How do you eat frozen tofu to make it delicious? How to eat frozen tofu

I think the best way to make frozen tofu is to stew cabbage and add some vermicelli, it tastes really good and is very warm to eat in winter.

Prepare fresh frozen tofu, take out the thawing and cut it into small pieces, then soak it in water, add an appropriate amount of salt, heat oil from the pot and put in the green onion, ginger and garlic and stir-fry until fragrant, add some bean paste, and then stir-fry the minced meat evenly, then add the frozen tofu, add seasonings, and stir-fry evenly.

I think it's cut into chunks and fried with fatty meat, and it tastes very rich.

Frozen tofu can be made into frozen tofu stir-fried meat, pomfret roasted frozen tofu, and cabbage stewed frozen tofu. 1. Prepare ingredients: frozen tofu, pork belly, green onion, ginger, light soy sauce, dark soy sauce, cooking wine, sugar, salt.

Cut the frozen tofu into small cubes, cut the pork belly into thin slices, cut the green onion into green onions, and shred the ginger. Add a little oil, add the pork belly and slowly stir-fry until slightly charred. Add green onion and ginger and stir-fry until fragrant.

Add the frozen tofu. Stir-fry lightly, dark soy sauce, cooking wine and sugar evenly. <

1. Stir-fried meat with frozen tofu. Ingredients: 400 grams of frozen tofu, 80 grams of pork belly, 5 grams of green onions, 5 grams of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of sugar, appropriate amount of salt.

1. Cut the frozen tofu into small cubes, cut the pork belly into thin slices, cut the green onion into chopped green onions, and shred the ginger.

2. Add a little oil, add the pork belly and slowly stir-fry until the oil is slightly charred.

3. Add green onion and ginger and stir-fry until fragrant.

4. Add frozen tofu.

5. Stir-fry lightly, dark soy sauce, cooking wine and sugar evenly.

6. Pour in an appropriate amount of water, bring to a boil, turn to low heat and simmer for 10 minutes.

7. Finally, taste the saltiness, add a little salt, turn to high heat and add juice slightly.

2. Stewed frozen tofu with cabbage. 1. Prepare ingredients: 3 pomfret, 5 grams of sugar, 300 grams of frozen tofu, 5 leeks, 4 slices of ginger, 2 slices of garlic, 20 grams of red pepper, 20 grams of peanut oil, 10 grams of light soy sauce, 8 grams of cooking wine, a little green onion, and an appropriate amount of salt.

2. Prepare ginger slices, cut frozen tofu into cubes, shallots into sections, and cabbage into sections.

3. Heat oil in a pot, pour in ginger slices, green onions, star anise, and dried chili peppers, and stir high heat until fragrant.

4. Pour in the frozen tofu, broth and pepper.

5. Add salt, chicken powder and water, and simmer over high heat for 10 minutes.

3. Pomfret frozen tofu. 1. Prepare ingredients: 5 grams of ginger slices, 20 grams of frozen tofu, 20 grams of cabbage, 1 shallot, 1 star anise, and 5 ml of cooking oil.

2. Take out the frozen tofu from the freezer in advance and thaw it, and pick and wash the leeks.

3. After removing the internal organs of the pomfret, rinse the pomfret with tap water repeatedly, drain the water and set aside.

4. Wash the frozen tofu and cut it into small cubes with a knife, cut the leeks into sections, remove the seeds from the red pepper and cut into strips, peel and slice the garlic, slice the ginger, and chop the green onion.

5. After the pot is heated, pour in the peanut oil and burn until it is 60% hot, then put in the ginger slices first, and then put in the pomfret and fry it slowly over low heat.

6. Fry the pomfret until golden brown on both sides, then set aside.

7. Stir-fry the minced chives and garlic with the bottom oil in the pan. Add cooking wine, light soy sauce, water and sugar.

8. After boiling over high heat, put in the cut frozen tofu, spread the fried pomfret on top of the frozen tofu, turn to medium heat and simmer for about 10 minutes.

9. Put in the red pepper strips, boil over high heat, see the red pepper change color and break off, sprinkle with leek segments. Turn off the heat when it comes to a boil over high heat.