How to make fried loofah with tofu delicious, how to make fried tofu with loofah

Explanation: Cut the tofu into thick slices and fry them until golden brown on both sides, and fry the garlic in oil in a hot pan; Put the loofah and fry it for seven ripe, put down the tofu, and fry it with seasoning (salt, monosodium glutamate, oyster sauce, chicken essence, sugar) and fry it, and add some soup to make it more delicious. If you have any doubts, you can ask "100% is a professional chef" ==Ask the new group== Guangdong star chef group Welcome to apply**.

How to make loofah roasted tofu:

Ingredients: 1 loofah, 1 piece of tofu, 2 eggs, 1 small handful of crab mushrooms.

Seasoning: 2 cloves of garlic, 2 chives, 1 tablespoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of starch water, more than a dozen wolfberries.

Cooking steps: Step 1: Peel the loofah, clean it and cut it into hob pieces, put it in a basin, add water, put a spoonful of salt and white vinegar, stir well, and soak it, mainly to prevent the loofah from oxidizing and turning black.

Step 2: Clean the crab mushrooms and simply cut them into two sections, cut the chives separately and minced the green onion leaves, cut the garlic into granules, and then put them on a plate for later use, and at the same time wash the wolfberries and put them on a plate for later use.

Step 3: Cut the tofu into pieces of suitable size, pour the eggs into a bowl, add a few drops of white vinegar, and stir with chopsticks for later use.

Step 4: Put a spoonful of oil in the pot, turn on low heat to put the tofu cubes into the pot, and at the same time pour the egg liquid on the tofu, do not move around, fry slowly over low heat, and fry the eggs and tofu together until golden brown.

Step 5: Fry one side until golden brown, turn over and fry the other side until golden brown, then use a spatula to separate the tofu piece by piece and put it out for later use.

Step 6: Put less oil in the pot again, add the green onion and garlic to the inside, and stir-fry over low heat until fragrant.

Step 7: After the seasoning is fragrant, pour the fried tofu inside, stir-fry evenly, pour in hot water, and cover the tofu slightly.

Step 8: Then put the loofah and crab mushrooms inside, bring to a boil over high heat, cover and simmer over low heat for about 3 minutes, and cook the loofah.

Step 9: After the loofah has been simmered for 3 minutes, add salt, chicken essence, pepper and wolfberry, turn on high heat and stir-fry evenly, while adding a spoonful of starch water, and continue to stir-fry over high heat to reduce the juice.

Step 10: After the soup is slightly thickened, remove from the pot and put on a plate, sprinkle with chives and make a dish.

Roasted tofu with loofah, not only does it eat soup, but it is also rich, nutritious and healthy, and it is a rare and good dish.

First prepare a piece of old tofu, wash it first, cut it into thin slices, take a loofah and peel it, then cut it into strips and cut it off, and then soak it in water (easy to taste). Then cut a piece of ginger into slices, and the green onion into pieces. Then add the red pepper (cut into wide strips to match) and place with the loofah.

Then start to heat the oil until it smokes, then pour out the hot oil and add the cold oil (which is a very crucial step) so that the tofu does not stick to the pan when frying the tofu. When the tofu is fried until one side is golden brown, turn it over until both sides are golden brown, add water to the pot, add vegetable oil and pour in the loofah, blanch for 30 seconds and scoop it out (to make the dish shiny), then heat the oil in the pot, pour in green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, add water, pour in salt, chicken essence and sugar and add oyster sauce. After that, pour in the loofah and tofu, add some water and simmer for a minute, then add water starch to reduce the juice, and then add some oil to serve it out of the pot.

There are a few tricks when frying tofu: keep the tofu dry when frying it, and keep shaking the pan or sprinkling a little salt on the tofu, which can make the tofu less likely to stick to the pan.

Ingredients: 500g edamame tofu, 300g loofah.

Excipients: appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Fengpaling red pepper.

Step by step: 1. Cut the tofu into cubes.

2. Cut the loofah into cubes.

3. Put oil in a wok, add green onion and ginger and stir until fragrant.

4. Then add tofu and stir-fry for 3 minutes.

5. Add the loofah, simmer in water for 10 minutes, season with salt and monosodium glutamate.

The method is easy and simple, nutritious and delicious, and it looks appetizing.

Ingredients: 1 box of handmade old tofu in Zhaiwaizhai.

Loofah: Appropriate amount.

Tomato to taste.

Green onion to taste Garlic to taste.

Oyster sauce to taste.

Light soy sauce to taste.

Salt cover hands to taste.

Essence of chicken to taste.

Preparation of loofah tofu.

Remove the old tofu box and cut it into small pieces, peel and cut the loofah into pieces, and cut the tomato into pieces.

Fry the tofu cubes in the pot until golden brown and take them out for later use, leave the bottom oil in the pot, stir-fry the minced green onion and garlic until fragrant, pour in the tomato and fry the soup, then pour in the loofah and stir-fry, add light soy sauce, oyster sauce, salt, chicken essence to the seasoning, add an appropriate amount of water to boil, and cook the tofu for 5 minutes.

Put it on a plate, and the loofah tofu is done.

Method 2: Materials.

1 loofah root, 3 pieces of tofu.

Meat A small amount of oyster sauce 1 tablespoon.

Salt loofah fried tofu to make round acres.

Peel the loofah and cut it into cubes, and slice the meat.

Fry the tofu in a pan, brown one side and then turn it over so that it will not break into pieces, and put it out for later use.

Then fry the meat slices, fry until the meat changes color, then add the loofah, about two or three minutes, fry the loofah until soft, pour in the tofu pieces, stir-fry a few times to let the tofu absorb the sweetness of the loofah.

Pour in a spoonful of oyster sauce, stir-fry evenly, add a small half bowl of water, boil over high heat, add salt to taste, and it's done.

The loofah can be lit up with some lean meat and garlic in the waiter's method. Tofu tofu can be eaten in many ways, it can be made into tofu balls, or it can be braised directly.

The homely recipe for stewed tofu with loofah is:

Step 1:

Tofu chooses tender tofu, this kind of tofu has a smooth and delicate taste, and the loofah tries to choose tender green skin, slender and long tender loofah.

Step 2:

Cut the tofu into small cubes about three or four centimeters in size, and the tofu cubes don't need to be too big.

Step 3:

The loofah is then peeled off the outer layer of green skin and rinsed with water. Cut the loofah into hob pieces and set aside.

Step 4:

Pour cooking oil into a hot pan and cook until it is 7 hot, then pour in the loofah and fry on high heat for 1 minute. Be sure to raise the fire so that the loofah can avoid oxidation and will not turn black. Add two spoonfuls of thin starch water and add salt, the starch water can also make the loofah not easy to change color and maintain the smooth and tender taste of the dish, pay attention to the starch water should not be thick.

Then pour in the tender tofu and bring to a boil over high heat.

Step 5:

Add a spoonful of chicken broth and stir well, sprinkle with chopped green onions and serve. This delicious and beautiful loofah stewed tofu is done.

How to choose a good loofah:

Look at the appearance. Don't choose a loofah that is not well-shaped and has protrusions. Then, touch the skin of the loofah, pick the skin is more delicate, not too thick, otherwise the loofah is likely to be old and have seeds.

Weigh the weight. Take the loofah in your hand and weigh it, and feel that the whole melon should be elastic; Pinch your fingers a little harder, if you feel hard, don't buy it, the hard loofah is very likely to be bitter.

Taste the taste. If the boss of the loofah seller agrees, you can also break the head of the loofah, put it in your mouth and taste it, and you will know whether it is bitter or not bitter when you taste it.

1. Ingredients: 1 piece of tender tofu and 1 loofah.

2. Auxiliary ingredients: 2 sections of chives, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce or which.

3. Cut the tender tofu into pieces, peel and cut the loofah, and cut the chives into sections.

4. Then fry the tofu, fry a little yellow on one side, and fry for a minute on the other side.

5. After frying the tofu, put it out, then fry the loofah, fry the loofah quickly, add an appropriate amount of water and cook for 2 to 3 minutes when it is about to be soft.

6. Put the tofu in and cook it with the loofah, add light soy sauce and oyster sauce to taste, and put the salt when it is almost ready.

7. Add green onions, add salt, and cook for a minute.

Ingredients: loofah, salt, oil, chicken essence.

Specific methods: 1. Peel off the old skin of the loofah on the surface and set aside.

2. Cut the loofah into hob pieces, add a little salt, gently grasp well, marinate for a while, and set aside.

3. Heat the pan with cold oil and set aside.

4. Wash the loofah with water to remove the salt water and drain it for later use.

5. Pour the loofah into the pot and stir-fry, pour a little water along the edge of the pot, add an appropriate amount of salt, chicken essence and soup to taste, then bring to a boil over high heat, and simmer for 3 minutes.

As follows:

Ingredients: 500g loofah, 1 teaspoon oyster sauce, 1 4 tsp salt, 1 small piece of ginger, 2 cloves of garlic, 1 green onion, 1 tsp peanut oil, 1 teaspoon sugar, 1 tsp light soy sauce, 1 dried chili.

Method: Cut the loofah into hob pieces. <>

Shred the green onion and ginger, and mince the garlic. <>

A little oil, add peppercorns. <>

Add the green onion and ginger shreds. Sauté until fragrant. <>

Add a dried chili pepper to enhance the flavor. <>

Add the loofah and stir-fry. <>

Put some light soy sauce. <>

Oyster sauce, 1 teaspoon. <>

A teaspoon of sugar. Stir-fry well. <>

Because there is less oil, add some water. <>

Cover and simmer for a few minutes. <>

Put salt. <>

Add minced garlic before cooking, stir-fry evenly, and you're ready to go.

The homely recipe for stir-frying loofah:Ingredients: 2 loofahs.

Excipients: 10 grams of edible oil; 3 grams of table salt; 3 grams of chicken broth powder; 2 cloves of garlic; 5 grams of fresh ginger.

1.Peel and wash the loofah.

2.Cut into strips. <>

3.Drain and set aside.

4.Pour an appropriate amount of salad oil into the pan.

5.When the oil is hot, pour in the loofah, stir-fry for five minutes, and add a teaspoon of salt when the pan is removed.