How to eat lactone tofu, how to eat lactone tofu at home

Coriander tossed with tofu. Blanch the coriander, remove and cut into small pieces. Lactone tofu is cut into pieces and served on a plate, so it doesn't have to be heated and can be eaten directly. Spread the coriander segment, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and if you like spicy food, you can add some chili oil and you can eat.

Preserved egg tofu. After the preserved eggs are shelled, they are passed through boiling water and cut into cubes. Cut the lacone tofu into cubes and serve on a plate with diced preserved eggs. Sprinkle with some minced green onions, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and serve.

Tofu meatballs. Chop the 8:2 lean fat into minced meat, stir well with the tofu, add an appropriate amount of starch, chicken essence and salt, and stir in one direction.

Boil water in a pot, after the water boils, use a spoon to beat the tofu minced meat into balls and put it in the pot, boil it again and add the vegetables that have been fried in advance, such as greens and tomatoes, and put it out. You can also fry the meatballs and then make a soup for a unique taste.

Tofu balls. Cut the pure lean meat into small pieces and marinate for a while with salt, monosodium glutamate, and cooking wine. Mash the tofu, add a little starch, salt and monosodium glutamate, and stir until strong. Wrap the tofu like dough in one or two pieces of meat, seal and roll into balls, then boil water and cook.

Tofu buns. Mix all four parts of the tofu skin, mix the tofu into small pieces, stir with the shredded radish that has been fried in advance, add minced green onions, add salt and monosodium glutamate to taste. Wrap the filling in the tofu skin like wrapping spring rolls, put it in the oil pan, and fry it until the tofu skin is golden brown.

Serve as is, or dip in tomato sauce.

Lactone tofu can be eaten directly. The method is as follows: 1. Take out the lacone tofu and put it on an inverted plate'Let it sit for a while to pour out the precipitated water.

2. Heat the pan with cold oil'Add the old godmother and shredded mustard'Green onion white'Cook slowly over low heat for a while'Remove from heat until fragrant'Add vinegar and sugar and stir well.

3. Spread the stir-fried sauce on top of the tofu with a spoon'Garnish with coriander.

Cold lactone tofu.

Ingredients: a box of lactone tofu, sea rice, shallots, coriander, seafood soy sauce, light soy sauce, spicy oil, sesame oil, sugar.

Method 1: Pour the lactone tofu out of the box, control the water clean, and cut it into small cubes.

2. Chop the shallots and coriander into minced pieces and sprinkle them on top of the tofu.

3. Put a little oil in the pot, fry the sea rice slightly, remove it and sprinkle it on the tofu.

4. Sauce: a little more seafood soy sauce, a little light soy sauce, spicy oil (added according to taste), a little sugar, a drop of sesame oil, stir the juice well.

5. Pour the juice evenly on top of the tofu.

Minced meat with fat tofu.

Ingredients: 1 box of inner fat tofu, chili pepper, carrot, tenderloin, rice wine, salt, starch.

Method 1: Slice the inner fat tofu and steam it in a pot of boiling water for three minutes.

2. Finely chop the tenderloin, and chop the carrot fungus and pepper into small cubes. Add rice wine and salt to the meat and marinate in soy sauce for a while.

3. Put a little oil in the wok, fry the meat to change color after heating, add carrots and fungus, add oyster sauce and stir-fry evenly. Add diced chili peppers to remove the juice from the pan and pour it over the tofu. Nutritional value of inner fat tofu.

Colorful inner fat tofu.

Ingredients: Inner fat tofu, cherry tomatoes, shiitake mushrooms, green peppers, ginger, garlic, eggs, lean meat, cooking wine, starch, light soy sauce.

Production method: 1. Wash the green pepper and cut the cherry tomato in half; Remove the seeds of the green pepper and cut into small slices; Remove the stems and slice the shiitake mushrooms, soak them in boiling water for one minute, then remove them and let them cool.

2. Cut Japanese tofu into thick slices; Ginger and garlic are scattered and chopped; Beat the eggs and add a pinch of salt; Pat the lean meat loose and chop it into minced pieces, mix well with cooking wine, starch and light soy sauce. Coat the Japanese tofu with dry starch and egg mixture.

3. Heat the oil (slightly more) to 6 percent, and fry the tofu until golden brown on both sides. If there is any leftover egg mixture, put it together in the pan and fry it before chopping.

4. With a little oil left in the pot, pour the minced meat into the stir-fry to change color, then stir-fry the ginger and garlic until fragrant, and pour the green peppers, shiitake mushrooms and cherry tomatoes into the stir-fry slightly. Add salt and light soy sauce, pour in the tofu, minced meat and minced eggs in turn, stir-fry carefully, and season with chicken essence. Finally, thicken and drip in sesame oil.

Features: Delicious and very tasty.

Homemade lactone tofu.

Ingredients: 1 box of lactone tofu, 2 chives, 2 millet peppers, 1 green pepper, small pieces of pork, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, appropriate amount of water starch, a little oil.

The steps are as follows:

1. Here is a trick to teach you, how to take out the lactone tofu completely, tear the seal of the lactone tofu, buckle it upside down in the plate, use scissors to cut the four corners of the lactone tofu slightly, and then gently pinch the box body with your hands to let some air inside, and then pick up the box, and the complete inner fat tofu will be taken out.

2. Use a spoon to make a few more cuts on the surface of it, so that it can be flavored later, put it in an open pot, and steam it for five minutes, if you don't mind, this step can be omitted.

3. During this period, put the minced pork into the pan and fry until golden brown.

4. Then add green onions, millet peppers, and green peppers and stir-fry evenly, then add half a bowl of hot water to boil 5. Add light soy sauce and oyster sauce to taste.

6. Drizzle with water starch to hook a thin thickener.

7. Don't have too much water starch, just a little sticky feeling 8. Pour it on the steamed tofu and you can start, isn't it particularly simple?

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Hello, I'm glad to answer for you the cold salad inner fat tofu.

Ingredients: 100 grams of lactone tofu.

Excipients: 5 grams of minced garlic, 5 grams of chopped green onion, 2 grams of sugar, 10 grams of light soy sauce, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of chili oil.

1. Prepare 5 grams of minced garlic, 5 grams of chopped green onions, cut lactone tofu into cubes, 2. Make a sauce, add white sugar, light soy sauce, vinegar, sesame oil, chili oil, pour in minced garlic and chopped green onions, stir well 3, pour in the sauce, and you're done.

How to eat lactone beans with eggplant lead curd: coriander mixed with tofu, preserved egg tofu, tofu meatballs, tofu buns, clam tofu soup, shrimp ball stewed tofu, fried stewed lactone tofu, spicy lactone tofu, lactone bean good steamed egg, cod stewed lactone tofu, preserved egg lactone tofu, etc. Lactone tofu is a tofu produced with gluconate-δ-lactone as a coagulant, which has a delicate, shiny texture and good palatability.

Lactone tofu uses gluconate-δ-lactone as the coagulant, which changes the traditional method of making tofu with brine, reduces the loss of protein, improves the water retention rate of tofu, and makes nearly 1 times more tofu than the conventional production method.

The texture of lactone tofu is delicate, and the color, aroma and taste are better than ordinary tofu. Since there is no yellow syrup discharge, the loss of soluble components is small, and the nutritional value is improved.

It can be made into assorted lactone tofu soup and eaten, and the preparation method is as follows:

Ingredients: 300g lactone tofu, 50g shiitake mushroom, 30g daylily, 50g fungus, 100g liquid shrimp

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of chicken essence, appropriate amount of starch.

Step 1: Wash and cut lactone tofu, green onion, shrimp, fungus and daylily for later use.

<>Step 3: Add shiitake mushrooms, daylily, and fungus and stir-fry the socks evenly.

Step 4: Add water to a boil and boil for 5 minutes.

Step 5: Pour the water starch into the pot and stir well; Bring the tofu to a boil.

Step 6: Completed.

How to eat lactone tofu:

Ingredients: 120 grams of dried soybeans, 2 grams of gluconolactone.

Excipients: 900 ml of water.

Steps: 1. Prepare 120 grams of dried soybeans, 900 ml of water, and 2 grams of gluconolactone.

2. Soak dried soybeans in water at room temperature for 10 hours, and the low temperature can prolong the soaking time. Note: Be sure to soak the beans well, it is easier to polish when refining, the pulp yield is high, and it is easier to form.

3. Grind raw soy milk with a juicer. Put the soaked soybeans in a juicer and add 900ml of water. Note:

If the juicer capacity is small, you can beat the beans in batches and add water in batches. Strain the ground soy milk with a filter cloth to remove the okara. Remarks:

It is necessary to use a filter cloth and a leak net.

Add a little water to the pot, submerge the bottom of the pot and bring to a boil. Cooking skills: There is water at the bottom of the pot, and when boiling soy milk, the soy milk will not stick to the pan.

4. Put the filtered soy milk into the pot and boil, stirring slowly with a spoon. Soy milk needs to boil completely, bring to a boil for about 5 minutes, and then remove from the pan. Note: Soy milk must be boiled thoroughly, otherwise it will be poisoned.

When the soy milk is heated to a certain temperature, the soy milk begins to foam, at this time the soy milk has not yet boiled, the heat should be appropriately reduced and continue to heat until the foam disappears and the soy milk boils, and then continue to heat for 5 8 minutes, so that the soy milk is thoroughly cooked. Wait for the soy milk to cool to 85 to 90 degrees (3 to 4 minutes in summer).

5. Add 2 grams of lactones to the container, pour 15 grams of warm boiled water, and mix well. Be careful to dissolve lactones in warm water. Pour the soy milk that has cooled to 85 degrees into a container.

6. Close the lid and wait for about 20 minutes for the lactone tofu to be ready.