How many ways to cook tofu, what are the common ways to cook tofu?

The same dish will taste different if it is cooked differently. For example, tofu, fried, stewed, stir-fried, steamed, stewed, blanched, plus the side dishes of each cooking method are different, and the knife method is different when cutting, at least twenty or thirty kinds of patterns can be made, right? It is said that you can't eat hot tofu in a hurry, but in fact, hot tofu is served, with taste, fragrance, color, and shape, and it is better to eat it while it is hot.

However, there are not many opportunities to show off your tofu cooking skills. Because I prefer boiled white tofu, while my mother likes fried tofu. On weekdays, I usually only buy a piece of tofu, six or seven taels, half boiled and half fried.

In this way, the other cooking methods I have mastered can only be done occasionally. The method of boiling tofu is relatively simple, the key is to choose good ingredients, moderate heat, and not to move it when cooking. And fried tofu is a little particular, the oil should be pure, the tofu should be cut to the appropriate thickness, use a simmer, turn it frequently, you can do some other things by the way when frying, you can't be anxious.

It is fried too dry and hard, and it loses its taste when it tastes; If it's too tender, it's not good, it's better to eat boiled. Of course, this is common sense. The key is to put the salt well, which is what I have learned in practice.

Usually I put salt in several portions, a little at a time, and sprinkle evenly. If you put it too early, the iodine, selenium, zinc, calcium, etc. in the salt are easy to be destroyed; If you put it too late, it won't taste good; It's not good if it's too salty or too light. These are a bit abstract to say, but when you eat them, they feel very concrete.

Of course, the hardest part of cooking is having feelings. It feels like this thing is both abstract and real and concrete. It is said to be abstract because it cannot be seen or touched, it is a concept; Say it's concrete because you can't deny that it really exists, and you can't deny that it comes and goes.

When cooking, you can anticipate the best results of your own cooking, constantly adjust the heat, control the time, increase or decrease the frequency of stir-frying, etc., and even think of the person who eats it enjoying it. In other words, if you cook with your heart, starting from the selection of ingredients, to rinsing, cooking, and serving, you will reflect your heart in every detail, and the dishes you will make will definitely be welcomed.

Homemade tofu. Ingredients: 1 piece of soft tofu, green onion, minced garlic.

Steps:1Cut the tofu into cubes, blanch in the water, remove and set aside.

2.Stir-fry garlic in hot oil, add 1 tablespoon of red oil bean paste and stir-fry evenly, add green onion and 1 bowl of water to boil. 3.

Add diced tofu + 1 tablespoon of light soy sauce + a drop of salt and chicken essence to taste, cover the pot and simmer over medium heat until flavorful, and pour half a bowl of water starch before leaving the pot!

Homemade tofu. Stewed mushrooms with tofu.

Ingredients: 1 piece of tofu, 150 grams of mushrooms, 30 grams of dried shiitake mushrooms, 2 garlic leaves, 2 slices of ginger, 6 grams of salt, 1 tablespoon light soy sauce, 10 grams of sugar.

Steps:1Wash the dried shiitake mushrooms, soak them in warm water for half an hour in advance, do not pour out the water that soaks the shiitake mushrooms, keep them for later use, so the shiitake mushrooms must be cleaned before soaking the shiitake mushrooms, squeeze out the soaked shiitake mushrooms and cut them into thin slices for later use, clean the garlic leaves and cut them into thin slices for later use, remove the root of the garlic leaves and remove the yellow leaves, clean them and cut them into small pieces, clean and drain the tofu, and cut them into small pieces for later use.

2.Add water to the pot and put three grams of salt, put in the tofu cubes and bring to a boil over high heat, simmer for three minutes, remove the tofu and drain the water. 3.

Put in the hot oil in the hot pan and stir-fry the ginger slices to make the fragrance, put in the mushroom slices and mushroom slices and stir-fry the fragrance, put in the tofu, pour in the mushroom water, add a tablespoon of light soy sauce, ten grams of sugar and three grams of salt, bring to a boil over high heat, turn to low heat and simmer for 15 minutes, add garlic leaves, stir-fry evenly over high heat.

1. Tofu shrimp balls.

Ingredients: Prepare two pieces of tender tofu, half a catty of fresh shrimp, 1 egg, 30 grams of pork fat, minced green onions, refined salt, corn flour, pepper and monosodium glutamate, and a catty of peanut oil.

Method: 1. Put the tofu in the pot, add water and refined salt, remove after boiling, and drain the water;

2. Wash the shrimp and chop it into minced shrimp;

3. Chop the pork fat;

4. Put the tofu, minced shrimp and fatty pork into a large bowl, add minced green onions, eggs, corn flour, pepper and monosodium glutamate, and stir to make tofu puree;

5. Heat the pan over medium heat, pour in the peanut oil and burn until it is 50% hot, squeeze the tofu and meat puree into small balls and fry them in the oil pan until golden brown, remove and drain the oil, and put it on a plate;

Features: Tofu shrimp balls are delicious and nutritious.

2. Sesame tofu.

Ingredients: Prepare about half a catty of tender tofu, 100 grams of yellow beef, vegetable oil and garlic sprouts, 15 grams of sesame seeds and peppercorn noodles, 20 grams of light soy sauce and corn flour, 10 grams of refined salt, and 200 grams of fresh soup.

Method: 1. Cut the tofu into small cubes of l cm square, blanch it with boiling water, and drain the water;

2. Chop the beef into minced pieces;

3. Cut the garlic sprouts into small pieces 1 cm long;

5. Then add refined salt and light soy sauce and stir-fry for a while, then add fresh soup and tofu cubes, and cook until the tofu is cooked through;

6. Finally, put in the garlic sprouts, thicken them with corn flour, pour a little cooked oil, put them out of the pot and put them on a plate, and sprinkle sesame seeds on the plate.

Features: Sesame tofu is very delicious, the soup is crystal clear, the skin is white and shiny, the umami is rich, the fragrance is slightly fragrant, and the soup and vegetables are both.

Stir-fried tofu with green onions, tofu with shallots, are very simple!

Here's a look at home-cooked tofu:

Ingredients: 1 box of northern tofu, 100 grams of lean pork, 1 red pepper, 1 green pepper.

2 tablespoons Pixian bean paste, 2 tablespoons light soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, 1 tablespoon corn starch, a little salt, ginger, garlic.

Method: 1. Cut the tofu into slices about half a centimeter thick and 4 centimeters wide, marinate the lean pork with light soy sauce and cornstarch, and cut the green and red peppers into diamond shapes.

2. Pour a little oil into the pan and fry the tofu until both sides turn yellow.

3. Heat the wok and pour the oil, and when the oil is hot to 5, fry the chopped Pixian bean paste until fragrant, and fry the ginger slices and minced garlic until fragrant.

4. Stir-fry the meat slices, add light soy sauce and cooking wine.

5. Stir-fry the fried tofu together.

6. Stir-fry the green and red peppers together, and finally add an appropriate amount of salt and sugar to taste.

Red stewed tofu in the snow.

Prepare ingredients: snow red, tofu, meat, chopped green onion, five-spice powder, etc.

Steps: 1. Soak the pickled snow mushrooms in water, rinse them several times until the saltiness is moderate, dry the water and cut them into small pieces, and keep them for later use.

2. Cut the prepared tofu into small pieces. Slice the prepared lean meat and set aside. Heat the oil, put the prepared chopped green onions in the pan and stir-fry until fragrant. Place the sliced lean meat in a pan and stir-fry.

3. Put the sliced snow red in the pot and stir-fry. Prepare the appropriate amount of soy sauce and put it in it. Sprinkle the prepared five-spice powder in the pan. Prepare an appropriate amount of water and put it in a pot to simmer, then put the cut tofu cubes in the pot and simmer.

4. Add an appropriate amount of monosodium glutamate to the ingredients for seasoning. After the stew is done, it is good to serve.

Nutritional value of sherry red.

After pickling in Xueli red, it has a special umami and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to appetize and help digestion.

Snow red contains a large amount of ascorbic acid, that is, vitamin C, which is a very active reducing substance, which participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the utilization of oxygen in the brain, and has the effect of refreshing the brain and relieving fatigue.

Xueli red contains carotene and a large amount of fiber, so it has a laxative effect on the intestine and can prevent and treat constipation, especially suitable for the elderly and people with habitual constipation.

Snow red is rich in nutrients, rich in water, protein, fat, vitamins, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin A, riboflavin, niacin, ascorbic acid and other components.

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%.