How to make Japanese style chilled tofu and how to make Japanese style cold tofu?

Ingredients: a box of silk tofu, 10 grams of chopped green onion (if you think the taste is not enough, you can put some minced ginger), Japanese-style bonito flakes (some places call Japanese-style bonito flakes) to buy a little is enough. 2 3 grams, Japanese soy sauce (can be replaced with light soy sauce.)

Remember, it must be light soy sauce and not dark soy sauce. 15 grams, 10 grams of mirin (Japanese sweet cooking wine), and a little bit of seaweed shredded 2 grams.

Method: Gently take the tofu out of the box (insert the edge of the tofu and the box with a knife, swipe lightly, buckle the tofu on the cooking board, the cooking board must be sterilized, and gently tap the bottom of the box around to make the tofu fall off on the cooking board) and then cut the tofu into 1 small pieces, put the cut tofu into small pieces in a small bowl, use cold boiled water for a while, cut the green onion (ginger) into fine pieces and set aside, take a small bowl and mix the Japanese soy sauce (light soy sauce) in Weilin and set aside. Slowly pour the mixed soy sauce (light soy sauce) into the tofu (about 1 3 tofu dac), then add chopped green onion (minced ginger), and finally add bonito flakes (bonito flakes) and shredded seaweed

Hot and sour steamed Japanese tofu Hot and sour steamed Japanese tofu.

Ingredients: Japanese tofu, broccoli.

Ingredients: pork cubes, mushroom cubes, onion cubes, pepper cubes.

Seasoning: Thai chicken paste, refined salt, cooking wine, water starch, pepper, corn starch, monosodium glutamate.

Production process] production:

1 Cut the tofu into small pieces, cut the hole in the middle, put it on a side dish plate, cut the broccoli into small florets, and put it on a plate and set aside.

2 Put the meat, mushrooms, onions and chili peppers into a bowl, add seasonings and mix into fillings, and put them into the dug tofu to make a raw blank for later use;

3 Steam the green billet for 10 minutes, take it out and put it on a plate. Blanch the broccoli with boiling water and seasonings.

4 Drizzle with the pre-mixed hot and sour sauce and serve.

Special care: Professional tools must be used when digging tofu, otherwise the appearance of the finished product will be affected. The recipe for chutney is very simple, mix the green mustard autumn vinegar well.

The material is called the material1 piece of soft tofu, appropriate amount of minced ginger chain, appropriate amount of chopped green onion, appropriate amount of bonito flakes, appropriate amount of shredded seaweed, 150cc sauce, 1 2 tsp bonifish, 1 tbsp soy sauce, 1 2 tbsp mirin, 3 tbsp wine.

Method

1.Mix all the ingredients for the sauce and bring to a boil over low heat, then remove from heat, let cool and refrigerate.

2.Put the tender tofu on a plate, and when you eat the spring block, put the minced ginger, chopped green onion, bonito flakes, and shredded seaweed on the tofu according to your preference, and then pour the sauce on it.

Ad. Japanese cuisine] Japanese cold tofu recipe sharing.

Tokuji Japanese curry omelet rice.

Subscribe. Nowadays, the meaning of food is no longer just about the stomach, and friends who are particular about delicacy prefer to eat with their "eyes".

This "cold slave" must be very familiar to friends who love Japanese food. As an authentic traditional Japanese cold dish, the gorgeous and gorgeous visual route is my recent favorite to share with you: how to turn simple tofu into a high-end dish The taste is the same as that of a dime eaten locally in Japan The method is extremely fast and can be done in a few minutes.

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Materials. Japanese style soft tofu or inner fat tofu, Japanese sashimi soy sauce flavor, dark soy sauce, bonito flowers, ginger puree, green onion flowers, seaweed chopped.

Japanese cuisine] The preparation of Japanese style cold tofu (cold slave).

Prepare a piece of Japanese-style soft tofu, and if you don't have a Japanese-style one, replace it with ordinary tofu with inner fat. (Although the Japanese-style tofu is tender, it has a good degree of forming.) It is not easy to be brittle and watery, which can ensure that the taste of the seasoning is not affected. ）

Cut into your favorite shape and put on a plate. (Japanese-style tofu can be eaten directly, which is very convenient; Regular lactone tofu needs to be steamed for a few minutes and then allowed to cool. ）

Sauce: Japanese soy sauce + mirin + dark soy sauce (a little coloring) + white water (a little). If you are not sure, you can taste the taste adjustment. Drizzle the sauce evenly over the tofu.

Prepare bonito flowers and chopped seaweed. (Kayo flakes are very practical, and they can be used as tachovy balls and miso soup soup stocks, and can also be used to make creative Chinese dishes.) ）

I highly recommend this fried seaweed, which is 20 times more delicious than the crushed seaweed in the picture above! The connotation of sesame seeds enriches the taste level

Sprinkle a little ginger puree, wood fish flowers, seaweed, chopped green onion in order. Finish Super exquisite

Tips: If you don't have Japanese soy sauce, use light soy sauce and sugar instead. However, Japanese-style soy sauce is thicker and easier to hang the juice.

Mirin, a Japanese cooking wine with a sweet taste, is not recommended to be omitted, and the addition of mirin is the taste of authentic Japanese cuisine, and it is completely up to N grades after use.

Ginger puree can enrich the flavor level, try not to omit it. It is a ginger mud rubbing device to rub out the mud, which is more delicious than chopping ginger with a knife. If you chop with a knife, the thinner the better.

Although this dish is simple, it is full of noodles and delicate enough, and it feels like it is produced by the chef It is very suitable for banquet guests, and the serving speed is fast.

Stir-frying, simmering and simmering are fine. The ingredient of Japanese tofu is actually eggs, so it is almost as versatile as eggs.

Ingredients: 4 pieces of Japanese tofu. Excipients: 1 tablespoon of Lee Kum Kee secret braised sauce, 1 green garlic, 1 2 teaspoons salt, 1 tablespoon peanut oil.

Steps: 1. 4 Japanese tofus, open two sections from the middle.

2. Pour out the tofu and cut it into thick slices.

3. Heat a frying pan, add a tablespoon of peanut oil, and then add the Japanese tofu.

4. Add a little salt after frying the Japanese tofu until it is slightly yellow on both sides.

5. Add 1 tablespoon of the braised sauce.

6. Shake the tofu carefully, so that every 1 piece of tofu is stained with braised sauce, which is originally sweet, so there is no need for sugar.

7. Add the chopped green garlic sprouts before cooking.

8. Make a picture.

Ingredient breakdown.

Ingredients: 3 pieces of Japanese tofu.

1 scoop of light soy sauce for adjuncts.

1 tablespoon of aged vinegar. 1/2 tablespoon of salt, a pinch of sugar.

Tablespoon of cornstarch.

1 tablespoon of tomato paste.

Half a bowl of water. Original taste.

The boiling process takes ten minutes.

Easy difficulty. Steps to prepare Japanese tofu.

Add all the above ingredients to half a bowl of water, stir well and the sauce is ready.

Japanese tofu is cut from the middle and gently squeezed out, cut into small round pieces, coated with cornstarch and put in an oil pan, fried until golden brown on both sides, and removed for later use.

Put a little oil in the pot, add the garlic and stir-fry until fragrant, add the tomato sauce and stir-fry evenly, pour the sauce to boil, add the fried tofu to the pot, and gently push it back and forth.

Remove from the pan and sprinkle with chopped green onions and serve.

Japanese tofu with fragrant and smooth sauce, don't you want to take a bite?

TipIf fried tofu is easy to break, you can steam the tofu in the pot for 8 minutes, and then take it out and cut it, so that it is not easy to break.

Grilled Japanese tofu with thick sauce.

Ingredients: Japanese tofu, green beans, corn, red pepper, ginger, garlic, green onion seasoning: wet material.

1.Pour 15 grams of oil into the pot, add ginger, garlic slices, and garnishes, and stir-fry evenly;

2.Add 100ml of water, add Japanese tofu, pour in the wet material, and reduce the juice over high heat;

3.Cook for about a minute and sprinkle with chopped green onions.

The preparation of Japanese tofu is as follows:

Tools and materials: bowls, slippery cutting boards, kitchen knives, chopsticks, plastic bags, pans, shovels, plates, light soy sauce, aged vinegar, oyster sauce, sugar, starch, bean paste, water, tender tofu, flour, cooking oil, green onions.

1. Mix a sauce and prepare a small bowl. Put a little light soy sauce, aged vinegar, orange and oyster sauce in a bowl, then add a little sugar, starch, bean paste, and an appropriate amount of water, stirring them well.

2. Peel the garlic and mince it first and set it aside for later use, cut the tender tofu into small pieces, put it in a plastic bag, and add an appropriate amount of flour.

3. Tighten the mouth of the plastic bag, and then shake it a few times so that each piece of tofu can be coated with flour, take out the tender tofu and put it aside for later use, then take out the pan and add a little more cooking oil.

4. Heat the edible Xinwu sock oil, after the oil is hot, let's put the tofu in it and fry it, fry it on low heat until both sides are browned, then turn off the heat and set aside.

5. Take out the wok, add an appropriate amount of cooking oil to the wok, after the oil is hot, first put in the minced garlic to fry the fragrance, after the fragrance comes out, we put the tofu in, add the sauce, and then flip it, cover the pot, simmer over medium heat for three minutes, when the time comes, turn on the high heat to collect the soup, sprinkle a little green onion, and then you can put it out of the pot and put it on the plate.