What are some dishes made with fermented bean curd? What kind of dishes can be made with fermented b

Sufu water spinach.

The method is to peel and mince the garlic, wash the water spinach and cut it into sections. Put the tofu in a bowl and stir with 2 tablespoons of water. Finally, pour 1 tablespoon of oil into the pot and heat it, stir-fry the minced garlic, add the water spinach and stir-fry over high heat, add the adjusted tofu and chicken essence and stir-fry well, and finally drizzle with sesame oil.

Tips for cooking fermented bean curd.

The finest tofu is carefully made with dozens of spices, so it is natural to use it in dishes to make excellent dishes.

To make the same dish, you can choose to use different tofu flavors to make different flavor dishes.

Cooking dishes with tofu milk does not have the cumbersome processes and complex condiments of general dishes, and the quality is stable, which will not be affected by the instability of the chef's skills, as long as you remember to take the salt taste as the right one, to ensure that the taste you make 10 times is the same 10 times. If you want to say the disadvantage, it is that you know that it is made of tofu as soon as you eat it, and it is difficult to get rid of the special taste of tofu.

Tips for eating fermented bean curd.

Many people buy tofu from the store and eat it directly on the table, especially loose tofu, which is an unscientific way to eat.

In the process of making tofu, it needs a natural fermentation period, during which some harmful microorganisms inevitably grow, which use tofu as nutrients to breed and multiply, producing a large number of volatile salt basic nitrogen, hydrogen sulfide and some metabolites and other toxic substances.

Experiments have confirmed that after steaming for 15 minutes before consuming tofu, all the pathogenic microorganisms in the tofu die, the biotoxins are destroyed, the salt base nitrogen and hydrogen sulfide are basically volatilized, and the nutrients are only destroyed19. The taste has not changed.

If you put a few drops of sesame oil on the tofu before steaming, the steamed tofu will have a stronger, more mellow flavor, and an abnormal luscious taste.

Therefore, people should change the habit of eating raw tofu and steam the tofu before eating. It's even better to use it as a condiment for cooking.

Stir-fried vegetables with shredded bean curd, braised mutton with bean curd, and braised dog meat.

1.Sufu water spinach.

2.Fermented bean curd chicken.

3.Shredded potatoes with fermented bean curd.

The bean curd meat is very delicious, that is, braised pork with bean curd.

Sufu water spinach Sufu chicken wings Sufu pork Fermented bean curd pork ribs Sufu potatoes Sufu braised pork That's all I know.

You can make fermented bean curd meat.

1. Tools and materials.

250 grams of pork belly, 8 grams of ginger, 1 coriander, 10 ml of cooking oil, 1 star anise, 1 cinnamon, 1 green onion, 75 grams of fermented bean curd, 3 grams of sugar, 5 grams of cooking wine, 3 grams of chicken powder, 2 grams of salt, pot, dinner plate, kitchen knife, spoon, cutting board.

Second, the method steps.

1. Put 500ml of water in a pot, add pork belly, blanch to remove the blood foam.

2. Finely chop the coriander and slice the pork belly.

3. Put oil in a pot, add star anise, cinnamon, ginger slices, green onions, and heat until fragrant.

4. Pour in the pork belly and fry over low heat until the skin is slightly firm.

5. Add 200ml of sugar, cooking wine and water, stir well.

6. Add chicken powder, add salt, reduce the juice over high heat, and add coriander.

7. Ready to eat.

Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to the "green side". "Large", "red spicy", "rose" and so on belong to the "red side".

Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square". Let me share with you how to cook with tofu.

Recipe Introduction The aroma of traditional delicious tofu Pair with tender chicken to make a tender and delicious tofu chicken!

Material. 300g chicken breast, 2 pieces of tofu, 3 pieces of garlic, 1 shallot, 1 chili, appropriate amount of salt, appropriate amount of sugar, appropriate amount of rice wine, 150 amount of soup stock

Method. 1. Wash the chicken breast and cut it into appropriate sizes, marinate it with the tofu for 30 minutes and set aside.

2. Add water to the white flour and mix thoroughly, chop the garlic, cut the shallots, and slice the chili pepper for later use.

3. Heat the oil in a pan, fry the minced garlic over low heat, add the chicken and stir-fry over medium heat until golden brown.

4. Add shallots and chili peppers and stir-fry, then add all the seasonings and cook together until the soup is almost dry.

Material. Ingredients: 1 handful of dry noodles (about 50g): 1 garlic (raw or cooked), ingredients: 2 small broccoli, seasoning, 1 tablespoon tahini, seasoning, 1 cube of tofu, seasoning, 2 teaspoons vinegar.

Method. Invincible Sesame Sauce Flavor Combination*(

Bring water to a boil, add the noodles and garlic (cook the noodles for 4 minutes according to the package instructions), remove and drain for later use.

Remove the cooked garlic and crush it.

Crush the tofu and mix well with the sesame paste, vinegar and garlic.

Add 1 tbsp of boiling water to help melt and mix thoroughly.

Mix the sauce with the noodles and garnish with broccoli.

Material. Tofu, red mold and yellow mold, a small bowl of high liquor, a bowl of chili noodles, Sichuan pepper noodles, salt, cabbage leaves.

Method. 1. The kind of tofu made by the Chinese store itself, buy it back and cut it into pieces, and dry it a little (if the tofu is not old enough, you can cook it first and then dry it, which does not have much impact on the final taste).

2. Fill the small carton with straw, then put the tofu pieces on it and cover it with straw, and put another layer of tofu.

3. After stacking, close the lid, cover it with old clothes, and put it in the refrigerator for 2 to 3 weeks

4. Prepare a small bowl of high liquor (disinfection) A bowl of chili noodles, pepper noodles, and salt mixture is almost ready for mold

The proportions are in your own hands.

5. Roll the moldy tofu in the wine and then in the seasoning bowl

Most people do it for seasoning, and different people have different purposes.

1. Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years.

2. Because of its good taste, high nutrition, smelly smell and special fragrance, it is deeply loved by the Chinese people and the people of Southeast Asia.

3. It is a delicious dish that will last for a long time.

4. Sufu is usually divided into three categories: green side, red side, and white side.

5. Stinky tofu is a green recipe.

6. Large, red spicy, rose, etc. belong to the red side.

7. Sweet and spicy, osmanthus, five-spice and other dismantling and arguing belong to the white side.

Flavor of fermented bean curd meat Color: Fat but not greasy, crispy and flavorful, sweet and salty, red and bright in color Ingredients: 1000 grams of boneless rib meat, 750 grams of fat duck Accessories:

15 grams of refined salt, 5 grams of cinnamon, 5 grams of star anise, 10 grams of rock sugar, an appropriate amount of red yeast rice water, 25 grams of Shao wine, 15 grams of soy sauce, 15 grams of green onion and ginger Preparation: 1) Cut the ribs into 5 cm cubes, remove them after boiling water, grind the red yeast rice into the end, and mix with water; 2) Put a bamboo grate in the pot, add green onion ginger, cinnamon, star anise, then add pork rib meat, put fat duck on top of the meat, then pour in red yeast rice water, add Shao wine, refined salt, soy sauce, rock sugar and water; 3) Put the pot on a hot fire and boil, move to low heat and simmer for an hour and a half, add rock sugar to thicken the marinade, get out of the pot and buckle the meat skin down into the bowl, steam it thoroughly on the basket, turn the meat into the soup pot when eating, the meat juice is thickened with a strong fire, and poured on the meat. Boiled shrimp in fermented bean curd sauce [Ingredients] 250 grams of river shrimp, 10 grams of coriander.

Seasoning] 50 grams of rice wine, 3 grams of white wine, 25 grams of fermented bean curd, 2 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar, 5 grams of pepper, 5 grams of minced green onion, minced ginger and garlic slices. [Operating Procedure] 1 Cut off the whiskers of the prawns, wash them and drain them dry. 2 Put the bean curd, white wine, salt, sugar, monosodium glutamate, rice wine, minced green onion, minced ginger, garlic slices, pepper, coriander, and purified water into a glass container, then put in the shrimp, and cover immediately.

Featured Comments] Eat it freshly, the shrimp meat is fresh and tender, this dish is a special cold dish of Shanghai folk in the summer shrimp season. [Essentials Tips] Shrimp should not be too big, should be used non-polluting fresh shrimp, pay attention to hygiene when making, the taste is heavier. Frankincense trotters 1

While the hooves are boiling, mix the bean curd, sesame oil and sugar, add some water, and stir well. Set aside the prepared bean curd juice and set aside. 2.

Boil the hooves through cold water. Allow to dry the moisture on the surface and set aside. 3.

Remove the oil from the pan, reduce the heat, and put rock sugar (I don't have rock sugar, so I only put white sugar). After boiling the rock sugar, put the hooves and stir-fry gently to make the hooves color. 4.

After lightly coloring, spray some soy sauce on the hooves. Then stir-fry the hooves quickly, as the soy sauce burns easily. 5.

After stir-frying the hooves a few times, pour the fermented bean curd juice (the fermented bean curd juice should be just over the hooves, so when making the fermented bean curd juice, you should add appropriate water to adjust the juice. ）。Stir-fry a few times, cover the pot, reduce the heat to medium-low and simmer the hooves for about 5 minutes.

6.Open the lid, add green pepper rings and stir-fry, turn up the heat to reduce the juice. 7.

Serve. Ingredients: 300 grams of small pork ribs, one green onion, two slices of ginger, 30 grams of fermented bean curd juice Seasoning:

Salt (a small amount), cooking wine, sugar soy sauce, chicken powder Method: 1. Chop the small chops into sections, cut the green onion and ginger into sections, blanch the small chops in a pot of boiling water for 5 minutes, remove and rinse off the blood foam; 2. Put it in an electric pressure cooker, add cooking wine, light soy sauce, sugar and half of green onion and ginger, and press for 15 minutes; 3. Put a little oil in the wok and boil it for 50% of the heat, add the remaining green onion and ginger to stir until fragrant, put in the pork ribs and bean curd juice, cook for 5 minutes to reduce the juice and taste, and add an appropriate amount of salt (or not) chicken powder.

For example, you eat stir-fried cabbage.

You can put some fermented bean curd after frying.

It tastes good.

It can also be added to porridge.

The taste is also good.

Make fermented bean curd.

I usually pour it on when it's almost over.

My method of fermented bean curd meat is steaming.

Put the pork belly with the bean curd.

And put some shredded ginger and minced garlic.

Ingredients: 1 piece of pork belly (500g), 125g red bean curd juice, 3 slices of ginger, 2 green onions, 1 2 tsp (3g) chicken essence

1 2 teaspoons (3g) salt, 2 tablespoons (30g) sugar, 2 tablespoons (30ml) rice wine, 2 teaspoons (10g) red rice, 2 large ingredients.

1 stick of cinnamon and 1 teaspoon (5ml) of sesame oil

Method 1: Wash the pork belly, clean up the fine hairs, put it in water and cook it until it is eight mature, and it is good to poke it through with chopsticks. Take it out and let it cool, and cut it into small squares with a knife on the top of the skin.

2. Boil red rice with water to make juice.

3. Put the pork belly into the pot, add water to cover the meat surface, put chicken essence, green onion, ginger, ingredients, cinnamon, rice wine, sugar, fermented bean curd juice, red rice juice and a little salt, simmer for 1 hour, wait for most of the water to dry, scoop up the meat, and buckle it in a large bowl with the skin facing down.

4. Pour the undried soup into the meat bowl and steam it for about half an hour until the meat is crispy.

5. Put the steamed meat upside down on a plate with the skin facing up before serving. Decant the gravy, thicken it in a wok, drizzle with sesame oil, and pour it over the bean curd meat.

Tip 1: The fermented bean curd itself has enough saltiness, and salt is just used to supplement, so don't put too much. The function of red rice juice is to increase the ruddy color, and if you don't have it, you can also omit it.

2. Pork belly refers to the meat under the ribs on both sides of the pig, which is fat and thin, and has the shape of three layers of five flowers. Whether or not you buy a good piece of pork belly can determine the success or failure of the dish. When buying, you should carefully look at the freshness of the meat as well as the ratio of fat to lean.

Generally speaking, the pigskin is bright and free of brown spots, the lean part is ruddy in color, the fat part is elastic, and the fat-to-lean ratio meets the standard.

3. Be sure to buy pork belly with skin, in the classification of pigs, the part with the skin is of good quality, which is called the upper five-flower, and the worse one is called the lower five-flower.

Meat with fermented bean curd sauce and bamboo shoots with fermented bean curd. Let's talk about fermented bean curd sauce meat first; Cut the pork belly into small pieces and fry it with oil, add two teaspoons of sugar, and add light soy sauce and fermented bean curd soup when it turns brown. Wait for the meat to drain the bean curd soup.

Fresh. Fragrant but not greasybean curd bamboo shoots; First, cook the whole bamboo shoots and cut them into small pieces and put them in a bowl.

Add some minced ginger and sugar to the fermented bean curd soup, mix well, pour it into a bamboo shoot bowl and mix well. Delicious and delicious to whet your appetite.

What can be made with fermented bean curd.

Fermented bean curd, meat and fermented bean curd, mixed with boiled vegetables.

Miso bean curd mushroom.

Vegetarian cuisine: Crispy, salt-and-pepper bean curd, oyster mushrooms.

Slices of lotus root bean curd.

Shosen kitchen] fermented bean curd chicken wings.

Cooking doughnuts [sauce is the most delicious] Fresh mushroom bean curd chicken.

Braised chicken with fermented bean curd potatoes.

Crispy chicken with bean curd and salt.

Fermented bean curd with vinegar powder purple salad Tang style salad 8

Recipe with heart: fermented bean curd with three-section wings.

Crispy chicken with bean curd and salt.

Sweet and sour bean curd sauce cold eggplant Tang style salad 6

Bean curd barbecued pork.

Fermented bean curd bitter gourd chicken.

Steamed chicken with fermented bean curd.

Tofu is made from high-quality soybeans.

Tofu is known as the "Oriental Cheese" because of its high nutritional value. Tofu is a soybean food fermented by microorganisms, rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that the human body can not synthesize, carotene and a variety of vitamins, etc., with the effect of strengthening the spleen, moisturizing dryness, dehumidification, etc., and often eating has a certain effect on the pretreatment of hypertension, arteriosclerosis and rheumatism.

Preparation of tofu:

1. Cut the old tofu into small pieces and drain the water, at least one day and one night.

2. Take a container that can be sealed, put straw on the pad (I found the straw, and used the leftover dumpling leaves from the Dragon Boat Festival with local materials), cut the drained tofu into small squares, and stack it evenly on it. 4 Then seal the lid with plastic wrap and let it ferment.

3. Look at the appearance of the tofu fermented, it can be easily inserted with chopsticks, and whether the tofu is delicious or not is the key.

4. Put the fermented tofu in white wine for a while. Then roll in the salt, sugar, and chicken essence that you mix well.

5. Wrap it in chili oil and put it in a jar.

6. Seal for a week and enjoy.