How do you make spicy tofu delicious? How to make spicy tofu?

Speaking of tofu, it can remind people of many of its practices, especially this spicy tofu is my favorite, the color is ruddy, very beautiful, this is already very appetizing just by looking at it, the tofu is slippery, tender, covered with numb spicy and spicy fragrant soup, take a bite, the impact of the taste instantly rushes into the brain through the mouth, making people have an endless aftertaste, if it is accompanied by a bowl of rice, it is simply an artifact for rice, so this dish has been liked by many people. On the basis of retaining the traditional method, the spicy tofu on our side may taste a little milder, and the old tofu on our side is used, the old tofu is easy to burn until it tastes, and the tender tofu is smooth and tender, which depends on personal preference. Let's talk about how to make the home-style version of spicy tofu delicious.

1) 400 grams of tofu (tender tofu or old tofu according to personal preference), cut into small pieces about centimeters square, blanch in a pot under cold water, add 3 grams of salt to the pot, boil the water for a while, remove the tofu and control the water for later use.

100 grams of beef tenderloin minced and set aside (pork tenderloin can also be used at home) <>

5 grams of shallots are minced and set aside, 5 grams of garlic are chopped and set aside, and 5 grams of ginger are minced and set aside. 5 grams of green peppercorns for later use, and 15 grams of dried red peppers are cut into sections for later use.

2) Heat the oil, pour out the oil after the oil is heated and moisten the pot, then put in the cold oil, the oil temperature is fifty percent, pour in the minced meat, stir-fry until it changes color, then add the chili pepper and Sichuan pepper to stir-fry the fragrance, put in 10 grams of bean paste, 5 grams of Lao Gan Ma tempeh, stir-fry the red oil, add minced garlic and ginger, a small amount of pepper noodles, if you like to eat spicy, you can put some chili noodles, do not put if you don't like it, then stir-fry evenly, and then add an appropriate amount of water (can not exceed the amount of tofu), and then put in the blanched tofu to start seasoning. Add 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of sugar, a little dark soy sauce to adjust the color, and then stir well. <>

After boiling the water for two minutes, start to hook the juice (divided into two hooks, because the tofu is more slippery, not good to hang the juice, you need to hook the juice twice, so that the juice can be better placed on the tofu and improve the taste) The first time the hook is thin, gently push the tofu with a spoon to avoid sticking to the bottom of the pot, so that the juice is evenly heated, three minutes later, the second hook, this time the concentration of the juice is slightly thicker, slowly pour it into the pot, stir slowly while drenching, when the soup is thick, pour in the pepper oil, and then put it into the pot, and finally sprinkle the pepper noodles and minced shallots, The delicious spicy tofu is ready, I hope you like it.

How to make spicy tofu? Cut the tofu into cubes, heat the pot and add water to remove it, add minced garlic and chili peppers to the pot, stir-fry and add tofu.

Northeast soybean curd, a spoonful of chili noodles, sesame pepper, tree pepper, green onion and garlic, squeezed fragrant, seafood soy sauce, do these steps well, to ensure that it is spicy and fragrant.

How to make spicy tofu? Cut the tofu into pieces, remove it from the water, pour it into the pot and stir-fry, add the hot sauce, light soy sauce and salt, stir-fry evenly.

Why does the restaurant make a spicy tofu, is it spicy, it is delicious, and there is an electric shock.

Spicy tofu does this, delicious.

At dinner, Bao's mother stewed tomato and beef brisket for the children, and then a bowl of spicy tofu, and the children ate to their heart's content.

Heat the oil, add the minced meat, fry until slightly charred, add the bean paste, stir-fry slowly over low heat, stir-fry the red oil, and then add the garlic cloves and stir-fry until fragrant. Add water, add tofu after the water boils, add rice wine, light soy sauce, sugar, pour in half of the water starch, stir gently, sprinkle a little white vinegar and sesame oil, and then pour the remaining half of the water starch in, and sprinkle with chopped green onions after getting out of the pot.

After washing the tofu, cut it into pieces and set aside, then boil the tofu in boiling water, put the green onion, ginger, garlic and chili pepper into the pot, simmer over high heat, and finally reduce the juice over low heat. The mapo tofu made in this way is nutritious, healthy, and delicious, and it is also suitable for your appetite.

First of all, heat the oil, fry the tofu in the pot until the surface is golden and then take it out for later use, the second step is to fry the chili bean paste in the pot until fragrant, and finally stir-fry the tofu in the pot a few times to get out of the pot.

First put a spoonful of olive oil, then add some pork knuckles, stir-fry until the meat is half-cooked, add soy sauce, rice wine, chili bean paste, brown sugar, Sichuan pepper powder, and then thicken when it is almost done.

The most important thing about mapo tofu is the ingredients, the tofu should also choose fresh tender tofu, the ingredients should pay attention to numb and spicy, you can add pepper and chili pepper appropriately, and then you can also add some minced meat and onions, ginger and garlic and other condiments.

If mapo tofu wants to be delicious, the key tofu should be tender, cut the tender tofu into small cubes and soak it in light salted water for 15 minutes, and prepare an appropriate amount of minced meat. Minced red pepper, Sichuan pepper noodles, bean paste chopped, put oil in the bean paste and minced meat and fry until it changes color, add an appropriate amount of water to boil, sprinkle with minced red pepper. Remove the peppercorn noodles and salt from the pan.

Wash the tofu and cut it into small pieces in the pot to boil water, put the tofu down and blanch the water, remove and drain the water, cut the pork into minced ginger, cut the green onion into chopped green onions, heat the oil in the pot, put the peppercorns in the pot, fry until fragrant, then put in the minced meat and ginger and stir-fry, fry until it changes color, put in the light soy bean paste, chili sauce, stir-fry evenly, add water to drown the minced meat, add a little salt to the tofu and stir-fry evenly, cover the pot and boil, boil the juice over high heat, get out of the pot, sprinkle with chopped green onions.

Tofu should be used old tofu, tofu should be blanched to remove the fishy smell, red pepper should be used for chili pepper, bean paste and water should be added to the pot, then put in the tofu cubes and stew for three minutes, and finally add starch water and chili pepper.

Cut the tofu into pieces, put it in a pan and fry it, add the pepper oil, chili paste, sesame seeds and salt, and fry the tofu until golden brown.

First cut the tofu into small pieces, soak it in salted water to prevent it from breaking when stir-frying, heat the pot, put in an appropriate amount of oil, go to stir-fry the minced meat, put in the bean paste, add minced garlic, pour in rice wine, pour in the broth, put in an appropriate amount of soy sauce, then put the tofu in, cook for about five or six minutes, add salt, thicken the water starch, wrap the tofu evenly, and finally put it on a plate.

Put oil in the pot, add minced garlic, red pepper and Sichuan pepper and stir-fry until fragrant, pour in bean paste and stir-fry red oil, pour in a small half bowl of water and tofu, add an appropriate amount of salt, monosodium glutamate, soy sauce and starch water. Heat the juice and collect it.

Ginger and garlic minced, green onion chopped green onion, millet pepper minced for later use, tofu cut into about 2 cm squares, minced beef, boil water from the pot and add tofu to remove the water for later use, heat oil from the pot, add minced beef and stir-fry, add bean paste, ginger and garlic and other ingredients to stir-fry evenly, then add tofu, thicken with water starch a few times to get out of the pot.

First of all, we cut the tofu into small pieces, blanch it in water, take it out for about two minutes, then heat the oil, put in the Pixian bean paste, put in the appropriate amount of water, put the tofu in it after boiling, and stew for about 5 minutes.

How to make spicy tofu? Cut the tofu into pieces and remove them from the water, add oil to the pot, add the bean paste and stir-fry, then pour in the scallion, ginger and garlic spicy sauce and pour in the tofu.

Ingredients: 1 piece of tofu, 1 piece of beef, 1 piece of ginger, 1 shallot, 1 pinch of Sichuan pepper, chili noodles, 1 spoon of bean paste, 1 spoon of Sichuan pepper powder, 1 spoon of light soy sauce with a little water starch, a little salt.

Method: 1. Prepare the ingredients.

2. Wash the tofu and cut it into small pieces.

3. Boil a pot of boiling water, then blanch the tofu for one minute and take it out.

4. Chop the beef, chop the chives, and mince the ginger.

5. Pour an appropriate amount of rapeseed oil into the pot, cook over medium-low heat until it is hot, add an appropriate amount of peppercorns to fry the fragrance, and remove it.

6. Pour in the minced beef and stir-fry until golden brown.

8. Add minced ginger, chili powder and peppercorn noodles and stir-fry evenly.

9. Add another spoonful of bean paste and stir-fry the red oil.

10. Add tofu, pour in the water that has not been covered with ingredients, boil over high heat until boiling, turn to medium-low heat and cook for about 3 minutes, add an appropriate amount of light soy sauce and a little salt to taste.

11. Add an appropriate amount of water starch and reduce the juice over high heat.

12. After serving, sprinkle with chopped green onions, serve with rice, and eat, perfect!

Ingredient breakdown.

Ingredients: 500 grams of tofu.

Appropriate amount of ham sausage.

Garlic to taste. Ingredients: Appropriate amount of green onion.

Appropriate amount of bean paste.

Sichuan peppercorns to taste. Appropriate amount of chicken bouillon.

Spicy flavor. The simmering process takes 10 minutes.

Easy difficulty. Steps to prepare spicy tofu.

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Put the tofu in a pot and cook it for a while to remove the beany smell, then cut it into small pieces for later use. Haha......I've just crossed the water, and I haven't cut it into small pieces yet!

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Wash the green onions, cut the shallots into sections, cut the back ones into thin pieces, then slice the ham sausage, and cut a little minced garlic for later use.

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Pour oil into the pan, put the peppercorns into the oil, and stir-fry over low heat. When the oil is smoking, add the green onion and stir-fry until fragrant, add the ham sausage and stir-fry for a while, add the bean paste, add boiling water and boil.

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When the soup is almost cooked, add the tofu cubes and simmer them to let the flavor seep into the tofu cubes, and put a little salt when they are almost done, because the bean paste is salty.

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After simmering for flavor, add minced green onions, adjust cold water to make corn starch (add a little chicken essence), pour it into the pot, and make it paste.

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It tastes absolutely good, it's spicy enough, and it's even better if you add some minced meat!

Ingredients: 250 grams of tofu, a little fungus, sugar, vinegar, tomato paste. Method:

1. Soak the fungus and cut into shreds, shred the carrots, mince the chives, chop the garlic, 1 spoon of sugar, 2 spoons of vinegar, 2 spoons of tomato paste, 2 spoons of water, and 1 spoon of soy sauce to make juice and set aside. 3. Drain the tofu from the salt water, heat the pan with cold oil, add the minced garlic and stir-fry, put the carrot fungus and stir-fry, hear the sound of the fungus, put the tofu and stir-fry until golden brown, put the adjusted juice on low heat, put a spoonful of salt, turn off the heat after the soup is thick, and sprinkle the chives on the plate.

Spicy Tofu Method 2 Ingredients: 460g tofu, 2 spoons of cooking oil, appropriate amount of salt, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of garlic cloves, appropriate amount of chives, appropriate amount of Sichuan pepper, appropriate amount of dried red pepper. Method:

1. Prepare the tofu. 2. Prepare dried red pepper shreds and Sichuan peppercorns; Pat the garlic cloves and finely chop the chives for later use. 3. Cut the tofu into thin slices and set aside.

4. Heat the oil in a pan and pour in the tofu slices. 5. Fry until brown on both sides, set aside. 6. Heat the oil in a pan and stir-fry the garlic cloves.

7. Pour in the dried red pepper and Sichuan pepper and stir-fry until fragrant. 8. Pour in the fried tofu. 9. Add an appropriate amount of salt and stir well.

10. Drizzle in dark soy sauce and stir-fry well. 11. Add an appropriate amount of cold water and simmer for 2 minutes. 12. Drizzle in light soy sauce to taste.

13. Pour in chopped green onions. 14. Put the spicy tofu on a plate and serve.

1.Cut the tofu into cubes, bring water to a boil, sprinkle with a pinch of salt, add tofu cubes and cook for 1 2 minutes.

2.Finely chop the bean paste, chop the green garlic into sections, and mince the ginger.

3.When the oil is hot, pour in the bean paste and stir-fry until fragrant, add minced ginger and chili powder.

4.Add water and bring to a boil, pour in the tofu cubes, soy sauce, salt, and green garlic and stir-fry well.

5.After the water starch is thickened, it can be taken out of the pot, and sprinkled with peppercorns after serving.

1. After boiling the water in the pot, add 3g of salt, 300g of tofu cubes, blanch for 30 seconds 2, put 10ml of cooking oil, 5g of ginger, 5g of minced green onion, 5g of garlic slices, 100g of minced meat, and stir-fry over high heat until it changes color.

3. After changing color, add 10g of Pixian bean paste, 3g of pepper, 5g of dark soy sauce, stir-fry evenly 4, add 50ml of water to the pot, add 3g of salt and 5g of sugar, pour in tofu, boil over medium-low heat 5, put in 5g of chili powder, 5g of chili pepper, 5g of chopped green onion, and pour an appropriate amount of hot oil 6 to complete.

1. Ingredients: 1 piece of tofu, 1 tablespoon of bean paste, appropriate amount of green onion, 1 tablespoon of light soy sauce, half a tablespoon of sugar, appropriate amount of salt, a little Sichuan pepper oil, appropriate amount of water starch, appropriate amount of ginger.

2. Cut the garlic into small pieces.

3. After the water in the pot boils, blanch the tofu and let it cool for later use. Let the tofu set.

4. Finely chop the green onion, ginger and garlic.

5. After the oil in the pot is hot, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Add bean paste and stir-fry the red oil.

7. Add an appropriate amount of water to boil.

8. Add tofu and cook for a few minutes. Add salt, light soy sauce and sugar to taste.

9. After the soup is less, add water starch to thicken, and pour in a little pepper oil to taste.

Materials:

Tofu, paprika, salt, chicken powder, starch.

Method:

A piece of water tofu, there is also a piece called northern tofu, and the tofu in the northern pure Lushui point is very delicious. Cut the tofu into small pieces. You can blanch it with water a little, so it won't rot when it is stewed.

With a little oil in the pot, fry the minced meat and stir-fry until cooked.

Pour in the minced chili pepper and fry the red oil, then pour in a little light soy sauce, boil the pot, then put the tofu in, add water to stew the tofu juice, you can add some oyster sauce. Add some salt and chicken essence when it is almost out of the pan.

Finally, tick some water out of the pan.

The delicious recipe for spicy tofu is as follows:

1. Cut the tofu into centimeter-thick slices, and then cut them into centimeter-thick pieces. 2. Finely chop the pork, chop the green onion, mince the ginger and mince the garlic. Chop the Pixian bean paste, so that the color of the fried oil is redder.

3. Add water to the pot to boil, add a little salt, blanch the tofu, boil the water for 2-3 minutes, take out the tofu, put it in cold water to cool, drain the water, blanch the tofu can remove the beany smell, when blanching, add salt to the water, the tofu is not easy to break when burning, and the shape of the tofu is complete and has a good appearance. 4. Add oil to the pot and heat it, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, then add minced meat and stir-fry until the color turns white. 5. Push the minced meat aside, fry the Pixian bean paste over low heat, fry the red oil, stir-fry the fragrance, and then stir-fry the minced meat and the bean paste together.

6. Pour in half a bowl of water, then add light soy sauce, sugar, a little salt, and cooking wine. 7. Put in the tofu, bring to a boil over high heat, turn to medium-low heat and cook for 2-3 minutes, pour in an appropriate amount of water starch to thicken, heat over high heat until the soup becomes viscous, turn off the heat, put it on a plate, sprinkle with peppercorn noodles and chopped green onions, and a plate of spicy tofu with full color and fragrance is ready.

Tips: Blanching tofu can remove the smell of beans, when blanching, add salt to the water, and the tofu will not be difficult and fragile when it is fired. Chop the Pixian bean paste, so that the color of the fried oil is redder.

Pixian bean paste should be fried over low heat, easy to fry with high heat, red oil should be fried, and the fragrance of Zhou Xun should be fried, and the bean paste should be salty, and the salt should be less.