A delicious way to make stone pot tofu, how to make stone pot tofu

Ingredients: 1 piece of tender tofu.

Onion half.

1 egg.

2 tablespoons cooking wine.

June Fresh 2 scoops.

Fuel consumption: 1 scoop.

1 tablespoon of caster sugar.

Starch to taste.

Old-fashioned soy sauce is lost.

Salt is thrown away.

Sesame oil is thrown away.

The preparation of stone pot tofu.

Mushrooms and onions are washed and chopped.

2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil. Mix the sauce and put it aside.。。 Take another dish, 1 tablespoon of starch, and appropriate amount of water. Thickening.

Cut the tofu into cubes. I'm tofu side, cut crosswise. Then make a vertical cut in the middle. Then cut it into pieces one by one.

Put an appropriate amount of oil in the pan. Don't too much. It's about half the size of the tofu. The oil temperature is heated to 3 layers of heat.

Prepare a bowl of egg wash (1 egg), a bowl of starch (more). Put the chopped tofu gently. Coat with a layer of egg wash and then a layer of starch. Immediately put it in the oil pan.

After putting them down one by one, the small fire slowly explodes! Wait until the tofu is firm underneath and turn it over with chopsticks. And so it is fried repeatedly.

Wait until there is a little bit of yellow, all hard, and pull it out. Reheat the oil to 7 into heat. Pour in all the tofu and fry over high heat over medium heat.

It's almost to the extent that I'm **, and it's ready to come out of the pot.

Leave the oil in the pan and add the onion. Stir-fry until slightly yellow, and when the aroma comes out, add the mushrooms and stir-fry together.

Saute until the mushrooms come out of the water, pour in the sauce and stir-fry twice. Put a little old soy sauce coloring. Try the soup again, adding some salt and MSG according to your taste.

Add tofu again! Stir-fry twice! Then add the water starch.

Wait until the soup is thick. Put a few drops of sesame oil. Out of the pot!!

Don't cook the tofu in the pot for too long! will rot).

Finally, borrow the heat of the tofu and sprinkle a handful of green onions to let the fragrance of the green onions come out.

Tips: Be sure to have lactone tofu! The best taste!

It's best to have barley tofu. It's a pity I didn't.

Don't cut the tofu too big, and don't cut it too small.

It is too large and easy to break during handling and eating.

If it's too small, you won't be able to appreciate the tender taste.

and mahjong size. That's pretty much it.

This tofu needs to be fried twice!! Remember! Twice!

Be patient! Otherwise, the taste is definitely not good!

Mushrooms are fresh, onions are fragrant. You can put sesame oil or not.

If there is a stone pot, heat the stone pot. No, it's okay just like me.

If you don't burn it well, all I can say is... Come back a few more times.

I've tried it n times.

Hahahaha.

Ingredients: 2 pieces of soft tofu.

20 grams of pork belly.

50 grams of dried plum vegetables.

Light soy sauce 2 scoops.

Shallots about dry.

The preparation of stone pot tofu.

1. Wash and soak the dried plum vegetables for one night;

2. Cut the tender tofu into small cubes, pinch the dried plum vegetables and chop them with water, cut the shallots into white sections, and slice the pork belly;

3. The stone pot is heated in advance, the stone pot wall is very thick, and it takes about 5 minutes to preheat;

4. Fry the small cubes of tofu in a pan over low heat until golden brown and set aside;

5. Put the pork belly in a hot stone pot and fry the oil;

6. Put in the green onion white fragrant pot;

7. Add the plum vegetables to the stone pot and stir-fry;

Stir-fried plum vegetables in lard are very well served with and fragrant.

8. Pour the fried tofu into the pot, add water to cover the tofu, and cook two spoons of light soy sauce;

9. Cover and simmer over medium heat for 8 minutes;

10. Remove the heat, add chopped green onions, and you're done!

Tips: The dried plum vegetables are a little salty, and I didn't add salt, but if the dried vegetables are soaked for too long, they may taste lighter, so you can add some salt at the same time as the water.

1. Prepare the main ingredients and wash the ingredients.

2. Cut the tofu into square slices and cut the pork belly into thin slices.

3. Put tofu, star anise, bay leaves, cinnamon and dark soy sauce in the electric pressure cooker, add the water that is not contained in it, and press the hoof tendon button to press it.

4. During the tofu pressing, slice the ginger and garlic; Cut the green garlic sprouts into sections; Millet spicy diced.

5. After the tofu is pressed, put oil in the wok, put the pork belly after the oil is hot, mix the rice wine, and fry it over low heat.

6. Fry until the meat is oily and a little curly, add ginger and garlic and stir-fry until fragrant.

7. Pour 300ml of water into the pot, add soy sauce and oyster sauce, and shovel well.

8. Add the tofu, bring to a boil over high heat, and then burn over low heat (turn halfway).

9. When there is less than half of the juice left, taste the saltiness, add an appropriate amount of salt, stir gently, enlarge the garlic and millet and spicy and cook for 1 minute. Serve in a stone pot that has been heated in advance, and it is ready.

1. Put a little oil in the wok, put ginger slices, put in the sliced pork belly, and stir-fry over low heat until the pork belly spits oil and the fat part becomes transparent.

2. Add cooking wine, garlic slices, Korean kimchi, a little water, and simmer for 20 minutes.

3. Put method (2) into a stone pot, put the tofu into a block, add chicken essence, salt and sugar to taste, and then change to low heat and simmer for 10 minutes after boiling.

4. Add the sliced green peppers and carrots and cook until they are broken.

Ingredients: 500 grams of old tofu, 50 grams of pork.

Excipients: Appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of chopped green onion.

Seasoning: appropriate amount of bean paste, appropriate amount of soybean paste, appropriate amount of cooking wine.

Appropriate amount of dark soy sauce, appropriate amount of monosodium glutamate, appropriate amount of chicken essence.

Appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of wet starch.

StepsCut the old tofu into long cubes for later use;

Pork minced minced, green onion minced, ginger minced for later use;

Heat the pot, add the salad oil, add the chopped Lao Zheng Dan tofu cubes, fry the noodles until golden brown, pour out and set aside;

Heat the pot, add the salad oil and stir the meat foam until fragrant;

Add the green onion foam and stir-fry the ginger foam until fragrant;

Add the bean paste, stir-fry the soybean paste until fragrant, add the cooking wine, add an appropriate amount of water and bring to a boil;

Add dark soy sauce and season with fried tofu;

flavored chicken essence, monosodium glutamate, sugar;

After the flavor is adjusted, simmer for 3 4 minutes, remember to cover the pot;

After the flavor is cooked, add wet starch and sesame oil;

Put it in a hot stone pot and sprinkle a little chopped green onion at the end;

Precautions for frying old tofuThe temperature should be controlled when the old tofu is fried, it is not easy to absorb the flavor if it is too old, and it is easy to burn the tofu if it is too tender.

Ingredients: 200 grams of water tofu, 10 grams of crab fillet, shrimp, small mussels, oysters and flower nails.

10 grams each of choy sum cubes, shiitake mushroom slices, and coconut meat, and 10 grams of Jinba concentrated chicken juice.

Salt and oil consumption are moderate.

StepsPrepare all excipients;

Boil all the excipients and set aside;

Re-fry until golden brown, tender inside and crispy outside, drain the oil and set aside;

Leave oil in the pot and fry the spice head;

Add the trimmings and stir-fry;

Cooking wine; Add an appropriate amount of water, just over the boiling of the ingredients;

Add an appropriate amount of oyster sauce, salt, and 10 grams of Jinba concentrated chicken juice;

Pour in the tofu, cook until the juice is reduced, and finally drizzle with sesame oil;

Serve on a plate and sprinkle with chopped green onions.

Tips:

Don't cook the tofu for too long and keep it tender.

Ingredients: 1 piece of tender tofu.

Onion half.

1 egg.

2 tablespoons cooking wine.

June Fresh 2 scoops.

Fuel consumption: 1 scoop.

1 tablespoon of caster sugar.

Starch to taste.

Old-fashioned soy sauce is lost.

Salt is thrown away.

Sesame oil is thrown away.

The practice of stone pot tofu and leaky limbs.

Mushrooms and onions are washed and chopped.

2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil. Mix the sauce and put it aside.。。 Take another dish, 1 tablespoon of starch, and appropriate amount of water. Thickening.

Cut the tofu into cubes. I'm tofu side, cut crosswise. Then make a vertical cut in the middle. Then cut it into pieces one by one.

Put an appropriate amount of oil in the pan. Don't too much. It's about half the size of the tofu. The oil temperature is heated to 3 layers of heat.

Prepare a bowl of egg wash (1 egg), a bowl of starch (more). Put the chopped tofu gently. Coat with a layer of egg wash and then a layer of starch. Immediately put it in the oil pan.

After putting them down one by one, the small fire slowly explodes! Wait until the tofu is firm underneath and turn it over with chopsticks. And so it is fried repeatedly.

Wait until there is a little bit of yellow, all hard, and pull it out. Reheat the oil to 7 into heat. Pour in all the tofu and fry over high heat over medium heat.

It's almost to the extent that I'm **, and it's ready to come out of the pot.

Leave the oil in the pan and add the onion. Stir-fry until slightly yellow, and when the aroma comes out, add the mushrooms and stir-fry together.

Saute until the mushrooms come out of the water, pour in the sauce and stir-fry twice. Put it on for the lost soy sauce coloring. Try the soup again, adding some salt and MSG according to your taste.

Add tofu again! Stir-fry twice! Then add the water starch.

Wait until the soup is thick. Put a few drops of sesame oil. Out of the pot!!

Don't cook the tofu in the pot for too long! will rot).

Finally, borrow the heat of the tofu and sprinkle a handful of green onions to let the fragrance of the green onions come out.

Tips: Be sure to have lactone tofu! The best taste!

It's best to have barley tofu. It's a pity I didn't.

Don't cut the tofu too big, and don't cut it too small.

It is too large and easy to break during handling and eating.

If it's too small, you won't be able to appreciate the tender taste.

and mahjong size. That's pretty much it.

This tofu needs to be fried twice!! Remember! Twice!

Be patient! Otherwise, the taste is definitely not good!

Mushrooms are fresh, onions are fragrant. You can put sesame oil or not.

If there is a stone pot, heat the stone pot. No, it's okay just like me.

If you don't burn it well, all I can say is... Calling the world. Come back a few more times.

I've tried it n times.

Hahahaha.

Ingredients: 1 piece of tender tofu.

Onion half.

1 egg.

2 tablespoons cooking wine.

June Fresh 2 scoops.

Fuel consumption: 1 scoop.

1 tablespoon of caster sugar.

Starch to taste.

Old-fashioned soy sauce is lost.

Salt one and leaky limb loss.

Sesame oil is thrown away.

The preparation of stone pot tofu.

Mushrooms and onions are washed and chopped.

2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil. Mix the sauce and put it aside.。。 Take another dish, 1 tablespoon of starch, and appropriate amount of water. Thickening.

Cut the tofu into cubes. I'm tofu side, cut crosswise. Then make a vertical cut in the middle. Then cut it into pieces one by one.

Put an appropriate amount of oil in the pan. Don't too much. It's about half the size of the tofu. The oil temperature is heated to 3 layers of heat.

Prepare a bowl of egg wash (1 egg), a bowl of starch (more). Put the chopped tofu gently. Coat with a layer of egg wash and then a layer of starch. Immediately put it in the oil pan.

After putting them down one by one, the small fire slowly explodes! Wait until the tofu is firm underneath and turn it over with chopsticks. And so it is fried repeatedly.

Wait until there is a little bit of yellow, all hard, and pull it out. Reheat the oil to 7 into heat. Pour in all the tofu and fry over high heat over medium heat.

It's almost to the extent that I want to summon the world, and it's ready to come out of the pot.

Leave the oil in the pan and add the onion. Stir-fry until slightly yellow, and when the aroma comes out, add the mushrooms and stir-fry together.

Saute until the mushrooms come out of the water, pour in the sauce and stir-fry twice. Put a little old soy sauce coloring. Try the soup again, adding some salt and MSG according to your taste.

Add tofu again! Stir-fry twice! Then add the water starch.

Wait until the soup is thick. Put a few drops of sesame oil. Out of the pot!!

Don't cook the tofu in the pot for too long! will rot).

Finally, borrow the heat of the tofu and sprinkle a handful of green onions to let the fragrance of the green onions come out.

Tips: Be sure to have lactone tofu! The best taste!

It's best to have barley tofu. It's a pity I didn't.

Don't cut the tofu too big, and don't cut it too small.

It is too large and easy to break during handling and eating.

If it's too small, you won't be able to appreciate the tender taste.

and mahjong size. That's pretty much it.

This tofu needs to be fried twice!! Remember! Twice!

Be patient! Otherwise, the taste is definitely not good!

Mushrooms are fresh, onions are fragrant. You can put sesame oil or not.

If there is a stone pot, heat the stone pot. No, it's like searching for me.

If you don't burn it well, all I can say is... Come back a few more times.

I've tried it n times.

Hahahaha.

Ingredients: 1 piece of tender tofu.

Onion half.

1 egg.

2 tablespoons cooking wine.

June Fresh 2 scoops.

Fuel consumption: 1 scoop.

1 tablespoon of caster sugar.

Starch to taste.

Old-fashioned soy sauce is lost.

Salt is thrown away.

Sesame oil is thrown away.

The practice of stone pot tofu and leaky limbs.

Mushrooms and onions are washed and chopped.

2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil. Mix the sauce and put it aside.。。 Take another dish, 1 tablespoon of starch, and appropriate amount of water. Thickening.

Cut the tofu into cubes. I'm tofu side, cut crosswise. Then make a vertical cut in the middle. Then cut it into pieces one by one.

Put an appropriate amount of oil in the pan. Don't too much. It's about half the size of the tofu. The oil temperature is heated to 3 layers of heat.

Prepare a bowl of egg wash (1 egg), a bowl of starch (more). Put the chopped tofu gently. Coat with a layer of egg wash and then a layer of starch. Immediately put it in the oil pan.

After putting them down one by one, the small fire slowly explodes! Wait until the tofu is firm underneath and turn it over with chopsticks. And so it is fried repeatedly.

Wait until there is a little bit of yellow, all hard, and pull it out. Reheat the oil to 7 into heat. Pour in all the tofu and fry over high heat over medium heat.

It's almost to the extent that I'm **, and it's ready to come out of the pot.

Leave the oil in the pan and add the onion. Stir-fry until slightly yellow, and when the aroma comes out, add the mushrooms and stir-fry together.

Saute until the mushrooms come out of the water, pour in the sauce and stir-fry twice. Put it on for the lost soy sauce coloring. Try the soup again, adding some salt and MSG according to your taste.

Add tofu again! Stir-fry twice! Then add the water starch.

Wait until the soup is thick. Put a few drops of sesame oil. Out of the pot!!

Don't cook the tofu in the pot for too long! will rot).

Finally, borrow the heat of the tofu and sprinkle a handful of green onions to let the fragrance of the green onions come out.

Tips: Be sure to have lactone tofu! The best taste!

It's best to have barley tofu. It's a pity I didn't.

Don't cut the tofu too big, and don't cut it too small.

It is too large and easy to break during handling and eating.

If it's too small, you won't be able to appreciate the tender taste.

and mahjong size. That's pretty much it.

This tofu needs to be fried twice!! Remember! Twice!

Be patient! Otherwise, the taste is definitely not good!

Mushrooms are fresh, onions are fragrant. You can put sesame oil or not.

If there is a stone pot, heat the stone pot. No, it's okay just like me.

If you don't burn it well, all I can say is... Calling the world. Come back a few more times.

I've tried it n times.

Hahahaha.