Crispy tofu that is fragrant to lick the plate

Cooking Instructions

1. Finely chop the shallots and garlic and set aside. (You can also cut one or two millet pepper rings)

   

2. Mix the juice in a bowl. (Click on it to see a larger image)

   

3. Add a little chicken essence and mix well and set aside. (No need to add salt!)
   The soul of
   this dish lies in this sauce, don't change or add or subtract from it!
   
   Liupo chili noodles are more fragrant than ordinary family chili noodles, and they are also widely used, such as cold salad, pulp tofu, and hot pot dipping sauce...... All can be used, it is recommended to keep it ready. I really don't have and don't want to buy it, so I use ordinary chili noodles.

   

4. Cut the tofu into thick slices, heat the tofu in a pan with oil, slowly fry over medium-low heat until golden brown, and then turn over.

   

5. After about two minutes of frying, it looks like it is turned over.

   

6. Pour the sauce evenly over the tofu cubes.

   

7. Smooth with a spoon. You can also use a silicone brush to brush directly.
   
   Do the same on both sides.

   

8. Put it in a targi pot that has been heated and brushed with oil in advance, and the pot can be covered with onion slices (I didn't have it),
   
   sprinkle with chopped green onions and garlic, and then turn off the heat and serve.
   
   (The tagine pot is made of cast iron, which is very heat storage when heated, which is comparable to teppanyaki.) If you don't have a tagee pot, you can also use other small iron pots, and pottery plates can also be used.
   
   If you don't have any, just sprinkle the green onion and put it on the plate! ）

   

9. Close-up. (If you like sesame seeds, you can also sprinkle a little)

   

10. Two people eat one serving, and the meaning is still unfinished, it is too fragrant and fragrant!

    

11. Simple, crude, huge, delicious, amazing!