The recipe for Gongbao Tofu

Health benefits

Watermelon peel: beneficial for water retention, clearing heat, and quenching thirst

Carrots: nourishing the liver and improving eyesight

Green pepper: nourishing liver

Ingredients and materials

1 small piece of watermelon rind

Half a carrot root

2 green peppers

6-8 red chili peppers

A little scallion, ginger, and garlic

cooking wine

Extremely delicious soy sauce

vinegar

salt

sugar

monosodium glutamate

sesame oil

starch

pepper powder

A little chili sauce with red oil

Peanut (fried)

Tofu (old)

Tofu (old)

The recipe for Gongbao Tofu

1. Wash the tofu, cut it into small pieces, and set aside.

2. Take a pot and add an appropriate amount of oil. Heat the oil to 70-80% and add the sliced tofu.

3. Fry all sides of the tofu until golden brown.

4. Take out the fried tofu and set aside for later use.

5. Fry the peanuts in the remaining oil from the pot for later use.

6. Cut scallions, ginger, garlic, watermelon rind, carrots, green peppers, and red chili peppers into small pieces for later use. Prepare chili sauce with red oil and mix with Kung Pao sauce.

7. Gongbao juice can be prepared according to one's taste preferences. My Kung Pao sauce is made by mixing half a tablespoon of salt, half a tablespoon of monosodium glutamate, 2 tablespoons of sugar, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, half a tablespoon of Sichuan pepper powder, 1 tablespoon of starch, half a tablespoon of sesame oil, and an appropriate amount of water.

8. Take a pot and add a small amount of oil. Heat the oil to 40-50% and add ginger powder to stir fry until fragrant.

9. Add red chili peppers, watermelon rind cubes, diced carrots, scallions, ginger, and garlic in sequence, stir fry over high heat for 1-2 minutes.

10. Add red chili sauce and continue stir frying over high heat for a few more times.

11. Add Gongbao juice and stir fry quickly until the sauce on the edge of the pot boils and bubbles.

12. Add the spare tofu and use a frying spoon to pour Gongbao sauce onto the tofu chunks, allowing the sauce to quickly wrap around the tofu chunks.

13. Finally, add peanuts and diced green peppers and stir fry over high heat for a few times before serving.

14. Garnish the edges of the plate with cucumbers, put it on a plate, sprinkle a little scallion, and you're done.

Tips

For all Sichuan cuisine and palace style dishes, the preparation of palace style sauce and stir frying over high heat are crucial. Once learned, one can draw analogies and make different dishes.

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