Everyone says that tofu is delicious when cooked, is that true?

Out of all the home-cooked dishes, tofu is my favoriteIn fact, tofu is very versatile, whether it is with vegetables or meat, it is very suitable. Of course, tofu is also known as the meat of the vegetarian diet, and it is processed many times to maximize its flavor and nutrients. Of course, I personally think that the combination of tofu and fish is a delicacy.

Because of the fish, they have a little more fishy smell in the taste, even if the fishy smell can be removed with ingredients and cooking wine, there will still be a little peculiar smell.

Tofu, on the other hand, neutralizes the wild taste of the fish, allowing the two to be better reconciled. In our hometown, there is a very famous dish called silver carp stewed tofu, silver carp belongs to the fish that grows in the river, so its earthy smell is stronger than that of sea fish, and it is precisely because of the existence of tofu that the two can make a delicious dish. After living in the city for so many years, what I miss most is the tofu in my hometown.

To be honest, the tofu in the city is not very tasty, probably because the factory mechanized one-piece molding, and the taste of the stone-ground tofu in the countryside is much worse. Rural tofu doesn't even require any cooking, just a little garlic sauce sprinkled on the surface of the tofu, plus a small handful of coriander, and we can eat a big bowl of rice. When I was a child, those merchants selling tofu walked the streets and alleys pushing a small cart, a piece of tofu, two yuan, and a small pot of tofu brains may only need one dollar.

What I can't accept when it comes to tofu brain is that southerners misunderstand tofu brainIn the eyes of southerners, tofu brain must be eaten sweet, I think as this kind of thing to eat as a dessert, really lost its soul, tofu brain must put some coriander green onions, as well as salty marinade, it is enjoyable to eat.

Yes, tofu is rich in protein, high nutritional value, and cheap, so it is deeply loved by people, but it is still an important reason that tofu is delicious to make and does not require much superb cooking skills, like steamed tofu tofu stuffed tofu soup or something, it is delicious.

Yes, the taste of tofu has a faint sweetness, and it also contains very nutrients, whether it is cold salad, mapo tofu, scallion roasted tofu or large intestine stewed tofu, it is particularly delicious.

In fact, tofu looks like a very ordinary dish, but no matter how you make it, it is very delicious, spicy tofu, stewed tofu, chicken shaved tofu, all kinds of methods, but it tastes very delicious.

1》Braised tofu pot (pictured).

Ingredients: 2 pieces of slippery tofu, 3 fresh stove mushrooms (slices), a few pearl shoots, a few carrot slices, a few cabbage sums, and a bowl of 1 2 soups.

Offering (thick) juice materials:

1 2 tbsp light soy sauce, 1 2 tbsp dark soy sauce, 1 tsp sugar, 1 tsp wine, 1 2 tsp corn starch.

Method: Cut each piece of tofu into four pieces, put it on a plate, sprinkle a teaspoon of salt on the tofu, and steam for about 10 minutes.

Take out the tofu, blot the water with kitchen paper, put it in boiling oil and fry it until golden brown, and serve.

Burn hot. Put 1 tablespoon of oil in the sand nest, add tofu, then add mushroom slices, pearl shoots, carrot flowers, and choy sum, then pour into the soup, cook slowly until the juice is thick, and then serve it. Eat while it's hot.

Braised tofu to hide hunger.

How do you cook tofu so it's not breakable?

Tofu is fragile and unflavorful, so it should be burned well, fragrant, full of flavor, and beautiful in shape.

To braised tofu, first cut the tofu into triangles, fry it in a hot oil pan until it is yellow on the outside and tender on the inside, and add winter bamboo shoots, shiitake mushrooms and ......Wait for the ingredients to be braised and cook the tofu over low heat.

Taste it and you're good to go.

Material. Scoop up the tofu .........2 pieces.

Carrots .........Crumb.

Bamboo shoots. ......Crumb.

Lentinula edodes. ......8 flowers.

Bean sprouts. ......Crumb.

Segments of green onions. ......3 sticks.

Salt. ......1 teaspoon.

Sugar. ......1 teaspoon.

Monosodium glutamate. ......Teaspoon.

Method: 1. Soak the mushrooms to soften and remove the stems, peel and slice the carrots; Peel and slice winter bamboo shoots; Cut the tofu into triangles.

2. Remove the oil from the pan, put half a pot of oil in the pan, wait for the oil to heat until it smokes, put the tofu in the oil pan and fry it until it is golden brown.

3. Put 2 tablespoons of oil in another oil pot, wait for the oil to be hot, fry the chives first, then add carrot slices, bamboo shoots, and mushrooms and stir-fry well, add 2 bowls of water, tofu and soy sauce and cook until the water boils, then change to low heat and transport; After cooking for about 10 minutes, add bean sprouts, salt, monosodium glutamate and sugar to taste, and then thicken with wet starch.

Roasted tofu with pickled cabbage and pork foam.

Ingredients: 1 piece of tofu. 150g of lean meat, half a bag of cabbage. Garlic 3 g3g of ginger, a tablespoon of bean paste, seven spicy millet, an appropriate amount of salt, and chicken powder See below for details.

Production process:1A piece of tender tofu tastes better, but the kind of boxed wax stool is too tender and easy to break, just buy it in bulk, and the vegetable market or supermarket has it.

2.Wash the tofu and cut it into even pieces.

3.Finely chop the garlic and ginger and set aside, and chop the millet into finely chopped pieces.

4.Chop the lean meat into minced meat, add a little light soy sauce, pepper, corn starch, cooking oil, and marinate to taste.

5.The water in the pot is boiling, put in the cut tofu, a spoonful of salt, after doing this, you can not only remove the beany smell, but the tofu should not be broken [remember that if you do it immediately, you can drain the water directly, if you have to wait for a while, then soak it in a cool boil, so as not to stick together].

6.Fill the pan with oil, add ginger and garlic and stir-fry over low heat until fragrant.

7.The spicy minced millet continues to be fried, anyway, I love to eat chili peppers, and those who don't eat chili peppers are directly ignored.

8.Then there is the marinated minced meat, which is quickly stir-fried and stir-fried.

9.A tablespoon of watercress wheel shed sauce is stir-fried over low heat to stir-fry the red oil.

10.Add an appropriate amount of boiling water and cook until flavorful.

11.Then pinch and pour in the drained tofu and bring to a boil over medium and low heat.

12.Pour in the cabbage.

13.When cooking for one-third of the time, add salt and chicken powder to taste.

14.Personally, I think this dish is more delicious with more soup and rice, depending on personal preference.

15.When cooking this dish, remember to cook a little more rice, because one of our classmates saw this dish and immediately lit up his eyes.

16.A must-have dish for banquet guests, although the mapo tofu stool is delicious, it is also good to change the taste occasionally.

This old-fashioned tofu is more delicious than a meat sedan chair.

The tofu is not closed, and the belt is fried, and the tomb does not need to be steamed, so it comes out in a simple manner, and the Qi Shan is delicious and eats.

Use 2 pieces of bumping money tofu to make a dish that can only be eaten for 20 yuan, and one plate is not enough for me to eat! Laugh and bumper with relatives.

Beans with rot do this, super Huai level delicious stupid rent front.

The Bishan stool of tofu is only Kai food to do the repentance travel method.

A new way to eat tofu! Adults like it, and children like it.

Tofu is a sedan chair that is done to close the delicious and congratulatory noise.

Tofu blind training production grinding only tutorial Heng Chen.

<> "Tofu is so delicious.

Steps. Break the old tofu into pieces by hand, fry garlic, green onions, bay leaves, star anise in hot oil, add cold water and tofu after stir-frying, boil and cook for 10 minutes over medium heat, set aside 3 spoons of tofu soup for later use, and add 2 spoons of light soy sauce and 2 spoons of steamed fish soy sauce to the pot of tofu scoop and cover the hood.

1 tablespoon of white pepper, then add tofu soup to boil, pour on top of tofu, then add green onions, minced garlic, dried chili peppers, chili powder, slide the key and pour hot oil, stir well.

Home-cooked tofu is a delicious and delicious nutritious dish suitable for all ages, with a good calcium function, it is precisely because of its unique taste, so it has high requirements for the selection and techniques of cooking food, so today I will take you to understand, how to make a home-cooked tofu simple and delicious, so that everyone can show their hands in the dinner.

1. Fish-flavored tofu.

Ingredients: 1 piece of tofu, 3 fungus, 1 carrot, sugar, salt, vinegar, starch, 3 garlic cloves, chives, tomato paste.

Method: 1. Cut the tofu into 2 cm square pieces, soak it in lightly salted water for 10 minutes (to prevent it from being fried for a while), soak the fungus and cut it into shreds, shred the carrots, mince the chives, and chop the garlic. 2 tablespoons sugar, 1 tablespoon vinegar, 2 tablespoons tomato paste, 2 tablespoons water, 1 tablespoon soy sauce to make a juice and set aside.

Remove the tofu from the salt water and drain.

2. Heat the pan with cold oil, add minced garlic and stir-fry until fragrant, add carrots and fungus and stir-fry, hear the sound of fungus bursting, and stir-fry tofu until golden brown. Put the prepared juice on low heat, put a spoonful of salt and turn off the heat after the soup is thick, remove from the pot and sprinkle with chives.

2. Shallot tofu mixed with tofu.

Ingredients: 1 box of tender boxed tofu, 3 grams of sesame oil, 2 shallots, 5 grams of chili oil, 3 grams of Sichuan pepper noodles, 3 grams of salt.

Method: Take the boxed tofu to remove the film, do not pour it out, and use a knife to cut into squares; Then buckle upside down into the plate. Finely chop the shallots. Add salt, sesame oil, chili oil, a little peppercorns, sprinkle with green onions.

3. Cabbage stewed tofu.

Ingredients: cabbage, tofu, ginger, garlic, chives, salt, chicken essence.

Method: Cut the cabbage into sections and cut the tofu into cubes. Blanch the tofu, remove and drain.

Blanch the cabbage, remove and drain. Heat oil in a pot, add ginger, garlic and shallots, stir-fry until fragrant, add tofu and fry slightly, add water (or stock) and simmer for a while. Add the cabbage and stir-fry, and finally add salt and chicken essence.

Fourth, home-cooked tofu.

Ingredients: 300g of tofu, 10g of black fungus, 100g of pork belly, 1 green garlic, 2 cloves of garlic, 5g of black fungus, 20g of Pixian bean paste, 10ml of light soy sauce, 10ml of cooking wine, 3g of sugar, 15ml of water starch, 30ml of oil.

1. Soak the black fungus in warm water, remove the stems and wash them and tear them into small flowers, cut the tofu into pieces about 1cm thick, 3cm wide and 4cm long, cut the pork belly into thin slices, cut the green garlic into small pieces, chop the bean paste into fine pieces, and chop the garlic; Heat oil in a pan and fry the tofu slices until golden brown on both sides.

2. Leave the bottom oil in the pot, put in the pork belly slices and stir-fry the oil over low heat, add the minced garlic and Pixian bean paste to fry the red oil, add cooking wine, light soy sauce, sugar and an appropriate amount of water to boil, add tofu and black fungus to cook slightly to taste, add green garlic and stir-fry for a few seconds, pour in water starch to thicken and get out of the pot.

Roasted tofu in sauce, 1. Slice the old tofu, chop the lean meat into minced meat, add a little dry starch and grasp well. Pixian bean paste is chopped, ginger and garlic are minced, and green onions are chopped. 2. Put oil in a hot pan, put the tofu in one by one, fry until golden brown on both sides, then scoop out and set aside.

3. Add a little oil to the pot, add the minced meat and fry until it changes color. 4. Add the dry yellow sauce, Pixian bean paste, minced ginger and garlic, stir-fry well, and add about 100ml of water. 5. Add the previously fried tofu, stir-fry well and cook for 5 minutes.

6. Add a little chicken powder and stir well, then add chopped green onions, pour in wet starch and stir well.

I think we can make a mapo tofu, very delicious, first we cut the tofu into small pieces, then cool water, and then wait until the water boils and blanch it in hot water, at this time you can add a little salt to prevent the tofu from rotting, and then put the hot water blanched tofu aside, evenly wrapped in a layer of starch, at this time we heat the oil in a pan, and then fry the green onions, ginger and garlic, and then put a spoonful of red oil bean paste, quickly stir-fry, and then add the tofu to a piece of stir-fry, But in the process of stir-frying, you must be careful, so as not to stir-fry the tofu rotten, and finally add a little salt chicken essence to taste, and then wait until it is out of the pot, add a handful of chopped green onions, and the delicious mapo tofu is ready.

The specific production method is to first cut the tofu into tofu pieces, then heat the oil in the pot, put seasonings in the pot for stir-frying, and finally put the tofu into the pot, pour in some water, and then simmer over medium heat for 10 minutes, so that it can be directly out of the pot.

After the tofu is ready, put it in clean water and wash it, finally cut it into snapshots, finally heat the oil in the pot, pour the tofu into the pot and stir-fry, fry it until golden brown on both sides, sprinkle chopped green onions in it, and finally pour the soup on it, so that it is particularly delicious when used for bibimbap.

Tofu is a very common ingredient, people in different regions have different cooking methods, so there are different flavors of the eight cuisines, today let's make a delicious Sichuan cuisine in mapo tofu, mapo tofu highlights the unique spicy style of Sichuan cuisine, and friends who like to eat spicy taste especially like to eat.

Main ingredients]: 500 grams of tofu, 20 grams of green onion pure chain chopped, 20 grams of ginger minced, 20 grams of garlic minced, 50 grams of garlic seedlings chopped, 5 grams of pepper powder, 5 grams of pepper, 100 grams of starch water (10 grams of potato starch mixed with water and stirred evenly).

Excipients: 5 grams of salt, 30 grams of bean paste, 10 grams of oyster sauce, 10 grams of dark soy sauce, 20 grams of sugar.

Procedure]:

1]: Wash the tofu and cut into pieces.

2]: Put water into the pot, after the water boils, add tofu and 5 grams of salt, boil until five minutes after boiling, turn off the heat and remove it for later use.

Three]: Put cooking oil in the pot, and then put in: 20 grams of ginger minced, 20 grams of garlic minced, 30 grams of bean paste, stir-fry until fragrant.

Four]: Then add the tofu, add a bowl of water, and boil until boiling.

5]: After the tofu is boiled to boiling, add: 30 grams of bean paste, 10 grams of oyster sauce, 10 grams of dark soy sauce, 20 grams of sugar, 5 grams of Sichuan pepper powder, 5 grams of pepper, 100 grams of starch water (stir well with 10 grams of potato starch and water).

Then cook over high heat until the soup is thick, sprinkle in, chopped garlic sprouts and green onions, stir-fry evenly, and then turn off the heat and put it on a plate.

Key points): After thickening the water starch, you need to fry it over high heat at this time, and you need to keep stir-frying with a spatula, because after adding water starch, if you don't stir-fry quickly, there will be a situation where the water starch will make the soup thick like jelly.

When you stir-fry quickly until the soup becomes jelly-like, the starch is cooked and ready to be served.

Six]: A delicious and delicious mapo tofu is made, pick up the chopsticks and eat.

Cooking Tips]:

It is best to choose old tofu when choosing tofu, because tender tofu is easy to break when stir-fried.

If you think I'm not spicy enough, you can also add a few millet chili peppers to increase the spiciness.

It is best to choose potato starch for thickened lake loose powder, and it is very easy to buy bags in the supermarket.