The tofu is steamed in a pot, spicy and delicious, and it is delicious without meat, and my family makes it at least 3 times a week

【Spicy tofu】

1. Ingredients: 2 pieces of old tofu, 1 piece of ginger, 1 section of green onion, 4 dried chilies, 3 bay leaves, 1 piece of cinnamon, a little pepper granules, 1 spoon of cumin, 3 star anise, 1 bowl of light soy sauce, a little dark soy sauce, appropriate amount of salt.

Second, the practice of spicy dried tofu:

1. Prepare all the ingredients, rinse the surface of the tofu slightly with running water, and place the tofu on the plate. Cut the tofu in half with a knife and cut it into 1 cm thick slices. The tofu we choose to make is slightly older, with less moisture, which makes it easier to form. After the tofu is cut, place the tofu pieces evenly in the steaming drawer, put the steaming drawer in the pot after the water boils, and steam on high heat for 12 minutes. Steamed tofu is more tough, and it won't be so easy to rot when you make it later.

2. Prepare a basin, put a steaming drawer on top, and then put a piece of gauze on top of it, and stack the steamed tofu pieces on top. Then wrap the tofu cubes in gauze and press a weight against the tofu cubes. Press the tofu for more than 3 hours, and this step is usually done one night in advance, so that the next step can be started the next day.

3. After the tofu is pressed, let's prepare some spices, clean the green onions and ginger, cut the green onions in half, and then change the knife and cut them into shreds. Slice the ginger first, and then cut it into shredded ginger with a knife. Put a few more dried chili peppers, friends who can eat spicy can put more, and those who can't eat can put less or no more. Finally, put a few bay leaves, 1 piece of cinnamon, a little pepper granules, 1 spoonful of cumin, and 3 star anise.

4. Take a pot, put in an appropriate amount of water, and then pour all the prepared spices into the pot. Then pour in 1 bowl of light soy sauce, a little dark soy sauce to color, then add an appropriate amount of salt, then stir well, and bring the water to a boil over high heat. After pressing the tofu overnight, the water is basically dry, so we take it out and put it directly into the pot. It is worth noting that the sauce must be submerged over all the tofu cubes. Cover and bring to a boil over high heat, reduce the water to low heat and continue to cook for 10 minutes to allow the tofu cubes to fully absorb the flavor of the sauce. When the time is up, turn off the heat, do not put the tofu cubes out immediately, and continue to simmer in the pot for 1 to 2 hours to make the tofu cubes more flavorful.

5. When the time is up, we continue to take a basin as prepared earlier, put on the steaming drawer and steaming cloth, still stack the tofu blocks, let the steaming cloth wrap the tofu blocks, and then continue to press with heavy objects for 2 hours. When the time comes, take it away and take a look, our spicy tofu is already very dry, and it smells very fragrant. The dried tofu made by myself in this method at home is simple, the ingredients are simple, and the most important thing is that there are no other additives, so it is more comfortable to eat. You don't need meat, cut the dried tofu into strips, and fry it directly with a little red pepper, which is very spicy and appetizing.