Spicy and tender two-color tofu, the tofu is not broken, and the duck blood is not bloody

Today I would like to share with you a spicy and tender two-color tofu, duck blood is salty and cool, smooth and crispy, and has high nutritional value. Duck blood itself has the effect of clearing intestinal toxins, and has a purifying effect on harmful substances such as dust to avoid the formation of toxins in the body, so duck blood has the reputation of "scavenger" in the human body.

【Braised two-color tofu】 (3 servings)

【Ingredients】
Ingredients: 300 grams of duck blood tofu, 300 grams of southern tofu
Accessories; 2 tsp bean paste, 3 shallots, 1/3 tsp sugar, 1 tsp oyster sauce, 1 tsp light soy sauce, a pinch of white pepper
【Directions】
Step 1, first of all, we need to prepare the ingredients needed to make this spicy two-color tofu, Ordinary white tofu and duck blood tofu, white tofu chooses southern tofu, southern tofu is more smooth and tender, and it is burned together with duck blood tofu, the taste is more diverse, and the nutrition is richer.

Step 2, prepare the ingredients and seasonings before processing the tofu: chop a few knives in the thick and coarse Pixian bean paste, wash the shallots and cut them into finely chopped green onions, (in fact, roasted duck blood tofu with some green garlic is the best, but there is no green garlic at home, and I am too lazy to go out to buy it, so I cut more green onions.)

Step 3, the next step is to deal with the two main ingredients of tofu, the south tofu cut into 1.5 cm square pieces, there will be a layer of foam when the boxed duck blood coagulates, it looks very unpleasant, rinse with water and cut into pieces of the same size as white tofu for later use.

Step 4, boil the pot with an appropriate amount of water, put a little salt to give the bottom taste after the water boils, and then pour the cut ordinary tofu and duck blood tofu into the pot and blanch, this step is to remove a kind of beany smell and duck blood tofu smell brought by the tofu itself, do not omit.

Step 5: Blanch the tofu and remove the water to control the moisture.

Step 6: Put an appropriate amount of cooking oil in the pot, add some minced green onions, and Pixian bean paste and stir-fry the red oil over low heat.

Step 7: Stir-fry the red oil and pour in more than half a bowl of water.

Step 8: Add sugar

Step 9: Add the oyster sauce.

Step 10: Add light soy sauce and a little white pepper and bring to a boil.

Step 11: Add the blanched two-color tofu. (After blanching the tofu and letting it stand for a while, it will spit out a lot of water, remember to decant the water when you put it in the pot)

Step 12: Add tofu and simmer for three or four minutes on medium-low heat until the soup is reduced, then turn to high heat and thicken with water starch.

Step 13: Stir-fry until the sauce thickens, sprinkle the remaining minced green onions and stir-fry evenly. (If there is green garlic, put some minced green garlic to enhance the color and fragrance, and it is good not to put more minced chives)

Out of the pot and on the plate, the two-color tofu is ready, simple and fast, spicy and spicy! Give it a try if you like it!

Tips:

1. Two-color tofu is basically a combination of white tofu and red tofu, white tofu should be used as much as possible, not northern tofu, and the tender tofu will be more smooth when burned; Red tofu can choose duck blood tofu or pig blood tofu.
2. Remember to blanch these two kinds of tofu before cooking, which can largely remove the fishy smell in the two kinds of tofu, and the taste will be smoother and more tender after cooking.
3. Tofu is not easy to taste, add a little salt when blanching, it will increase a little base taste, and it will also make the tender tofu firmer, and it will not break or scatter in the process of firing.
4. When buying duck blood, the first thing to look at is the color, the real pure duck blood is dark red, while the fake duck blood is generally gray dark brown. When real duck blood is fried, it is also relatively crispy and tender.