How to make tofu more flavorful?How to make tofu taste good?

Tofu is an extremely home-cooked dish, can be seen all year round, you want to eat at any time, its methods are varied, you can fry, fry, stew or stew fish soup, the more famous two practices are Hunan Changsha stinky tofu, stinky tofu smells stinky, but in fact it tastes very fragrant;The second is Sichuan mapo tofu, its taste is spicy and salty, especially under the rice, these two practices are extremely classic, one is famous for smelly, the other is famous for spicy, people who like to eat are regarded as delicious in the world, and people who don't like to eat flock to it.

Tofu, also known as water tofu or tender tofu, is said to have been invented by Liu An, the king of Huainan in the Han Dynasty, and made by soaking and processing soybeans, which is a kind of bean products with high protein content, and is also a traditional delicacy in China. There is a folk legend: "Thousands of tofu and ten thousand fish", which means that the longer the tofu is cooked, the better it tastes, and the more chewy, stronger and more flavorful it tastes.

Tofu is also one of the common dishes on the table in our house, today I will share a method that usually makes tofu, only two ingredients: eggs and tofu, the method is simple and easy to make, the tofu made is charred on the outside and tender on the inside, especially delicious, and the whole family loves to eat.

Egg fried tofu] - charred on the outside and tender on the inside, the taste is fresh and fragrant.

Ingredients: 1 piece of tofu, 1 egg, salt to taste.

Production steps] Step 1: Drain the tofu after cleaning, or use kitchen paper to absorb the moisture on the surface, cut the tofu in half first, and then cut it into slices, about centimeters. （tips：

It is recommended to rinse the tofu you buy to remove impurities on the surface, cut the tofu with one size fits all, and the action should be fast, do not poke the knife back and forth, so that the cut tofu is not easy to break. ）

Step 2: Rinse the eggs, beat them into a bowl and add a pinch of salt, quickly stir the eggs into an egg wash with chopsticks, put the tofu in and let it evenly coat the egg mixture. (Tips: Adding a little salt to the egg can make the egg liquid more flavorful and can also play a role in enhancing the flavor.) ）

Step 3: After the pot is hot, pour in an appropriate amount of oil, when the oil temperature is slightly smoking, put the tofu into the pot, turn to medium heat and fry over low heat, fry until the egg liquid solidifies, fry until the appearance is brown and crispy, and then quickly turn the tofu over with a single spatula, and fry until the other side is golden brown and can be eaten. （tips：

If you don't know when the tofu will solidify and form, you can turn it over, you can pick up the pot and shake it gently, it can be easily shaken and the egg liquid will not flow everywhere, and there is a smell of burnt eggs that is the time to turn over. ）

Tips for burnt tofu with eggs

1. Don't choose tender tofu for charring tofu, choose old tofu, which is easy to cut and more suitable for frying.

2. Don't be in a hurry to turn the tofu that has just come out of the pot, and don't turn it frequently, be sure to wait for the egg liquid to solidify and have the flavor of the egg before turning the other side.

3. The tofu is burned in an iron pot here, but it is recommended to use a frying pan, which will be easier to operate and more evenly heated.

4. The heat should be controlled in medium heat and low heat, the heat is too large to paste the pot, and it is easy to scorch off the outside but not heat through the inside.

Tofu is a dish that many housewives love to make at home, not only delicious but also healthy, and different ways to make tofu can also make different flavors, but tofu is not very easy to make and not easy to taste because of its fragility.

Do this for flavored tofu.

Tofu must be stewed more to absorb the flavor, and the tofu that is boiled for a while will fully absorb the soup, making it extremely umami.

Cut the tofu into pieces and blanch it in hot water, remove it for later use, then heat the oil, put in the Pixian bean paste, fry the red oil, then put in an appropriate amount of light soy salt, add a small amount of water, and then put the tofu in it and stew for about 10 minutes.

Minced meat and tofu, heat the oil, add rock sugar and stir-fry to melt into juice, pour in the minced meat and stir-fry, add tempeh and stir-fry, add bean paste and stir-fry until cooked through, pour in the tofu pieces and stir-fry evenly, remove from the pot, put on a plate, sprinkle with chopped green onions or coriander.

Teach you how to make delicious tofu.

The tofu you buy should be cut into pieces and then rinsed with tap water to remove the beany smell, and then add boiling water (you can soak the tofu in the water) and Rong Yanba (twice the salt than cooking) for half an hour, or you can cut the tofu into thin slices or cut into 2 cm square pieces, so that it is easy to taste when cooking.

The tofu you just bought has a lot of water, so you can put a slightly heavier object on a plate and press it on top of the tofu for about 30 minutes to press out the water in the tofu and then cook it, making it easier for the tofu to absorb the flavor.

Another way: Prepare a bowl with boiling water, add an appropriate amount of salt, then soak the chopped tofu in salted boiling water, and after 3 minutes, drain the water and cook. After these two methods, the cooked tofu will have more flavor.

Deep-fried tofu is easier to absorb the flavor.

Fired tofu is easier to absorb the flavor, and the key lies in the heat and seasoning. When cooking tofu, it should be boiled over high heat (add various seasonings), and then moved to low heat to simmer, and when the soup is simmered to a little, thicken it with water starch to evenly wrap the juice on the tofu, and then remove from the pot.