Longhua Crispy Skin Tofu

Longhua Crispy Skin Tofu

　　Longhua Crispy Skin Tofu

　　Longhua Crispy Skin Tofu is an improved version of the traditional dish of tofu mixed with scallions. It uses locally sourced wild wild onion bulbs, combined with a chef-made spicy sauce, resulting in tofu that is crispy on the outside and tender on the inside. With a strong scallion flavor, golden color, and a spicy and refreshing taste, it fully showcases the flavors of Guizhou cuisine.

　　Ingredients: Main ingredient – 1 box of silken tofu. Secondary ingredients – 30g of wild wild onion bulbs from Qianxi (also known as wild onions or bitter garlic), 25g of cooked ham cubes. Seasonings – 25g of special chili sauce, 30g of crispy batter, 15g of fine salt, 5g of monosodium glutamate, 5g of Sichuan peppercorn powder, 5g of pepper powder, 5g of sesame oil, 5g of ginger cubes, 20g of dry starch, 1500g of salad oil (actual usage about 150g).

　　Preparation: Trim the edges of the silken tofu and cut into pieces that are 5cm long, 3cm wide, and 1cm thick. Boil in a pot of boiling water with 10g of salt until just cooked, then remove and rinse in cold boiled water to cool, and drain. Insert the cooked ham cubes and some wild onion cubes into the tofu, coat with dry starch, dip in the crispy batter, and deep-fry in oil heated to medium heat until golden and crispy on the outside and tender on the inside. Remove, drain the oil, and arrange on a plate. Mix the special chili sauce and other seasonings with the remaining wild onion cubes to make a spicy dip with a strong wild onion flavor, and serve with the tofu.