How to make shredded tofu delicious, how to make generous shredded tofu

Step 1 7On a charcoal grill, spread out the shredded tofu slices and slowly roast over low heat. (If the heat is too large, the outside will be baked, and the inside will not be fresh enough, which will affect the taste.) ）

If you don't have a charcoal grill, it's the same with an electric grill.

If there is an oven, spread the tofu in the oven, set the oven temperature to 170, bake for 10 minutes, and then take the tofu out of the box and dip it in the chili peppers.

Step 2 7 During the baking process, turn the tofu frequently, and heat it evenly on both sides.

Note: Grilled shredded tofu does not need to be brushed with oil.

If it's an electric grill, turn it over as often.

If it is an oven, follow the instructions in step 1 to bake it at one time without flipping.

Step 3 7 Until the skin of the torn tofu turns yellow, it begins to bulge one by one, and the bulging is cooked. (Be sure to roast slowly over low heat, the fire is too big to bulge, the skin is boiled, and the inside is not cooked enough).

Step 4 7 The tofu that is roasted and bulging must be eaten hot, tear it when it is hot, and eat it with a dry dish of chili peppers, so this is also the reason why the shredded tofu gets its name, and it is not delicious when it is cold.

Step 5 7 Eat shredded tofu, chili pepper must be prepared, especially the taste of chili must be selected delicious, tear open the tofu and dip it while hot.

Step 6 7 If you don't like barbecue, you can fry it in a pan at home, pour in a little cooking oil, turn to medium-low heat after heating, and slowly fry until both sides are golden brown. (Be careful not to fire too much, it will not taste good if it is fried too dry and too burnt).

Step 7 7 Fry over medium-low heat until golden brown on both sides, then remove from the pot, dip it in a dry dish of chili pepper and eat, the chili pepper is very important, be sure to choose a good taste of the dry dish chili.

Dried Tofu Making Techniques - ** Let you eat all the world's delicacies without leaving home!

Tofu is very healthy without fermentation, and it can be used for bibimbap and noodles.

Have you ever eaten pot-wrapped tofu?

Meat foam tofu, meat foam and tofu are a perfect match, and they are delicious to burn casually.

Cut the tofu into cubes and cook in water, fry golden brown in the pan, and add the green onion and garlic sauce.

Cut the tofu into strips and fry it in a pan, sprinkle with barbecue ingredients, and you're done!

This seven-flavor tofu is for everyone, let's learn together!

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How to do this generously shredded tofu: 1. On the charcoal grill, spread out the shredded tofu piece by piece and roast it slowly over low heat. Blindness (too much fire will cause the outside to be baked, and the inside is not fresh enough, which will affect the taste.)

If you don't have a charcoal grill, it's the same with an electric grill. 2. During the roasting process, turn the tofu frequently, and heat it evenly on both sides. 3. Until the skin of the torn tofu becomes stupid and hungry yellow, it begins to bulge one by one, and the bulging is cooked.

It must be roasted slowly on low heat, the fire is too big to bulge, the skin is boiled, and the inside is not cooked enough) 4. The roasted tofu must be eaten while it is hot, torn it when it is hot, and dipped in a dry dish of chili pepper to eat, so this is also the reason why the shredded tofu gets its name, it is not delicious after it is cold. 5. To eat shredded tofu, chili peppers must be prepared, especially the taste of chili peppers must be selected to be delicious, tear open the tofu and dip it while it is hot. 6. If you don't like barbecue, you can fry it in a pan at home, pour in a little cooking oil, turn to medium-low heat after heating, and slowly fry it until it is golden on both sides.

Ingredients: 20 slices of shredded tofu, 20 grams of seasoned chili peppers in a dry dish, and a little cooking oil.

Step 1

Ingredients: 100 grams of tofu, 20 grams of soybeans, 1 shallot. Excipients: 6 dried chilies, 1 tablespoon red oil, 1 tablespoon chili powder.

Step 2

Heat the oil in a pan, pour in the dried chilies, fry the paste, and crush into minced pieces.

Step 3

Add soybeans to water and soak for 30 minutes.

Step 4

Heat oil in a pan, pour in the soybeans, fry until golden brown, remove and put in a bowl.

Step 5

Add chili oil and chopped green onion to make a dipping sauce.

Step 6

Continue to pour oil into the pan, add the tofu cubes, fry until golden brown on both sides, remove from the pan and put on a plate.

Step 7

Serve with chili flakes or dipping sauce.

Ingredients: 600 grams of brine tofu, 1000 ml of broth.

Seasoning: 5 slices of bamboo shoots, 3 mushrooms, 12 teaspoons of salt, 1 tablespoon of chicken fat, a little green onion

1.Buy the brine tofu with a stronger flavor of bean curd, break it by hand, and divide it into small pieces2Put the tofu in a pot and pour in the broth, preferably in the amount of soup that can cover the tofu 3

Slice the bamboo shoots and mushrooms, put them in a pot, add a few more shrimp that have been opened and a pinch of salt, and simmer for 10 minutes until the surface of the tofu is smooth.

4.Sprinkle in your own refined chicken fat before removing from the pan.

5.Sprinkle with an appropriate amount of chopped green onions.

6.Finished product.

Ingredients: 600 grams of generous tofu.

Excipients: a small plate of spicy chili noodles.

Step 1Generous shredded tofu bought at the wet market.

2.Heat the oil in the pan, add the tofu residue until the surface is golden brown, and arrange on a plate.

Step 1Put a square white cloth in your hand, put a piece of cut tofu on top of the white cloth, and the four corners of the white cloth are aligned with the four sides of the tofu. Step 2

Then fold the white cloth around the tofu in half and wrap it tightly without revealing the gaps. Wrap all the required tofu slices. Step 3

Then put it on a clean wooden board, put it in four rows and four columns, press another wooden board on the tofu slices, and put two cement bricks on the plane of the wooden board and press it. The purpose is to drain the water. After about an hour, you will be fine.

Step 4After squeezing dry, take it out and remove the white cloth, and it can be seen that the tofu slices have no moisture. Step 5

Then spread dried straw under the tofu slices, layer upon layer of tofu and grass on the ground. Store in a cardboard box at 25 degrees Celsius for 1-7 days, and take it out after it grows hair. The stinky and fragrant dried tofu is now officially finished.

Step 6Take out four or five slices of stinky tofu and fry them in a pan with a good heat, and then remove them from the pan after the two sides of the tofu are browned. Finally, garnish the chilli flakes with condiments.

Hey! The fragrant stinky tofu is ready to eat.

Ingredients: 600 grams of generous tofu.

Appropriate amount of spicy chili noodles for accessories.

Generous steps to shredded tofu.

1.Generous shredded tofu bought at the wet market.

2.Heat the oil in the pan, add the tofu residue until the surface is golden brown, and arrange on a plate.

Ingredients: 5 slices of square tofu, about 80-100 grams of minced meat, 1 teaspoon of soy sauce and potato flour, a little sesame oil, sugar, pepper, 10 leeks, 2 mushrooms, a little diced carrot, minced garlic.

Seasoning: 250ml water, 1 teaspoon of oyster sauce and abalone juice, a little sesame oil method 1, cut the square tofu in half horizontally, cut it in half in the middle, fry it and set aside.

2. Stir the minced meat with soy sauce and potato flour (1 teaspoon each), a little sesame oil, sugar and pepper until gelatinized.

3. Boil the leeks until soft, drain, cut the mushrooms into cubes, and dice the carrots.

4. Take a slice of dried tofu, put an appropriate amount of minced meat on the top, cover with a slice of tofu, tie it with leeks, and finish it in order.

5. Heat a little oil, stir-fry the garlic, add diced mushrooms and carrots and stir-fry evenly.

6. Pour in the seasoning, add the tofu, cover and simmer over medium-low heat for about 5 minutes, then take it out when thickened.