How do you make tofu skin delicious? How to make tofu skin is the most delicious

Stir-fried tofu skin with chili peppers, cold tofu skin, and tofu skin used as an ingredient in hot pots.

Tofu skin still needs to be placed in a cool place when storing, and it is necessary to avoid letting the tofu skin appear damp.

When the tofu skin is placed in a humid environment, it is easy to appear that the tofu skin is slightly weak.

Soy products are rich in protein, a variety of amino acids, lecithin, calcium, etc., which can effectively prevent cardiovascular diseases, promote bone development, and supplement the nutrients needed by the human body, making it a good health food.

The most eaten soybean products are bean skin, which not only tastes good when cooking, but also tastes very good, and many people like to eat it.

The tofu skin is tender and chewy, rich in nutrients, and many foodies have a soft spot for it. There are many ways to eat tofu skin, in addition to being the standard configuration of hot pot, it can also be stir-fried and cold, the method is simple, and it is difficult to cook women skillfully. How does tofu skin taste good?

Autumn moist dry, cold tofu skin is the best choice, I like to use tofu skin, carrots, cucumber with cold salad, the finished taste is tender and smooth, crisp and refreshing, appetizing, nutritious and delicious! Children and the elderly like it. Let me share the practice with you.

Ingredients: 250 grams of tofu skin, half a carrot, half a cucumber, 2 sprigs of coriander, garlic (to taste).

The tofu skin is first cut in half and then shredded.

Cucumber shredded. Shred the carrots.

Bring the water to a boil in a pot, blanch the tofu skin to remove the beany smell.

After the water boils again, add the carrot shreds and blanch for 10 seconds. (Carrots are easy to cook, and blanching time is not easy to be too long to maintain their crisp and tender taste).

Scoop up the tofu skin and carrots and soak in cold boiled water for 2 minutes. (After cold water, the tofu skin has a tougher texture, and the carrots are crisp and delicious.) ）

After 2 minutes, drain the water.

In a small bowl, add garlic foam and 1 tablespoon of paprika.

Put a little oil in the pot, add a pinch of Sichuan pepper and fry it over low heat to make it fragrant, and remove the Sichuan pepper. (Note that with low heat, the peppercorns are fried and bitter, which affects the taste).

Pour the hot oil over the paprika and garlic foam to bring out the fragrance.

Add 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, half a tablespoon of salt, half a tablespoon of sugar, 1 tablespoon of sesame oil, appropriate amount of pepper, and make a bowl of juice.

Add shredded cucumber and coriander to the tofu skin.

Add the prepared bowl juice and mix well.

Finally, sprinkle with cooked sesame seeds and serve on a plate.

A delicious cold tofu skin is ready, crispy, tender and refreshing, nutritious and delicious! If you like it, try it now!

2. Stir-fried bean skin with sharp peppers.

Material. <>

Appropriate amount of bean skin, 3 green peppers, 3 cloves of garlic, salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of ginger.

The production process. 1. Heat the pot, put an appropriate amount of oil, add garlic and ginger and stir-fry until fragrant;

2. Add the bean skin and green pepper to stir-fry together, put an appropriate amount of soy sauce and salt, fry for about 3 minutes, wait for the green pepper to be fried, add the chicken essence, and a simple plate of sharp pepper tofu skin is ready.

How do you make tofu skin delicious? Put the tofu skin in the water for two minutes, heat the oil, fry the green onion, ginger and garlic fried sauce, pour in a bowl of water and then put in the bean skin.

In our local noodle shop, this braised tofu skin will be sold. A bowl of noodles, a plate of tofu skin, and a bottle of silver plum cola. It is fried first and then marinated, and the tofu skin that comes out of this way is golden in color and rich in flavor.

Tofu skin fried to eat the best taste, the bean skin washed and cut into strips, then wash the enoki mushroom for later use, roll the enoki mushroom with the bean skin, and then tie it up with a toothpick. Put the prepared bean skin enoki mushrooms into the oil pan and fry them, fry the enoki mushrooms until browned, and sprinkle them with pepper, salt and chili powder.

Grilled tofu skin. The best tofu skin should be grilled tofu skin, put on a charcoal fire, sprinkled with seasonings, and it is very fragrant after baking.

The new way to eat tofu skin is not only beautiful, but also very delicious, you must not have tasted it.

Smoke the tofu skin meat rolls, it's so delicious.

Personally, I think it will be very delicious to make spicy tofu, mapo tofu, home-style tofu, preserved egg tofu, cold tofu, and stir-fried pork with tofu.

Tofu skin is old and fragrant like this, easy to learn, double click the old iron.

Teach you how to make tofu skin delicious.

The tofu skin is super delicious in this cold salad.

Cold tofu skin, easy to learn, delicious and delicious, let's try it together.

Dried tofu skin did so.

The best way to make tofu skin is as follows:Ingredients: 2 pieces of tofu skin, an appropriate amount of pork, 2 small peppers, green onions, ginger, a little doomsday, 4 cloves of minced garlic, a little soy sauce, an appropriate amount of salt, an appropriate amount of starch, a little monosodium glutamate, and a little cooking wine.

1. Cut the tofu skin into diamond-shaped pieces.

2. Cut the pepper into diamond-shaped pieces and slice the pork.

3. Put the bottom oil into the pot, add the cut meat slices when warm, stir-fry until the pork is white, add the minced green onion and ginger and stir-fry, and then add a little cooking wine and stir-fry a few times.

4. Add soy sauce and stir-fry until fragrant.

5. Pour in the tofu skin, add salt, add water flush with the tofu skin, bring to a boil, turn to medium-low heat and simmer for a while.

6. When the soup is a little, add garlic and stir-fry a few times, add monosodium glutamate to enhance the flavor, pour in water starch to thicken.

7. Finished product drawing, super meal.

Material. Crust]: 80g of high-gluten flour, 1g of salt, 1g of yeast (I want to save fermentation time, so I put more), 45g of warm water

Sauce]: 1 tomato, 1g salt, 3g sugar (I used brown sugar), 10g peanut oil, a small amount of chopped black pepper.

Vegetables: broccoli, dried shiitake mushrooms, kale.

Surface decoration]: almond pulp, starch, black sesame seeds.

Method. 1. Mix the dough, cover with plastic wrap and let it rise in a warm place for half an hour. Cut one tomato into small cubes, add all the seasonings and fry into a sauce (don't mind the butter and garlic, it will be more fragrant if added).

2. Break the broccoli into small pieces, soak the mushrooms and cut them into strips, blanch them in boiling water, squeeze out the water and set aside (I'm afraid that the roast will not be cooked) cabbage and cut into strips.

3. Roll out the dough into a round cake, circle the thick sides of the cake with your hands, and use a fork to prick holes in the crust to avoid bulging when baking.

4. Spread the sauce on the crust and sprinkle with broccoli, shiitake mushrooms and kale. Relax for 15 minutes.

5. Add almonds and water to pulp with a soymilk machine. Add a little starch and mix thoroughly. Pour over the fluffy bread and sprinkle with black sesame seeds.

6. Preheat the oven to 190 degrees, heat up and down for 10 minutes, and then heat for another 5 minutes.