Vân Du Chay 66 | ĐẬU HŨ TỨ XUYÊN | Món ăn Người Hoa vừa tê lại vừa cay rất là ngon

Dear friends, in the comment section of Trang Van Du, I saw a lot of questions. You asked me to guide you to make tofu noodles. So today, do you agree with me? 1 person asked, 2 people asked, 10 people asked, let's share together. We prepare as follows 2 fresh shiitake mushrooms, cut into small pieces 2 abalone, cut into small pieces 2 chicken thighs, cut into small pieces The spices will include soy sauce, vegetable seasoning, sugar, chili sauce, tomato sauce, ground chili And there must be a special spice, which is pepper. You prepare a little more green Da Lat chili, cut into small pieces and minced ginger Of course, we have to prepare tofu, and the tofu here is soft tofu. Every time I guide you to make a dish about tofu, I always tell you that there are many types of tofu in the market. So when we go to the market, depending on the dish we cook that day, we choose the right type of tofu. Today, we eat traditional tofu. We have to choose young tofu. There are many types of young tofu. Young tofu is put in a tube. There are tubes called normal tofu. And young tofu, each piece. You can see that this piece of tofu is very soft. If there are no two types of tofu in the market, you can buy it. When we buy tofu, we will cut it into small pieces like this. I'm pushing the tofu out to show you. It's tofu, it's small like this. Now we're going to cook a pot of boiling water. And in this pot of boiling water, we don't add any spices. You just put a little cooking oil in here. You put about a tablespoon of cooking oil. Now I'm going to put the tofu in here. When you put it in, you can shake it lightly with a chopstick. Don't shake it, just shake it lightly. Because young tofu, when we cut it, it tends to stick together a little bit. How long will we boil it now? You will boil it for about 2 minutes. Because this tofu is cooked, why do we have to boil it? Because when you boil it, this piece of tofu is both tough and firm. And when we put the mushrooms in, it won't break. After about 2 minutes, we turn off the stove and you take the tofu out. Now you can see which part of the tofu is tougher. Let's make a homemade tofu dish. Now you're going to put some oil in here. A little bit more oil. Normally, you see that I put very little oil. Now you put about a tablespoon of cooking oil. And now I'm going to put a little bit of cooking oil in here. About a teaspoon of cooking oil. When the oil is just boiling, you put half of the minced ginger in here. Then we will put the mushrooms in turn. Shiitake mushrooms, abalone mushrooms, chicken thigh mushrooms. When you put the mushrooms in, you turn up the heat. After you see the mushrooms, we cut them into small pieces. When it starts to float, you turn off the stove. And now I'm going to add the spices. The spices will be soy sauce, seasoning seeds, sugar, chili sauce, tomato sauce, a little chopped fresh chili. Before you turn on the stove, you mix well. And when the spices are mixed well, I will add tofu. When you add tofu, you can stir it. So you see this, right? When we boil tofu, the effect of boiling tofu is to make the tofu tough. So now you stir it, it's not broken. And we have to add a little bit of cooking oil. This is a very special dish of Tu Xuyen province. Who comes to Tu Xuyen but does not eat Tu Xuyen tofu, it is true that there is a lack of sauce. And Tu Xuyen tofu is salty, people do it their way. And now it's vegetarian Tu Xuyen tofu. You just do as I instruct. The reason why I use a lot of cooking oil in this dish is because the characteristics of Chinese food are a little too much oil. Because if there is not enough oil, the spices will not blend together. Now you just start to turn on the stove. After adding the spices and tofu, mix well and turn on the stove. Surely someone who has eaten Tu Xuyen tofu will say, Ms. Tuyet Van is doing something missing. Yes, in fact, it is very missing, not just missing. Because if Tu Xuyen tofu only stops here, put it on a plate and sprinkle a little pepper. Although it is the best pepper in Phu Quoc, it does not have the smell and taste of Tu Xuyen tofu. Now, as Tuyet Van said, we have a special spice called Xuyen pepper. Xuyen pepper is a pepper of Tu Xuyen province. Especially when you eat this pepper, it is called Xuyen pepper. You don't feel spicy, you just see that your tongue is almost tasteless. Because it makes your tongue tingle. It tingles the tongue and don't be afraid. Because after tingling, a piece of hot tofu melts in your mouth. It will make that tingling feeling disappear. And the remaining aroma of Xuyen pepper is very strong. Now we put the Xuyen pepper in here and stir well. Tuyet Van just turned off the stove. The rest is minced ginger. And to replace the green onion, because this dish must have green onion, Tuyet Van replaced it with the green color of Da Lat bell pepper. Dear friends, with a very short time of 10 minutes, you have a very delicious plate of Xuyen tofu. And if you do it right, when you use it, you will see a slight tingling at the tip of your tongue. After that, it's very good. Because it's not as spicy as Vietnamese pepper. However, the spiciness here comes from chili. So this dish can be called spicy tofu. I wish you all a delicious plate of Xuyen tofu. I would like to say goodbye and see you again in the next programs.