How to describe the delicious fried tofu and the taste of fried tofu?

1.Cut the tofu into 5 cm cubes. Fried tofu.

2.Put the chopped tofu in a pot and cook it in lightly salted water, the water temperature should not be too high. Remove and drain. 3.Fry the tofu dipped in eggs until golden brown and place in a bowl.

4.Put the chili salt, chicken essence, vinegar, and a little soy sauce into a bowl and pour the hot oil on top of it, the process is like frying chili oil.

In that case, pour it over the tofu when it is ready. (The seasoning can be matched according to your taste).

1 piece of hard tofu, 75 grams of shrimp, 20 grams of pork, 1 shiitake mushroom, a little peel, 1 2 tablespoons egg white, 1 coriander, 2 tablespoons of egg mixture. Seasoning: 1 4 tsp salt, 1 4 tsp sugar, 1 1/2 tsp light soy sauce, a pinch of sesame oil, a pinch of pepper.

Sauce: 1 2 tsp wine, 1 2 tsp oil, 1 8 tsp salt, 1 8 tsp sugar, 1 tsp oyster sauce, 1 4 tsp corn flour, 30 ml soup.

The production process. Method 1. 1) Mushrooms are soaked and cut into cubes, and the peel is soaked and cut into cubes.

2) Sprinkle the tofu with a pinch of salt and let the water come out.

3) Wash the shrimp and press it into shrimp glue.

4) Chop the pork, mix well with shrimp gelatin, mushrooms, peel and seasonings, and then mix in the egg whites.

5) Crush the tofu and mix well with the shrimp glue.

6) Grease the spoon, press the tofu in, garnish with coriander leaves, and arrange on the plate. Cover with plastic wrap, leave an opening to let the air out, cook on high heat for 2 minutes, take out, remove the tofu from the spoon after freezing, and coat with egg juice.

8) Adjust the sauce in a container, cook over medium-high heat for 1 minute, pour over the tofu, and serve.

Practice 2. Ingredients.

Tofu (1 box).

Pepper (1 spine).

Seasoning. Salt (1 tsp).

Ground black pepper (1/2 teaspoon).

Sichuan pepper powder (1/2 teaspoon).

Cumin powder (half a teaspoon).

Paprika (1 tsp).

Oil (to taste) kitchenware.

Saucepan. Steps:

1. Cut the tofu into cubes.

2. Bring water to a boil, add an appropriate amount of salt, add tofu, and simmer for a while.

3. Mix all the seasonings together.

4. Heat the pan and brush with oil.

5. Add tofu and fry.

6. Turn over. 7. Sprinkle with seasoning powder, turn over and wipe evenly.

8. Cut diced chili peppers and sprinkle them on top of the tofu.

How does the taste of pan-fried tofu describe? On the way home from school, my mother and I went to the vegetable market to buy tofu for one yuan and five jiao and green onions for four dimes. When we got home, we started making pan-fried tofu.

I washed my hands first and put on my mother's usual apron. I took the green onions, turned on the faucet, washed them one by one, then cut them into pieces about a centimeter long and put them in a bowl. I washed the tofu too, cut it from the middle, and cut it into a cuboid shape about three centimeters wide, four centimeters long, and eight millimeters thick.

The tofu is all cut and I'm ready to fry it. Turn on the gas stove, heat the pan, put a little oil in the pan, and then put the tofu in the pan over medium heat and fry slowly. After a while, I smelled a strong fragrance and thought that the tofu was fried, so I turned it over and looked at it, and the tofu was really fried to a golden brown.

The other side is also fried to golden **, very fragrant! My mother said, "Tofu needs to be boiled with some water to make it delicious!"

If you are in a hurry, you can't eat hot tofu. I quickly took some water and poured it into the pot to boil. I quietly looked forward to the tofu in the pot, and finally it was almost cooked, I added a little salt, a little MSG.

Then I added all the green onions that I had just chopped, and I tasted the taste, and it was delicious!

It's finally ready to come out of the pot, and I can see that my saliva is about to flow out, so I can't wait to put a piece of fragrant and tender tofu in my mouth and taste it, it's so delicious! I couldn't help but eat another piece, it was the best food I have ever tasted!

Tofu is rich in nutritious protein and calcium, and its nutritional value is very high. Fried tofu is a great dish to eat, and the tofu of the fried finch plum is charred on the outside and tender on the inside, which is very delicious. Let's take a look at how to make delicious fried tofu?

Tender tofu, green onion, ginger, garlic, peanut oil, oyster sauce, salt.

01 Prepare two pieces of soft tofu and two green onions.

02 Wash the green onions, cut them into minced green onions, and set aside.

03 Gently rinse the soft tofu with water, then cut it in half and cut it into thin slices. If it's too thick, it's not easy to cook, and if it's too thin, it's easy to break, so you can grasp this thickness yourself.

04 Evenly coat the tofu with an even layer of oyster sauce so that the surface of the fried tofu is golden brown.

05 Heat the pot, add a little ginger and garlic, reduce the heat to the lowest, and then add the tofu. You can put more peanut oil so that the tofu is not easy to burn.

06 Fry one side of the tofu until golden brown, then turn it over to the other side. Don't touch the tofu halfway, you can shake the pot a little so that you can ensure that the tofu will not break.

07 In the process of frying tofu, sprinkle in a little salt, sprinkle salt on both sides, fry slowly over low heat, fry the tofu on both sides until golden brown, you can get out of the pot, sprinkle a little green onion, and the delicious fried tofu is ready, the fried tofu is very complete and not broken.

A delicious way to fry tofu

Ingredients preparation: 1Prepare 400 grams of old tofu, cut into thick slices of centimeter width, cut half of the green onion into chopped green onions, put it on a plate, cut the shallots into segments, cut half of the red pepper into small slices, and put them in a pot together for coloring.

2.Heat the wok, add the cooking oil to the pan, and then add half a spoon of cold oil, the hot pan and cold oil ingredients are not easy to stick to the pan, sprinkle a little salt in the pan, and put in the tofu cubes, which can not only increase the bottom taste of the tofu, but also avoid the tofu sticking to the pan.

3.Spread the tofu with a spoon first, then scoop out the excess cooking oil, turn on low heat and shake the wok to heat the tofu evenly.

4.When the tofu is golden brown on one side, turn it over and fry the other side, and when the tofu is golden brown on both sides, pour it into a colander to control the oil.

5.Add a little base oil to another pot, pour in chopped green onions and stir-fry.

6.After stir-frying the green onion fragrance, add the tofu, add 3 grams of oyster sauce, and stir-fry a few times.

7.Pour in half a spoon of water, add 1 gram of chicken broth powder, 1 gram of thirteen spices, 5 grams of soy sauce, pour in the shallots and red pepper slices.

8.Hook in a little water starch, stir-fry a few times, then pour in a little sesame oil, simply stir-fry evenly, then turn off the heat and put on the plate.

Iron pan fried tofu non-stick method: when frying tofu, the hot pan and cold oil ingredients are not easy to stick to the pan, sprinkle less pat and dig a little salt in the pan, and put in the tofu cubes to make it more flavorful, which can not only increase the bottom taste of the tofu, but also avoid the tofu sticking to the pan.

The first ingredients we need to prepare are: a pound of northern tofu, a piece of raw ginger, a handful of chopped green onions, a red pepper and a sharp pepper, an appropriate amount of light soy sauce and oil, and an appropriate amount of salt.

1. Rub the pot with ginger to avoid the pan. Then pour a small amount of oil and put the sliced tofu down to fry one by one.

2. When frying tofu, be sure to choose when the oil temperature is 7 hot, add tofu, and fry slowly over low heat. Fry until golden brown before turning over, so that the tofu is not easy to fall apart or crumble. Fry on both sides until golden brown.

3. Put the washed and chopped shredded chili peppers in and stir-fry, and add an appropriate amount of light soy sauce.

4. After the peppers are fried, put a little salt and sprinkle with chives.

The fried tofu made in this way not only does not boil, but also is crispy and delicious. We can also add some according to our favorite side dishes to enhance the taste, such as some people like to prepare shiitake mushrooms and shrimp, both of which are very nutritious foods, and when cooked with tofu, they can not only enhance the umami, but also have a very high nutritional value. Nowadays, nutritional science advocates macro socks, which are natural nutrients that can be combined in the process of making food.

Pan-fried tofu with tomatoes.

Ingredients: 1 box of thick sauce tofu and 2 tomatoes. Sugar, chicken essence, light soy sauce, cooking wine, shallots, etc.

Method: 1. Cut the tofu into small squares (after taking out the tofu, cut it into two pieces up and down, and cut it into 16 small squares with 4 knives vertically).

2. Cut the tomatoes into small pieces and set aside.

3. **Add a little cooking oil to the bottom of the pan in a frying pan, put in the tofu cubes and fry until golden brown after the oil is eight minutes hot, then fry it until golden brown (note that when frying tofu, it should be turned to medium heat and then turn to low heat), and set aside.

4. Add cooking oil to another pot, pour in the chopped tomatoes and stir-fry them into a paste after the oil is hot.

5. Pour in the fried tofu, add an appropriate amount of sugar (sweetness can be determined according to personal preference), and stir-fry with tomatoes until flavorful.

6. Add an appropriate amount of light soy sauce and cooking wine that sells lead and stir-fry evenly, then add chicken essence and shallots to continue to stir-fry evenly, and put it on a plate.

Fried tofu. <>

1. Prepare a piece of old tofu.

2. Boil the water, blanch the cut tofu to remove the beany smell.

3. Prepare brine ingredients, star anise, cinnamon, Sichuan pepper, fragrant pat letter leaves, chili pepper, ginger, onion, <>

4. Boil water in a pot, put star anise and other materials, boil water, add dark soy sauce, oyster limb oil, extremely fresh, salt, boil for about 5 minutes, add blanched tofu, after the brine boils, marinate on low heat for five minutes, turn off the heat, soak the tofu in the brine for about 1 hour, taste the tofu during the period, if the taste is not enough, you can add salt, or delay the soaking time until the tofu tastes.

6. Heat the wok to heat the hunger wheel, add oil, green and red peppers, garlic and stir-fry until fragrant, add the fried tofu and stir-fry well, sprinkle in cumin powder and stir-fry well.

1. Be sure to choose old tofu, tender tofu is not easy to operate.

2. The tofu must be blanched to remove the beany smell.

4. If you can't eat spicy food, you don't need to put chili peppers.

Cabbage stewed tofu, my dad's famous dish.

The essence is the combination of the sweetness of cabbage and the softness of tofu. When I was a child, the meat I ate once a week was called "improving life" and this dish, looking at the clear soup and vegan dishes, in fact, the fresh and fragrant were all occupied, and suddenly there was an illusion that it was better than meat. And it is also simple to make this dish seasoning, that is, to fry the tofu in the pot with oil and stew it with cabbage.

At that time, there was no non-stick pan, but my dad had a clever idea of how to use a piece of tofu. Sprinkle salt in it first, so that the tofu will not stick to the pan, and it will also add to the bottom flavor when frying. After the oil is smoking, turn the tofu cubes (about the thickness of your fingers) to medium heat and fry until golden brown on both sides.

Key rocks. Note! After it is served, don't move the idea of "let me taste how this tofu is fried", otherwise the cabbage will have no side dish ( i ;

Choke the shallots, ginger and garlic slices in the bottom oil, first put the cabbage that is not good for taste, first add salt and fry for a while, and then add the cabbage leaves and stir-fry until the shell collapses.

Then put the fried tofu back into the pot, add a little water, and simmer for 2-3 minutes to allow the tofu to absorb the sweetness of the cabbage.

Add salt and chicken essence to season and mix well, and you can put it out of the pot and put it on the plate! That's what cooking is, the simpler the better. The fried tofu sucks the juice of the cabbage, which is soft and glutinous, and the more you chew, the more fragrant it becomes. The cabbage is crispy and tender, refreshing. Just bun the rice, it's really good to eat it.

Eating and eating, it seems to have instantly returned to the time when a large family of people was eating a late stove meal around the small square table more than ten years ago.

Ingredients: 500 grams of tofu. Excipients: 20 grams of vegetable oil, 1 piece of ginger, 1 section of green onion, 5 grams of salt, 2 cloves of garlic.

1. Finely chop the green onion, ginger and garlic.

2. Cut the tofu into triangular slices and set aside.

3. Put an appropriate amount of oil in the pot.

4. Spread the tofu in the pot.

5. Fry until golden brown on both sides.

6. Put an appropriate amount of oil in the pot, add green onions, locust ginger, and minced garlic.

7. Pour in the fried tofu, add an appropriate amount of salt, and turn evenly.

8. Remove from the pot, put on a plate, and serve.