How do you color dried tofu with light soy sauce?

The taste of the secret dried tofu is a little sweet, slightly spicy, and very chewy It is very suitable for eating as a snack The dried tofu of this method, in addition to these seasonings (see method), also uses the method of making braised pork, that is, using rock sugar, first fry the rock sugar into caramel, and color the dried tofu, which not only looks good in color, but also is sweet in place! In addition, soybeans are temporarily put in, soaked is not enough, if you want to put soybeans, it is best to soak in advance First, the material used: a:

Old Tofu B: Light soy sauce, sesame oil, cooking wine, white pepper, rock sugar, salt, Korean chili sauce C: Soybeans (soaked in advance) D:

Homemade vegetarian stock (no and it doesn't matter), bay leaves, cinnamon, star anise, Sichuan peppercorns. 2. Step 1 and 2, cut the tofu into thin pieces and try to be as thin as possible. 2. Fry the dried tofu in a pan over low heat until golden brown on both sides, remove and drain the oil.

3. Put rock sugar in the pot, stir-fry until caramelized, add the fried dried tofu, and stir-fry. 4. Add a little light soy sauce and stir-fry slightly. 5. Add 2 tablespoons of cooking wine, 2 tablespoons of Korean chili paste, appropriate amount of salt, a little white pepper, 6 tablespoons of vegetarian broth, 2 tablespoons of sesame oil, add bay leaf cinnamon star anise peppercorns, add water, and dry tofu for 3cm.

Bring to a boil over high heat, turn to low heat and simmer for 15 minutes, then add the soaked soybeans, turn to high heat and cook for 15 minutes, then turn to low heat and simmer slowly, wait until the dried soybeans and tofu are fully flavored, and finally reduce the juice on high heat. (The time is controlled according to the amount you do) Reminder 1, I use light soy sauce for soy sauce, mainly because I don't want the dried tofu to be colored, and the light soy sauce color is OK, if you put dark soy sauce, it is recommended to have a little less. 2. It is best to use rock sugar, the color of the dried tofu will be particularly bright.

3. As for the proportion of seasonings, the degree of spiciness, depending on what you like, don't have too much bay leaves. 4. Homemade vegetarian broth, it doesn't matter if you don't have it, if you need it, see it: Nirvana for cooking - the healthiest seasoning holy product:

Homemade vegetarian stock 5, soybeans, my soybeans are not very well soaked this time, it is best to soak them in advance. 6. This dried tofu is a little sweet, very chewy, and very suitable for snack, hehe

Hope it helps!

Light soy sauce and dark soy sauce, oil consumption (sugar, beans, ginger and garlic are chopped, ginger is cut into foam, fragrant dried slices, and the knife is more wonderful obliquely;

Boil water in a pot, pour the dried fragrant slices into it and cook for one minute after the water boils, remove the moisture and set aside;

Put oil in the pot and stir-fry the excessive tempeh first, then add the ginger and garlic and stir-fry until fragrant.

Pour in the dried fragrant, add excessive light soy sauce, a few drops of dark soy sauce to color, a large amount of sugar to improve freshness, too much salt, too much oil, and finally put in the garlic sprouts on the pot, the fragrance and fragrance made by this method are very good.

Wash the tofu and let it dry. You can use light soy sauce to color. Or the tofu can be braised and fried until golden brown on both sides, and light soy sauce can also be colored.

Hello, Shentong and Du Ge can dip a little light soy sauce when we go up the mountain, and you can go last season.

Summary. Hello, just use rock sugar to color the dried tofu, first fry the rock sugar into caramel, color the dried tofu, and the color of the dried tofu is good.

Hello, just use rock sugar to color the dried tofu, first fry the rock sugar into caramel, color the dried tofu, and the color of the dried tofu is good.

Dried tofu (commonly known as: dried tofu, dried seeds) is a reprocessed product of tofu, salty, fragrant and refreshing, hard and tough, and not bad for a long time. Dried tofu is one of the best foods for limb travel to accompany wine and rice, and it is also easy to carry and eat on the go.

Dried tofu has marinated dry, smoked, dried soy sauce, etc., which is the best raw material for mixing cold dishes and stir-fried hot dishes in banquets. Its water content is smaller than that of water tofu, with high hardness and small thickness, and it is a reprocessed food for soybean hunger and great rot.

What preservatives are used to add dried tofu to keep it fresh, antiseptic and anti-staining?

Use potassium sorbate or calcium propionate.

When making dried tofu, do you add it when you point it or after you finish it?

When mixing, you can add it as required.

What additives do dried tofu look good after soaking?

Use potassium sorbate or calcium propionate.