Make spiced tofu

Ingredients: tofu (north) 350g, onion (white skin) 100g.

Seasoning: 2g star anise, 2g pepper powder, 2g cinnamon, 2g monosodium glutamate, 20g sugar 10g soy sauce, 20g cooking wine, 3g ginger, and starch 10g (corn).

The practice of spiced tofu:

1. Cut tofu into domino pieces, fry until golden brown, and take out;

2. Cut the onion and ginger into small rectangles;

3. Put the oil in the pot. When the oil is hot, add onion, aniseed, cinnamon, ginger, pepper powder and soy sauce and stir-fry until fragrant;

4. Put the fried tofu, cooking wine, chicken soup and sugar into the pot and stew for a while;

5. Put monosodium glutamate when the soup is thick;

6. thicken with water starch and serve.

Practice of spiced tofu II

Raw materials: tofu 1 kg, soy sauce100g, refined salt10g, monosodium glutamate 6g, pepper oil 40g, aniseed 4 petals, chopped green onion 60g, vegetable oil 2kg (actual dosage150g).

Seasoning:

Practice: 1. Cut the tofu into 0.8 cm thick slices with a knife, fry them in hot oil until golden brown, and take them out for later use.

2. Put the fried tofu slices into the pot, add water (to overflow the tofu), soy sauce, refined salt and aniseed, and turn to low heat and slowly bake to taste. When the soup is dry, add monosodium glutamate, sprinkle with chopped green onion and pour in pepper oil.

Features: Fried tofu is soft and salty, and has a strong smell of pepper oil.

Tip: After slicing tofu, control the water purification when frying. The oil temperature of fried tofu should be higher, and it should be fried until the skin is golden and the tofu becomes hard. Tofu must be roasted thoroughly to taste.