Szechuan cuisine boiled dry tofu detailed practice

Main ingredients dry tofu 500 grams, 500 grams of broth, 1500 grams of oil.

Seasoning wine, sugar 25 grams each, refined salt, monosodium glutamate, ginger, pepper water, 25 grams of sesame oil.

Method ① first dry tofu cut into 5 cm long silk, into the seventy percent of the heat of the oil fried into a golden color when fish out. ② and then another spoon into the broth, salt, cooking wine, monosodium glutamate, pepper water, sugar, ginger, boiling, into the fried dry tofu silk, baked over low heat, broth baked clean, and finally drizzled with sesame oil that is.

Features red color, taste salty and slightly sweet, cold, hot can be eaten.

Choke dry tofu silk

Raw materials: dry tofu (the south called thousand sheets or bean skin), onions, onion oil, salt, monosodium glutamate (MSG), chili oil, sesame oil, cilantro, garlic, sugar

Method of production: buy fresh dry tofu, thinner kind. Boil it in water to remove any odors and to make the tofu softer. Slice it finely and put it in a small pot. Add shredded onion, green onion oil, salt, monosodium glutamate, chili oil, sesame oil, chopped cilantro, chopped garlic, and a little sugar and mix well.

Flavor: rich soy flavor, slightly spicy, good with wine

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