＜sichuan Cuisine＞ Yuxiang Tofu
1.
Peel the ginger and garlic and cut into finely mince; wash the shallots and cut into chopped green onions; remove the stalks of the small red hot peppers and cut them into slices obliquely;
2.
Cut soft tofu into pieces about 3cm long, 2cm wide, and 2cm thick;
3.
Crush the coarse particles in the sweet potato starch, and evenly wrap the starch on the cut soft tofu;
4.
Boil the oil pan to 50 to 60% heat, put in the starch-coated soft tofu, and when the tofu rises to the oil surface and turns golden brown, remove and drain the oil, and place it in a large bowl;
5.
Take a small bowl, add 50mL of broth, salt, light soy sauce, vinegar, white sugar, chicken essence and potato starch and mix well to make a fish-flavored juice;
6.
Add salad oil to the wok and heat up to 50% heat. Add chopped green onion, minced ginger and minced garlic to fry until fragrant, then add small red hot peppers and stir fry for about 10 seconds;
7.
Pour in 100mL of stock, add fish flavored sauce to boil, season and thicken, turn to low heat and simmer for 1 minute after the broth is boiled again;
8.
Then, evenly pour the soup over the fried tofu and serve.
Tips:
Deep-fried tofu is a crucial step in this dish. You can use flour instead of sweet potato starch to coat the tofu. Corn starch must not be used. The corn starch will not be coated firmly. The meringue on the surface of the tofu is easy to fall off during the frying process, and the taste will be reduced. Greatly discounted.
