Today I will make a pocket tofu for everyone.
First, prepare a four-centimeter square piece of tofu, place it on a cutting board, cut it in the middle and divide it in half, then cut it into small cubes, and put it all in a large bowl. Prepare an appropriate amount of millet spicy and chop it with a knife. After cutting, set aside for later use.
Prepare an appropriate amount of green onions, cut them into chopped green onions with a knife, and put them on a plate after chopping. Prepare another handful of cleaned coriander, cut it into small pieces, cut it and put it on a plate. Prepare two cloves of garlic, first cut them into thin slices, then chop them into finely minced garlic and put them in a bowl for later use. Prepare some dried chili peppers and cut them into small pieces with scissors.
Next, add an appropriate amount of water to the pot, and after the water boils, put the tofu in the pot and blanch for a minute or two. Remove the blanched tofu and place it in a water-controlled basket to control the moisture. Then put the tofu on a plate, and then put the chopped green onion, coriander, minced garlic, and chili pepper on top of the tofu. Add an appropriate amount of salt, a spoonful of table salt can enhance the flavor and can also increase the base taste. Add a spoonful of light soy sauce, half a spoon of balsamic vinegar, and a teaspoon of sugar, a little sugar to sweeten and neutralize the saltiness. Add a scoop of hot oil and stir well with a spoon to bring out the aroma. Finally, sprinkle with a little chopped green onion, mix well and put it on a plate and eat.
The red oil chicken slice pocket tofu is ready, sour and spicy and refreshing, very appetizing, friends who like it quickly collect it and try it!