Name: Sichuan Classic Signature Dish-fushun Douhua Improved Version
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Soft tofu; Some Shortbread peanuts; Some Mustard; Some Oil chili; Some Minced pepper; Some Soy sauce; Some ginger; Some Chives; Some sesame oil; Some MSG; Some salt

Sichuan Classic Signature Dish-fushun Douhua Improved Version

by Scattered 2011

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Tofu is a common home-cooked delicacy in the countryside of Sichuan.
The original form of Fushun tofu was in the Republic of China. A merchant who came to Fushun to sell salt because he didn't have time to fry tofu, he asked the restaurant owner to sell him the "soft tofu" that had not fully solidified. Of course, "soft tofu" can't be fried, so the old man asked the chef to prepare chili water for the customer to dip in the meal. But not only did he not feel uncomfortable, on the contrary, he also felt that it tasted more delicious than the old tofu that had been fried. Inspired by this, the old man repeatedly studied the freshness of bean curd, the formula for dipping in water and the most suitable rice with bean curd on this basis. Later, there was the "Fu Shun Dou Hua", a classic and signature dish in Sichuan cuisine. "

Sichuan Classic Signature Dish-fushun Douhua Improved Version

1. Prepare peanuts in advance, take an appropriate amount of peanuts, chop them into peanuts;

Sichuan Classic Signature Dish-fushun Douhua Improved Version recipe

2. Chopped mustard tuber, washed and minced ginger;

3. Take a small bowl and mix well with chili pepper, a little soy sauce, minced Chinese pepper, minced ginger, sesame oil, monosodium glutamate, and a little salt;

4. Pour water into the pot, add tofu, boil over medium heat, simmer for a few minutes on low heat until the tofu is cooked;

5. After the tofu is cooked, use a spoon to cut the tofu thinly; put it in a seasoning bowl;

6. Sprinkle with crisp peanuts, chopped peanuts, chopped mustard, and shallots.

Tips:
1. I didn't buy lactone tofu, so I made it with soft tofu, which tastes equally good;

2. If you are worried that the soft tofu will have a beany flavor, you can blanch the soft tofu before boiling. I have tried both blanched and unblanched ones. After mixing with the seasoning, there is no difference.