What is used to color dried tofu? What additives are used for coloring dried tofu

Use rock sugar, first fry the rock sugar into caramel, and color the dried tofu, which not only looks good in color, but also is sweet in place!

Method: 1. Materials.

Used: A: Old tofu.

b: Light soy sauce, sesame oil, cooking wine, white pepper, rock sugar, salt, Korean chili paste.

c: Soybeans (soak in advance).

D: Homemade vegetarian stock (no and it doesn't matter), bay leaves, cinnamon, star anise, Sichuan peppercorns.

Second, the steps. 1. Cut the tofu into thin pieces and try to make them as thin as possible.

2. Fry the dried tofu in a pan over low heat until golden brown on both sides, remove and drain the oil.

3. Put rock sugar in the pot, stir-fry until caramelized, add the fried dried tofu, and stir-fry.

4. Add a little light soy sauce and stir-fry slightly.

5. Add 2 tablespoons of cooking wine, 2 tablespoons of Korean chili paste, appropriate amount of salt, a little white pepper, 6 tablespoons of vegetarian broth, 2 tablespoons of sesame oil, add bay leaf cinnamon star anise peppercorns, add water, and dry tofu for 3cm.

Bring to a boil over high heat, turn to low heat and simmer for 15 minutes, then add the soaked soybeans, turn to high heat and cook for 15 minutes, then turn to low heat and simmer slowly, wait until the dried soybeans and tofu are fully flavored, and finally reduce the juice on high heat. (The time is controlled by yourself according to the amount of work).

Reminder 1, I use light soy sauce for soy sauce, mainly because I don't want the dried tofu to be colored, a light soy sauce color is OK, if you put dark soy sauce, it is recommended to have a little less.

2. It is best to use rock sugar, the color of the dried tofu will be particularly bright.

3. As for the proportion of seasonings, the degree of spiciness, depending on what you like, don't have too much bay leaves.

Summary. Hello, just use rock sugar to color the dried tofu, first fry the rock sugar into caramel, color the dried tofu, and the color of the dried tofu is good.

Hello, just use rock sugar to color the dried tofu, first fry the rock sugar into caramel, color the dried tofu, and the color of the dried tofu is good.

Dried tofu (commonly known as: dried tofu, dried seeds) is a reprocessed product of tofu, salty, fragrant and refreshing, hard and tough, and not bad for a long time. Dried tofu is one of the best foods for limb travel to accompany wine and rice, and it is also easy to carry and eat on the go.

Dried tofu has marinated dry, smoked, dried soy sauce, etc., which is the best raw material for mixing cold dishes and stir-fried hot dishes in banquets. Its water content is smaller than that of water tofu, with high hardness and small thickness, and it is a reprocessed food for soybean hunger and great rot.

What preservatives are used to add dried tofu to keep it fresh, antiseptic and anti-staining?

Use potassium sorbate or calcium propionate.

When making dried tofu, do you add it when you point it or after you finish it?

When mixing, you can add it as required.

What additives do dried tofu look good after soaking?

Use potassium sorbate or calcium propionate.

Casual dry-leaf tofu is generally colored by soaking it in a sauce. The sauce usually consists of ingredients such as soy sauce, cooking wine, sugar, salt, five-spice powder, ginger and garlic, etc., which can be adjusted according to personal taste. Soak the dried tofu in the sauce, which usually needs to be soaked for several hours or buried overnight so that the tofu can fully absorb the color and flavor.

The casual dry-leaf tofu after Xiaoliang is colored, and it has a dark brown or reddish-brown color, and the taste is crispy and delicious.

Summary. Textual guidance on the coloring skills of kissing dried tofu:1

Choose appropriate marinades, such as soy sauce, salt, monosodium glutamate, etc., and dry the tofu for a period of time to make it taste good. 2.In the process of marinating, you can add some seasonings with pigments, such as five-spice powder, chili powder, red yeast powder, etc., to enhance the color of dried tofu.

3.Prepare a soaking liquid, place the marinated dried tofu in it and let it soak thoroughly. The soaking liquid can be prepared with red yeast rice wine, salt water, soy sauce, etc., to enhance the color and taste of dried tofu.

4.You can bake the dried tofu in the oven while constantly turning it so that the dried tofu is heated evenly and the color effect is achieved. 5.

Before frying, you can sprinkle some pepper, cumin powder and other seasonings in the flour to evenly coat the surface of the dried tofu, and then fry it until golden brown. These methods can make the dried tofu evenly colored and beautiful. It is recommended to adjust the marinating time, soaking liquid, and the amount of seasoning according to your own taste and actual situation.

Textual guidance on the coloring skills of kissing dried tofu:1Choose appropriate marinades, such as soy sauce, salt, monosodium glutamate, etc., and marinate the tofu for a period of time to make it taste.

2.In the process of marinating, you can add some seasonings with pigments, such as five-spice powder, chili powder, red yeast powder, etc., to enhance the color of dried tofu. 3.

Prepare a soaking solution and put the marinated bean scramble pai curd into it and let it soak thoroughly. The soaking liquid can be prepared with red yeast rice wine, salt water, soy sauce, etc., to enhance the color and taste of dried tofu. 4.

You can bake the dried tofu in the oven while constantly turning it so that the dried tofu is heated evenly and the color effect is achieved. 5.Before frying, you can sprinkle some pepper, cumin powder and other seasonings in the flour to evenly coat the surface of the dried tofu, and then fry it until golden brown.

These methods can make the dried tofu evenly colored and beautiful. It is recommended to adjust the marinating time, soaking liquid, and the amount of seasoning according to your own taste and actual situation.