The practice of stewed pork stewed with tofu, and the practice of roasted pork with tofu

Braised tofu with pork belly.

In fact, I think the tofu is very delicious when it is simply fried, but my husband always says that the tofu is not a little meaty and looks like any tofu, and he likes to put pork belly to make it, saying that this is more fragrant. In fact, the pork belly will indeed be much more fragrant, and watching TV says that tofu will be more nutritious when eaten with meat.

Process: Stew. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Cut the tofu into large pieces and wash well.

2.Wash and slice the pork belly.

3.Put a little oil in the pan and fry the pork belly.

4.Fry the oil out of the meat over medium-low heat.

5.Put the tofu in the pot.

6.Sprinkle evenly with a layer of salt.

7.Spread the tofu flat on the bottom of the pan.

8.Drizzle with light soy sauce.

9.Add a dash of dark soy sauce.

10.Add an appropriate amount of oyster sauce.

11.Add an appropriate amount of chopped green onions.

Cooking Tips:

The pork belly should be fried slowly over low heat to get out the oil so that it will not be so greasy. Tofu will also taste better.

The preparation of tofu roast meat is as follows:

Ingredients: pork belly, fried tofu, red sea pepper, Qinghai pepper, garlic sprouts, bean paste, a little Sichuan pepper.

Method: 1. Blanch the pork belly with boiling water first.

2. Cut the meat into pieces about the same size as the tofu pieces, (fried tofu, it's too troublesome to make it yourself, buy it directly from the market or supermarket), the oil temperature is 50% hot, the meat, ginger, and watercress are fried until fragrant, about 10 minutes, put in water, boil over high heat, and cook over low heat for about 1 hour.

3. Put in the tofu and cook until the water is almost dry, add the red sea pepper, Qinghai pepper, garlic sprouts, pour a little soy sauce, stir-fry quickly, and put it on a plate until the juice is thick.

Tofu Introduction:

Tofu is a nutritious and time-honored ingredient, and the public's love for tofu has promoted the progress and development of the tofu making process. The main production process of tofu is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water under the combined action of heat and coagulant, that is, tofu.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the combination.

In 2014, "Traditional Tofu Making Skills" was included in the fourth batch of China's national intangible cultural heritage representative items, and this magical Chinese delicacy began to be endowed with more cultural connotations and inheritance significance in addition to its commodity value.

The above content reference: Encyclopedia - Tofu.

The preparation of tofu roast meat is as follows:The main materials are pork, tofu, cooking wine, slag dark soy sauce, dried chili, garlic, edible oil, salt.

Main tools: pots, spatula, spoons.

1. Preheat the oil in the pan, add the tofu and fry it until golden brown on both sides, and remove it with a spatula for later use.

2. Preheat the oil in the pan and stir-fry the pork.

3. Add minced garlic and dried chili peppers and continue to stir-fry.

4. Add a spoonful of cooking wine, put in a spoonful of dark soy sauce in the sedan shirt, and continue to stir-fry.

5. Add tofu, a spoonful of salt, an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

Ingredients: 800 grams of tofu, 100 grams of vegetable oil, 20 grams of water starch, 20 grams of green onion and ginger, 8 grams of soy sauce, 4 grams of Sichuan pepper, 3 grams of star anise, 2 grams of refined salt, 1 gram of monosodium glutamate.

1) Cut the tofu into 2 cm cubes and fry them in a pan until golden brown. Cut the green onion into sections; Ginger shredded.

2) Heat oil in a wok, add green onions, shredded ginger, star anise, and Sichuan peppercorns, add soy sauce and refined salt, put the fried tofu into the pot and stew for 20 minutes, thicken with water starch, and remove from the pot.

1. Wash the tofu and cut it into small cubes. 2. Finely chop the ginger, garlic and chives respectively. 3. Heat the oil in the pot, first pour in the minced ginger and stir-fry, then pour in the garlic, and finally pour in the chives and stir-fry until fragrant.

4. Add half a spoon of bean paste and stir-fry evenly. 5. Add a spatula of light soy sauce, a small half shovel of oyster sauce, half a bowl of water, mix well, and bring to a boil. 6. Pour in the tofu and stir-fry evenly, and cook for about 2 minutes.

You can cook it for a while longer, and the tofu will taste good. 7. Pour in a small half bowl of thin starch water and boil until the soup is thick. The braised tofu is complete, simple and fast, the tofu is delicious, the soup is thick, and it is very good for rice.

Materials:

300 grams of tofu, 30 grams of carrot, 30 grams of fungus, 30 grams of sweet bean pods, 10 grams of garlic sprouts, 1 red pepper, 1 small piece of ginger, 1 clove of garlic, appropriate amount of starch, 30 grams of cooking oil, 1 tsp sesame oil, 1 tsp oyster sauce, 2 tbsp broth, 1 tsp refined salt, 1 tsp sugar, 1 2 tsp monosodium glutamate.

Method

1. After slicing the tofu, fry it in a pan until golden brown on both sides; Slice carrots and fungus, cut garlic seedlings into oblique sections, cut red pepper into sections, and slice garlic and ginger for later use;

2. Heat oil in the pot, first stir-fry garlic slices, ginger slices, red pepper segments, then add broth, oil consumption, sugar, add tofu slices, fungus slices, carrot slices, sweet bean pods, garlic sprouts, refined salt, monosodium glutamate and cook together for 3 minutes, then thicken with water starch and drizzle with sesame oil.

Introduction: Tofu is a very common vegetable, many home-cooked dishes are made of tofu, braised tofu is a well-known home-cooked dish, tofu contains a lot of nutrients, it was even mentioned with mutton in ancient times, it can be seen that its nutritional value is very high, and many people want to learn the practice of braised tofu, which we can find the answer from the tofu practice.

Tofu as a kind of food with both medicine and food, in many aspects have shown excellent efficacy, it can play a role in the effect of invigorating qi and replenishing deficiency, so now people have studied many kinds of tofu practices, in the practice of tofu, there are a variety of home-cooked dishes with tofu as raw materials.

Tofu is highly nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg lutein and vitamin B6. For every 100 grams of firm tofu, water accounts for grams, including grams of protein, fat, carbohydrates and fiber, which can provide kilojoules of calories. Tofu's high amino acid and protein content makes it a great complement to cereals.

78% of tofu fat is unsaturated fatty acids and does not contain cholesterol, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

Braised tofu

The ingredients you need to prepare

300 grams of tofu, 30 grams of carrots, 30 grams of fungus, 30 grams of sweet bean pods, 10 grams of garlic sprouts, 1 red pepper, 1 small piece of ginger, 1 clove of garlic, appropriate amount of starchSeasoning:

30g cooking oil, 1 tsp sesame oil, 1 tsp oyster sauce, 2 tbsp broth, 1 tsp salt, 1 tsp sugar, tsp monosodium glutamate.

How to make this dish

1. After slicing the tofu, fry it in a pan until it is golden brown on both sides, 2. Slice the carrot and fungus, cut the garlic sprouts into oblique sections, cut the red pepper into sections, and slice the garlic and ginger for later use, 3. Put oil in the pot and heat it, first fry the garlic slices, ginger slices, red pepper segments, then add the broth, oyster sauce, sugar, add tofu slices, fungus slices, carrot slices, sweet bean pods, garlic sprouts, refined salt, monosodium glutamate and cook together for 3 minutes, then thicken with water starch, and drizzle with sesame oil.

At the same time, it should be noted that although tofu has high nutritional value, it is not for everyone to eat, for example, people with gastritis, kidney disease or digestive tract diseases should not eat tofu, otherwise it can aggravate the condition.

Main ingredients: 250 grams of pork belly, 2 pieces of water tofu, 1 green pepper, 1 red pepper, 2 tablespoons of braised soy sauce, 2 tablespoons of cooking oil, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 tablespoons of salt.

1. Prepare the ingredients.

2. Cut the pork belly into small pieces, cut the water tofu into small pieces, and cut the green and red peppers into small rings <>

3. Put 2 tablespoons of cooking oil in the pot, put the pork belly and stir-fry the oil paper, the color is slightly yellow, and put it out for later <>

4. Fry the tofu until golden brown on both sides, then set aside.

5. Add the pork belly and stir-fry until fragrant, plus 1 tablespoon of cooking wine.

Spoon the teriyaki soy sauce and stir-fry evenly.

7. Add drinking water that has overflowed meat.

8. Add the fried tofu, cover the pot and simmer over medium heat.

9. The soup in the pot becomes viscous, 2 tablespoons of edible salt, 1 tablespoon of sugar, and <> flavor

10. Add green and red peppers and stir-fry to break off.

11. Finished product drawing.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, and its digestion and absorption rate is more than 95. Two small pieces of tofu can satisfy one person for a day.

Ingredients: Ingredients. 1 box of tofu.

150g of pork belly

Excipients: peanut oil.

Salt in moderation. Light soy sauce to taste.

Appropriate steps. 1.Remove the tender tofu and prepare it by cutting it into cubes with a knife.

2.Prepare the pork belly into cubes.

3.**Put it in the pot, add peanut oil, bring the oil at a moderate temperature, add tofu and stir-fry 4Stir-fry for about three minutes to remove the tofu.

5.In another pot, add peanut oil, wait for the oil temperature to be moderate, add the cut pork belly and stir-fry 6After stir-frying for 7 minutes, add an appropriate amount of light soy sauce and pepper water.

7.Pour in the tofu.

8.Add boiling water and salt and simmer for 7 to 8 minutes.

9.Simmer for seven or eight minutes before serving.

Tip: Keep stir-frying, otherwise the tofu will stick to the pan.

Old tofu is made with pork belly, and the taste is fantastic.

How to cook braised tofu? Chop the beef into slices of the pure dust tofu of the meat ling, fry the meat in the pot, add the green onion white, bean paste, stir-fry the fragrance, add the millet spicy light soy sauce, add the salt chicken town Wang Chan essence water, then add the tofu, stir-fry and add the green onion. ，

How to do braised beans with caution? Cut the tofu into small pieces, add the dark soy sauce, 1/2 tablespoon of oyster sauce, a little salt, a spoonful of starch, fry the tofu until golden brown and stir-fry together.

The practice of roasted tofu with minced meat.

1.Cut the tofu into 2 cm cubes; Finely chop the chives and garlic and cut the ginger into thick strips2Heat up the wok and pour in the ground pork and add 1 tablespoon of water, and spread the meat with a spatula while cooking

After the ground meat spreads and turns white, add green onions, ginger and garlic, pour in a little vegetable oil, and stir-fry to bring out the fragrance 4Add the tofu cubes, add water or stock, and the amount of water is only less than 5Add light soy sauce and salt to taste, add the lid of the pot and bring to a boil over high heat, turn to low heat and simmer a teaspoon of cornstarch + 1 tablespoon of water in a bowl and mix evenly into water starch, when there is a little water left in the pot, pour in the water starch to thicken, and cook until the soup is thick.