Purple Sorrel Fried Tofu (with Haining Peppers)

Purple Sorrel Fried Tofu

This dish is a modified version of traditional Sichuan home-style tofu. First, it uses egg tofu instead of ordinary tofu, which is tender, fresh and fragrant, and melts in your mouth. Second, it removes traditional seasonings such as doubanjiang, and adds purple sorrel leaves and Haining peppers to enhance the freshness of the tofu, and mixes in pumpkin puree, resulting in a golden-yellow appearance with a fresh, spicy and fragrant flavor, with a profit margin of up to 70%, it is a beautiful and delicious dish with high profits, inviting customers.

Production process:

1Cut 400g of egg tofu into square blocks and fry in half hot oil until the surface is golden brown, then remove and set aside.

2Heat 50g of vegetable oil in a pot until it reaches 60% heat, add 50g of pork belly slices and stir-fry until tender, then add 20g of fried garlic and stir-fry. Pour in 300g of chicken broth, 50g of pumpkin puree, add fried egg tofu and bring to a boil for 1 minute, then add salt, MSG, black pepper and chicken broth each 5g, continue to cook for 2 minutes, add 5 slices of purple sorrel leaves and 15g of Haining peppers, boil until it bubbles and pours out.

Key steps:

Purple sorrel and Haining peppers need to be added at the end, and they only need to cook for a few seconds to retain their fresh aroma.