What is the home cooked recipe for inner fat tofu? Homemade inner fat tofu

Ingredients: lactone tofu 200g, milk 250ml, whipping cream 100ml, gelatin tablets, sugar 50g, matcha powder 3 teaspoons.

Method: 1. Stir the tofu + matcha powder in a blender.

2. Heat the milk over low heat, put the gelatin in and stir until it melts.

3. Pour 2 into 1, you can press the button of the blender again, stir for a few seconds, and mix thoroughly.

4. Beat the whipping cream + sugar to 6 and mix well with 3.

5. Sift 4 and put it into a small bottle and refrigerate it overnight. You can put some honey red beans on the noodles.

Add some fresh soy sauce, green onions, ginger, chicken essence, and steam.

When you eat it, it's like eating tofu brain, and it's delicious.

Add some seaweed, shrimp skin, and shredded mustard. . . It's up to you.

Delicious, nutritious and don't be afraid of getting fat.

The home recipe for inner fat tofu is as follows: fiber cavityIngredients: a box of inner fat tofu, minced meat, soy sauce, oyster sauce, green onion and garlic, cooked peanuts, chili red oil.

Steps: 1. Cut the four corners of the inner fat tofu, remove the shell and set aside.

2. Pour oil into the pot, add minced meat, fry until it changes color, add green onion and garlic and stir-fry until fragrant.

3. Add two tablespoons of soy sauce, one tablespoon of oyster sauce, a little sugar, half a spoon of balsamic vinegar, a spoonful of chili red oil, a little water, and stir-fry until the soup is thick. Destroy the source.

4. Pour over the tofu and sprinkle with chopped peanuts.

5. Sprinkle a little chives and millet spicy for the trembling ones.

The steps to make lactone tofu are as follows:Ingredients: 1 piece of lactone tofu, 1 small handful of green pepper granules, 1 gram of green pepper salt, 1 spoon of chili powder, 1 spoon of sesame seeds, an appropriate amount of minced green onion and garlic, 2 grams of sugar, 1 teaspoon of chicken essence, 1 tablespoon of cooking oil, 1 coriander, 2 spicy millet, 2 spoons of light soy sauce, 1 spoon of oil, 1 spoon of aged vinegar, 1 gram of salt, and coarse chili pepper.

1. Pour the inner fat tofu into a plate and let it stand for a while to pour out the water.

2. Add minced green onion and garlic, sesame seeds, coarse chili peppers, white sugar to tease the ants, chicken essence and an appropriate amount of millet spicy to the bowl.

3. Sprinkle green peppercorns with pepper and salt to serve, and if you don't have it, you can replace it with white pepper.

4. Pour cooking oil into the pot.

5. Put in a small handful of green pepper granules, roast slowly over low heat and stir-fry until fragrant, and remove the green pepper granules.

6. Pour the oil in the seasoning bowl to stir up the fragrance. Don't have too much oil, just mix it.

7. Pour in a spoonful of light soy sauce.

8. Pour in a spoonful of oyster sauce.

9. Add a little refined salt.

10. Pour in a spoonful of aged vinegar.

11. Pour the seasoned sauce evenly over the tofu, and then sprinkle with coriander and millet spicy.

The inner fat tofu method is as follows:1. Shred pork, green onion and ginger.

2. Use green onions, ginger, cooking wine, salt, cooking wine, and dry starch salt for more than 10 minutes.

3. Take out the inner fat tofu from the box and cut into shreds.

4. Heat oil in a pot, stir-fry the shepherd's cabbage and pour it into a bowl.

5. Boil water in a pot and blanch the shredded tofu with inner fat.

6. Put oil in the pan and stir-fry the salted shredded meat until white.

7. Then add the fried shepherd's cabbage.

8. Add two large bowls of water or stock.

9. Bring the water to a boil and add the shredded tofu.

10. Pour it into a casserole and bring to a boil, add salt, chicken essence and pour in water starch and stir well.

11. Drizzle sesame oil.

Materials. Ingredients; A box of lactone tofu, two preserved eggs, two green chilies, and one small red pepper.

Excipients collapse and repentance; The taste is extremely fresh, an appropriate amount of oyster sauce, a little oil, and an appropriate amount of oil.

The preparation of steamed preserved eggs with inner fat tofu.

1. Tofu and preserved eggs are ready, and the inner fat tofu is packed like this, and it can be put for two or three days after buying, and it is more resistant to storage.

2. Cook the preserved eggs in advance, let them cool slightly, remove the shells, and cut them into small particles for later use.

3. Treat the tofu first. The inner fat tofu is very soft and delicate, so you must be light and move as little as possible when operating, first remove the edge of the tofu and cut it into four squares.

4. Cut the square along the diagonal to get two triangular blocks.

5. Gently stand up the triangle and cut it into thin slices.

6. Use a knife to move the tofu slices into a plate and arrange them into six petals.

7. The remaining leftovers are stacked in the middle.

8. Put the preserved egg granules in the middle of the tofu, sprinkle with millet pepper and green chili pepper grains, put them in a pot of boiling water, and steam for 6 minutes. Pour out the steamed soup.

9. Mix the flavor, vinegar and oyster sauce into a sauce.

10. Pour on the steamed tofu, pour hot oil on the front, and the delicate and soft tofu steamed eggs can be served!