How to fry tofu and leeks to be delicious, how to fry leek tofu?

1.First, cut the tofu into small pieces, soak it in water or blanch it to remove the beany smell; Wash the leeks and cut into small pieces.

2.Drain the tofu, heat the pan and put the oil, add the tofu, slowly fry over medium-low heat until golden brown on one side and fry on the other side with chopsticks, and fry until golden brown on both sides.

3.Add an appropriate amount of boiling water, add salt, dark soy sauce, sugar, and millet spicy to simmer together.

4.Simmer until the tofu is twice as large and when there is a little soup, add the leeks.

5.Wait for the leeks to get cooked. The tofu and leeks that are very delicious to eat are ready.

Stir-fried leeks with tofu are particularly delicious in this way, and they go with rice. Prepare the ingredients. 1 piece of brine tofu and about 150 grams of leeks.

Cut the tofu into triangles, cut the leeks into sections, and slice the garlic for later use. Heat the oil in a frying pan, then put the tofu into the pan one by one and start frying over low heat. When the tofu is golden brown, turn it over until both sides are golden brown and the oil is served.

Pour an appropriate amount of oil into the pot, add garlic slices and chopped chili peppers to stir-fry until fragrant. Put the leek segments in the pan and stir-fry quickly.

Put the fried tofu in a pan and stir-fry quickly. Add 1 tablespoon of light soy sauce, a pinch of salt and chicken essence to the pot to taste, stir-fry evenly and turn off the heat. Serve and eat!

1.Cut the tofu into thick strips and fry in oil until golden brown on both sides.

2.Wok to oil, stir-fry the leeks and red pepper shreds, and set aside.

3.Add a little oil to the pan and sauté the minced ginger and garlic until fragrant.

4.Pour in the fried tofu and stir-fry. 5.Add chili soy sauce, sugar and salt and stir-fry. 6.Add a little water and stir-fry until the tofu is flavorful. 7.Finally, pour in the fried leeks, add a little chicken essence and sesame oil and stir well.

It is best to fry the tofu first, fry the tofu with a golden brown burnt skin on the outside, that is, the degree of charring on the outside and tender on the inside, and then add leeks, which should not be fried for too long.

Hello! Personally, I think it can be done:

1. Wash the leeks and cut them into small pieces.

2. Cut the tofu into cubes and boil the tofu in water before that.

3. You can prepare an appropriate amount of chili peppers, which are a little spicy and better. If you don't eat chili peppers, you can skip this step.

4. Heat the pot and put the oil, put the processed tofu cubes first, and fry slowly over low heat until both sides are slightly yellow. Remove the tofu from the pan and set aside.

5. Put oil in the pot, put the prepared chili peppers, etc., put condiments to taste, and add leeks.

6. When the leeks are cooked, pour the tofu into the pot and continue to stir-fry. Remove from the pan.

Leeks, still taste like that.

Eating more leeks is good for your health. Recommend a dish of stir-fried tofu with leeks. It is easy to make and goes well with rice, and it has a delicious taste.

It's very simple. Leeks contain a lot of trace elements, vitamins, and protein, fat, carbohydrates, and the content of these nutrients is higher than that of other vegetables. There are many ways to eat leeks, stir-frying, stuffing, and so on.

Ingredients: a handful of leeks and a piece of water tofu for 3 people.

Excipients: a spoonful of vegetable oil and salt to taste.

Steps. Wash the main ingredients prepared, the leeks and rinse the tofu.

Leeks should be cut into sections, which can be cut according to personal preference.

The tofu is particularly delicate, and if it is a farmhouse tofu, it can also be used.

Stir-fry the hot oil and chopped green onions to bring out the fragrance. You can fry the tofu, and stir-fry the tofu in the pot, pay attention to the sticky pan and don't fry it.

It's time to fry leeks.

Stir-fry the leeks, the leeks are cooked quickly, so stir-fry them quickly.

The leeks have been fried, add salt and remove from the pot.

Picture of the finished product of fried tofu with leeks.

Cooking skills. 1. The choice of water tofu, the surface of the tofu is smooth, firm and odorless, the color is slightly yellow, and there is a peasant fragrance.

2. Leeks should be chosen, fresh and green leeks, and leeks without withered yellow hair and spots.

The preparation of fried tofu with leeks.

Soy products are one of the most commonly encountered foods in daily life, and they are not expensive, nutritious and healthy, as the so-called: eating meat is not as good as eating tofu, which saves money and nourishes.

Ingredients: 1 handful of leeks.

Tofu 1 piece.

2 cloves of garlic.

Oyster sauce 1/2 tablespoon.

Light soy sauce 1/2 tablespoon.

1/2 scoop of dark soy sauce.

2 teaspoons sugar.

Essence of chicken a little.

The preparation of fried tofu with leeks.

Wash the leeks, 1 piece of tofu and 2 pieces of garlic.

Cut the leeks into small pieces, cut the tofu into small pieces, and cut the garlic into cubes.

Pour oil into a pan, warm the oil to a hot temperature, add the tofu cubes, and fry slowly over medium-low heat.

Fry until golden brown on both sides.

Add the garlic and stir until fragrant.

Add the chopped leeks.

Sauce: 1/2 teaspoon oyster sauce, 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 2 teaspoons sugar, a little chicken essence, stir well.

Pour the seasoned juice along the edge of the pan.

Finally, add the remaining leeks and lightly fry them until the leeks are soft.

It's very crispy.

The ingredients required for stir-frying leek tofu are leek and tofu, tofu, eggs, vegetable oil, salt, oyster sauce, light soy sauce, and red pepper. Divided into 5 steps, the following is the specific operation of stir-fried leek tofu:

Step 1: Blanch the tofu.

Cut the tofu into pieces, add salt to boiling water and boil, then remove and drain the water to erect the minsit.

Step 2: Cut the ingredients.

Wash and cut the leeks into sections, wash and shred the red peppers and set aside.

Step 3: Mix the egg and tofu well.

Beat the eggs into an egg mixture and mix well with the tofu.

Step 4: Fry the tofu.

Heat the oil in a hot pan, put the tofu and fry it over high heat for about 30 seconds, stir-fry evenly at a rapid turn, and fry the tofu and eggs until golden brown and scoop them up.

Step 5: Stir-fry the ingredients.

Heat the oil in a hot pan, add the leeks and red pepper shreds and stir-fry until fragrant, add egg and tofu cubes, light soy sauce, oyster sauce and salt and stir-fry evenly.

The practice of roasted tofu with leeks (fried tofu with leeks).

Ingredients: tofu, leeks, lard.

Method: 1. Cut the tofu into small cubes, and cut the leeks into small pieces about 1 cm long for later use;

2. After heating the pan, add an appropriate amount of oil, preferably mixed with a little lard, and the tofu will be more fragrant;

3. When the oil is hot, fry the tofu, the fried tofu mentioned here is the kind that is fried against the bottom of the pot, not fried with a lot of oil;

4. Scatter a little salt on the tofu while frying the tofu, and turn the tofu at about the same time;

5. When the tofu is slightly golden brown, pour in a piece of leeks and stir-fry, wait for the leeks to be soft and fragrant, add salt and chicken essence to taste, and then put on the plate.

The practice of roasting tofu with leek and oyster sauce (family banquet dish).

Adding oyster sauce and tarmac to the dish at the end of the dish can wrap up the umami in the whole dish and make the tofu taste more umami.

Ingredients: 2 pieces of soft tofu, 300 grams of leeks, 200 grams of carrots, 50 grams of dried oysters, 5 grams of shrimp skin, oyster sauce, a little chicken essence.

Production process: 1. Soak the dried oysters in water one hour in advance.

2. Cut the tender tofu into cubes, pick and wash the leeks and cut them into sections, cut the carrots into sections, and wash the shrimp skin.

3. Put the sliced tender tofu into the pan and fry it until it is golden brown on both sides, and remove it for later use.

4. Use the bottom oil in the pan to stir-fry.

Stir-fry the dried oysters a few times and add the carrots to stir-fry.

5. Pour in the leeks and stir-fry until the leeks are soft, pour in the tofu and stir-fry.

6. Code flavor: According to your own taste, add some oyster sauce and chicken essence, and finally hook some thin thickener.

Tip: Oyster sauce should not be cooked in the pot for a long time, otherwise it will lose its umami flavor and allow the oyster flavor to escape.

Generally, it is advisable to add oyster sauce to taste before or after the dish is hot.

Dried oysters should be a special dry product that people like from the sea, and today's dish is my favorite roasted tofu, with dried oysters and oyster sauce to taste.

Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category"Bottom milk"The so-called oyster oyster is made as raw material, which is concentrated by boiling and extracting juice, and refined by adding auxiliary materials, which is delicious in taste, rich in oyster fragrance, moderately viscous and high in nutritional value.

Nutrition knowledge, from:

Oyster sauce is a highly nutritious condiment:

1.Oyster sauce is rich in trace elements and a variety of amino acids, which can be used to supplement various amino acids and trace elements, among which it is mainly rich in zinc, which is the preferred dietary seasoning for people with zinc deficiency;

2.There are as many as 22 kinds of amino acids in oyster sauce, and the content of various amino acids is coordinated and balanced, among them, the glutamic acid content is half of the total, which together with nucleic acids constitutes the main flavor of oyster sauce, the higher the content of the two, the more delicious the oyster sauce taste;

3.Oyster sauce is rich in taurine, which has a variety of health care functions such as anti-cancer and anti-cancer, and enhancing human immunity.

1. Preparation of materials.

250 grams of leeks, half a piece of tofu, 1 egg, appropriate amount of oil and salt.

Second, the practice of stir-fried tofu with leeks.

1. Prepare raw materials: remove the impurities from the roots of leeks, clean them, control the moisture, and cut them into leek segments for later use.

2. Cut the tofu into 2 cm thick slices, then cut the slices into 2 cm wide strips, and finally change the knife into 2 cm tofu pieces.

3. Start making: blanch the bean curd cubes. Put water in the pot to boil, put the prepared tofu pieces into the water, blanch for 3 minutes, then remove and let cool for later use.

4. Beat an egg into the bowl and stir it up, put the dried tofu cubes into the egg mixture, and let the tofu cubes evenly stain the egg mixture.

5. **. Pour an appropriate amount of oil into the pot, and put the tofu cubes coated with egg liquid in the hot oil. Fry the tofu cubes until golden brown.

6. After the tofu cubes are fried on both sides until golden brown, add leeks and stir-fry a few times, add an appropriate amount of salt to taste, stir-fry evenly, and then put them on a plate and take them out of the pot.

The home-cooked recipe for stir-fried tofu with leeks is as follows:Ingredients: 200 grams of bean hole curd, 2 eggs, 100 grams of leeks.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 2 spicy skins.

Steps: 1. Ingredients: tofu, eggs, leeks, spicy seeds, skin, vegetable oil, salt, and freshness.

2. Wash and cut the leeks into sections, and wash and chop the spicy skin.

3. Cut the tofu into cubes and beat the eggs.

4. Heat the pan with cold oil, add eggs and fry them into egg pieces.

5. The cashier accompanies the pot.

6. Add tofu cubes and fry until golden brown on one side.

7. Turn over and continue to fry the other side.

8. Add a little fresh water to the fried tofu with spicy skin and salt, and simmer together for a while.

9. Add leeks and salt and stir-fry evenly.

10. Add egg cubes.

11. Stir-fry evenly out of the pan.