Spicy hot bean curd

Health benefits

Garlic sprouts: nourishing the liver

Peanut oil: brain boosting, anti-cancer, and anti-cancer

Ingredients

500g tender tofu

100g minced meat

Two garlic sprouts

3 tablespoons Pixian Douban

1 tablespoon chili powder

1 gram of Sichuan pepper powder

10 grams of light soy sauce

Salt 2 grams

Not a little scallion and ginger

30 grams of water starch powder

Peanut oil 50g

20 pieces of fermented black beans

Spicy hot bean curd

1. Tofu should have a tender taste. The aroma of Spicy hot bean curd with garlic sprouts is better than that of shallots. The garlic sprouts and Pixian bean paste are extremely fragrant.

2. Cut the garlic sprouts into thin slices with a top knife, so that they can be cooked and emit garlic fragrance when exposed to heat; Chopping Pixian Douban finely can easily produce red oil; Tender tofu is diced into 1.5 to 2 centimeters square cubes, which are too large to be easily flavored.

3. Boil water and salt, boil the diced tofu for two minutes, and drain the water.

4. Start the wok and add peanut oil. When the oil is 60% hot, fry until fragrant with a little chopped scallions and ginger. Add minced meat and stir fry until there is no water.

5. Stir fry Pixian Douban until red oil appears, then add chili powder and stir fry well.

6. Add fermented soybeans and stir fry until fragrant.

7. Bring to a boil with water that can contain tofu, and season with soy sauce to enhance freshness.

8. Add diced tofu and simmer over medium heat for about 10 minutes. Shake the wok while simmering to prevent overheating.

9.When the water is almost dry, add the water starch.

10. Sprinkle garlic sprouts and take out of the pot and serve on a plate.

11. Sprinkle Sichuan pepper evenly on top to finish.

Tips 

Chili powder and Sichuan pepper powder increase or decrease according to individual tastes. When blanching tofu, do not add too much salt as it will make it salty, as Pixian Douban is already quite salty.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/366.html