What are some delicious ways to make home cooked tofu?

Home-cooked tofu is the most delicious, simple and delicious.

Home-cooked tofu is super delicious, so try it now.

Ingredients: tofu, 2 cloves of garlic, 1 green onion, vegetable oil, 2 tablespoons of light soy sauce, 3 teaspoons of sugar, several dried red peppers, spoon of sesame oil.

1. Half a box of Qianye tofu is cut into slices, blanched and drained for reserve.

2. 2 cloves of garlic to make minced garlic.

3. Cut 1 green onion into sections.

4. Heat a non-stick pan, add a little vegetable oil and wipe it with a spatula, add green onions and dried red peppers and stir-fry until fragrant.

5. Add tofu and fry on both sides until the tofu is cooked through, add 2 tablespoons of light soy sauce and 3 teaspoons of sugar and stir-fry evenly.

6. Add green onion and sesame oil spoon and stir-fry evenly on a plate.

Ingredients: 1 box of northern tofu, 100 grams of minced meat, 1 chili pepper, 1 leek moss, 2 cloves of garlic, 2 slices of ginger, 2 teaspoons of light soy sauce, half a tablespoon of sugar, 1 teaspoon of rice wine, appropriate amount of salt, appropriate oil.

1. Cut the tofu into slices, boil it slightly in boiling water (remove the bean flavor in the tofu), scoop it up and drain it and set aside.

2. Chop the garlic, cut the ginger into cubes, remove the seeds, tendons, clean and slice the pepper and set aside, cut the leek moss into strips and set aside.

3. Stir-fry the tofu until golden brown on both sides.

4. Heat the vegetable pot, add the oil, add the dumpling filling and stir-fry, add the minced garlic, ginger and small chili chips.

5. Add rice wine, light soy sauce and moderate water.

6. Add the tofu and gently push it apart with a wok, so you don't have to stir it too much.

7. Put in the leek moss leaves, add salt and sugar, stir-fry well.

Ingredients: tofu (one piece), Pixian bean paste, garlic, ginger, sugar, vinegar, light soy sauce, salt, oil.

1. Cut the tofu into small pieces (smaller ones are more flavorful).

2. Fry in a pan.

3. Fry until golden brown.

4. Remove the reserve, at the same time, mince the garlic and ginger, and mix a small bowl of fish juice: 1 spoon of light soy sauce, 2 spoons of vinegar, and 1 spoon of white sugar.

5. After the pot is hot, pour in the oil, add the minced green onion and ginger and stir-fry until fragrant.

6. Pour in the Pixian bean paste and fry until fragrant.

7. Pour in 2 tablespoons of water or soup base.

8. Pour in the tofu cubes.

9. Stir well. 10. Pour in the fish juice that has been adjusted in advance.

11. Cook until the sugar is brown. It's really, really fragrant.

Wash the tofu, cut it into large slices, burn the oil in the pot until it is five ripe, put the tofu in, fry it until it is golden on both sides, take out the oil, add the green onion, ginger and garlic and stir-fry until fragrant, put in the fried tofu, put salt, monosodium glutamate, extremely fresh, stir evenly.

Cut the tofu into small pieces, put it in the oil pan, pour in the bean paste to season and stir-fry, add appropriate salt, soy sauce, monosodium glutamate, etc., and the tofu can be removed from the pot after coloring.

Cold salad, which can well retain the nutrients in the tofu, is fried, crispy and delicious, and the stewed vegetables and potato vermicelli are very delicious.

Mapo tofu method:

Wash the green onion and garlic, chop the green onion, and chop the garlic foam.

Cut the tofu into half a mahjong-sized cube.

Finely chop the beef.

Add water to the pot, put 1 gram of salt, boil the tofu, blanch and remove for later use.

Put 20 grams of salad oil in the pot, heat the oil to 7 hot, add 100 grams of beef foam, put 5 grams of dark soy sauce, stir-fry over high heat until 8 mature, and set aside.

Put another 10 grams of salad oil in the pot, boil the oil to 5 hot, put in 30 grams of minced garlic and bean paste, put in 12 peppercorns, remove the peppercorns after stir-frying, add water to the pot, add 2 grams of salt, 2 grams of chicken powder, 10 grams of dark soy sauce, stir-fry evenly over high heat, start to cook the tofu, try not to stir-fry.

Cook over medium heat for 3 minutes, add fried minced meat, add water starch to thicken, add 5 grams of pepper oil, and stir-fry evenly.

Slice the tofu, put the tofu in the oil temperature three times, add the light soy sauce, chicken powder and salt, add the green onion and fry until cooked.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the combination.

Steam the tofu in a pot and stir-fry the sweet noodle sauce and pour it over the steamed tofu. It's delicious.

1.You can mix it cold, cut small pieces of green onions, and put a little Maggi fresh soy sauce and monosodium glutamate.

2.Stew the fish, after the fish is cooked, cut the tofu into pieces and stew it with the fish, and add the minced garlic when it comes out of the pot.

The bean curd beef is delicious, as well as home-style tofu, mapo tofu, and fish head tofu.

Fish stew with tofu, the longer it takes, the more flavorful the tofu and fish become.

The fish head tofu soup is very good, a big supplement.

Fried directly, tender and fragrant.

Stewed tofu with herring fish, very delicious!

Homemade tofu

Material:

Tofu, salt, chicken essence, green onion, ginger, garlic, light soy sauce, bean paste, hot sauce, sugar.

Method:

1. Put the northern tofu into the steamer and steam for about 10 minutes, take it out and cool it for later use.

2. Cut the tofu into diamond-shaped pieces, with a moderate thickness of thinness.

3. Put oil in the pot and boil until it is about 6 hot, add the tofu cubes, and fry until both sides are golden brown and set aside.

4. Cut the green and red peppers into sections, boil the oil of fried tofu in the pot until it is 7 hot, add green onions, ginger and garlic and stir-fry until fragrant, add a spoonful of spicy sauce, and fry the red oil.

5. Add the fried tofu cubes, stir-fry, add a small spoon of sugar, add an appropriate amount of light soy sauce and stir-fry, and add a little water.

6. Stir-fry the soup and dry it quickly. At that time, add a pinch of salt and chicken essence and remove from the pan.

Fish-flavored tofu

Material:

Northern tofu (1 piece), bean paste, garlic, ginger, sugar, vinegar, soy sauce, salt, oil.

Method:

1. Cut the tofu into small pieces (smaller ones are more flavorful), fry them in an oil pan, fry them until the surface is golden brown, and take them out for later use.

2. Finely chop the garlic and ginger, and mix a small bowl of fish sauce: 1 tablespoon of soy sauce, 2 tablespoons of vinegar and 1 tablespoon of sugar.

3. After the pot is hot, pour in the oil, add the minced ginger and garlic and stir-fry until fragrant.

4. Pour in the bean paste, stir-fry until fragrant, and then pour in 2 tablespoons of water or broth.

5. Pour in the tofu cubes and stir well.

6. Pour in the pre-prepared fish sauce and cook over high heat until the juice is reduced.

Crispy tofu

Material:

400 grams of tofu, 1 egg, 1 green chili, 3 cloves of garlic, 1/2 spoon of vinegar, 2 spoons of light soy sauce, appropriate amount of sugar, sesame oil and peanut oil.

Method:

1. Soak the tofu in salted water, drain the water, and cut it into pieces of consistent thickness and size.

2. Stir the eggs evenly and beat them into an egg mixture.

3. Evenly dip the tofu cubes in the egg mixture.

5. Chop the green chili pepper and garlic cloves, add light soy sauce, vinegar, sugar and sesame oil to make juice.

6. Dip the fried tofu cubes in the sauce and serve.

First of all, cut the tofu into three blind and corner pieces, leak and then fry it in vegetable oil in the pot, be sure to put a little bean paste in the pot to fry the fragrance, and then put the tofu into the pot and add water to simmer until it tastes.

Ingredients: A piece of northern tofu (that is, the sturdy one) (about 380g).

Fungus casually.

Persimmon pepper a.

Pixian bean paste 1 tablespoon.

Chopped green onion and minced ginger Feel free.

1 teaspoon of sugar.

Potato starch 1 teaspoon.

Homemade tofu preparation.

There are many friends who ask what is northern tofu, look at Tuha, this is northern tofu, boxed, relatively strong kind. I don't know what to call it elsewhere.

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A piece of northern tofu cut into triangular slices 1 cm thick.

The white Yubei tofu I bought.

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Fry in a pan over medium-low heat until golden brown.

Fry a few pieces each time, and fry it several times, so that it saves fuel and is not easy to break.

Note that the tofu is fried, not fried, and it should be fried until it is hollow before it tastes delicious.

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Remove and set aside. <>

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Soak the fungus in advance, remove the hard roots, wash the persimmon peppers, and break them into small pieces.

I am used to using hot water to soak fungus, which is softer, if you like the crispy taste, you can use cold water to soak it, but it will take a long time.

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Pixian bean paste, my bean paste has very large grains, so I broke it with a food processor in advance.

Someone also asked about the brand of Douban hot sauce, and the brand I used was Shu Weiyuan, which was also taken casually in the supermarket, and I didn't choose it.

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Heat the oil in a wok and add chopped green onion and ginger, and add a tablespoon of bean paste. Don't put too much because it will be salty.

I didn't add any additional salt, but if you don't think it's salty, you can add it to your taste.

Please click to enter **Description to make oranges.

Stir-fry over low heat for a while until the red oil is out.

Pay attention to the fact that the fire pure search force is not too large, and it is easy to stick to the pan.

Be sure to fry the red oil, otherwise the taste will not be good, and the color will not be beautiful.

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Put the fungus and tofu into the pot and stir-fry evenly, add a small amount of water and a teaspoon of sugar, cover and cook for a few minutes to absorb the flavor, and finally add the bell pepper and stir-fry evenly.

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Before removing from the pot, dilute the thickener and stir-fry evenly.

A friend asked what potato starch is used for?

Here, the last step is to condense and miss Qing.

If you don't look at it, turn on the starch + cold water (the ratio of volume is about 1:4), pour it into the pot, don't pour it all at once, stir-fry while pouring, and see that the soup is thick. Less is more!

Homemade tofu

Brief introduction.

Unstoppable deliciousness

Material:

1 piece of northern tofu, green onion, ginger and garlic, soy sauce, salt, sugar, vegetable oil

Method:

1. Cut the tofu into thick slices, or marinate in soy sauce for 10 minutes, then remove it.

2. Slice the ginger and garlic, cut the green onion into white sections, and cut the green onion into flowers.

3. Heat about 50 grams of vegetable oil, fry the tofu slices until golden brown on both sides, and remove them.

4. Stir-fry the ginger and garlic slices and green onions in the remaining oil, cook the soy sauce after marinating the tofu, and put in the tofu.

5. After stir-frying a few times, add some boiling water, put a little sugar, a little salt shirt, and reduce the juice over low heat.

6. Sprinkle with chopped green onions.

Tips

1. Don't use dark soy sauce or braised soy sauce, these are colored, and the color of the stir-fried dish will be black.

2. After stir-frying chives, ginger and garlic, if you put some minced meat and stir-fry, the taste will be better.

3. Soak the tofu in salted water, so that it will not be easy to break when stir-frying.

4. Marinated in soy sauce, salt mukai should be appropriate.