What kind of tofu is good for frozen tofu, and what is delicious with frozen tofu

Generally, we use old tofu to make frozen tofu, which has less moisture and is harder, and it is not easy to break when made into frozen tofu, which is easy to freeze. Tender tofu and southern tofu are not suitable for freezing, the taste is not good when frozen, and the cold time will be longer and fragile.

The first type: direct freezing.

Method: Generally make frozen tofu with more old tofu, this kind of tofu has less moisture, and is harder, make frozen tofu is not broken, cut the old tofu into pieces of the same size, you can cut larger, one by one with a fresh-keeping bag, directly put it into the freezer of the refrigerator, generally 10 hours is a night can be frozen into frozen tofu, when eating, use cold water bubbles to cut into small pieces, you can eat as much as you want.

The second method: steaming first and then freezing.

This kind of frozen hair is also to old tofu, because tofu has a beany smell, many people don't like to eat this taste, some people cut the tofu into square pieces in advance, add it to the steamer, boil it over high heat, steam it for 5 minutes, so that you can remove the beany smell, after it is cooled, separate it into pieces, pack it in a fresh-keeping bag, and freeze it directly into frozen tofu.

The third type: light salt water immersion method.

Method: Cut the old tofu into pieces of the same size first, add water to a large basin, add a little salt and stir evenly, be sure to dissolve the salt, add tofu pieces, soak for about 15 minutes, so that you can quickly remove the beany smell, and then take it out and pack it up piece by piece with a fresh-keeping bag, and put it in the refrigerator to freeze for more than 10 hours is frozen tofu. In this way, the taste of frozen tofu is better.

Therefore, if you want frozen tofu to taste good, it still takes some time, no matter how you eat frozen tofu, remember one thing, after melting the frozen tofu, squeeze the water in the frozen tofu clean, the cleaner the better, otherwise the frozen tofu will be bitter, which will affect the taste too much.

The production of frozen tofu is not divided into old and tender, brand, as long as it is the type you usually like to eat, the operation is as follows:

1. Prepare a piece of fresh tofu, preferably whole, not a more serious whole piece.

2. Cut the tofu into equal-sized pieces so that it is even when frozen.

3. Place the cut tofu cubes neatly in a container, which can be any flat place such as a plate.

4. When freezing, if it is winter in the Northeast, it can be placed outdoors or in the freezer compartment of the refrigerator. Formed frozen tofu is darker in color than fresh tofu.

5. When you need to eat, just take it out of the freezer and melt it with cold water, the tofu at this time will have a lot of honeycomb eyes, and you can eat it after cooking after adding seasonings.

What is delicious stewed with frozen tofu?

Frozen tofu has many honeycomb-shaped holes, which can absorb the flavor of the soup like a sponge, and the texture is more elastic than that of fresh tofu. Stewed frozen tofu with cabbage is a classic Northeast dish, the stewed frozen tofu is faster to taste, the vegetables are crispy, the leaves are tender, the tofu is fresh, and the taste is fresh and sweet.

Ingredients: 4 cabbage leaves.

200 grams of frozen tofu.

6 fish tofus.

1 tablespoon of salt. 1 scoop of vegetable oil.

Light soy sauce 1 scoop.

1 clove of garlic.

Method steps.

Fresh tofu generally has a beany smell, so you can cook the tofu in hot water with salt before freezing, let it cool and then freeze it, thaw the frozen tofu, squeeze out the water in the middle, and cut it into large pieces.

Rinse the cabbage leaves with water, cut off the roots, and cut the cabbage and the leaves, because the ripening time of the cabbage and the cabbage leaves are not the same, and they cannot be put into the pot at the same time, otherwise either the cabbage leaves are too rotten, or the cabbage is not ripe, so they should be treated separately.

Slice the cabbage with a knife diagonally, which can cut the coarse fiber of the cabbage, which is easier to chew, and the slice is not very thick, easy to cook, and the cut surface is larger than directly cutting, which is easier to taste. Cut the leaves with a knife a few times, cut them into large pieces, and handle them all in this way for later use.

Finely chop the garlic, rinse the frozen fish tofu with water and cut it into slightly thicker slices than the cabbage. The soup with fish tofu is sweeter and can be replaced with fish cakes.

Heat the oil in a pan, stir-fry the chopped garlic, pour in the fish tofu and stir-fry a few times, then add a bowl of cold water. Do not add hot water, it will make the ingredients in the pot heat up quickly, and it will not be easy to taste when ripening quickly.

Add salt and a few drops of light soy sauce to cold water, mix thoroughly, put the frozen tofu in the soup and bring to a boil over medium heat.

Simmer the frozen tofu for about five minutes, put the cabbage on top, and continue to simmer for about two or three minutes until it is slightly transparent but the fibers are whitish and not fully ripe. Don't stew the cabbage completely and then put the leaves, the vegetables that are too soft and rotten will not taste good and lose more nutrients.

Turn the heat to low, pour in the leaves, turn it carefully with a spatula, and turn off the heat after the leaves change color. The leaves are easy to cook and can be cooked with the broth and the residual temperature in the pot. Don't turn too hard and too often to avoid the spatula spoiling the frozen tofu.

Don't drain the soup, save some for the plate, and then some of it will be absorbed by the frozen tofu.

When you're done, put it on a plate or bowl and you're ready to make a delicious and healthy stewed frozen tofu with cabbage.

Ingredients<>

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5 grams of ginger slices. Please click Enter a description.

20 grams of frozen tofu.

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20 grams of cabbage.

Trimmings: shallots. 1 star anise.

1 cooking oil.

Preparation of 5 ml of cabbage stewed frozen tofu.

Prepare sliced ginger and cut the frozen tofu into cubes.

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Cut the shallots into sections and the cabbage into sections.

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Heat the oil in a pot, pour in the ginger slices, green onions, star anise, dried chili peppers, and <> on high heat until fragrant

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Pour in the frozen tofu, stock and pepper.

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Add salt, chicken broth and water, and simmer over high heat for 10 minutes.

Frozen tofu and sea cucumber, shrimp, and diced carrots are fried together, which is very delicious and nutritious.

1. Home dish Frozen tofu golden needle soup.

Ingredients: 1 piece of frozen tofu, 50 grams of soaked yellow flowers, 15 grams of shredded mustard, 80 grams of enoki mushrooms.

Excipients: meat broth, salt, pepper, 30 grams of coriander.

Method: 1. Thaw the frozen tofu, wash it with water, drain the water, and cut it into small pieces; Remove the stems of goldenrod and enoki mushrooms, wash and drain them respectively, and cut enoki mushrooms in half; Mustard washed; Wash the parsley and cut into small pieces.

2. Put the pot on the fire, pour in the meat broth and bring to a boil, add frozen tofu pieces and cook until flavorful, add yellow flowers, enoki mushrooms, mustard and salt in order to cook, put them in a bowl, sprinkle with coriander and pepper.

2. Stewed frozen tofu with cabbage.

Ingredients: 1 3 cabbages, two pieces of frozen tofu (now Shenzhen's tofu is getting smaller and smaller), half a bowl of broth, a little green onion, ginger and garlic, and two red peppers.

Method: Pour oil into the pot and cook until it is hot, add green onions, ginger and garlic and stir-fry until fragrant, add cabbage and fry for 5 minutes, add frozen tofu, and add broth. Put in the red peppers whole.

This dish is a common home-cooked dish in the Northeast, the taste is salty and fragrant, and the aroma of the meat permeates the space of frozen tofu, which is not greasy. The soup wraps the cabbage and goes deep into the tofu, fragrant!

3. Stewed silver carp with frozen tofu.

Ingredients: frozen tofu, silver carp head, dried bamboo shoots, barley, green onion, ginger.

Seasoning: salt, sugar, pepper, cooking wine.

Method: 1. Cut the frozen tofu into pieces, cut the green onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, add the green onion and ginger to stir out the fragrance, then put the fish head and fry it until golden on both sides, cook a little cooking wine, put in the dried bamboo shoots and barley;

2. Add an appropriate amount of boiling water to the pot, put in the tofu, simmer for 20-30 minutes on high heat, add salt, pepper and sugar to taste, and sprinkle chopped green onions out of the pot.

Features: Frozen tofu is soft and flexible, elastic, the soup is fresh and clear, appetizing and refreshing.

Frozen tofu tastes more delicious, and tofu is very rich in nutrients. Both frozen and fresh tofu are rich in macronutrients such as soy protein, soy isoflavones, soy phospholipids, and minerals. There are countless small holes of different sizes inside the fresh tofu, some of which are connected to each other, and some of which are closed into small containersThese small holes are filled with moisture.

Water has a singular property, at 4 it is the densest and the least in volume; At 0, the water freezes, and its volume expands instead of shrinking, about 10% larger than the volume of water at room temperature.

When the temperature of the tofu drops below 0, the moisture inside freezes, and the original holes are enlarged by the ice, and the whole piece of tofu is squeezed into a net. When the ice melts and water flows out of the tofu, it leaves a lot of holes. This makes the tofu honeycomb in shape, with many pores, graying in color, easier to cook and more delicious.

Fresh tofu is rich in water, and the water-soluble nutrients in it, such as minerals and vitamins, are easy to lose with the exudation of juice. The moisture of frozen tofu mainly exists in the state of ice ballast, which can lock the juice in the fresh tofu in time and retain the water-soluble nutrients in it. Some people worry about the loss of nutrients when they are thawed, but as long as the tofu is processed into a light stew with fresh vegetables before it is thawed, the nutrients can be prevented from leaking out with the juices.

Fresh tofu contains a lot of flavonoids and lecithin, which will not be reduced by freezing. Supplementation with flavonoids and lecithin can help prevent Alzheimer's disease, prevent osteoporosis, breast cancer and prostate cancerIt is the preferred food for menopausal women. The current test results show that the same weight of frozen tofu has less moisture than fresh tofu.

Here's how to eat frozen tofu:Ingredients: 1 piece of tofu, half a carrot, 4 baby greens, 4 cloves of garlic, 10 grams of ginger, etc.

1. Slice the tofu, ginger, garlic and carrots into cubes and set aside.

2. Pour light soy sauce, dark soy sauce, sugar, oyster sauce and half a bowl into a bowl, stir well and set aside.

3. Remove the outer layer of yellow leaves from the whole small green cabbage, and then clean it, especially the inner layer of sediment at the root.

4. After washing, put in boiling water to blanch and change color.

5. Put the blanched greens in cold water, squeeze out the water, and put them on a plate for later use.

6. Pour in the oil, boil the oil until it is 7 hot, and then spread it and put in the tofu slices.

7. Fry over heat until golden brown on both sides; Minimize the flip and shake the frying pan frequently to heat it evenly. Dust is missing.

8. Crack in minced ginger, garlic and carrot and stir-fry carefully until fragrant.

9. Pour in the seasoned sauce, bring to a boil over high heat, and simmer over low heat.

10. When a little soup remains, remove it from the pot and put it on a plate.