The More You Eat, The More Addictive {dry Pot Crispy Tofu}

Name: The More You Eat, The More Addictive {dry Pot Crispy Tofu}
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tofu; Some Dried chili; Some pepper; Some Green Hot Pepper; Some Peanuts; Some White sesame; Some onion; Some garlic; Some ginger; Some Green onions; Some star anise; Some Bay leaf; Some Cooking Wine; Some salt; Some Sugar; Some Beef Bean Sauce; Some Broth

by lizkitchenlife

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Wuhan has entered the midsummer, and the daily maximum temperature has basically not dropped below 38°. The two dogs in the family stayed in the air-conditioned room during the day except for the "wind" time at night, and they did not appear to bark. If you know if it’s hot, you don’t bother to talk to us. Let’s call the name, it’s hard to respond with several calls, but as long as you gently say "Turn on the air conditioner", these two guys jumped up and headed straight to the air-conditioned room~

The power of summer has to be learned every year. As soon as the short spring is over, the temperature will slowly heat up. After the little summer, it will be a hot dog day, one for ten days. After this month of summer, there will be "Autumn Tigers". ", it will slowly cool down afterwards. After all, I have been living in this city for many years, and I have become accustomed to it. I can also have fun in the hot season~

No, I have been very greedy for spicy dishes these days. I just collected a cute little pot on the weekend. After the battle is complete, I will start to make it!

This dry pan crispy tofu has the taste of Sichuan cuisine. It is numb, spicy, fresh and fragrant. The tofu is deep-fried and eaten in your mouth. It is crispy on the outside and soft on the inside. It is chewy. The juice is completely absorbed in it and you take a bite. The mouthfuls are full of fragrant sauce~ It looks like a simple dish, but it is actually cooked with homemade beef bean paste, a variety of condiments and broth. It has a rich taste and rich texture. The more you eat, the more you want to eat. , The more spicy the more enjoyable! "

The More You Eat, The More Addictive {dry Pot Crispy Tofu}

1. Prepare raw materials

The More You Eat, The More Addictive {dry Pot Crispy Tofu} recipe

2. Prepare a bowl of homemade beef bean paste and a bowl of broth

3. Cut the tofu into pieces, the size you like

4. Prepare the condiments

5. Heat the oil in the pot and fry the tofu to make golden brown

6. The deep-fried tofu will be deep-fried again quickly to remove the oil

7. With a small amount of oil remaining in the pot, stir fragrant pepper and dried chili on low heat, remove and set aside

8. Then add garlic cloves, ginger slices, and onion to fry until fragrant

9. Add homemade beef bean paste and stir fry for fragrant oil

10. Add cooking wine

11. Pour the broth to a boil over high heat, add the star anise, bay leaves and the previously fragrant pepper and dried chili

12. Keep on medium-high heat, continue to boil the sauce until thick

13. Put the tofu cubes and stir fry quickly, make it evenly coated with the sauce, then add salt, sugar, MSG or chicken essence to taste

14. Sprinkle in scallions, green hot peppers, white sesame seeds, and drizzle in a few spoons of red oil.

Tips:
Some friends may find it difficult to control the temperature of the frying oil, too low, and the shape is not good; too high, the skin is easy to scorch. Share a good method for judging the temperature of the oil: fried tofu and other ingredients that require a crispy skin. When the oil is added, a chopstick can be inserted in the oil. If there are fine bubbles around the chopsticks, it proves that the temperature is appropriate Up

If you don’t have beef bean paste, just use regular bean paste instead.

Before adding the tofu cubes, the flavor of the sauce should be adjusted enough, and each piece of crispy tofu should be evenly coated with the sauce when quickly stir-fried; before adding the tofu, the sauce must be boiled until thick and fragrant overflow. So as to ensure the crispy skin of the tofu