How to stew tofu deliciously, how to stew tofu delicious?

1. Cut the tofu into triangles or small squares and blanch them with boiling water;

2. Put a small amount of oil in the pot, heat the oil with green onions and ginger shreds, then put in the cooked rape segments, magnolia slices, and cooked carrot slices and stir-fry slightly, add an appropriate amount of soup, after the soup is boiled, put in salt, pepper water [1], tofu, and then simmer for four or five minutes over low heat, put on MSG and coriander segments to get out of the pot.

Tofu, minced meat.

Excipients: mushrooms, green pepper seasoning: green onion, ginger, garlic, soy sauce, cooking wine, salt, chicken essence, broth.

Method. 1. Cut the mushrooms into pieces, sit in a pot and light the fire, add the green onion, ginger and garlic after the oil is hot, add the minced meat, and then pour in the cooking wine, soy sauce and broth.

2. Cut the tofu into pieces and put it in the pot, add the green pepper and mushrooms after 10 minutes, and then add the chicken essence and salt after 2 minutes.

Features: Fresh and tender in taste and rich in nutrients.

300 grams of northern tofu, seasoning: 20 grams of vegetable oil, 3 grams of sesame oil, 3 grams of pepper, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of green onions, 3 grams of ginger.

Method. 1.Cut the tofu into small pieces;

2.Shred the green onion and ginger;

3.Heat the wok with oil, put in the pot with green onion and ginger shreds, pour in the tofu, add refined salt, water and pepper, simmer over low heat until the tofu is flavorful, pour sesame oil, and sprinkle monosodium glutamate.

Material. 1000 grams of pork backbone, 1 bag of Northeast sauerkraut, 1 box of frozen tofu, 1 handful of vermicelli, green onion, ginger, Sichuan pepper, star anise, appropriate amount of cooking wine, salt, a little chicken essence.

Method. 1. Put cold water in the boiling pot, put in the pork backbone, boil over high heat, skim off the foam, and remove the pork backbone;

2. Put oil in a wok, add star anise, Sichuan pepper, green onion and ginger to stir-fry until fragrant, add pork backbone and stir-fry evenly, add cooking wine to cook fragrant, pour enough hot water over the bones, boil over high heat, and cook over low heat for two hours;

3. Cut the frozen tofu into cubes and pour it into the pot;

4. Take another wok, put oil, add sauerkraut and stir-fry;

5. Put the stir-fried sauerkraut into the pot and continue to simmer for 20 minutes;

6. Wash the vermicelli and put it in a pot and simmer for 10 minutes;

7. Add salt and chicken essence to taste.

Tips. 1. Sauerkraut can be stewed directly in the pot, stir-fry it first to taste more fragrant, the Northeast generally uses meat oil and soybean oil to stir-fry, and there is no meat oil to use salad oil, the sauerkraut I bought is cut in advance, and the taste is quite right;

2. Put the boxed tofu directly in the refrigerator, and you can eat frozen tofu;

3. This dish can also be stewed with pork ribs, but it is best to use backbones for a more authentic taste.

Food needs to be done with care, and it should not be disappointed.

Step 1: Blanch the tomatoes with hot water and peel them into cubes, cut the tofu into coin-sized cubes, and chop the green onions and garlic for later use.

Step 2: Blanch the chopped tofu in a pot for 1 minute to reduce the beany smell of the old tofu.

Step 3: Heat the oil in a hot pan, add the soybean paste and Pixian bean paste, and stir-fry the red oil.

Step 4: Add the green onion and garlic and continue to stir-fry, the speed should be fast, be careful not to fry the paste.

Step 5: Add tofu cubes, tomatoes, add 1 tablespoon of salt, 1 tablespoon of soy sauce, then add half a bowl of water, cover the pot and simmer for 20 minutes.

Step 6: Remove from the pot and add tomatoes to make the tofu soup redder and brighter, and this dish is also very suitable for children and the elderly.

The above is the traditional tofu stew, the soup of the stewed tofu is the essence of the whole dish, ensuring that even the soup will be drunk as soon as it is served.

1. Cut the tofu into cubes; Cut the green onion into sections. (I like to use tender tofu, cut the tofu into small pieces and stir-fry it in hot water for later use).

2. Oil, salt, five-spice powder monosodium glutamate or chicken essence for standby.

3. Heat the pan, release the raw oil, add the green onion and stir-fry until fragrant (you can also put a few peppercorns according to personal taste), and put in the tofu. After gently shaking the pan for a few minutes; Add seasoning, add lid and simmer for 3 minutes (water starch can also be added);

4. Add green onion leaves (preferably buy some chives), stir-fry the green onions until they are soft and cooked, and remove from the pot.

When stewing tofu, don't stew it directly, add this step in advance, the tofu will not break, and it will be tender and flavorful! When it comes to tofu, it is also a particularly common ingredient in our lives, and for many people, it is often necessary to eat tofu in ordinary life, tofu is a particularly cheap ingredient, almost for many families can absolutely afford it, and even in the 4 seasons of the year, it can definitely be bought, but there are many types of tofu around us, there are dry tofu, tofu is containing water tofu, tofu can also be made into a variety of delicacies in our lives, The taste is also very delicious.

The stewed tofu with beef sauce is delicious, so let's learn how to do it together:

Grilled tofu with beef sauce.

Ingredients: Tofu, dark soy sauce, light soy sauce, oyster sauce, spicy beef sauce, ginger, green onion, salt, sugar.

Specific method] 1, cut the tofu into small pieces, boil the pot under water, and cook on high heat for 2 minutes, so that the processing can remove the beany smell and make the taste of the tofu more tender.

2. Take out the boiled tofu and use cold water to cool it, otherwise the tofu will soon stick together.

4. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a spoonful of Nanshan Po's spicy beef sauce, and stir-fry over low heat to bring out the flavor of the sauce.

5. Then pour in the processed tofu, then add water that is level with the tofu, boil over high heat, and then turn down the heat and simmer for about 5 minutes to let the tofu taste.

6. Finally, pour in the water starch to thicken, you can taste the taste after boiling over high heat, add some salt and a little sugar to taste, and then put some chives to increase the flavor and color, and turn off the heat to collect the soup over high heat.

The tofu is spicy and fragrant, the taste is particularly tender, eat it hot, it's too appetizing!

The tofu soup stewed with tofu and crucian carp is very delicious, first clean up the crucian carp, heat the pan with cold oil, fry the fish until golden on both sides, put the fried fish into the pot with green onions, ginger and garlic into the cooking wine, add boiling water so that the stewed tofu crucian carp soup is thick and delicious, add an appropriate amount of salt and coriander to put some white pepper noodles before coming out of the pot.

When stewing tofu, the fire world limb used should not be too large, it should be simmered on low heat, and it should be stewed with minced meat and other ingredients, which will make the taste richer and more delicious.

Ingredients Preparation:

500g of old tofu, 10ml of cooking oil, 2 cloves of minced garlic, 10ml of light soy sauce, 100ml of boiling water, 100g of pork belly, 10g of salt, 1 piece of ginger, appropriate amount of chopped green onion.

Here's how:

1. Cut the tofu into cubes, pour an appropriate amount of pure water into the pot, put the tofu into the pot after boiling, and cook it.

2. Cut the pork belly into slices, pour an appropriate amount of cooking oil into the pot, add an appropriate amount of pork belly after the oil temperature rises, fry the pork belly until it changes color, and then pour the prepared green onion and ginger slices into the pot and stir-fry evenly.

3. Pour an appropriate amount of light soy sauce into the pot and stir-fry until the pork belly changes color.

4. Pour the boiled tofu into the pot and stir-fry. And add a large bowl of boiling water to the pot, the boiling water needs to be submerged with the ingredients, turn on high heat to bring the water to a boil.

5. Then add an appropriate amount of edible salt to the pot for seasoning, turn to low heat and simmer slowly.

Notes:

The tofu can be stewed slightly, pay attention to the second time to add water when stewing, and the second addition of water is easy to make the tofu taste bad. The stewed tofu is ready to eat, and you can sprinkle chopped green onions or coriander on the surface.