菜谱_香辣豆干
19年圣诞，实验室聚会时尝试做了一份，想不到大家都还挺喜欢的，Michael J. 也想尝试一下，于是写了这个菜谱。
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Basically, the receipt is based on the video: "Honey stewed fried tofu、spicy braised fried tofu (曼食慢语 Amanda Tastes)". Search it on YouTube. The initial material could be purchased from a normal supermarket (Real) and Asian market (GoAsia; YuanYeMarkt; https://freshasia.de/).
Step 0: Slice Tofu
There is an important point. There are mainly two different kinds of Tofu commonly used In Chinese cuisine. In this case, "Hard version" Tofu should be better.
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- "Hard version"(fresh cheese like) made with \(\ce{MgCl_2}\) (老豆腐，盐卤豆腐，Nigaritofu)
- "Soft version"(Pudding like, contain more water) made with Glucono delta-lactone (内酯豆腐，嫩豆腐，seidentofu).
0.1: Take 1000 g "Hard version" Tofu (Net weight, without mother liquid or package) and cut into (~8 mm*7 cm*7 cm, not strictly) slices.
0.2: Use kitchen paper to remove the attached surface water droplets (to ensure that the surface can be dehydrated quickly during the next step).
Step 1: Fried
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1.1: Pour the frying oil (~1 L) into a pot with the appropriate size, to make sure the oil could submerge the Tofu slices.
# put some coarse sea salt on the bottom, to prevent Tofu sticking to the pot
1.2: Rising the oil temperature to ~180 ℃, put the Tofu slices into the oil carefully and fried 5~8 min (depends on the power of the oven) with keeping the temperature between 150~180 ℃. Until the color turns golden (Spongy like, hard outside and soft inside). The fired Tofu’s weight was around 440 g.
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Step 2: Seasoning 卤制
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2.1: 炒糖色 (like Caramel) (This step can be omitted) 15 g Soybean oil & 40 g white rock sugar were heated gradually with sufficient stirring. Until the mixture turns to Red-brown.
# Never overheated, otherwise, it will be very bitter.
Put the fired Tofu into the mixture, mix for 5~10 seconds, and add boiling water to immerse Tofu.
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2.2: Add spices
| 桂皮 | Cinnamon (Zimt) | 1.0 g |
| 陈皮 | Chenpi # sun-dried tangerine peel | 1.2 g |
| 茴香籽 | Fennel seed (Fenchel) | 0.8 g |
| 月桂叶 | Bay leaf (Lorbeerblätter) | 0.6 g |
| 八角 | Illicium verum (Echter Sternanis) | 1.8 g |
| 生抽 | Soy sauce (Sojasauce) # c(Salt):17.5g/100mL | 20 mL |
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2.3: gradually boil for 20 min with a covered lid, make sure tofu could be submerged in the soup.
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2.4: strongly heated up to concentrate all the soup.
#test the soup, adjust with salt as you like.
Step 3: Flavoring调味
| 豆瓣酱 | Doubanjiang #fermented chili bean paste | 15 g |
| 花椒粉 | Zanthoxylum powder | 1.6 g |
| 辣椒面 | Chili powder | 2.4 g |
| 孜然粉 | Cumin powder (Kreuzkümmel) | 0.6 g |
| 橄榄油 | Olive oil | 10 mL |
# Chili powder: some kinds of them are very hot(e.g. Cayenne pepper)...Be careful.
3.1: Chopped Doubanjiang to mud-like.
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3.2: heat Olive oil and put Doubanjiang, heat the mixture gradually until turns to red. Add all the above powders and tofu, mix for a while.
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3.3: could add some baked white sesame for decoration.
Done