The home cooked practice of thousand page tofu, the home cooked practice of thousand page tofu

How to cook a thousand pages of tofu in sauce:

Ingredients: 1 piece of thousand-page tofu, 2 celery, 2 green and red peppers.

Seasoning: 1 piece of ginger, 2 cloves of garlic, 1 section of green onion, 1 tablespoon of bean paste, 1 tablespoon of soybean paste, 2 tablespoons of light soy sauce, 1 teaspoon of sugar, more than a dozen Sichuan peppercorns, 1 tablespoon of chicken essence, 1 tablespoon of cooking wine.

Cooking steps: Step 1: Remove the celery leaves, clean and cut into inch segments, cut the ginger into slices, cut the garlic into slices, cut the green onions into segments with an oblique knife, and put them on a plate for later use.

Step 2: Cut the 1,000-page tofu into finger-sized strips and set aside.

Step 3: Add water to the pot and bring to a boil, put the chopped thousand-leaf tofu into the pot, boil and cook for 2 minutes, blanch the water, and then take out the water and dry it for later use.

Step 4: Put a spoonful of oil in a wok, add green onions, ginger, garlic, Sichuan pepper, bean paste and soybean paste and stir-fry over low heat until fragrant.

Step 5: Stir-fry the seasoning until fragrant, pour in the 1,000-page tofu, and stir-fry evenly over high heat.

Step 6: Stir-fry the 1,000-page tofu and seasonings evenly, add an appropriate amount of water, and the tofu is level, add light soy sauce, cooking wine and sugar, boil the lid over high heat, and simmer for 5 minutes on low heat.

Step 7: Simmer the 1,000-page tofu for 5 minutes, turn on high heat to thicken the soup slightly, then pour in celery and green and red peppers.

Step 8: Turn on high heat and continue to stir-fry evenly, pour in a spoonful of starch water, continue to stir-fry, thicken the soup, hook a layer of 1000-page tofu, and then remove it into a dish.

The practice of cutting tofu is relatively okay.

Ingredients. 10000 pages tofu 250g

1 red pepper. 1 green pepper.

1 onion. 3 garlic cloves.

Accessories. 1 tablespoon of corn oil.

Spoon of salt. 1 tablespoon of oyster sauce. A pinch of ground black pepper.

Steps to stir-fry thousand-page tofu.

space。

1.Prepare the ingredients: Blanch the 1,000-page tofu and set aside, cut the green and red peppers and onions into pieces, and slice the garlic.

space。

2.Heat a wok and pour in the appropriate amount of oil.

space。

3.Put the garlic cloves in a pot and stir-fry until fragrant.

space。

4.Add the onion and stir-fry the green and red peppers.

space。

5.Add the thousand-leaf tofu and stir-fry.

space。

6.Drizzle with a little water and stir-fry.

space。

7.Salt to taste.

space。

8.Add the oyster sauce and stir-fry evenly to turn off the heat.

space。

9.Sprinkle a little black pepper and sesame oil before removing from the pan and mix well.

space。

10.Serve hot on a plate.

The tofu fried after blanching in advance is tender and smooth.

You can also do without blanching, fry the thousand-page tofu until fragrant, and then add other side dishes to stir-fry.

The home-cooked recipe of thousand-page tofu is as follows:Ingredients: 1 box of thousand-page tofu, appropriate amount of pork belly, appropriate amount of Lao Gan Ma, 20 ml of light soy sauce, 15 ml of cooking wine, 20 grams of oil, appropriate amount of green pepper, appropriate amount of water, appropriate amount of cooking oil.

1. Cong Wang let the thousand pages of tofu slice, as shown in the figure below.

2. Slice the pork belly, as shown in the picture below.

3. Fry the tofu, the tofu will expand during the frying process, as shown in the figure below.

4. It will collapse after a while, as shown in the figure below.

5. Put the pork belly, as shown in the picture below.

6. Put carrots, oyster sauce, and Lao Gan Ma, as shown in the picture below.

7. Under the tofu infiltration bureau, as shown in the figure below.

8. Add green peppers, garlic, add a little water, and reduce the juice over high heat.

Thousands of pages of tofu homely practice such as Sun Mu Sheng:

Tools Ingredients: 1 piece of 1,000-page tofu, 100 grams of meat in front of it, 3-4 sharp peppers, a few spicy millet, a few celery, 2 green garlic sprouts, half an onion, 1 piece of ginger, 2 cloves of garlic, 1 green onion, 3-4 dried chili peppers, half a handful of Sichuan peppercorns, 1 spoon of bean paste, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of cooking wine, 1 spoon of Sichuan pepper oil, casserole, oil, pan.

1. Cut the prepared thousand-leaf tofu into pieces thick on the side of the chopsticks, and then put them on a plate for later use.

2. Cut the meat into thin slices and put it on a plate, cut the horn pepper into hob pieces, cut the millet spicy into rings, and put it in a bowl for later use.

3. Cut the ginger and garlic into slices, the green onions into small pieces, the celery into inch segments, and the green garlic seedlings into small sections, and then put them on a plate separately, and put in a few dried chili peppers and a small half handful of peppercorns for later use.

4. Cut the onion into shreds and put it in a casserole for later use.

5. Take a frying pan, heat it with a little oil, turn on low heat, put the thousand-page tofu into the pot, fry the thousand-page tofu on both sides until it is slightly yellow and expanded, and then put it out for later use.

6. Put a little oil in the wok, turn on low heat to put the cut meat into the pot, fry the fat, fry it, fry it until it is slightly yellow, put in a spoonful of cooking wine, and fry the cooking wine over high heat to volatilize.

7. After the cooking wine is fried and volatilized, add the green onion, ginger and garlic, dried chili, Sichuan pepper, and bean paste, and then fry the fragrance of the seasoning on medium heat.

8. Stir-fry the seasoning aroma, add light soy sauce, dark soy sauce and sugar to continue stir-frying, stir-fry the soy sauce flavor, then add 1 tablespoon of oyster sauce and 1 tablespoon of water, continue to stir-fry a few times, pour in the fried thousand-page tofu, green and red peppers, celery, and green garlic sprouts.

9. Put all the ingredients inside, and then continue to stir-fry evenly over high heat, so that the seasoning and the key-resistant ingredients are fully integrated, and the thousand pages of tofu can absorb the seasoning juice.

10. Stir-fry the seasoning and ingredients evenly, after absorbing the seasoning juice, put the shredded onion in the casserole, and then put it on the fire to heat it to stimulate the taste of the onion.

Cut the Chiba tofu into thin slices of about 5 mm, then cut the green pepper into diamond shapes, cut the carrots into thin slices, shred the onion, and shred the dried red pepper and green onion, ginger and garlic for later use. Put the pork belly into the pot with cold water, then add ginger slices and green onions, and cook it over medium heat for seven or eight minutes, so that the meat is tough and more delicious.

Finally, it is plated, then sprinkled with white and black sesame seeds, and finally garnished with chopped green onions, and this thousand-page tofu dish is complete. In fact, the practice is different in each place, because of regional differences and differences in taste, this simple thousand-page tofu recipe is also very different, and some places like to eat spicy, they will put some dried chili peppers, sharp peppers and other auxiliary ingredients. But we prefer sweet flavors here, so dry chili peppers are rarely put in, and some white sugar will be put for seasoning, so that this dish has a sweet taste, and it is also more suitable for the elderly and children.

You can stir-fry Chiba tofu, and at the same time, you can also use chili peppers for dry pot slicing, each of which is a more complicated stir-fried crispy tofu, which requires a certain amount of chili, and then cut it into the shape we want, put it into high heat to do it, and then add some condiments.

First prepare the ingredients, and then slice the chiba tofu, ginger slices, garlic slices, onion. At this time, prepare the pork belly, cut it into pieces, then heat the oil in the pot, stir-fry the green onion and ginger slices until fragrant, and then fry the pork belly until the meat is colored. Then put the Chiba tofu in and stir-fry evenly, and pour in the light soy pepper.

Cut the chiba tofu into slices, prepare minced garlic and shallots, dried chilies, then boil the chifu in a pot, remove it and put it on a plate, then put in the minced green onion, and pour a little sesame oil into the minced garlic and dried chilies.

The preparation of thousand-page tofu.

Step 1

Prepare the ingredients.

Step 2

150g slices of 1000g tofu, 5g of ginger slices, 5g of garlic slices, 20g slices of onion.

Step 3

15g yellow pepper into cubes, 20g green pepper into cubes, 20g red pepper into cubes, 20g pork belly into cubes.

Step 4

5ml of cooking oil, pour in garlic slices, ginger slices, high heat until fragrant, pour in pork belly, stir-fry until the meat changes color.

Step 5

Pour in the thousand-page tofu, stir-fry evenly over high heat, pour in the chili, onion, light soy sauce 5g, chicken broth 2g Step 6

Salt 2g, stir-fry over high heat.

Web Links.

【Pan-fried Chiba tofu】

Ingredients: 1 piece of Chiba Tofu (about 220 grams), 3 chives, appropriate amount of millet spicy, 2 tablespoons of chili powder, half a spoon of five-spice powder, half a spoon of Sichuan pepper powder, half a spoon of black pepper powder, half a spoon of cumin powder, 5 grams of caster sugar, appropriate amount of salt, 2 tablespoons of hot oil, appropriate amount of cooked white sesame seeds, 10 grams of garlic.

1. First deal with some ingredients, cut the Chiba tofu into thick slices, do not cut the Chiba Tofu too thinly, otherwise the finished product after frying will be soft and thin, and it will have no taste to eat. Then wash the millet spicy and chives and cut them into small pieces.

2. Next, prepare the brush juice part, pour the chili powder, five-spice powder, Sichuan pepper powder, black pepper powder, cumin powder, caster sugar, garlic and salt into the bowl and stir well.

3. Pour 2 tablespoons of hot cooking oil into a bowl and stir well. You can taste the flavor of the finished brush juice, and if it is not salty enough, add some salt appropriately.

4. Pour an appropriate amount of cooking oil into the pan, spread the chiba tofu in the pan, brush the sauce on the surface, and fry over medium-low heat.

5. After frying until the bottom is slightly browned, turn them over, brush with the sauce, and continue to fry over medium-low heat.

6. Fry for about 2 3 minutes, then you can turn off the heat, sprinkle chopped green onions, millet spicy and white sesame seeds before cooking, and you can eat.

7. Chiba tofu is the easiest and most delicious way to make it.

You can make dry pot thousand pages of tofu, the specific materials and methods are as follows:

Ingredients: 250 grams of thousand-page tofu, 250 grams of pork belly, half a green and red pepper, half an onion, an appropriate amount of carrots, and a garlic sprout.

Seasoning: 2 tablespoons light soy sauce, 2 tablespoons cooking wine, 1 teaspoon sugar, 1 teaspoon salt, a little chicken essence, appropriate amount of oil, appropriate amount of sesame oil, 2 dried red peppers, appropriate amount of green onion, ginger and garlic, 1 tablespoon of chili paste.

The preparation of dry pot thousand pages of tofu.

1. Put the pork belly in a pot with cold water, add ginger slices and green onions and cook over medium heat for four or five minutes until medium-cooked. In this way, the meat is tough and delicious.

2. Cut the thousand-page tofu into thin slices of about 5mm, cut the green and red peppers into diamond shapes, slice the carrots, shred the onions, green onions, ginger and garlic, and dry red peppers and set aside.

4. Heat an empty pot, add the pork belly slices and stir-fry over low heat to remove the oil. Set aside.

5. If there is not much lard stir-fried, add a little oil, heat the pan with warm oil, boil the green onions, ginger and garlic in the pot, and then fry the diced red pepper until fragrant.

7. Return the pork belly slices to the pot and stir-fry evenly over high heat.

8. Add the carrot slices and 1000-page tofu. Stir-fry well.

9. Cook in cooking wine, light soy sauce and stir-fry well.

10. Continue to add green and red peppers and garlic sprouts and stir-fry for a while.

11. Add salt, sugar and a little chicken essence. Finally, drizzle sesame oil, and if you like spicy food, you can add a little red oil.

12. Then find a dry pot, brush the bottom of the pot with some oil, and spread the onion shreds.

13. Pour everything in the pot into the dry pot. When you want to eat, you can heat it in a dry pan.

14. Put the pot out of the pot.

Health benefits.

Cooking wine: invigorate blood circulation and dispel blood stasis.

Sesame: Eye-catching.

Garlic sprouts: invigorate blood circulation and eliminate blood stasis.

Ingredients. Water starch to taste.

2 tablespoons of aged vinegar.

Dry starch to taste.

Oil to taste. Light soy sauce 1 tablespoon.

Sugar: 20 grams of food.

Salt 1 teaspoon.

Sichuan pepper A pinch of peppercorns.

Cooking wine 1 tablespoon.

A box of 1,000-page tofu.

Green onion, ginger and garlic: 5 grams each.

Dried red peppers: Five or six sprigs.

Sesame seeds Garnish with a small amount of food.

Garlic sprouts A stick of food.

The preparation of thousand-page tofu.

1.First, cut the thousand-leaf tofu into finger-sized strips.

2.Then add dry starch to wrap the thousand pages of tofu strips evenly, the starch should be no more and no less, and the tofu strips should be wrapped evenly without falling off the powder.

3.Take a small fryer, pour more oil, boil the oil until it is 70% hot, add the tofu strips evenly to the oil, and fry until the tofu floats on the oil surface and can be removed.

4.Then reheat the oil, fry it again for a while, and quickly remove the drained oil for later use.

5.Cut the green onion into white sections, shred the ginger, chop the garlic, cut the garlic sprouts into sections, cut the dried red pepper, and set aside the peppercorns. Mix another bowl of juice and add cooking wine, light soy sauce, sugar, vinegar and salt.

6.Roast the peppercorns over low heat with warm oil until fragrant.

7.Add green onions, ginger, garlic, and diced dried red peppers to the pot and continue to stir until fragrant.

8.Pour in the prepared bowl juice and stir-fry until the soup is bubbling and slightly thickened.

9.Put garlic sprouts in the pot and stir-fry them slightly.

10.Add the fried senye tofu and coat the sauce evenly. You can hook the water starch again, so that the color of the finished product is more beautiful.

11.Sprinkle with sesame seeds before removing from the pan and serve in a bowl.

Ingredients: 1 box of Chiba tofu.

Accessories: 60 grams of onion, 15 grams of green pepper, 15 grams of red pepper, 50 grams of pork belly seasoning bag: monosodium glutamate, thirteen spices, fresh dew, soy sauce, oyster sauce, cooking wine, salt seasoning package: ginger, garlic, sharp pepper.

Ingredients: Chiba tofu, pork belly.

Excipients: oil, salt, light soy sauce, garlic, ginger, chicken essence, sugar, sesame oil 1Cook and slice the pork belly and wash the garlic.

2.Wash and slice the chiba tofu and cut the garlic sprouts into sections.

3.Pour oil into a wok and fry chives, ginger and garlic.

4.Pour in the cooked pork belly and stir-fry for a while.

5.Then add the old godmother and stir-fry.

6.Stir-fry until fragrant, then pour in the Chiba tofu.

7.Continue sautéing until the tofu is browned.

8.Add light soy sauce.

9.Add salt and a pinch of sugar.

10.Add the garlic and stir-fry.

11.Drizzle in sesame oil and add a little chicken essence.