black bean paste and Pixian bean paste.
