The practice of bean curd button meat, how to make bean curd button meat

Sufu button meat. Crafting materials.

Ingredients: 500 grams of vegetarian sauce meat, 60 grams of fermented bean curd. Seasoning: 50 grams of sesame oil, 360 grams of white soup, 30 grams of wet starch, 5 grams of sugar, 25 grams of soy sauce, 3 grams of monosodium glutamate, 1 gram of minced ginger.

Method. 1) Cut the meat into strips 8 cm long and 8 cm wide. (2) Spread a layer of fermented bean curd juice in the bowl ready to hold the meat, then neatly stack the cut meat strips into the bowl downward, then pour the remaining fermented bean curd juice on top, add white soup (100 grams), sugar (2 grams), monosodium glutamate (1 gram), steam the basket drawer with a strong fire for 7 8 minutes and then take it out, pour the soup into another bowl, and the steamed meat is buckled on the plate.

3) Put sesame oil (1 and a half) in a frying spoon, heat 7 8 on a hot fire, add minced ginger, white soup (balance), sugar, soy sauce, monosodium glutamate and the original soup of steamed sauce meat. After boiling, dilute and thicken with wet starch, then drip in sesame oil and pour it over the steamed meat.

Tips. 1. The fermented bean curd is very fragrant and intoxicating, so there is no need to add cooking wine to the button meat made of fermented bean curd, because the fermented bean curd itself has the mellow taste and charming aroma of wine, and the meat made will be particularly delicious.

2. When cooking meat, be sure to cook the meat with cold water, boiling water will "scald" the meat and affect the meat quality.

3. It looks like flesh is red and non-meaty, the color is golden and translucent, and the texture is soft and tender. The bean curd is very fragrant and intoxicating, so there is no need to add cooking wine to the button meat made with bean curd, because the bean curd itself has the mellow taste and charming aroma of wine, and the meat made will be particularly delicious. The following side dish can be tofu, dried beans, and so on.

Whatever you like.

4. Although this dish is delicious, eat a balanced diet, eat moderately, and be responsible for your own stomach.

Nutritive value. Sufu is a soy product that is fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in a variety of trace elements required by the human body, and it is a rare accompaniment to meals.

It contains ingredients similar to those of tofu. It has the effect of appetizing digestion and neutralization. It can be used for poor food after illness, children's food accumulation or chancre accumulation, abdominal distention, loose stool, etc.

Making good use of tofu can make the dish more varied and the taste more layered. In addition to accompaniment, it is more commonly used in hot pot, ginger duck, mutton oven, noodle, bread and other dipping sauces and meat processing.

Sufu button meat. Ingredients: 500 grams of pork belly with skin, 2-3 pieces of bean curd, appropriate amount of bean curd juice, and one piece of tofu.

Method Wash the pork belly, put water in the pot, boil the meat pieces in a pot under cold water for about 20 minutes, and the chopsticks can be inserted into the pork belly to remove and let cool.

2. Put the bean curd and bean curd juice in a small bowl, add an appropriate amount of water, and crush the bean curd.

3. Put oil in the wok, when the oil is hot, put the pork belly into the frying, keep turning the meat pieces (there will be oil constantly splashing out, just use the lid as a shield to block it) and fry it until the meat skin is slightly hard and hard.

4. Cut the fried meat pieces into even slices, put the meat slices in a bowl, pour in the prepared bean curd juice, and grasp it well with your hands.

5. Take a bowl, then place the meat skin down in the bowl, and finally put the tofu cut on top of the meat piece, and steam it in the steamer for more than 1 hour, the longer the time, the softer the meat will be. I steamed it for hours.

6. After steaming, take out the bowl, pour out a part of the juice, take a plate and put it on the bowl, flip it quickly, and buckle the meat slices on the plate.

Ingredient breakdown.

Pork belly to taste.

Half a piece of bean curd. Appropriate amount of bean curd juice.

Sugar, salt, salt.

Appropriate amount of dark soy sauce. Light soy sauce to taste.

Appropriate amount of green onion and ginger. Cooking wine to taste.

Salty and sweet flavor steaming process.

Hours of time-consuming.

Normal difficulty. The steps of the bean curd button meat.

Steps of the method of deducting the meat with fermented bean curd: 1 1 Burn the pork belly with fire to remove the hair on the skin, scrape it with a knife and wash it with water.

Steps to make fermented bean curd and meat: 2 2 Cool water pot, boil until cooked and remove.

Steps of the method of deducting the meat with fermented bean curd: during the 3 3 period, prepare half a piece of fermented bean curd, a little fermented bean curd juice, salt, sugar, light soy sauce, mash the fermented bean curd, mix evenly and set aside.

Steps of the method of deducting the meat with fermented bean curd: 4 4 Use a toothpick to pierce dense small holes on the six sides of the meat on the top, bottom, left, right, front and back, in order to make the color firm and flavorful.

Steps to make the fermented bean curd button meat: 5 5 Rub dark soy sauce on the six sides of the meat.

Steps to make the fermented bean curd button meat: 6 6 Cut into slices about half a centimeter thick.

Steps to do the fermented bean curd with meat: 7 7 Pour in the fermented bean curd juice and smear each piece of meat with the fermented bean curd juice by hand.

The steps of the bean curd button meat: 8 8 The meat skin is facing down, and the pieces are placed in the hand first, I see that the color is a little light, so I smeared some dark soy sauce on the side of the meat skin, and then stacked it into a deep bowl, still with the meat skin facing down. Sprinkle green onion and ginger slices on top, pour in the remaining bean curd juice, put cold water into the pot, and steam over medium-high heat for about an hour until the meat is soft and rotten.

Steps of the method of deducting the meat with fermented bean curd: 9 9 After turning off the heat, you will see some soup, and after taking it out, put the soup into a bowl. Fasten the meat with another plate, flip it quickly, and the beautiful slice of meat will snap onto it.

Put the bowl of soup into the wok to thicken (if you don't think there is too much oil, skim out the top layer of oil), you can also add some starch water to hook it and pour it on the buckle meat.

1. Cut the pork belly into four large pieces and cook in a pot under boiling water over low heat for 15 minutes.

2. After fishing, use the straight knife method to transform into a large piece with a length of 8 cm, a width of 2 cm, and a thickness of cm.

3. Add the chopped curd, sugar, soy sauce, sugar, shredded green onion and ginger and mix well, and put it into a buckle bowl.

4. Put it in the cage and steam it for 40 minutes, remove it from the pot and turn it into the plate.

5. Rotting method: 500 grams of tofu are steamed in the cage over high heat for about half an hour, cut into small pieces of 4 cm square out of the pot, put 150 grams of salt, 75 grams of soy sauce, spice water (soaked in cinnamon, bay leaves, star anise, green onions to make friends and ginger in cold boiled water), and seal it in a jar for about 1 week. It can also be replaced by Wang Zhi and fermented bean curd.

Material. Pork belly, white bamboo shoots, tofu milk, nine-story tartar (for plating), green onion and ginger, soy sauce, rice wine, sugar.

Method. 1. Blanch the pork belly in boiling water and soak it in cold water, and cut it into about 1cm thick slices after cooling. Wash the white bamboo shoots and cut into hob pieces.

2. Put the tofu into a container and use a fork to puree the tofu.

3. Heat the pot without oil, add the pork belly slices and stir until fragrant to release the fat.

4. Use the fat of the fried pork belly to stir-fry the green onion and ginger slices until fragrant, pour in the tofu and stir-fry until fragrant, then pour in soy sauce, rice wine and sugar to fry the meat slices to bring out the aroma and turn off the heat.

5. Take a deep plate, place the meat slices along the bottom of the plate, put in the white bamboo shoots, pour the fried seasoning evenly on the white bamboo shoots, put the deep dish into the electric pot, add 3 cups of water to the outer pot to steam, increase or decrease the cooking time and water according to the favorite taste.

6. Take the serving plate and put it on the deep plate, flip the plate and turn the fermented bean curd pork belly upside down in the serving plate to complete.

Ingredients: 1 and a half catties of pork belly (775 grams).

Red bean curd juice Small half bowl (70g).

2 tablespoons (30g) of cooking wine

Method Heat the wok up, pour in the washed pork belly, stir-fry over high heat for about 2 minutes, stir-fry until it changes color, add 2 tablespoons of cooking wine, and continue to stir-fry for about half a minute.

Add the red bean curd juice and stir-fry evenly, then pour in about 2000ml of hot boiling water (the water surface exceeds the meat surface).

After boiling, turn to low heat, cover and simmer for about 1 hour, simmer until the soup is scarce, turn on high heat, drain the last soup, sprinkle some chicken essence and chopped green onions, mix well and serve on a plate.

Tips: Red bean curd juice (southern milk milk) is generally available in vegetable market grocery stalls and supermarkets.

Stew for a longer time to bring out all the fat and taste.

The bean curd gravy is made of soy sauce, fermented bean curd, and rice wine as the main raw materials, and then mixed with various flavorings. The product is red in color and easy to eat.

a) Recipe. Grams of soy sauce, bean curd, rice wine, sugar, monosodium glutamate, green onion, ginger, garlic, gram of the end of the seasoning, appropriate amount of sesame oil and thickener, and a small amount of monascus pigment.

2) Quality standards.

The finished product is sauce red with a certain viscosity, but thinner than sauce. It has a scent of fermented bean curd and a slightly sweet taste in saltiness.

3) Precautions.

Stir the sauce constantly while heating to prevent it from sticking.

The ingredients should be crushed into powder, and the green onions, ginger, and garlic should be mashed into a puree.