The practice of slate tofu, the method of slate tofu sauce

Ingredients: Korean chili sauce 2 tablespoons of eggs 4 lactones tofu 1 box of shallots 1 salt 1 small pinch of garlic half a head of soy sauce 2 spoons of sesame oil Appropriate amount of oil consumption 1/2 spoon of meat filling 100 grams of cooking oil Add a little more sugar than the normal amount of stir-fry 1 small half spoon of small frying pan 1 non-stick pan 1 step 1

Slice the tofu, thicken, and place it in a circle around the edge of the small frying pan, and the egg is knocked in the middle of the tofu. Then set aside for later use.

Step 2 Finely chop the green onion and garlic, heat the oil in a non-stick pan, stir-fry the green onion and garlic until fragrant, stir-fry the meat filling until it changes color, add the Korean hot sauce and stir-fry well. Put the soy sauce, consume the oil, stir-fry the sugar, put a little more water, and get some sesame oil before leaving the pot. Pour the fried sauce evenly on the tofu, **, you can turn off the heat when the tofu and eggs are cooked, you can sprinkle some chopped green onions and coriander on top, and you can leave it alone.

I didn't need to put it out, I bought a 7-inch small frying pan to make it, and it was easy to eat it with the pan.

Ingredients: white tofu chili sauce (no sweet and spicy sauce).

Excipients: onion, green onion, soy sauce, coriander, salt, monosodium glutamate, slate, tin foil.

1. Heat the slate and set aside.

2. Split the white tofu in half and put it in boiling water, add some salty salt to the water, blanch it, remove it and set aside.

3. Put oil in the pot First fry the chili sauce in the onion, green onions, and coriander (diced) in the pot and copy it with the chili sauce Add a little soy sauce and monosodium glutamate, then pour in the tofu, fry it slightly, and finally spread the tin foil on the slate and then put the tofu, which has a squeaky effect.

OK slate tofu is ready.

Ingredients: white tofu chili sauce (no sweet and spicy sauce).

Excipients: onion, green onion, soy sauce, coriander, salt, monosodium glutamate, slate, tin foil.

1. Heat the slate and set aside.

2. Split the white tofu in half and put it in boiling water, add some salty salt to the water, blanch it, remove it and set aside.

3. Put oil in the pot First fry the chili sauce in the onion, green onions, and coriander (cut into cubes) in the pot and copy it with the chili sauce Add a little soy sauce and monosodium glutamate, then pour in the tofu and fry slightly.

Preparation of slate tofu sauce.

Ingredients: White tofu.

Chili sauce (not sweet chili sauce).

Excipients: onion.

Spring onion. Soy sauce.

Coriander. Salted salt.

Monosodium glutamate. Flagstone.

Tinfoil. 1. Heat the slate and set aside.

2. White tofu.

Split 2 halves. Add to boiling water.

Add a little salty salt to the water.

Blanch. Remove and set aside.

3. Put oil in the pot.

Fry the chili sauce first.

on onions. Spring onion.

Put the parsley (diced) in a pot and copy it with the chili sauce.

Add a little soy sauce.

and monosodium glutamate. Then pour in the tofu and stir-fry slightly.

Finally, the tin foil is spread on the stone slab and then tofu is put to create a squeaky effect.

OK slate tofu is ready.

Slate tofu is made with ordinary tofu that can be bought everywhere, without salt or MSG, and is made with a special imported sauce made from Korea. The secret sauce has to be imported from South Korea on a regular basis, which has high costs and high shipping costs. However, no matter how hard the sauce is to find and how superb the cooking technique is, if there is no inconspicuous slate underneath, even if you use the most advanced sauce, the dish will completely change its taste.

Because the stone slabs used in this dish are specially made from Korea. The tofu served in the slate exudes a more and more intense burnt aroma from the bottom, when the dish is just served, the aroma is faint, but when you start to taste the taste of the slate tofu, the special burnt aroma will gradually fill your ears, nose and throat, accompanied by a special sauce imported from Korea, gently send a mouthful of tofu into your mouth, the taste, how is it not intoxicating?

It seems that you can't do it at home, so let's go out and eat.

<> step 1 tofu, cut into large slices, put in the pan, and fry the orange orange on both sides until golden brown. Remove the oil control.

Step 2 Mix the coriander, chopped onion, garlic chili sauce, light soy sauce, sugar, and white wine into juice.

Spring let step 3

Stack the tofu on the baking sheet, sit on the stove, and pour the soup on it, which can be brushed evenly with a brush.

Step 4 When the soup starts to bubble, turn off the heat, sprinkle with onion and coriander, sprinkle with white sesame seeds, and let it cool before serving.

Cooking tips: When the baking pan is turned off the heat, there will be residual heat. Continue to heat the soup with the residual heat to make the soup fully immersed in the tofu and taste better, so don't rush to eat.

There are skills in cooking delicious dishes, and each of my stupid dishes has a little trick. Hope it helps.

Pure handwriting, hope!