How to make Japanese tofu soup delicious, how to make Japanese tofu soup delicious

Japanese tofu is often seen in supermarkets, and Japanese tofu is also known as egg tofu, although it feels like tofu, it does not contain beans. Japanese tofu is mainly made of eggs as raw materials, and the excipients are pure water, vegetable protein, etc., which are developed through the formula, Japanese tofu is a high-quality, delicious, and highly nutritious food.

There are many friends who prefer to eat Japanese tofu pot, but most friends don't know about the method of this dish, so what are the practices of Japanese tofu pot? Let's take a look at the specific introduction of the following article for this question, and I hope you can learn well.

Preparation of Japanese tofu pot:

1.Use scissors to completely cut the bag from the middle, be careful not to break it, drain the water, and cut it into small pieces for later use. Remove the old roots of enoki mushrooms, wash and drain. Cut the onion into long strips, shred the ginger and slice the garlic.

2.Heat the oil in a pot, turn to medium heat, put down the jade tofu, fry until golden brown on both sides, and take out.

3.Leave the bottom oil in the pot, stir-fry the ginger, garlic and onion until fragrant, stir-fry for 2 minutes, then stir-fry the enoki mushrooms.

4.Add light soy sauce, a little dark soy sauce to color, a little oyster sauce, salt and cooking wine, stir-fry until the mushrooms are soft and watery, and put them in the prepared casserole.

5.Then put the fried jade tofu in, add an appropriate amount of stock or water, bring to a boil, turn to low heat and slowly cook for about 10 minutes until the soup is thick, the tofu is flavorful, and add the chicken powder.

The practice of Japanese tofu pot is actually very simple, here I want to tell you a little trick, if you want to take the tofu out of the packaging box completely, you can gently press the tofu with one hand, and cut the tofu with a knife with the other hand and the packaging bag, it should be noted that when cutting the tofu, it should be cut thicker, because when the tofu is fried, the tofu will shrink.

The seafood soup I drank when I went out to eat with my husband was very delicious, and I made it myself when I came back, it was very delicious, and it only needed simple seasoning, and Xiaobai could also control it.

by Little Fu Ma Ye.

Materials. Japanese Tofu 2 bags.

6 crab sticks.

Broccoli a few flowers.

Shrimp 6 pcs. 2 teaspoons of salt.

2 teaspoons of bonito meal.

A few fungus.

Cornstarch to taste.

Boiling water to taste.

Steps. 1. Soak the fungus in water in advance to soften, clean it, and tear off the small flowers for later use.

2. Cut the crab sticks into sections, cut the Japanese tofu into thick slices, cut the broccoli into small florets, and shred the ginger for later use.

3. Wash the fresh shrimp and remove the shrimp line for later use.

4. Put a small amount of oil in the pot, add the ginger shreds and stir until fragrant, over medium-low heat.

5. Add the shrimp and stir-fry.

6. When the shrimp turn red, add broccoli and stir-fry to coat it evenly with oil.

7. Add boiling water, medium heat, salt and bonito meal. (At this time, mix some corn starch with boiling water and mix it into water starch for later use).

9. The finished product is super delicious.

Tips: If there is no bonito meal, chicken powder is used instead. There is always love hidden in the delicious food, thank you for seeing the end.

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Ingredients. Japanese tofu to taste.

Clam meat to taste.

Fungus to taste.

Lettuce to taste.

Ham to taste.

Green onion and ginger to taste.

White pepper to taste.

Water starch to taste.

Salt to taste. Method steps.

Prepare the ingredients and cut the ham into strips.

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Stir-fry the green onion and ginger in a pot and pour an appropriate amount of warm water.

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Add salt to taste, white pepper to taste.

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After the water boils, pour the fungus and ham, and finally add the clam meat.

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Press the Japanese tofu into the pan through a tight drain.

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Japanese tofu becomes a very fine thread.

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Skim off the scum and pour in an appropriate amount of water starch to thicken.

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Finally, lettuce is added, and the delicious soup is complete.

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1. Once you've prepared all the ingredients, it's time to make this delicious Japanese tofu minced meat.

2. Japanese tofu is very crispy, so it is very easy to break. It's best to be able to move lightly when cutting. Alternatively, use a powerful knife and cut the tofu directly with the bag when the bag has not yet been peeled, which can reduce the occurrence of broken tofu.

3. Cut the Japanese tofu into pieces and put them in a bowl. Pour the appropriate amount of starch into a bowl so that each piece of Japanese tofu is evenly coated with starch. Prepare another bowl with some water and some starch.

Mix into a thick sauce and coat the tofu cubes with a layer of sauce here. In this way, when it is fried for a while, it can be fried evenly.

4. Sit in a pot, heat the oil, wait until the oil temperature rises, put a small amount of tofu into the pot and fry it until golden brown. Take it out and drain the oil, and set it aside for a while.

5. Heat the oil in the pot, pour the green onion and ginger into the pot and stir-fry the aroma, then pour in the chopped minced meat, quickly use a spatula to scatter, pour in an appropriate amount of light soy sauce to taste, stir-fry evenly, add a small amount of salt to taste, you can pour the fried minced meat on top of the tofu. Put it in the steamer and steam for about 15 minutes. You can sprinkle with chopped green onions and remove from the pan.

For those who can accept the taste of coriander, you can also add some coriander.

Japanese The practice of tofu soup

Ingredients: Japanese tofu, minced meat, eggs, chopped green onion, salt, light soy sauce.

Step 1: Here we first marinate the minced meat, wash the meat and chop it well, put the minced meat into a clean bowl, add an appropriate amount of salt, light soy sauce, sprinkle some chopped green onions, and mix well with chopsticks.

Step 2: Then put the marinated minced meat into a larger porcelain plate and form a hollow circle, like a doughnut.

Step 3: Here remove the packaging of Japanese tofu, cut it into thick slices, and place them in turn along the hollow circle that has just been placed, one by one.

Step 4: Then crack in the egg to the middle position and spread the light soy sauce evenly on top of the Japanese tofu.

Step 5: Wash the pot, pour in cold water,**, wait for the water to boil, add the prepared ingredients, and time for 8 minutes. When the time is up, you can get out of the pot, then sprinkle the remaining green onion with fragrant, and you can serve.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins. Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body.

Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

Ingredients: Ingredients: Three Japanese tofu, some shredded pork, some dried shrimp to remove the head and tail, some mushrooms soaked and shredded, some dried squid shredded and soaked soft, a small handful of enoki mushroom seasoning: a little salt, a little chicken essence, half a bowl of cornstarch water.

Method: 1. Blanch the enoki mushrooms in boiling water, pick them up and set aside.

2. Take the Japanese tofu out of the bag, cut the tofu into sections and serve on a plate for later use.

3. Fry the tofu, heat the pot, put about three bowls of oil, and when the oil is very hot and white smoke, put the tofu into it one by one to fry, don't touch the tofu with a spoon at first, and then turn the tofu over the other side when it is fried until one side is golden and continue to fry until the tofu is golden brown on both sides.

4. Pour up the remaining oil and leave a little bottom oil, fry the pork first and set aside, and then fry the mushrooms, because the mushrooms absorb oil, so they should be fried after the pork is fried, and the shrimp and enoki mushrooms should be fried after they are cooked, and then the pork and fried tofu will be poured into the pot and fried twice, put it into half a bowl of water, and when it rolls, it will be poured into the casserole prepared next to it, pour in cornstarch water, cover the lid, simmer for five minutes over medium heat, and simmer for five minutes with a little salt and chicken essence (remember to turn it over from time to time so that it will not burn).

Tips: Complete the method of taking the tofu out of the bag: gently press the tofu with one hand, and use a sharp knife with the other hand to cut the Japanese tofu with the bag, so that the bag and the tofu can be easily separated and the tofu will not break, so it should be cut thicker, because it will shrink when the tofu is fried).

Ingredients: 3 Japanese tofu, cabbage, carrots, lean meat, ham, ginger slices, garlic cloves Seasoning: vinegar, light soy sauce, starch, tomato paste

Method] 1Cut the tofu into small pieces. Heat the oil pan and fry until both sides are slightly golden brownCut the cabbage, carrots and ham into small slices and set aside.

3.Cut the pork into slices and grasp well with starch.

4.Heat the oil in a pan and add ginger, garlic cloves and carrots and sauté until fragrant 5Add the cabbage, stir-fry, and add a little vinegar and water.

6.Transfer to a clay pot and add the fried tofu, lean meat and ham in order7Pour the juice mixed with light soy sauce + tomato paste + starch + water into the pot, boil and finally season.

The fairy way to eat tofu is made into a Japanese tofu pot, and the taste is amazing.

Cut the tofu into several round pieces.

Then you need more oil, and when the oil is very hot (remember not to fry the oil before it is hot), start frying, so that the tofu can become golden brown. (Oligo-flour is not required).

Then remove and drain the oil.

With some oil left in the pot, stir-fry the fragrant rug, pork and green pepper, then move it to a clay pot and add tofu, and then drizzle some cornstarch water on top. Then simmer for more than 10 minutes.

1 cut into small pieces, with tomatoes, ham, eggs to make soup 2 cut into small pieces and add ham cubes to steam eggs.

The fairy way to eat tofu is made into a Japanese tofu pot, and the taste is amazing.

There are three types of Japanese tofu pots, and the preparation is as follows:

Colorful Japanese tofu.

Ingredients: Accessories: chopped green onion, salt, chicken essence.

Steps: First, remove the shells and threads of the shrimp and marinate them with a little salt. Shiitake mushrooms, red peppers and chicken thighs are diced.

Cut the tofu, divide it into slices and put it on a plate, bring water to a boil and steam for 3 to 4 minutes. At the same time, heat the oil pot, put diced mushrooms and red peppers and stir-fry, put shrimp, fry until red, add a little salt, hang some broth, the soup is almost done, put a little chicken essence, take the steamed Japanese tofu off the steaming rack, pour the fried toppings, put some chopped green onions, and it can be a dish.

Fragrant Japanese tofu claypot.

Ingredients: 2 pieces of Japanese tofu, 50 grams of corn (I usually add mung bean sprouts, delicious and low in calories, the market will be sold out one day, so use corn instead, it is also very good), 100 grams of straw mushrooms, appropriate amount of chicken, 1 green onion Seasoning: none.

Special kitchenware: clay pot.

Method: 1. Cut the Japanese tofu (there is a package that teaches you how to cut - wash and slice the straw mushrooms, wash the green onions and cut them into chopped green onions, wash the corn and chicken.

2. Add an appropriate amount of water to the clay pot and add the chicken.

3. After boiling, add the corn, boil again and turn to medium-low heat.

4. After boiling for 5 minutes, add the Japanese tofu cubes, bring to a boil over high heat, then turn to low heat and cook for 5 minutes.

5. Add the straw mushrooms.

6. Cook for about 3 minutes, and wait until the mushrooms are soft.

7. Sprinkle with chopped green onions.

Crispy Japanese tofu.

1. Prepare materials, mainly a piece of Japanese tofu with white jade, a few tomato paste, a few starches, 6 pieces of rock sugar (according to your taste), a clove of garlic (you don't need to add), a few slices of lettuce (you don't need to add), a few dry flour (put in a small bowl, set aside), 6 spoons of dry flour + 1 spoon of starch and water to make a paste, not too thin;

2. Cut the lettuce into sections and put it at the bottom of the plate for later use: (I prefer the taste of tomato sauce with lettuce, which is really good, especially when the tofu is greasy; ）

3. Cut the white jade tofu into pieces of about thickness and set aside;

4. Put a piece of tofu cube into the dry flour and fully coat it with dry flour; (Because the tofu itself is relatively slippery and not easy to paste, wrap it in dry flour in advance, so that it will be easier to paste after a while;

5. Paste the tofu dipped in dry flour, remove it with a small spoon, and put it into a hot oil pan for 8 percent;

6. Fry the tofu in turn, then put it on a plate (remember, after the tofu is fried, its skin will only be crispy for a maximum of 5 minutes, so it must be fast;

1 spoon tomato paste + starch (dough powder) + 6 pieces of rock sugar + garlic paste + appropriate amount of water, stir well and set aside;

8. Put an appropriate amount of water in the wok, wait for the water to boil, and put the sauce you just prepared into the pot; (It takes time for the rock sugar to melt, so use low heat!) ）

9. Finally, pour the sauce over the Japanese tofu that has been plated, and you're done.