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Shrimp sauce and bean curd: a delicious snack

1. The northern tofu is cut into equal sized cubes with a knife

2. Put enough cold water into the pot, put the cut bean curd into the pot, heat the tofu and water at the same time, when the water temperature rises to about 90 ℃, turn to low heat and heat at constant temperature

3. When the tofu rises slowly and the tofu has a certain degree of fastness, pour the boiled tofu water and tofu into a bowl for standby

4. Heat the wok over the fire, pour in the proper amount of vegetable oil, and add 1 / 2 tbsp shrimp paste

5. Scoop in 3 spoons of homemade Zanthoxylum water (simple method of homemade Zanthoxylum bungeanum water: put the Zanthoxylum in the bowl and soak it in hot water for a while, so that the fragrance of Zanthoxylum bungeanum is dissolved in the water, and the color of the water changes from white to brown red)

6. Cook for a while, so that the shrimp sauce is diluted by pepper water

7. Take out the soaked tofu and put it in the shrimp paste. Stir fry it evenly with a shovel, so that each piece of tofu is evenly wrapped in shrimp paste. Heat it over medium heat until a large number of bubbles appear on the surface of the shrimp paste

8. Wash leek or scallion and cut into small pieces. Peel and slice garlic

9. Sprinkle leeks or shallots, garlic slices into the pot to improve the flavor, add salt to taste, and then leave the pot