Tofu can be divided into South tofu and North tofu. South tofu, also known as water tofu, has fine texture, no impurities and no water lines; North tofu is also called old tofu. There are bubbles in old tofu, and its texture is slightly older than that of South tofu. Due to regional differences, the cooking methods of tofu in the South and North are not the same. People in the north often use tofu to stew, or use it to make frozen tofu in winter. In cold winter, they make a dish of cabbage stewed with frozen tofu, and sit on a warm Kang, one by one, The mouth is full of squeaky breath, lying juice (there are a lot of holes in the frozen tofu, when eating soup is easy to squeeze out), very happy. I used to make a joke when I went to school in Northeast China. When I was hot, I stuffed frozen tofu into my mouth. As a result, I felt embarrassed when I was hot. I didn’t vomit or swallow it. Now I really miss the frozen tofu in Northeast China.

Ingredients

1 piece of tofu (North)
10 grams of origanum
20G Douchi
3 red peppers
Proper amount of ginger
Appropriate amount of garlic
Appropriate amount of green onion
Proper amount of soy sauce
Pepper in moderation
Moderate salt
Proper amount of sugar
Proper amount of starch
Proper amount of sesame oil

Directions

Step 1
1. Prepare the raw materials in advance and cut the tofu into 0.5cm thick slices

Step 2
2. Cut the green onion into flowers, garlic, ginger, root of ear and red pepper into grains

Step 3
3. Heat the pan, pour in some oil and fry the tofu in medium heat

Step 4
4. Deep fry the tofu until golden on both sides, take out the oil and put it into a plate for later use

Step 5
5. Leave a little oil in the pot, add ginger rice, garlic rice, stir fry until fragrant, add red pepper, Douchi, fold ear root, stir fry slightly, pour in appropriate amount of water, add soy sauce and sugar, and cook until delicious

Step 6
6. Wait for the soup to boil, pour in proper amount of wet starch, thicken and pour in sesame oil,

Step 7
7. Pour the sauce on the fried bean curd, sprinkle with scallion, and serve it as decoration with blanched broccoli