Materials:
For the spicy chili oil dressing: Huang Feihong peanutsPeanutsleftover from the Huang FeihongRed peppersIt's done, and the color is very nice.Cuminand Sichuan pepper, 15 grams each, chili powder 10 grams (optional, add more if you like it spicier),Sugar3 grams, a little salt, 60-80 grams of cooking oil, vinegarVinegar30 milliliters,Soy sauce10 milliliters, shredded green onion in small amount (about one quarter of a whole stalk),Gingerin fine pieces (about one quarter of a piece).
Other materials: NanTofu/Niang doufuone block,Quail's eggone, optional chili threads in small amount.
Method:
1. In a heatproof bowl, add chili powder (optional if you like it spicier), sugar, and a little salt; stir well.
2. Add the leftover red peppers, cumin, and Sichuan pepper from the Huang Feihong peanuts.
3. Heat oil in a pot and pour it over the spices twice.
4. Let the hot container cool down until it turns an orange-red color; then spicy chili oil is ready with beautiful color.Chili oilIt's done.



5. In another bowl, mix vinegar, soy sauce according to your taste, and add the spicy chili oil from step 4.
6. Mix well and add half of the green onion and ginger pieces; let it sit for 10-30 minutes.
7. While waiting for the dressing to settle, prepare the tofu.Cut the tofu into large slices on a cutting board.
8. Place the tofu mold upside down over the sliced tofu, then invert the mold and plate to reveal complete and delicate tofu.



9. Sprinkle the prepared spicy chili oil dressing over the tofu.
10. Cut the quail's egg into small pieces and arrange them on top of the tofu.
11. Arrange the remaining green onion and ginger pieces on top of the quail's eggs.
12. Optionally, add some chili threads for added spiciness; this dish is spicy and refreshing with a smooth texture.Cold dishPlace the tofu box upside down on the cut tofu, then invert the plate with the tofu box on top. Flip everything over to reveal the whole, delicate tofu ready for serving.



Tips:
1. Summarize the method for making spicy chili oil dressing: In a bowl, mix leftover red peppers, cumin, Sichuan pepper from Huang Feihong peanuts, sugar, salt, and chili powder (add more if you like it spicier); heat oil and pour over the spices twice; let it cool down with vinegar and soy sauce for 10-30 minutes.2. For step 6's dressing, if time allows, let it sit for half an hour to better absorb flavors.
The aroma of green onion and ginger can fully dissolve in the liquid dressing.Niang doufu
3．(Tofu) is particularly delicate; how to arrange it neatly on a plate?Place the tofu mold upside down over the sliced tofu, then invert the mold and plate to reveal complete and delicate tofu.Turn the tofu mold upside down over the sliced tofu, then place a plate face-down on top of the mold.