How to fry frozen tofu is delicious and simple, how to make frozen tofu delicious

How do you make frozen tofu delicious?

Whether frozen tofu is delicious or not depends on whether it has three basic conditions at the same time, all of which are indispensable.

The first one must be handmade tofu. Connoisseurs know that the current tofu production process has changed fundamentally, and most of them are factory production, especially in third-tier cities and above, almost all of the world's best industrial tofu. Compared with traditional tofu, industrial tofu is delicate and white, and it looks good.

Moreover, the industrialization speed is fast, the tofu is more, the cost is greatly reduced, and the profit margin is large. The only deficiency is that there is no bean fragrance of tofu, it looks like tofu, and it is also tofu when you eat it, but without the taste of tofu, there is no soul of tofu.

Traditional handmade tofu continues to be popular in market towns below the county seat and in the vast countryside, of course, industrial tofu is indispensable to enter the market, but this kind of market has never been opened.

Since the invention of tofu by Liu An, the king of Huainan, the traditional process of handmade tofu has not changed, and there are still three mainstream practices, sour pulp, brine and gypsum. The tofu that comes out has a strong aroma of boiled soy milk, and this fragrance is the soul of tofu.

Second, it is best to freeze through naturally. Before the popularization of refrigerators, only in the winter of ice and snow can you eat frozen tofu, the kind of naturally frozen tofu, the water in it freezes, the volume of ice expands, the tofu is squeezed twice, the protein and fiber are condensed honeycomb, the taste is flexible, the taste is pure, the key is also the same sponge, humbly absorb the taste of the main ingredients and self-contained, completely out of the identity of the side dish, the achievement of the main material.

Now that you have a refrigerator, it's easy to eat frozen tofu. Just pay attention to a small detail when doing it, put the palm-sized piece into a fresh-keeping bag, seal it tightly and put it in the quick-frozen, take out the natural thawing or put it in cold water to thaw when eating, not microwave oven or hot water to unravel. Squeeze out the water before cooking.

The third, it is best to stew the meat in the original soup. The main reason why frozen tofu is delicious is not how delicious it is, but because it absorbs the better taste of others and sublimates its quality. For example, stewed meat, especially all kinds of pork stew, has a thick flavor and oil, and the soup is thick and rotten, and it is thick and invincible, but it is easy to get tired when eating.

Therefore, in the Guangshan area, pure stewed meat is generally regarded as an ingredient, not served as a separate dish, and must be stewed into the modified side dishes before it becomes a dish. There are three main categories of side dishes for participating in stew: first, seasonal vegetables; the second is kelp, golden needle, fungus, mushrooms and other dried fresh; The third is tofu, frozen tofu is the first choice, it is really more enjoyable to eat than stewed meat, and there is no need to drink the soup procedure, and the broth is full of tofu.

Stir-fried cabbage with tofu, very delicious, but also flavorful, cut some pork belly.

Tofu is very good to make, and frozen tofu soup is better fried to be a little more unpalatable, that's what I think. Put some spinach to cook a tofu soup, it's 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 can be served cold, stir-fried, made into soup, and can also be made into stew or hot pot shabu-shabu. Cooking frozen tofu must reduce oil and salt, frozen tofu is easy to absorb the soup of the dish and cause too much oil and salt, and the slightly lighter taste can better bring out the bean aroma of the frozen tofu itself.

This soy product, which contains countless small holes, is as simple as putting fresh tofu in the refrigerator a day in advance. However, all bean products are also prone to astringency, and friends who don't like it only need to use boiling water to soak it before cooking.

Red stewed frozen tofu.

Ingredients: 350 frozen tofu, 10 grams of shiitake mushrooms, 75 grams of enoki mushrooms, 75 grams of sweet bean pods, appropriate amount of starch, 25 grams of cooking oil, 1 2 tbsp oyster sauce, 1 tsp pepper, 1 2 tsp sugar.

Method: 1. Cut the frozen tofu into pieces, soak the mushrooms until soft, remove the stems and cut them in half; Cut off the roots of enoki mushrooms, blanch them with salt water and remove them; Tear off the old tendons on both sides of the sweet bean pods, wash them and set aside;

2. Pour oil into the pot, heat it, fry the shiitake mushrooms first, then put in the enoki mushrooms and frozen tofu slices, add the oil, pepper and sugar to boil, change to low heat and simmer to taste;

3. Add sweet bean pods and burn them together before cooking, then thicken them with water starch, and turn off the heat when the soup is viscous.

When making dishes such as braised pork and braised pork ribs, you can put frozen tofu and cook for 5 to 10 minutes at the end, so that the frozen tofu tastes good and is not too salty, and it can also absorb the fat in the meat and reduce the greasy feeling. When shabu-shabu, you can also wait for the soup to taste before eating frozen tofu.

Cooking frozen tofu must reduce oil and salt, frozen tofu is easy to absorb the soup of the dish and cause too much oil and salt, and the slightly lighter taste can better bring out the bean aroma of the frozen tofu itself.

How do you fry frozen tofu deliciously? What are the precautions? Recently I'm still craving barbecue.

Barbecue sauce and cumin are always used for cooking. Frozen tofu tastes a bit like gluten and has a unique taste that isn't bad. Frozen tofu is very absorbent, so add an appropriate amount of water when stir-frying, otherwise the tofu will be too dry and affect the taste.

As a very common soy product, frozen tofu is loved by many people. There are many ways to eat frozen tofu, not only in hot pot and malatang, but also in stir-frying.

<> freeze the old tofu first, or buy frozen tofu directly, cut it into pieces, clean it, pinch off the water in the tofu, add oil to the pot, and fry the tofu. If the pot is too dry, you can add water to fry the frozen tofu. Stir-fry the frozen tofu with chili powder and cumin powder before cooking.

Many people like to eat frozen tofu, frozen tofu is the taste of QQ. Many people like to add frozen tofu when making dry goods, because frozen tofu is not easy to break, in fact, in my opinion, white tofu is better.

Defrost the tofu and drain the water. Cut the peppers into small pieces. Pleurotus eryngii cut into slices. Heat oil in a wok, add ginger, garlic and peppercorns to stir-fry until fragrant, add oyster mushrooms and stir-fry twice, add frozen tofu, add an appropriate amount of water, salt, light soy sauce, and stir-fry for about a minute.

The practice of tomato frozen tofu is usually to put the tofu in the refrigerator to freeze hard, thaw it when eating, pay attention to pinch the water tightly when thawing, and tear small pieces; Wash the tomatoes and cut them into cubes. After the oil is heated, stir-fry the ginger slices, add the tomatoes and stir-fry, add a little salt, wait for the tomato sauce to cook, add the frozen tofu and continue to stir-fry, and add the mushroom essence to taste. Frozen tofu must be squeezed out of the water after thawing, otherwise there is soup in the dish, and it will not taste good.

Stir-fried tomatoes must be salted to make tomato juice, and this dish must be fried into tomato juice to be delicious. Solid frozen tofu can not only be dried but also stewed. Here are some of the best ingredients for making broth from frozen tofu.

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.

Frozen tofu is a traditional soy product. It is made from fresh tofu that is porous, elastic, nutritious, and delicious. There are many delicacies that can be made with frozen tofu.

Materials:

1 piece of frozen tofu.

2-3 slices of cabbage.

Step 1

Wash the cabbage, dry it with water, tear it into a suitable size. Pieces, frozen tofu melt with cold water.

How to make frozen tofu delicious?

Wash the green onion and ginger, shred the garlic, pat it and chop it for later use, peel the pork belly and cut it into large slices for later use, peel the potatoes and cut them into hob pieces.

After the frozen tofu melts, cut into square pieces, soak the dried chili peppers in warm water and cut them into soft sections for later use.

Heat the iron pot on the stove, put the oil to boil, fry the potatoes and remove the yellow after the heat of the pot, leave the bottom oil in the pot to heat up, fry the green onions, ginger and garlic until fragrant, stir-fry the pork belly to turn white, release the soy sauce and pepper to fry until fragrant.

How to make frozen tofu delicious?

Put the cabbage and fry until soft, add the stock or minced water to bring to a boil, cover and boil for 20 minutes on low heat.

How to make frozen tofu delicious?

Add an appropriate amount of pepper and salt to the juice, and a spicy and fragrant spicy and spicy tofu cabbage is complete.

There are many ways to make frozen tofu, and the materials required for different methods are also different, and the following is the operation method of frozen tofu with pork belly stewed cabbage.

Ingredients before preparation:

Chinese cabbage (1/2), frozen tofu (1 small piece), vermicelli (1 handful), pork belly (1 small piece), soy sauce (1 tablespoon), salt (a little), star anise (2 pieces), green onion (1 small piece), ginger (3 pieces).

Place the vermicelli in a container and soak in warm water for a while.

2.The frozen tofu was taken out and thawed, and I used the northern tofu to freeze it in the refrigerator by myself.

3.Cut the cabbage into large slices.

4.Wash the pork belly and cut it into thin slices.

5.Ginger slices.

6.Finely chop the green onions.

7.Put the pork belly in the hot oil in the pan first. Sauté over medium-low heat.

8.Sauté the pork belly until oiled.

9.Continue to sauté until slightly charred at the edges.

10.Add chopped green onions.

11.Sliced ginger.

12.Aniseed.

13.Stir-fry evenly, add soy sauce, and stir-fry the slices of meat to color.

14.Add the cabbage and stir-fry until lightly tender.

15.Add an appropriate amount of water and cover the cabbage.

16.When the water in the pot is boiling, add the frozen tofu.

17.Add a pinch of salt, cover and simmer.

18.Add the vermicelli. You don't have to flip it, just let him float on the surface. Press it with a spatula to allow the vermicelli to soak completely in the soup. Cover and cook all ingredients.

19.Finally, open the lid and mix the vermicelli with the other ingredients. Turn the heat to high and reduce the soup slightly.

The first type: direct freezing.

Method: Generally make frozen tofu with more old tofu, this kind of tofu has less moisture, and is harder, make frozen tofu is not broken, cut the old tofu into pieces of the same size, you can cut larger, one by one with a fresh-keeping bag, directly put it into the freezer of the refrigerator, generally 10 hours is a night can be frozen into frozen tofu, when eating, use cold water bubbles to cut into small pieces, you can eat as much as you want.

The second method: steaming first and then freezing.

This kind of frozen hair is also to old tofu, because tofu has a beany smell, many people don't like to eat this taste, some people cut the tofu into square pieces in advance, add it to the steamer, boil it over high heat, steam it for 5 minutes, so that you can remove the beany smell, after it is cooled, separate it into pieces, pack it in a fresh-keeping bag, and freeze it directly into frozen tofu.

The third type: light salt water immersion method.

Method: Cut the old tofu into pieces of the same size first, add water to a large basin, add a little salt and stir evenly, be sure to dissolve the salt, add tofu pieces, soak for about 15 minutes, so that you can quickly remove the beany smell, and then take it out and pack it up piece by piece with a fresh-keeping bag, and put it in the refrigerator to freeze for more than 10 hours is frozen tofu. In this way, the taste of frozen tofu is better.

Therefore, if you want frozen tofu to taste good, it still takes some time, no matter how you eat frozen tofu, remember one thing, after melting the frozen tofu, squeeze the water in the frozen tofu clean, the cleaner the better, otherwise the frozen tofu will be bitter, which will affect the taste too much. Then cut out the size and shape you need, and then put it in the pot to stew and cook, and you can eat the hot pot, so that it tastes very delicious and the taste is no worse than fresh! Especially eating hot pot is the best!

Friends, now stay at home, go buy tofu, just use these methods, try each one, which method makes frozen tofu delicious? Only by trying can you know the result, it is best to eat hot pot, the effect is the best, you can also stew or something, the taste of frozen tofu is reflected, so that the true taste of frozen tofu Coco is looking forward to your sharing.