Spicy and flavorful [Braised Tofu]

Overview

The nutritional value of tofu is very high, and there are generally many varieties on the market. They are divided into southern tofu and northern tofu by region. As far as I know, Nan tofu is fat tofu, which is relatively smooth. Northern tofu is the square shape, which is more common in the north. Northern tofu is divided into brine tofu and gypsum tofu according to different cooking methods, because the raw materials used in ordering are different. In terms of taste, the gypsum-style tofu is more delicate than the brine-style tofu, but most people still prefer the brine-style tofu, which is more traditional and is said to have the effect of removing internal heat! The one I used today is marinated tofu. It was still piping hot when I bought it, but it was just like this after carrying it all the way back~ There is no way, the freshly made tofu has a lot of water, and its shape changes when touched. I have never done this before, but I think I have eaten it. It is braised in soy sauce~ On such a cold day, it is already more than 20 degrees below zero here. It is really a good choice to have a dish like this with rice. I feel full and warm in my heart~~

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• lunch
• dried red pepper
• lao gan ma
• northern tofu
• pixian douban
• chopped green onion

Ingredients

Steps

1. 1 Leaving the tofu for a few hours can control the moisture inside and make the tofu stronger. (You can also cook directly without controlling it)

   

2. 2 spoon each of Laoganma and Pixian bean paste, a few dried chili peppers, and a little green onion.

   

3. 3 Cut the tofu into 3*3 square pieces.

   

4. 4 Bring the water to a boil, add the tofu cubes, wait for a while, then turn off the heat and remove the cold water.

   

5. 5 Put a little oil in the pot, add all the ingredients in cold oil, and stir-fry for a few times.

   

6. 6 Add soy sauce and appropriate amount of water.

   

7. 7 Add the tofu cubes and shake the pot gently until the tofu cubes are dispersed and submerged in the soup.

   

8. 8 Cover and simmer for about 5 minutes, then thicken and serve.