Spiced Braised Tofu
1.
Rinse the north tofu with water and cut into 1cm thick slices. Use a kitchen paper towel to absorb the moisture on the surface of the tofu, and fry it in a frying pan at an oil temperature of about 140-150 degrees until it is golden brown. Pick it up for use~
Note: Tofu contains water, even if you use a kitchen paper towel to absorb the surface water, there will be a small amount of oil explosion. Please pay attention to safety during operation~
2.
Add a little bit of salad oil to the wok~Put the ginger, star anise, cinnamon, Chinese pepper, and dried chili into the wok, sauté a little bit over a low heat~after the aroma is fragrant, put it in the soy sauce and cook~the aroma will be better Enough~ Then put in water or stock to boil, add rock sugar to simmer and melt~ At this time, try the taste of the marinade. If it is not salty enough, use a little salt for seasoning~ Put the fried tofu in, cover the pot, and low heat. Brine for 5 minutes~
Don’t take it out after marinating, pour it into a clean container with the marinade, and let it cool before cutting into the shape you want~ After cutting it, pour a proper amount of raw juice and serve it~
If you want to eat hot food, it is recommended to use the microwave to bite for 30 seconds after pouring the juice.
Tips:
For this dish, it is best to use firm northern tofu or plate tofu, which will not break easily. After the north tofu is fried, due to the volatilization of water, small cavities will be formed in the tofu, so that the taste of the soup will be easily absorbed when the tofu is re-marinated~
Before frying the tofu, it is best to use a kitchen paper towel to absorb the moisture on the surface of the tofu to prevent a strong oil explosion during the frying process. It can also be processed by frying or directly marinated. It just tastes different. Of course, the fried is the most perfect taste, and the fragrance is enough~
