Red Oil Tofu

Red Oil Tofu

1. A piece of old tofu about 8✕8✕6 cm in length, width and height.

2. Cut a piece of 4✕4✕1 cm in length, width and height.

3. Add the right amount of water, just nearly the amount of water in the tofu. Boil water.

4. On high heat, add tofu and blanch (boil) for half a minute to about a minute.

5. Put it in a container and drain the water.

6. On high heat, add about 50 to 100 milliliters of rapeseed oil to the pot, heat up, and shake the pot to coat half of the pot wall with oil.

7. Fry the tofu on medium to high heat. Slightly shake the pan about one or two times every 20 seconds to prevent the fried tofu from sticking to the pan and sticking to the hot pan.

8. Fry until golden on one side, turn it over, do the same, and fry until golden on both sides.

9. Put it into the container and filter the dry oil.

10. The first method, while it's hot, directly arrange the plate irregularly.

11. For each layer, sprinkle some chopped green onion and pepper powder. Use the remaining temperature of fried tofu to stimulate the fragrance of green onion and pepper powder. Sprinkle about half of the green onion and about a quarter of the pepper powder on the cap of the mineral water bottle.

12. Seasoning, cover about four or five soy sauce, about one-third of the chicken essence, about half of the sesame oil, about half a cap for the lower layer of chili, and about three caps for the upper layer of red oil. Add about half a scallion of chopped green onion. . (The amount of soy sauce can be adjusted according to your own taste and the saltiness of the spicy oil).

13. Directly and evenly pour the adjusted seasoning.

14. The second method is to arrange the plates regularly to facilitate evenly dipping the juice. No matter what method is used, arrange the plate evenly, sprinkle it evenly while it is hot, the cap of the mineral water bottle, one-quarter cap of pepper powder, and a small amount of green onion. Then mix four or five caps of soy sauce, half to one cap of sesame oil, and one third of chicken essence, mix together and mix well, then pour evenly, and evenly pour four or five caps of red oil from the upper layer of chili pepper. (Friends who don’t know how to make oily pepper can refer to the recipe I posted. The amount of soy sauce can be adjusted according to your own taste and the saltiness of oily pepper).

Tips:

1. Friends who don't know how to make You Lazi, you can refer to the recipe I sent You Lazi.
2. For some precautions for tofu processing, please refer to my recipe for braised tofu.
3. This dish is not spicy, because it uses the red oil from the upper layer of the spicy oil.
4. In both methods, sprinkle the chopped green onion and pepper powder while hot, and use the remaining temperature of fried tofu to stimulate the fragrance of shallot and pepper powder.
5. In the recipe, there are two commonly used methods of putting ingredients into taste. The two methods use the same ingredients, but the method of feeding is different, but they create very different tastes. The first method makes the taste more neutral and soft, and the taste is even, and the other method makes various flavor characteristics more prominent, and the taste level is obvious. Personal taste prefers the second one.