The invincible home cooked roasted tofu with rice, mixed with rice is really amazing! How do you pre

How to make home-cooked roasted tofu delicious, you must choose fresh brine tofu.

That's what makes it delicious. Due to time constraints, I bought this tofu in a box of brine tofu at the supermarket. If you can't buy brine tofu, northern tofu.

No, it's what we commonly call old tofu.

In fact, the sauce used to make home-cooked roasted tofu is very good, as long asA spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, a spoonful of sugar, and a spoonful of starch are all you need.

I'll start with a few finished drawings and welcome comments.

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Home-cooked roasted tofu.

Ingredients ] doHome-cooked roasted tofu. The main ingredients are: a piece of tofu, millet pepper.

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Seasonings include: 1 tablespoon of light soy sauce and cooking oil.

Two large tablespoons, one teaspoon of salt, one teaspoon of sugar, and one teaspoon of starch.

Unit of measure. One cup: 250ml, one scoop: 15ml, one small scoop: 5ml

Production process: 1. Prepare the ingredients.

Slice the ginger and garlic, and finely chop the millet pepper and chives for later use.

2. Change the knife tofu.

The old tofu is cut into cubes with a knife, and then cut into triangles with a knife.

The way it looks. <>

3. Mix the juice. Stir up a small sauce before frying the tofu. Join1 spoonful of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoonful of oyster sauce, 1 spoonful of sugar, 1 spoonful of starchStir well with an appropriate amount of water.

4. Fry tofu.

Then heat the oil, add the chopped tofu when the oil temperature is 5 hot, and fry until golden brown on both sides.

5. Fragrance. Add green onions, ginger and garlic slices and stir-fry until fragrant.

6. Thicken. Finally, drizzle with the pre-prepared sauce to taste.

7. Remove from the pot. Finally, drizzle a little sesame oil and you're ready to go.

This dish is characterized by being cheap and affordable, delicious and not expensive. Do you want to try this home-cooked dish too? Finally, to summarize the dishTips:, for your reference only.

It is best to choose brine northern tofu, and the tofu must be cut a little thicker, so that the taste is richer.

If you thicken it, you can put less starch, and a small half spoon will do.

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When mixing the sauce, you can pour in some tomato sauce first, then some barbecue sauce, and then some dark soy sauce and soy sauce to make the sauce very delicious.

Put chili oil, soy sauce, oyster sauce, chicken essence, dark soy sauce, light soy sauce, vinegar, sugar, and millet spicy in a bowl to make the sauce very delicious.

There are a lot of things that need to be added, including oyster sauce, ginger, soy sauce, cooking wine, and chili peppers, but you also need to add some cold water to it.

1. Prepare a large jar with a lid (porcelain or clay).

2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce. (Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. ）

3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days. It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is.

4. Note: Do not have water on all items, be sure to dry. In addition, if you don't like garlic and ginger, you can leave it alone, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

5. If you want to eat something sweeter, just put more sugar. Pay attention to the silver rush: the utensils containing the chili sauce should be dry and avoid raw water. If you add some spirits, the finished product will be more fragrant.

Sauce for stuffed rice.

1 lettuce and 1/2 carrot.

1 tablespoon soy sauce and 2 tablespoons light soy sauce.

1/2 tablespoon of oil and 2 tablespoons of sugar (can be increased or decreased).

2 tablespoons of sesame oil (can be increased or decreased) Appropriate amount of shredded green onions.

Ginger shredded to taste. The sauce stuffed rice preparation.

Step 1: Wash and cut the lettuce and set aside.

Step 2: Cut the green onion and ginger and set aside.

Step 3: Adjust the above sauce according to the amount, add warm boiling water to boil, wait until the rice is cooked until it is stuffy, pour it evenly on top of the rice, and continue to simmer for a while.

Step 4: At this time, you can use an appropriate amount of oil in a frying pan to fry the green onion and ginger shreds until golden brown and fragrant, add lettuce and stir-fry for a while. When steaming rice, look at the time and put in the carrots yourself, and just steam them!

Hello dear, here's how.

Step 1: Prepare the ingredients. 200 grams of beef, 30 grams of Pixian bean paste, 50 grams of sweet noodle sauce, 100 grams of soybean paste, 20 grams of tempeh, 60 grams of peanuts, appropriate amount of cooked white sesame seeds, appropriate amount of ginger.

Step 2: Place the peanuts in a baking tray and bake them in a preheated oven at 180 degrees for 15 minutes until the peanuts are ripe and crispy. (You can also fry or fry peanuts, this is convenient for you.)

Step 3: Peel the roasted peanuts, then put them in a plastic bag and crush them with a rolling pin Step 4: Blanch the beef.

Cut the beef into large pieces, then put it in a pot under cold water, then add 1 tablespoon of cooking wine, bring to a boil over high heat, and remove the beef. Step 5: Dice the blanched beef and mince the ginger for later use.

Step 6: Heat cooking oil in a pot (the amount of oil should be flat).

Step 1: Prepare the ingredients. 200 grams of beef, 30 grams of Pixian bean paste, 50 grams of sweet noodle sauce, 100 grams of soybean paste, 20 grams of tempeh, 60 grams of peanuts, appropriate amount of cooked white sesame seeds, appropriate amount of ginger.

Step 2: Place the peanuts in a baking tray and bake them in a preheated oven at 180 degrees for 15 minutes until the peanuts are ripe and crispy. (You can also fry or fry peanuts, this is convenient for you.)

Step 3: Peel the roasted peanuts, then put them in a plastic bag and crush them with a rolling pin Step 4: Blanch the beef.

Cut the beef into large pieces, then put it in a pot under cold water, then add 1 tablespoon of cooking wine, bring to a boil over high heat, and remove the beef. Step 5: Dice the blanched beef and mince the ginger for later use.

Step 6: Heat cooking oil in a pot (the amount of oil should be flat).

The amount of oil should be a little more than usual when stir-frying), then put the beef cubes into the pan and stir-fry evenly, and then put the minced ginger in the pan and stir-fry until fragrant. Step 7: Put the Pixian bean paste into the pot and stir-fry the red oil.

Step 8: Put the tempeh in a pot and stir-fry evenly. Step 9:

Put the sweet noodle sauce and soybean paste into the pot and stir-fry evenly. Step 10: Pour a small bowl of water into the pot and add 2 tablespoons of sugar.

Turn off the heat and pour the chopped peanuts and cooked white sesame seeds into the pan. Step 13: Stir-fry evenly and the sauce is ready.

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Ingredients: 200g of half a box of tender tofu, 50g of green leafy vegetables (spinach and bean sprouts, etc.), 10g of mushrooms, 10g of zucchini, 1 tablespoon of bibimbap sauce, 1 serving of rice.

Steps:1Wash and process leafy greens, boil them in boiling water for less than 10 seconds, and then immediately use cold water (drinkable cold water) to retain nutrients to the greatest extent.

2.Slice the melon and mushrooms, stir-fry them with a small amount of sesame oil (a few drops are good), and set aside.

3.Prepare warm rice and put the tofu in the microwave for a minute (if you don't care about eating cold tofu, you can skip this step.)

4.Put rice, tofu, vegetables, kimchi, etc. in a large bowl and arrange them beautifully, then arrange the sauce on top and drizzle with a little sesame oil and rice condiment.

1.Raw rice is cooked and matured.,I won't talk much about this.。。 The rice is the best to be soft!

2.Cut the tofu into small pieces, pour a little olive oil into the pot, **put the tofu in smoke, add the bean paste, and mix gently.

3.Scoop out and mix with rice.

Here's how I do it ...

Ingredients. A piece of northern tofu with an appropriate amount of starch.

Light soy sauce 1 shallot.

Appropriate amount of oil and a tablespoon of bibimbap sauce.

The steps of how to make roasted tofu with bibimbap sauce.

The practice of roasted tofu with bibimbap sauce**11Tofu is cut into cubes, as long as it is not too small, and the thickness does not exceed 1 cm.

The practice of roasting tofu with bibimbap sauce**22Pingyu laughed at the bottom pot and put oil in the pan, fry until both sides are golden, if there is water on the surface of the tofu, it will collapse the oil just after putting it in, you can cool the water and then put it in the pot.

The practice of roasting tofu with bibimbap sauce ** Keishou 33Fry the tofu and put it out, put a little oil, chopped green onions, a small amount of soy sauce at the bottom of the pot, put in a large spoonful of bibimbap sauce and stir-fry well, and make it over low heat, otherwise it will be mushy. Don't fry for too long.

The practice of roasting tofu with bibimbap sauce**44I use this Haitian signature bibimbap sauce bought in the city, which is spicy and mushroom-flavored, only a little spicy, and people who don't eat spicy can eat it!

The practice of roasting tofu with bibimbap sauce**55Add the tofu and stir-fry, be careful not to spoil the tofu, the building will not look good.

The practice of roasting tofu with bibimbap sauce **66Add a little water, cover and let simmer for 2 minutes.

The practice of roasting tofu with bibimbap sauce **77In the meantime, quasi-water starch.

The practice of roasting tofu with bibimbap sauce **88The amount of water is already very small, and the addition of water starch is missing.

The practice of roasting tofu with bibimbap sauce**99Finally, serve out, add a little chopped green onion, and you're done.

The sauce roasted tofu Hengji Hall is poor and delicious.