Today, I will teach you to make delicious Kung Pao tofu, which has a fresh and slightly spicy taste, red and bright color, and the tofu is charred on the outside and tender on the inside, which is a good dish to accompany the meal;
North tofu, peeled peanuts, green onions, Pixian bean paste, vinegar, light soy sauce, sugar, sweet potato powder, sesame oil Appropriate amount
1. First change the tofu to a knife and set aside, then steam it in the basket for five minutes, take it out and set aside, add cold oil into the peanuts in a cold pan, and put it in medium and low heat until it is slightly yellow and set aside;
2. Pat the steamed tofu with sweet potato powder on six sides and fry it in an oil pan until it is crusted, then put it out and set aside; I only take the green onions, wash them and cut them into thin sections for later use, and take out an appropriate amount of Pixian bean paste for later use;
3. Adjust a kung pao juice, vinegar, rice vinegar and recreational vinegar, add sugar, and adjust the light soy sauce; Put an appropriate amount of oil in the wok, stir-fry the green onions, stir-fry the Pixian bean paste, add boiling water to the kung bao juice and then add the tofu and burn it over medium-low heat until the juice is collected, add chicken essence to increase the flavor, add peanuts and stir evenly, pour sesame oil to increase the fragrance of the wok!
Kung Pao Chicken is ready, the color is beautiful, the peanuts are crispy, the tofu is smooth, the taste is slightly sweet and sour and spicy, it is delicious!
Tips
1. When frying tofu, be sure to wait for the tofu to set before turning it, so as not to break the tofu;
2. Peanuts can also be soaked in hot water for ten minutes, at this time, the skin can be easily removed, and then fried or fried in wide oil, and it will become crispy after cooling;
3. This dish needs to be stir-fried quickly over high heat, so it is necessary to mix the bowl juice in advance to avoid the ingredients from being cooked in the pot for too long and affecting the taste!