How to make frozen tofu is the most delicious, how to make frozen tofu is the most delicious

The frozen tofu method is as follows:1. A piece of northern tofu is brine tofu, also called old tofu, and this kind of tofu is generally used to make frozen tofu.

2. Soak it in light salt water, and then put it in a bag and freeze it to light yellow, and it is generally okay to freeze it overnight.

3. When eating, it should be thawed before cooking. Frozen tofu can be made into stews or boiled in hot pot, both of which are delicious.

Frozen tofu slices are particularly good to eat hot pot, the taste is chewy, and I want to dip it in sesame sauce even more. It can also be a home-cooked stew with potatoes and cabbage vermicelli, which is also good. Have a great day, hope and thank you!

1. Home dish Frozen tofu golden needle soup.

Ingredients: 1 piece of frozen tofu, 50 grams of soaked yellow flowers, 15 grams of shredded mustard, 80 grams of enoki mushrooms.

Excipients: meat broth, salt, pepper, 30 grams of coriander.

Method: 1. Thaw the frozen tofu, wash it with water, drain the water, and cut it into small pieces; Remove the stems of goldenrod and enoki mushrooms, wash and drain them respectively, and cut enoki mushrooms in half; Mustard washed; Wash the parsley and cut into small pieces.

2. Put the pot on the fire, pour in the meat broth and bring to a boil, add frozen tofu pieces and cook until flavorful, add yellow flowers, enoki mushrooms, mustard and salt in order to cook, put them in a bowl, sprinkle with coriander and pepper.

2. Stewed frozen tofu with cabbage.

Ingredients: 1 3 cabbages, two pieces of frozen tofu (now Shenzhen's tofu is getting smaller and smaller), half a bowl of broth, a little green onion, ginger and garlic, and two red peppers.

Method: Pour oil into the pot and cook until it is hot, add green onions, ginger and garlic and stir-fry until fragrant, add cabbage and fry for 5 minutes, add frozen tofu, and add broth. Put in the red peppers whole.

This dish is a common home-cooked dish in the Northeast, the taste is salty and fragrant, and the aroma of the meat permeates the space of frozen tofu, which is not greasy. The soup wraps the cabbage and goes deep into the tofu, fragrant!

3. Stewed silver carp with frozen tofu.

Ingredients: frozen tofu, silver carp head, dried bamboo shoots, barley, green onion, ginger.

Seasoning: salt, sugar, pepper, cooking wine.

Method: 1. Cut the frozen tofu into pieces, cut the green onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, add the green onion and ginger to stir out the fragrance, then put the fish head and fry it until golden on both sides, cook a little cooking wine, put in the dried bamboo shoots and barley;

2. Add an appropriate amount of boiling water to the pot, put in the tofu, simmer for 20-30 minutes on high heat, add salt, pepper and sugar to taste, and sprinkle chopped green onions out of the pot.

Features: Frozen tofu is soft and flexible, elastic, the soup is fresh and clear, appetizing and refreshing.

A piece of old tofu.

First, use old tofu, clean it, and cut it into cubes that are easy to eat. Don't freeze it directly after cutting. We're going to process the tofu a little bit more.

Second, boil water in a pot, after the water boils, add a spoonful of edible salt, put the cut old tofu cubes, put it down and cook for two minutes, after cooking, take it out and put it in cold water to soak, and it can be cooled thoroughly.

Tofu that is not boiled will have some astringency, and the tofu after cooking will taste better when frozen.

Third, wrap the cold tofu cubes with gauze, and try to control the moisture to dry them, and you can squeeze them slightly with your hands.

Be careful not to spoil the tofu, after controlling the moisture, Shoukaiqing put it in the refrigerator to freeze, when frozen, the tofu should be spread out flat, otherwise it should be stacked together.

Add these two more steps, after blanching with salt and soaking in cold water, and then freeze the frozen tofu, the honeycomb is large, the taste is good, and the eating is still strong.

Frozen tofu is not just frozen.

When you freeze tofu, you don't put the tofu directly in the refrigerator and freeze it, and then take it back to eat when you want to eat it, although this method is relatively simple and crude, but the frozen tofu made is easy to break, and the taste is not good.

Frozen tofu needs to be cut into pieces and steamed, and then allowed to cool before freezing. Before steaming, it is recommended to brush a layer of cooking oil on the bottom of the pot to avoid the tofu sticking. When steaming, turn on high heat until steam comes out, then turn to low heat and steam for 20-30 minutes.

After steaming, let the tofu cool completely before freezing. When freezing, be careful not to stack the tofu on top of each other, otherwise it will stick together when you take it, and it is not easy to take it.

Related Notes:

When you choose tofu, you must not use tender tofu, because the moisture of tender tofu is too much, and it is generally more suitable to be used as mapo tofu.

In addition, when boiling tofu, put an appropriate amount of edible salt in the pot to increase the taste of frozen tofu, and at the same time lock in the nutrition of the tofu, so that it will taste more chewy and suck the soup.

The above content reference: Encyclopedia - Frozen Tofu.