Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu

Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu

Overview

Burnt tofu, tofu that is crispy on the outside and tender on the inside, with a moderately sweet and sour sauce, a pat of minced garlic, and a mouthful of white rice, it is so delicious~~~ah~~~Dear, are you greedy*……*

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Ingredients

Steps

  1. A piece of northern tofu;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 1

  2. Cut the tofu vertically into 1cm thick slices;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 2

  3. Cut the thick slices of tofu into triangles;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 3

  4. Heat the oil pan until it is 5 minutes hot. No need to add more oil, about 100g;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 4

  5. Put the tofu into the oil pan and start frying;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 5

  6. When one side of the tofu turns golden brown, you can flip it over and fry the other side;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 6

  7. When both sides of the tofu are fried to golden brown, it is ready to be taken out of the pan;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 7

  8. Remove the fried tofu to control the oil;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 8

  9. Use light soy sauce, water, and cornstarch to make a gravy in advance and set aside. The ratio is 1:2:3;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 9

  10. Beat the garlic into minced garlic and set aside;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 10

  11. Add salad oil to the wok, stir-fry onion and garlic;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 11

  12. Add water, rice vinegar, sugar, soy sauce, and salt; the ratio is 5:4:3:2:1;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 12

  13. Add the gravy and some minced garlic;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 13

  14. Add the fried tofu in the sauce for 2-3 minutes, turn off the heat, sprinkle in the remaining minced garlic, serve, serve, and start eating;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 14

  15. Jiao Liu Tofu is a Shandong cuisine. Nowadays, when talking about dishes in Beijing, most people think of Cantonese and Sichuan cuisine. However, in the late Qing Dynasty and early Ming Dynasty, braised vegetables took the lead in the capital, overshadowing the eight major cuisines. Representatives include Guanzi, now Qianmenzhu "Fengzeyuan" in Shikou is famous for its roasted sea cucumbers with green onions. Shandong cuisine represents the memory of the old Beijing generation, so as an old Beijinger, my father is naturally a loyal fan of Shandong cuisine. Burnt tofu is charred on the outside and tender on the inside, with a delicious burnt aroma. It is a dish suitable for all ages;

    Dad’s Old Beijing Kitchen (vegetarian)--Jiao Liu Tofu step 15