Hot pot tofu
Overview
Have you ever seen a stone mill? When I was a child, I had one at home. During holidays, the whole family would be busy around the stone mill making tofu. The soybeans are soaked in advance. One person is responsible for pushing the grinder, another person is responsible for scooping the soybeans into the charging port on the stone mill, and the other person is responsible for pouring the ground soy milk into the bucket. After the soy milk was ground, grandpa used the big iron pot at home to boil the soy milk, filter the soy milk, stew it, and press the tofu. After the pieces of white tofu are ready, you can't wait to cook, cut them into pieces, and dip them in a little soy sauce. It's already delicious. Today's tofu, no matter how you eat it, doesn't have the same taste as when you were a kid. . .
Tags
Ingredients
Steps
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Cut the marinated tofu into cubes.
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Spread a layer of salt on both sides and marinate for fifteen minutes.
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Also prepare the ingredients: one egg, minced green onions, chili powder, flour, diced carrots and peas. Boil the diced carrots and peas in water.
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Roll the marinated tofu in flour so that all sides are covered with flour.
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Then roll it in the egg liquid to coat the tofu with a layer of egg liquid.
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Put a little peanut oil in the pan and add the tofu cubes.
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Fry over medium-low heat until one side turns brown, then flip over and fry the other side until brown.
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Take out the fried tofu and set aside.
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Put a little peanut oil in the pot, add chopped green onions and chili noodles and stir-fry, then add a bowl of broth.
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Add a little light soy sauce to the soup stock, then add the fried tofu cubes. Simmer over medium-low heat for five minutes.
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When there is still a little soup left in the pot, remove the tofu cubes and place them on a plate.
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Add a little water starch to the remaining soup to thicken it.
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Sprinkle the cooked carrots and diced peas on the tofu cubes, and then pour in the thickened gravy.
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Very delicious.
