Homemade Tofu
1.
Many friends ask what is Beitofu, look at Tuha, this is Beitofu, boxed, and firmer. I don't know how to call it in other places.
2.
Cut a piece of northern tofu into 1 cm thick triangular slices.
I bought Baiyubei tofu
3.
Put the frying pan on medium and low heat and fry until golden brown. Fry a few pieces at a time and finish the fry several times. This saves fuel and does not break easily.
🌹Pay attention to whether the tofu is fried or not, it must be fried until it is hollow before it tastes delicious.
4.
Fish out for spare
5.
Soak the fungus in advance, remove the hard roots, wash the bell peppers, break it into small pieces and soak the fungus in hot water, which is softer. If you like the crispy taste, you can soak in cold water, but it takes longer.
6.
Pixian Doubanjiang, my Doubanjiang has very large particles, so I used a cooking machine to break it in advance.
Some people asked about the brand of Douban Hot Sauce. The brand I used was Shuweiyuan, which I picked up at the supermarket and didn't choose.
7.
Heat the wok and put the bottom oil, add chopped green onion and ginger, and add a tablespoon of bean paste. Don't put too much, because it will be salty.
I did not add additional salt, if you think it is not salty, you can add it according to your taste.
8.
Stir-fry on low heat for a while until the red oil comes out 🌹Be careful not to have too much firepower, it will stick to the pan 🌹Be sure to fry the red oil, otherwise the taste will not be good, and the color will not be beautiful.
9.
Put the fungus and tofu into the pot and stir-fry evenly, add a small amount of water and a teaspoon of white sugar, cover the lid and cook for a few minutes to taste, and finally add bell peppers and stir-fry evenly.
10.
Before serving, stir-fry evenly.
🌹A friend asked why potato starch is used?
Here it is, the last step to thicken.
If it doesn't thicken, turn the starch + cold water to a boil (the ratio of volume is about 1:4), pour it into the pot, don't pour it all in at once, stir and fry until you see the thick soup. Don't be too much!
11.
🌹Recommend a recipe with Pixian Douban Spicy Sauce, spicy and appetizing fish-flavored Pleurotus eryngii: https://www.xiachufang.com/recipe/106432244/
