In order to make tofu taste better, tofu needs to be killed. You can add some salt to boiling water to scald tofu. Let the salt taste penetrate into the tofu first to make the bottom taste. Second, high concentration of salt water can make the raw water of tofu permeate out quickly. Wash and chop green onions and chopped green onions. Peel and chop ginger. Half garlic is sliced and half chopped. Put oil in the pan, add onion, ginger and garlic slices and stir-fry until fragrant, then add bean paste and stir-fry red oil.
Pour a proper amount of soy sauce and a few drops of soy sauce into the pot for coloring, then add a proper amount of boiling water, add a proper amount of oyster sauce, boil over high fire, and stew over low heat for 10 minute. Our family makes braised tofu. After the tofu is fried to yellow on both sides, the firing method is very casual. Can be fried with pork slices or seafood shrimp. When the soup is ready, add chopped green onion, celery and shredded ginger, stir well, add appropriate amount of salt and water to thicken the powder, stir well, pour into the pot, add a teaspoon of red oil and a teaspoon of sesame oil, stir well and serve.
Some people think tofu tastes bad. At this time, you can first blanch the tofu with boiling water, boil the water in the pot, add a spoonful of salt to the water, add the tofu for about 15 seconds after the water is boiled, and remove it for later use to remove the beany smell. A high-quality braised bean curd sauce must be full! Let the seasoning completely wrap the tofu! This will taste delicious! Novices suggest thickening 2-4 times, adding a little water starch each time, regardless of the number of times of thickening.