Pan-fried Tofu with Glutinous Sauce
1.
Prepare a piece of tofu.
2.
Cut into 2 cm square pieces.
3.
Take a pot, put salt on both sides of each piece of tofu, and marinate for half an hour (this is the key to whether the fried tofu is delicious or not, I understand through the guidance of an expert).
4.
Prepare green onion, ginger, minced garlic, leeks and millet pepper as the raw materials for the gravy
5.
Make a pot of oil (I use rapeseed oil here).
6.
Saute the chives, ginger, garlic and millet pepper with 80% oil.
7.
Add salt, soy sauce, oyster sauce and balsamic vinegar.
8.
Add the chopped leeks, and add a small bowl of water (this time you have to taste the salty, if it is too light, you add the right amount of soy sauce and oyster sauce).
9.
The soup is boiled on and off, and poured into a large bowl of glutinous juice.
10.
Use an empty dish to scoop 3 tablespoons of pea starch, and spread starch on both sides of the salt-flavored tofu cubes.
11.
Pour 50 grams of corn oil into the pot and boil, add tofu cubes and fry it slowly (I used corn oil to make a small pan bread, the oil is corn oil, which is very fragrant).
12.
All the tofu pieces are fried and golden and then served on a plate (I have a long square plate in my house. Only aggrievedly, I use a cute round plate and put a shape that looks like a rotating Rubik's cube. Do you want to?)
13.
The ingredients are collected and served on the table (I secretly tell you, I will learn from the big coffees to cook this dish again, Naimen said, is I a thief)?
