How to make authentic Japanese tofu is the most delicious

Crispy Japanese Tofu Step 1: Prepare the materials, mainly a piece of Japanese tofu with white jade, a few tomato paste, a few starches, 6 pieces of rock sugar (you can do it according to your taste), a clove of garlic (you don't need to add), a few slices of lettuce (you don't need to add), a few dry flour (put it in a small bowl, set aside), 6 spoons of dry flour + 1 spoon of starch and water to beat into a paste, not too thin; Step 2: Cut the lettuce into pieces and place at the bottom of the plate for later use

I like the taste of tomato sauce with lettuce, it's really good, especially when the tofu is greasy; Step 3: Cut the white jade tofu into pieces of about thickness and set aside; Step 4: Put a piece of tofu cube into the dry flour and coat it with dry flour thoroughly; (Because the tofu itself is relatively slippery and not easy to paste, wrap it in dry flour in advance, so that it will be easier to paste after a while; Step 5:

Dip the tofu batter in dry flour, remove it with a small spoon, and put it into a hot oil pan of 8 percent; Step 6: Fry the tofu in turn, then serve on a plate (remember, after the tofu is fried, its skin will only be crispy for a maximum of 5 minutes, so be sure to be fast; Step 7: 4 tablespoons of tomato paste, 1 tablespoon of starch (dough flour), 6 pieces of rock sugar + garlic paste + appropriate amount of water, stir well and set aside; Step 8:

Put an appropriate amount of water in the wok, wait for the water to boil, and put the sauce you just prepared into the pan; (It takes time for the rock sugar to melt, so use low heat!) Step 9: Finally, pour the sauce over the prepared Japanese tofu and you're done.

Detailed introduction to the practice of shrimp roe bamboo sunflower roasted Japanese tofu Cuisine and efficacy: Home cooking recipe Process: Roast Shrimp roe bamboo sunflower roasted Japanese tofu production materials:

Ingredients: 200 grams of Japanese tofu, 50 grams of bamboo sun, 10 grams of shrimp, appropriate amount of choy sum. Seasoning:

Starch, minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce, and salad oil. Teach you how to make shrimp and bamboo sun-yaki Japanese tofu, and how to make shrimp and bamboo sun-yaki Japanese tofu to be delicious 1Cut the Japanese tofu into sections, pat the starch, and fry in the pan until golden brown; Cut the bamboo into sections and soak them in boiling water; Bake the shrimp in the oven to dry; Blanch the cabbage sum as a rim.

2.Heat oil in a pot, add minced green onion and ginger to stir until fragrant, add Japanese tofu and bamboo sunflower segments, add other seasonings to taste, cook for 5 minutes, put out of the pot and put on a plate, sprinkle with shrimp. Tips for making Japanese tofu with shrimp roe and bamboo sun-yaki:

Tofu should be fried a little older, otherwise it will be crumbly when burned. Wish.

The tofu is cut and then wrapped in cornstarch, fried, and then fried with super good squid with cucumber and carrot slices, put seasonings (you can put whatever flavor you like, but it is recommended to make light, salty and fresh) and finally go abroad to thicken the water starch.

Ingredients: 4 pieces of Japanese tofu. Excipients: 1 tablespoon of Lee Kum Kee secret braised sauce, 1 green garlic, 1 2 teaspoons salt, 1 tablespoon peanut oil.

Steps: 1. 4 Japanese tofus, open two sections from the middle.

2. Pour out the tofu and cut it into thick slices.

3. Heat a frying pan, add a tablespoon of peanut oil, and then add the Japanese tofu.

4. Add a little salt after frying the Japanese tofu until it is slightly yellow on both sides.

5. Add 1 tablespoon of the braised sauce.

6. Shake the tofu carefully, so that every 1 piece of tofu is stained with braised sauce, which is originally sweet, so there is no need for sugar.

7. Add the chopped green garlic sprouts before cooking.

8. Make a picture. <>

Here's how:Ingredients: 2 Japanese tofu, 6 shrimps, 8 quail eggs, 100 grams of crab mushrooms, appropriate amount of broccoli.

Excipients: 1 teaspoon oyster sauce, appropriate amount of cooking wine, a little white pepper, appropriate amount of salt, appropriate amount of green onion.

1.Prepare the ingredients.

2.Remove the shrimp line from the back of the shrimp, add a little cooking wine and white pepper and marinate for a few minutes.

3.Remove the old roots of the crab mushrooms, wash them and blanch them in boiling water, break the broccoli into small florets and blanch them with the crab mushrooms.

4.Blanch the marinated shrimp in boiling water until they change color and remove them for later use.

5.Blanched ingredients are set aside.

6.Japanese tofu cut into thick slices.

7.Evenly coat the sliced Japanese tofu with flour on both sides.

8.Put an appropriate amount of cooking oil in a frying pan and fry Japanese tofu dipped in flour.

9.Fry until golden brown on both sides.

10.Sauté the chopped chives with the remaining oil from the fried tofu.

11.Stir-fry the chopped shallots, add the blanched ingredients and quail eggs and stir-fry evenly.

12.Add the fried Japanese tofu and stir-fry quickly.

13.Stir-fry evenly and add a pinch of salt, oyster sauce and a pinch of white pepper.

14.Stir-fry evenly and you're done.