How to make bad meat with red tofu and how to make fragrant tofu?

I only use red tofu and meat.

Cuisine and efficacy: Private cuisine, Recipes for the elderly, Heat-clearing and detoxification recipes, Menopausal recipes, Osteoporosis recipes.

Taste: Bad aroma.

Craft: Stew.

Ingredients for fragrant tofu:

Ingredients: 500 grams of tofu (north).

Excipients: 100 grams of lees.

Seasoning: 100 grams of sesame oil, 20 grams of salt, 20 grams of monosodium glutamate, 50 grams of sugar, 25 grams of green onions, 25 grams of ginger, 10 grams of starch (peas).

Characteristics of fragrant tofu:

The dregs are fragrant and tender, sweet and salty.

Teach you how to make fragrant tofu, how to make fragrant tofu in a simple way to be delicious1Cut the tofu into pork ribs, put it in the dust chamber and boil it in boiling water and remove it. Mince the green onion and ginger.

2.Put 50ml of broth in the pot and bring to a boil, add the pie to add monosodium glutamate, salt, minced green onion and ginger and fragrant grains, add tofu, boil to taste, pour in water starch to thicken the juice, drizzle with sesame oil and put it on the plate.

Materials:

600 grams of pork belly, 5 grams of minced ginger, 5 grams of minced garlic, 100 grams of red lees sauce, 1 egg yolk, appropriate amount of sweet potato powder, appropriate amount of cucumber slices, 1 tsp soy sauce, a pinch of salt, 1 tsp rice wine, 1 tsp sugar, a pinch of pepper, a pinch of five-spice powder.

Method

1.Wash the pork belly, drain the water, mix well with minced ginger, minced garlic and all seasonings, and then wipe the surface of the pork belly with red lees sauce.

2.Cover the red meat in recipe 1 with plastic wrap, put it in the refrigerator, refrigerate for about 24 hours, and let it taste for later use.

3.Take out the red lees meat of method 2, tear off the plastic wrap, scrape off the excess red lees sauce on the surface of the meat by hand, mix well with the egg yolk, and then evenly coat it with sweet potato powder, leave it for about 5 minutes, and wait for the juice to be absorbed for later use.

4.Heat the oil pan, when the oil temperature is heated to about 150, put in the red meat of method 3, fry slowly over low heat, fry until it is almost cooked, turn to high heat and fry slightly to force out the oil, and then drain the oil.

5.After cooling, slice the red meat of method 4 and add flavor to the cucumber slices when eating.

Teochew red meat.

Materials. White porridge in one pot.

Red yeast rice is a pound.

Salt to taste. Rock sugar to taste.

Liquor: A few drops.

Steps. 1. Cook the porridge and let it cool.

2. Prepare red yeast rice.

3. The white rice porridge is a little low, add the red yeast rice and stir well.

4. The stirred red rot is like this, and you can cover it with a damp cloth and then cover the lid.

5. What we call "a pair of times" is to add red yeast rice at 12 o'clock at noon to 12 o'clock tomorrow.

6. When the time is up, you can add an appropriate amount of salt, rock sugar, and a few drops of liquor and stir well.

7. Then whatever meat you want to eat, at this time, you can also cook it in advance and let it cool. Generally, it is a little small in a few hours, and you can eat it for a day. Eat for a week in the summer.

Winter for a month. We have it all year round. Usually I buy and eat, and only the amount I eat during the New Year is made by many households.

8. The taste is really good. If you like it, you may want to give it a try.

Choose three layers of pork belly with even fat and lean skin, and cut it into small pieces two finger widths; Prepare a pot of boiling water, pour a little rice wine, blanch the pork belly for two minutes, remove and drain;

Turn on high heat, heat the pan to get oil, add ginger slices and garlic cloves and stir-fry until fragrant, add pork belly and stir-fry to get oil;

When the meat becomes slightly browned, add red lees, light soy sauce, rice wine, and salt to taste;

After stir-frying evenly, add an appropriate amount of water, sprinkle some sugar to taste, wait for the soup to boil, turn to low heat, cover, simmer for about 15 minutes, and the red meat can be out of the pot; If you like it to be crispy in the mouth, you can simmer it for a while.

When eating, you can also pair it with some snow mushrooms, sandwiched in steamed buns, much like Taiwanese steamed buns.

The best thing to do is. In a saucepan, slowly simmer the braised pork over low heat. Put on all kinds of spices, slowly steam and stew over low heat, it is particularly delicious.

Ingredients: 500g tofu.

Seasoning: 50 grams of lees, 5 grams of salt, 10 grams of soy sauce, 5 grams of sesame oil, 2 grams of monosodium glutamate.

How to make bad tofu:

1.Blanch the tofu with boiling water, take it out and cut it into small cubes, spread it on a clean plate, sprinkle the refined salt evenly on the tofu, marinate for ten minutes, and filter out the water oozing out of the tofu.

2.Put the lees into a clean white gauze bag, then spread the bag on the tofu, cover tightly, remove the bag after 1 hour, add soy sauce, sesame oil, and monosodium glutamate to the tofu, and mix well.

1.Preparation of ingredients.

2.Choose three times of fat and lean pork belly, cut it into small pieces two finger widths for 1 minute, and learn the most authentic food in southern Fujian, "red bad meat".

3.Prepare a pot of boiling water, add a little cooking wine, blanch the cut pork belly for two minutes, drain it from the pot and set aside for 1 minute, and learn the most authentic food in southern Fujian, "red meat".

4.Turn on the high heat, heat the oil, add ginger slices and garlic cloves, stir-fry until fragrant, then add the pork belly and fry until the oil comes out for 1 minute, and learn the most authentic food in southern Fujian, "red bad meat".

5.When the meat is fried until both sides are slightly browned, add red lees, rice wine, light soy sauce and salt to taste for 1 minute, and learn the most authentic food in southern Fujian, "red leed meat".

6.Stir-fry the meat evenly, add an appropriate amount of water, then sprinkle some sugar to taste for 1 minute, and learn the most authentic food in southern Fujian, "red bad meat".

7.After the soup boils, turn to low heat, cover and simmer for about 15 minutes, sprinkle coriander out of the pot for 1 minute, and learn the most authentic food in southern Fujian, "red meat".

8.Eat the finished red leed meat sandwiched in steamed buns for 1 minute, and learn the most authentic food in southern Fujian, "red bad meat".

Red lees is the lees left by the brewing of red yeast wine in southern Fujian, the lees are rich and fragrant, and the food made by using them as ingredients is particularly rich and delicious, and the cooked red lees can be eaten directly, or you can add it to the steamed bread, a mouthful of meat, a mouthful of steamed bread, which is particularly delicious.

Tool Ingredients: 3 layers of pork belly 500g

Red lees 30g rice wine 50ml.

4 cloves of garlic. 4 slices of ginger.

Light soy sauce, sugar, salt, vegetable oil to taste.

The meat should be evenly fattened and evenly divided into three layers of pork belly, cut into small pieces two finger widths.

Prepare a pot of boiling water, pour a little rice wine, blanch the pork belly for two minutes, remove and drain.

Turn on high heat, heat the pan with oil, add ginger slices and garlic cloves and stir-fry until fragrant.

Add the pork belly and stir-fry until the oil is removed.

When the meat becomes slightly browned, add red lees, rice wine, light soy sauce and salt to taste.

Stir-fry evenly, add an appropriate amount of water, and sprinkle some sugar to taste.

After the soup boils, turn to low heat, cover and simmer for about 15 minutes.

Sandwiched in steamed buns, it looks like Taiwanese buns.

Special Reminder Red lees is a unique condiment in southern Fujian, which is the material used as food for the leftover sake lees of red yeast wine. It has a very strong fragrance, a very beautiful color, and is able to lower cholesterol.

It is a unique snack in Taiwan, which has a history of nearly 100 years, and is made of controlled meat, pickled cabbage, and coriander.

Ingredients: 10 kg of glutinous rice, 500g of red yeast rice, 120g of wine cake, 100g of sugar. Method: Soak red yeast rice (preferably red yeast rice flour) and 50g of sugar in a bowl of cold boiled water, crumble the wine cake and soak 50g of white sugar in another bowl of cold boiled water, soak for two hours to activate the red yeast rice and wine cake mushrooms. The glutinous rice is steamed, the humidity is moderate, and the soaked red yeast rice water and wine cake water are mixed into the glutinous rice.

**Shown is a red lees fermented at room temperature at 21 degrees. It takes about a month to ferment in a dark place, and the red yeast rice wine is squeezed out of linen cloth when brewing. Red yeast rice wine can be drunk or used for cooking, and the remaining red residue is red lees.

During brewing, you must pay attention to avoid light, otherwise, the color of the red lees will fade and turn brown. This is only a preliminary brew, because to get a super mellow taste, you have to brew it in a dark place for 2 years. Monascus will not grow below 15 degrees and above 50 degrees, 15 degrees 20 degrees and 45 degrees 50 degrees are inhibiting growth, 25 degrees 40 degrees is the appropriate growth temperature, 35 degrees 37 degrees Celsius is the fastest growth, 35 degrees Celsius 40 degrees pigment is the most.

Ingredients: 5,000 grams of glutinous rice, 100 grams of medicinal wine, 250 grams of red rice flour, and 7,500 grams of cold boiled water. Method: 5000 grams of glutinous rice are washed with water, dried in water, steamed and matured into rice with a strong fire, and taken out to cool naturally. Crush 100 grams of medicinal wine and put it into glutinous rice and mix well, add 250 grams of red rice flour, 7500 grams of cold boiled water, mix well, put it in a jar, seal it with paper, and put it in the room for about 15 months to ferment for 1 month.

The fermented lees are unsealed, drained in gauze, and then put the lees into the jar, sealed with bamboo leaves and mud, and stored for 1 year before use.

Detailed steps on how to make bad buckle meat.

1.Ginger washed, sliced;

2.Wash the green onion and tie the knot;

3.Scrape and wash the pork belly, put it in a pot of cold water, cook until it is ripe, remove it and wash it again;

4.Put the skin side down in a casserole with a bamboo grate pad inside, add 100 grams of soy sauce, sugar, cooking wine, green onion knots, ginger slices and 200 ml of pork broth, press with a disc, and cover the casserole lid;

5.Boil over medium heat for 5 minutes, then simmer over low heat for about 30 minutes, remove the meat and cool thoroughly;

6.In a bowl, pour in 5 grams of soy sauce, cut the meat into pieces about 9 cm long and about cm thick, and drain the skin side down into the bowl;

7.Mix the lees with l00 grams of stewed meat juice, spread it on the meat surface, seal the bowl with cellophane, steam for about 1 hour, and turn the meat on the plate.

Ingredients: 1 piece of tofu, 3 fungus, 1 carrot, sugar, salt, vinegar, starch, 3 garlic cloves, chives, tomato sauce.

Method 1: Cut the tofu into 2 cm square pieces and soak them in lightly salted water for 10 minutes (to prevent them from being fried for a while).

2. Soak the fungus and cut into shreds, shred the carrots, mince the chives, and chop the garlic.

Mix sugar, 1 tablespoon vinegar, 2 tablespoons tomato paste, 2 tablespoons water, 1 tablespoon soy sauce and set aside.

4. Remove the tofu from the salt water and drain the water.

5. Heat the pan with cold oil, add minced garlic and stir-fry until fragrant, add carrots and fungus and stir-fry, hear the sound of fungus bursting, and stir-fry tofu until golden brown.

6. Put the prepared juice on low heat and put a spoonful of salt.

7. When the soup is thick, turn off the heat, remove from the pot and sprinkle with chives.