Put the oil pot on the shelf, pour oil into the pot, turn the heat to the maximum, and start to burn the oil.

While waiting for the oil to be hot, Xu Zhuo was not idle.

He first cut the diced peppers that he would use for the sauce later, and then chopped some minced garlic.

Yu Keke doesn't like to eat ginger, so he didn't cut the ginger, but cut two slices of ginger, which can be directly fished out of the pot and thrown away after being fried for a while, which will not affect the appearance of the dish at all.

When he had done this, he stirred some starchy water in his bowl, which he would need to make the sauce later.

When Xu Zhuo was preparing to fry, several chefs came over to learn.

In fact, I am mainly waiting to taste it, but I am not afraid to say that I am greedy.

Guo Xingwang looked at Xu Zhuo throwing down the oil pot and was busy making the ingredients for the sauce, and asked with some curiosity: "Hey, hey, why are you getting the sauce before you fry it?" ”

Xu Zhuo said while busy working: "I can't wait for a while, it'll be too late for a while." After the tofu is fried, you have to quickly make the sauce, and then pour it hot while the tofu is crispy, so that the two can be better combined and the taste will be better. ”

Xu Zhuo put the chopped garlic in a bowl and cut a large bowl.

The reason why I cut so much is because I have to use it twice later, and the amount is relatively large.

After all the ingredients for the sauce were ready, Xu Zhuo found a large plate, poured some cornstarch into it, and then put the cut egg and tofu slices into it, so that both sides of the tofu were stained with starch.

You don't need to get too much starch, just hang a thin layer.

These tofu slices are a little thin, about three or four millimeters in size.

The size of the tofu slices is slightly larger than that of mahjong, because if you cut it too big, it is easy to break when you fry it, and the tofu slices are smaller, so it is more convenient to eat.

Xu Zhuo put the starched tofu slices in a starch-sprinkled tray so that they could be fried later.

When everything was done, the oil temperature was almost up.

The oil temperature for frying this tofu must be high, so that the starch on the outside of the tofu can quickly become crispy and hard, forming a protective layer on the outside of the tofu.

This will make the egg tofu inside warmer again, and the texture will become more tender.

If the oil temperature is too low, the outer layer of dry starch will come off in the hot oil.

Once the egg tofu is not protected by dry starch, it will break up a little bit in the oil pan, and the water in these broken pieces will splash everywhere when it encounters hot oil, which is easy to hurt people and easy to fry.

Therefore, when dipping the starch in the step, you must make sure that the outside of the tofu has been completely covered with dry starch and there is no omission.

When the oil temperature was eighty percent hot, Xu Zhuo began to fry it.

Wei Junming was guarding beside him, for fear that Xu Zhuo would have an accident when he was frying.

And Guo Xingwang and the others also stood aside, listening carefully to Xu Zhuo and Wei Junming's discussion about fried food.

Although these are some theoretical knowledge, they are very useful, after all, they are the experience of the two people.

Picking up the tray, Xu Zhuo took the tofu slices inside with his hand and began to throw them into the pot.

He was very fast, and he didn't stop until there was no space in the pot.

You can't touch the tofu slices that have just come out of the pan, because the skin has not been fried in hot oil at this time, so it will break when you touch it.

You have to wait until the tofu slices are completely floating on the oil surface and there are fewer bubbles around the tofu slices before they can be turned over, at which point the tofu slices are basically fried.

When Xu Zhuo turned the tofu slices with chopsticks, Wei Junming had already picked up the colander and began to pick the fried tofu slices into it with chopsticks.

After frying the pot, Xu Zhuo asked Guo Xingwang and Wei Junming to fry the remaining tofu together, and the others were not idle, and began to take the plate and put the tofu on the plate.

It takes a certain amount of skill to place this kind of tofu.

For example, be sure to leave a gap so that the juice can flow to the bottom when pouring it.

In addition, the tofu slices must be staggered, and they cannot be stacked together in a regular manner, otherwise the sauce will not be hung.

It's best to put it on a plate without rules, so that the juice can be hung up is actually the most.

After explaining how they were placed, Xu Zhuo began to make the juice.

The sauce of this dish is actually very similar to the sauce of sweet and sour fish, but because the dishes are different, the seasoning is slightly different.

For example, the diced chili peppers in this dish are really spicy, while the diced chili peppers in the sweet and sour fish are purely for color matching.

In addition, there is a lot more garlic in this dish than in the sweet and sour fish, because the sweet and sour fish has been marinated before frying, and the flavor has been thoroughly immersed in the meat.

And this overlord tofu has no taste, all the flavor comes from pouring sauce, so it should be made more flavorful.

In this way, when eating, the juice on the outside can form a strong contrast with the tenderness on the inside.

Xu Zhuo put a wok on the stove next to him, poured in cold oil after heating, and turned the pot around, letting the oil swim in the pot before pouring it out.

Then continue to burn on the stove, wait until the pot is smoky, pour in the cold oil again, continue to let the oil swim in the pan again, and then pour it out.

After sliding the pot three times in a row, Xu Zhuo officially started to do it.

The reason why the pot is slid so many times is mainly because the sauce should be thickened, and it is easy to paste the bottom if you don't slide the pot.

Pour oil into the pot, and put the sliced ginger into the pot without waiting for the oil to heat up.

When the ginger slices were fried a little browned, carefully scooped them out with a colander, and then Xu Zhuo took the freshly chopped garlic and poured in a third.

Stir-fry a few times with a spoon, wait until the minced garlic wafts out of the fragrance, Xu Zhuo poured the diced chili pepper into it, and then scooped half a spoonful of sugar with a frying spoon and poured it into the pot, and continued to stir-fry.

This dish should highlight both garlic and spicy, as well as sweet and sour, so you can't put less sugar.

When the sugar melted a little and the minced garlic turned golden, Xu Zhuo added a stir-fry spoon of balsamic vinegar to the pot.

The sweet and sour flavor of sweet and sour suddenly rose from the pot.

Then Xu Zhuo added a few bowls of water to the pot and began to season it while it was still boiling.

Put salt, light soy sauce, and dark soy sauce in the pot in turn, and in order to make it taste better, Xu Zhuo put a little pepper in it.

After the soup in the pot boiled, Xu Zhuo began to thicken.

Pour the starch water into the pot, and soon the soup in the pot becomes sticky, and because of the dark soy sauce, it is slightly red, which looks tempting.

You can actually put some ketchup in it, but Xu Zhuo doesn't like it, so he doesn't put it.

After thickening the thickener, the sauce is finished.

Xu Zhuo poured all the remaining minced garlic into the pot, and then scooped half a spoonful of scallion oil with a frying spoon and poured it into the pot.

After pouring the scallion oil into the pot, Xu Zhuo immediately turned off the heat, and only after turning off did he use a frying spoon to start stirring the soup in the pot, so that the minced garlic and scallion oil were evenly integrated into the sauce.

The reason for this is to prevent the minced garlic from being heated in the pan continuously, and to prevent the flavor of the scallion oil from evaporating after being heated.

In a word, it's all about making the juice taste better.

After the sauce was ready, Xu Zhuo took it and began to pour it on the plate of tofu with a spoon.

The tofu that has just been fried for less than five minutes is poured with this steaming sauce mixed with the rich aroma of garlic, which looks particularly gluttonous.

Before Xu Zhuo finished pouring the juice, Guo Xingwang had already started tasting it with chopsticks.

As a result, as soon as he put the tofu in his mouth, he spit it out, and kept inhaling in his mouth: "Hmm...... Scalding Scalding Scalding ......"