What kind of fried tofu is wrapped in goo tofu, what kind of tofu is made of goo tofu Is it fried to

Hello, dry starch!

Ingredients: half a pineapple, appropriate amount of shrimp, 1 piece of tofu, appropriate amount of green beans, appropriate amount of egg white (egg white).

Seasoning: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, a little pepper, appropriate amount of tomato sauce.

Sugar to taste. The practice of goo tofu.

1.Remove the sausage from the shrimp and wash it and use a paper towel to absorb the water.

2.Add salt, pepper, cooking wine and a small amount of egg whites to the shrimp and marinate for a while.

3.Green beans boiled in boiling water.

4.Peel and cut the pineapple into cubes, add it to the salted water and soak (with canned pineapples, skip this step) 5Cut the tofu into cubes, add an appropriate amount of salt to the boiling water, add the tofu and cook for a while, drain and set aside.

6.Coatate the tofu with starch, fry in a pan over medium heat until lightly browned, and set aside.

7.Heat a little oil in a pan, add the shrimp and stir-fry until cooked, then set aside.

8.Add an appropriate amount of water, tomato sauce, salt and sugar to the pot and stir well.

9.Add tofu and cook for a while, add shrimp, green beans and pineapple and stir well.

2. Don't cut the tofu into too big pieces, a small cube has the best taste, and if it is too big, there will be no taste in the middle.

3. Fry the tofu until it is slightly yellow, don't fry it too much, otherwise it will be a little hard and affect the taste.

4. After the tofu is drained, it should be wrapped in starch and fried as soon as possible, otherwise the tofu will stick together and be difficult to separate.

5. It is recommended to use canned pineapple, the taste is better, when boiling tomato juice, use a part of the pineapple juice in the canned food instead of water, it will be more delicious and sweeter.

6. Tofu is an ordinary ingredient that can no longer be ordinary, although it is tasteless, it can absorb the fresh fragrance of the same cooked ingredients and become the protagonist of the plate. Or cook it with a strong seasoning, and it tastes good after cooking.

Have fun!

1. Cut the tofu into small pieces and the pineapple into small cubes. Blanch the tofu.

2. Pat the tofu cubes with dry starch, put them into six or seven hot oil, fry or fry them until golden brown and remove them.

3. Heat the wok, pour in an appropriate amount of oil, put in the green onion, ginger slices, garlic slices and stir-fry until fragrant, pour in the tomato sauce to boil out the red oil, add salt, sugar, water to boil, thicken with water starch, pour in tofu cubes and diced pineapple, pour oil, stir-fry evenly and then you can put it on the plate, if you like the sour taste, you can add a little vinegar.

He was right. However, the current tofu is either too old or too tender, if you use fresh tofu, it is best to empty the water beforehand, and it is best not to use old tofu ,,,. It's fishy.

"Box Tofu": Ingredients: 250 grams of old tofu, 100 grams of fat and lean meat, eggs, oil [spare], salt, minced ginger and shallots, soy sauce, monosodium glutamate, sugar, a little.

Preparation: Tofu cut into long cm, wide cm, high cm box-shaped. Chop the minced meat, add eggs, and make a filling with seasonings.

Fry the tofu on a hot fire, fry it until golden brown and remove it, cut the upper end of each tofu box with a knife, but not cut off the [box cover], take out the unfried tofu in the middle, put the meat filling into the [box], use egg juice and flour paste, and stick it on the lower end of the box lid and stick it on the [box cover]. Then put it into a large bowl, put sugar, soy sauce and soup on the pot and steam it thoroughly, buckle it into the plate, pour the soup into the pot to taste, thicken, add the name oil, and pour it on the tofu.

As I understand it: box tofu can hardly be fried. It's all used to make cold dishes, and you can eat it directly with condiments! It's good to make preserved egg tofu and tofu with shallots!

If you have to fry it, I recommend that you steam the box of tofu first and then try it Anyway, I haven't tried it I have been a chef for several years and I first heard about your fried box of tofu Haha!

Ingredients: 1. Half a pound of tofu.

2. Three green onions.

3. 1 tablespoon of lard (all dishes made with white oil must be made with lard).

4. 1 tablespoon starch.

5. Appropriate amount of salt and monosodium glutamate.

Method: 1. Cut the tofu into cubes, chop the green onions, and add an appropriate amount of water to the starch to make water starch.

2. Put a spoonful of salt in boiling water, put the diced tofu in boiling water to remove the beany smell, remove it and put it in clean water to float it.

3. Put the lard in the pot and cook until it is 30% hot.

4. Drain the diced tofu and put it in a pot, then add an appropriate amount of salt, monosodium glutamate, half a cup of soup or water and boil for about five minutes until it tastes.

5. Thicken and stir evenly.

6. Put half of the chopped green onion and monosodium glutamate, and then stir well.

7. Remove from the pot and serve on a plate.

To fry fried tofu, the heat should be high, so that it will be tender on the inside and crispy on the outside.

Fried tofu is a fried food of tofu, which is golden in color and easy to absorb soup, and is often used as a raw material for soup.

1.Identification of water-filled fried tofu: high-quality fried tofu is golden in color, fragrant, thin in skin, hollow, elastic, and honeycomb inside.

The water-filled fried tofu is greasy, has a poor taste, rough surface, some fade, and the edge color is whitish. Twist it with your hand, and there will be water dripping. High-quality fried tofu can quickly return to its original shape after twisting by hand, and water-filled fried tofu is easy to rot when twisted vigorously.

2.Tofu is easy to oxidize after frying, resulting in spoilage, if it cannot be eaten in time, it should be frozen as soon as possible.

Ingredients: 200 grams of fried tofu, 50 grams of meat slices, 6 shiitake mushrooms, and two garlic plants.

Method 1 Cut the fried tofu in half, slice the meat, shred the shiitake mushrooms, and cut the garlic into pieces for later use.

2 Put an appropriate amount of cooking oil in a pot and turn on medium heat.

3 After the pot is hot, add the meat slices and stir-fry, add the shredded shiitake mushrooms and continue to stir-fry, add an appropriate amount of rice wine, water and soy sauce and simmer.

4. After the pot is boiled, add the garlic stalks and continue to simmer until the vegetables are cooked, add an appropriate amount of salt and garlic leaves, and stir-fry.

The key three processes of fried tofu: 1It is necessary to add bean products, leavening agent, and bean Xin crisp. 2.It is necessary to use brine dispensing slurry. 3.Put it in the pot at low temperature and set it at high temperature.

Oily is not fried but fried.

In order for fried tofu to bubble when frying, 10% cold water must be added to the cooked pulp, have you added it?

There are three key points in the tofu frying process: 1It is necessary to add bean products, leavening agent, and bean Xin crisp. 2.It is necessary to use brine dispensing slurry. 3.Put it in the pot at low temperature and set it at high temperature.

Tofu, it's best not to be tender, then dilute the flour with water, dip the tofu in water flour, put it in oil and fry, don't take it too long, take it out and drain the oil, and the rest depends on your own taste and condiments.

Prepare an appropriate amount of old tofu (water tofu), heat the oil to five or six layers of heat, then beat the tofu into thick pieces and fry it in oil until it becomes golden brown.

Cut the tofu into one-inch square pieces, pat the flour and fry it over medium heat until golden brown, freeze it in the refrigerator, and use it after natural thawing, preferably to eat it hot.

Vegetable oil is OK Since it is tofu, soybean salad oil should be better.

It should be soybean salad oil that is better. Authentic.

As for the different tastes of each person, each family can add their own condiments that suit their own tastes when cooking vegetables with fried tofu.

It's just a matter of putting it in the pot.

The outside of the tofu should be wrapped in a layer of egg green, put it in the oil pan one by one, do not move it, fry it until golden brown and then turn it over gently.

Fried Japanese tofu should be coated with starch on the outside, so that it is crispy on the outside and soft on the inside, which is more delicious.

Wrapped in starch, the hanging slurry is thin, the outer skin is crispy and crispy after frying, the toughness is insufficient, the color is golden and shiny, suitable for soft frying, such as the commonly used gouache paste, often used for soft frying, stir-frying, etc.

Coated flour (mainly low-gluten flour) is plump and thick, darker in color, tough, and not crispy enough. Generally, it is often improved by mixing flour and starch, and sometimes baking powder is added to make it crunchy, such as crispy paste, foaming paste, etc.

Answer regular tofu. Cut the tofu you usually eat into slices, add peppercorns, salt and other condiments to it, put in the bean curd and seal it and marinate for a period of time, and then put it in the pot to fry. It is best to put the stinky tofu in the pot and cook it for about half an hour before making it to kill the bacteria inside.

You can use old tofu to deep-fry, there are many types of tofu, and only old tofu can be used according to your requirements.