Sauteed Tofu, Home Style
The "homely" in this [homely tofu] refers to the homely flavor of Sichuan cuisine. This dish mainly uses Pixian bean paste, white sugar and soy sauce to cook delicious dishes. After being made, the bean curd is golden red in color, soft and fragrant, slightly spicy, salty and fresh, with a slightly sweet aftertaste and strong local flavor. The characteristics of the home flavor are: salty, fresh and slightly spicy. Due to the needs of the dishes, the aftertaste is slightly sweet, or the aftertaste is slightly vinegar. It is widely used in hot dishes. You can also consider Canadian Red Bean petals or red pepper, cooking wine, Douchi, sweet sauce and monosodium glutamate. The degree of saltiness, freshness and pungency of home flavor varies from dish to dish.
Step 1 . Cut the square tofu diagonally into triangles.
Step 2 . Each piece shall be cut into triangles with uniform thickness.
Step 3 . Heat up some oil in the pan and fry the tofu slices until golden brown.
Step 4 . Remove the oil and put it on a plate for later use.
Step 5 . Prepare the ingredients - sausage slices, bamboo shoots slices, garlic segments, and agaric.
Step 6 . Heat the salad oil in the pan, add small ingredients to stir fry, and then add a spoonful of bean paste to stir fry.
Step 7 . Add a spoonful of water, and pour the fried tofu and ingredients into it for cooking.
Step 8 . Season the sauce with soy sauce and sugar, and pour in a little wet starch to thicken the sauce.
Step 9 . The color is golden red, the tofu is soft and fragrant, and the aftertaste is slightly spicy, salty and fresh.
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