The home cooked practice of stewed tofu with bean paste, the home style practice of bean paste tofu

Ingredients: Tofu 900g Pixian bean paste.

1 tablespoon of excipients: olive oil, sugar.

Cornstarch to taste, pepper to taste.

Appropriate amount of ginger, appropriate amount of green onion.

Method. 1 Ingredients: tofu, Pixian bean paste, ginger, green onion.

2. Rinse the tofu with water and then drain it and cut it into small cubes, slice ginger and green onions, and take out a large spoon of Pixian bean paste and prepare.

3. Heat the pan, pour an appropriate amount of olive oil, add ginger and green onions, and heat until fragrant.

4. Then pour in the Pixian bean paste and stir well.

5Add the sliced tofu and stir well.

6. Add a little sugar and pour in an appropriate amount of water.

7. Bring to a boil over high heat, then cover the pot and cook for a few minutes to let it taste.

8Open the lid of the pot, add an appropriate amount of pepper, and hook the powder.

9. Finally, add the green onion and stir slightly to turn off the heat.

Tips: 1. Tofu is easier to absorb when it is cut into small pieces and cooked.

2. I don't know why some people blanch tofu before boiling it, I pour it directly into the pot and cook it, in fact, according to personal preference.

3. Pixian bean paste is very salty, so no salt is added during the cooking of tofu, and a little sugar is put to neutralize the saltiness and improve freshness.

4. Personally, I think that it is necessary to release corn starch to thicken, so that the tofu tastes good.

Homemade tofu stew.

Ingredients: 1 piece of soft tofu, 100g of minced meat, 2 tablespoons of bean paste, 3 chives, 1 small chili, half a tablespoon of oyster sauce, 1 tablespoon of starch.

The inheritor of Aaron cuisine recommends food for you.

Method:1Cut the tofu into small pieces and blanch the tofu with a little salt in a pot of boiling water.

2.Heat the oil in a pan and fry the minced meat until it changes color.

The inheritor of Aaron cuisine recommends food for you.

3.Add seasonings and half of the chives and stir-fry until fragrant, add a bowl of water to boil over high heat, stew the tofu for 3 minutes, pour starch water to thicken, do not dry up some juice is more delicious.

Ingredients. 300g tender tofu (tender tofu is mostly used in the south, and old tofu is more flavorful) ingredients. Appropriate amount of oil.

Appropriate amount of bean paste.

Moderate fuel consumption. Appropriate amount of white sugar.

Appropriate amount of garlic (chopped green onion, because green onion contains oxalic acid, use sparingly).

Steps: 1Prepare the ingredients.

2Tofu cut into small pieces, about the size of your thumb.

3. Boil an appropriate amount of water in a pot and add an appropriate amount of salt.

4. Cook the sliced tofu in a pot for 5 minutes.

5. Drain the boiled tofu in cold water and set aside.

6 Liquidate and cut into small pieces (cut the green onion separately from the green onion leaves).

7. Heat an appropriate amount of oil in a wok, and stir-fry the green onion until fragrant.

8. Add an appropriate amount of bean paste, mix thoroughly, add an appropriate amount of sugar, and neutralize the taste.

9. After mixing the bean paste, pour in an appropriate amount of water.

10Add an appropriate amount of oyster sauce.

11Add the blanched tofu, bring to a boil over high heat, cover the pot, turn to low heat and cook for 5 minutes.

12Lift the lid of the pot and reduce the juice over high heat, add an appropriate amount of chicken essence, and sprinkle with small pieces of green garlic (chopped green onion).

Ingredients: Tofu to taste; Lean meat to taste; 2 tablespoons bean paste; a pinch of salt; a pinch of sugar; A little light soy sauce; Fuel consumption is a little; Sichuan pepper A small handful.

Cooking steps: 1. Take an appropriate amount of tofu and cut it into small pieces, add an appropriate amount of water to the pot, pour in the tofu cubes after the water boils.

2. Boil over high heat for about 2 minutes and remove the tofu cubes.

3. Chop the lean meat into a meat puree and put it in a small bowl, add a little light soy sauce and oyster sauce, stir well, and marinate for a while.

4. Put a little starch in a small bowl, add an appropriate amount of water and stir evenly to form water starch.

5. Add an appropriate amount of oil to the wok, fry the peppercorns after the oil temperature rises, and remove the peppercorns after frying until fragrant, leaving the peppercorn oil.

6. Then pour in the minced meat, stir-fry until it changes color, then add a spoonful of bean paste, and stir-fry to bring out the red oil.

7. Then add a little salt, Nande, light soy sauce, oyster sauce, a little white sugar and stir-fry evenly, and finally add some water to boil.

8. After the soup boils, pour in the tofu cubes, stir-fry evenly, and simmer for a while.

9. When the soup is reduced to a small half, pour in the water starch and stir-fry again.

10. Finally, take out the tofu and put it on a plate.

Introduction: This simple and light fried tofu with bean paste tastes very good, the following is the relevant content of the practice of roasting tofu in bean paste that I have compiled for you, for reference only, I hope it can help you!

Ingredients: Ingredients500g of tofu

Excipients

1 tablespoon bean paste, appropriate amount of green onion, 1 4 teaspoons of chicken essence.

Step 1

1.Wash the tofu and cut it into small pieces for later use.

2.Put oil in the pot, add chopped green onion and stir-fry until fragrant, then add bean paste and stir-fry until fragrant.

3.Add a small half bowl of water and bring to a boil.

4.Add the tofu and slowly stir-fry until the sauce is all over the tofu. To taste the taste, you shouldn't need to add salt, just add some chicken essence.

5.Serve it on a plate and eat it. When using, you can sprinkle chopped green onions for a better taste.

<> material. Ingredients: 250g tofu;

Excipients: appropriate amount of oil, 2 tablespoons of soybean paste, appropriate amount of persimmon pepper, appropriate amount of black fungus, appropriate amount of garlic sprouts.

Grilled tofu in soybean sauce.

Tofu cut into cubes;

Red bell pepper diced.

Cut the black fungus into small cubes.

Finely chop the garlic sprouts. <>

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Make oil in a pot and add the bean paste to stir until fragrant.

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Add tofu and stir-fry.

Add water and boil for 2 minutes.

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Add the black fungus and stir-fry evenly.

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Add diced bell peppers and stir-fry for 1 minute.

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Add the garlic sprouts and stir-fry for 1 minute.

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Reduce the juice over high heat and remove from the pan.

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Tips: 1. Add soybean paste, the salty taste is enough, no need to add salt.

2. If the taste is heavier, you can also add pepper powder to it.

3. Put water in the tofu and simmer it to make it more flavorful.

The taste of the enlarged sauce is better when using tofu to make dishes, first put the bean paste into a pot with a hot oil temperature and fry it, then cut the tofu into pieces, put it in and stir-fry for a while, add an appropriate amount of water, and then put the green onion and monosodium glutamate when the juice is collected.

1. Wash the tofu, cut it into small pieces, put it in lightly salted water and boil, remove the cold water, and set aside.

2. Put a little oil in the pot and cook until it is hot, stir-fry the minced beef over low heat until it changes color, and put out the spare Hongchun.

3. Put the remaining oil in the pot and boil it until it is hot, add the bean paste, stir-fry the red oil, add the minced ginger, minced garlic and finely chopped tempeh and stir well.

4. Add about 200ml of water, white sugar, and chicken essence to the pot, stir well, and cook until the soup boils.

5. Pour the chopped tofu and minced beef into the pot and cook for 1 minute, add a little water starch to thicken the thickening, and turn off the heat when the soup becomes thicker.

6. Sprinkle the pre-crushed peppercorn powder and green garlic leaves before cooking.

Nutritional value: 1. Tofu is a nutritious and long-standing ingredient, and the public's love for tofu has promoted the progress and development of tofu production technology. The main production process of tofu trillion or one is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water under the combined action of heat and coagulant, that is, tofu.

2. Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein. The digestion and absorption rate of tofu is above 95, but in order to better play the nutritional value of tofu, you also need to pay attention to the combination.

Ingredients. 1 piece of northern tofu.

Excipients1 tablespoon of homemade sauce.

Appropriate amount of green onion leaves. Seasoning.

Ginger to taste. 1 red pepper.

A few peppercorns. Salt to taste.

Green onions to taste. Garlic to taste.

Steps to make the sauce stewed tofu.

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1.A piece of northern tofu, cut into small pieces. Sauce for homemade sauce cakes, appropriate amount of chive leaves.

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2.Put a little oil in a wok and fry a few peppercorns until fragrant.

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3.Sauté chives, ginger and garlic.

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4.Pour in the northern tofu cubes without flipping.

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5.Scoop in a scoop of the sauce from the homemade sauce pancakes.

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6.Add an appropriate amount of water, bring to a boil over high heat, simmer over medium-low heat to taste, and add a little salt as appropriate.

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7.Simmer until the tofu is swollen and the juice is not much, then sprinkle in the chive leaves.

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8.Cover and simmer, turn off the heat and serve.

<> material. Tofu, pork belly, cabbage, green onions, garlic, minced green onions, bean paste.

Method. 1.Cut the tofu into small pieces and blanch them with boiling water (you can remove the beany and keep the tofu from crumbling during the firing process), cut the pork belly into thin slices, slice the garlic, cut the green onions into inches, shred the peppers, and tear the cabbage into small slices.

2.Add less oil to the pot and stir-fry the pork belly to get the oil, add garlic slices and stir-fry until fragrant, then add bean paste and stir-fry until fragrant.

3.Continue to add the green onions, stir-fry the diced cabbage (if you like spicy food, you can put a few chili peppers, I didn't put them), add the tofu cubes, and add the water or stock that has just been submerged in the ingredients.

4.Add sugar, bring salt to a boil and simmer over low heat for about 15-20 minutes, add stock essence and sesame oil before leaving the pot, and sprinkle in minced green onions (you can put minced coriander, and put minced green onions when you are out at home).

Materials. brine tofu (2-3 yuan), Sichuan pepper, spices, green onion, ginger, garlic;

Seasoning: teriyaki soy sauce, hoisin soy sauce, sugar, Haitian soybean paste!

Step 11. Change all ingredients to be used for later use.

2. Stir-fry a small amount of oil in the pot, add minced garlic and ginger to the fragrant aroma, and add two spoons of Haitian soybean sauce to the fragrant.

3. After stir-frying the sauce to make it fragrant, you can put in the tofu, and add light soy sauce, seafood soy sauce and sugar in an appropriate amount after stir-frying and changing color.

4. Add water foam over tofu, bring to a boil over high heat, turn to medium-low heat and simmer. (If you like spicy food, you can add hot sauce when stir-frying soybean paste).

5. Remove from the pot and sprinkle with minced green onions.

This miso stew is what we call miso soup. This must be done with chopped green onion sauce to make fresh abalone soup. That is, then put the tofu in it, simmer for half an hour over low heat, and sprinkle with some coriander. So that the delicacy comes out of the pan.

How to make tofu in sauce at home:Ingredients: 1 piece of tofu (north), half a bag of fragrant sauce.

Excipients: appropriate amount of vegetable oil, 15 grams of ginger, 15 grams of green onion, 2 cloves of garlic, half a tablespoon of starch.

Steps: 1. Cut the tofu into cubes, chop the green onion, mince the ginger and slice the garlic.

2. Add water to a pot and bring to a boil, blanch the tofu for about 2 minutes, remove and drain.

3. Heat oil in a wok, stir-fry green onions, ginger and garlic until fragrant, add fragrant sauce, and stir-fry.

4. Add tofu and stir evenly to taste.

5. Heat the starch in water until thick, put it on a plate and sprinkle with chopped green onions.

Sauce tofu method

There are three steps to making tofu::

Ferment. When buying old tofu, it is best to use traditional boiled tofu. Do not wash with water after buying, and do not have grease stains on kitchen knives and cutting boards. This is important because if the tofu is stained with oil, it will directly affect the growth of rhizopus, and the miscellaneous bacteria will take advantage of the chaos and cause the tofu to rot.

Cut into mahjong cubes, it is the size of a bottle of tofu cubes that you usually buy. Find a cardboard box, no cardboard box with clean and oil-free utensils, and the space should be larger. It is better to find clean straw underneath, and if there is no straw, use a clean cage cloth to pad it, so that the tofu cubes can dissipate heat and breathe during fermentation.

Otherwise, it will be damaged, and after a few days, if you see the color red, you will be covered. But don't worry, you can continue to use it.

Cover it when it's placed, you can't cover it very tightly, it's good to have ventilation, but you should avoid light. After three days in winter, check the hair growth every day. When it is full of hair, it means that the fermentation is ready, and you can take it out for the next step.

Pickled. Prepare an appropriate amount of salt in proportion, mix well with the chili flakes, and put it on a plate. Then use a bowl to fill a small half bowl of high liquor.

At this time, the tofu cube has already emulsified, so it should be gently carried with chopsticks, soaked in a wine bowl first, and then put it on a seasoning plate to roll it full of powder, and then place it tightly in a jar or bottle.

The marinade is only salt and chili flakes, and it is best not to use flavors, star anise peppercorns or something. Because the fermented bean curd pursues its original taste, the combination of tofu flavor, chili flavor, wine flavor and rhizopus flavor, adding spices will suppress the original taste of fermented bean curd, which may not be delicious.

Ripe. The tofu in the jar should be dense and the gaps should be as small as possible. Because there is space and there is air, the miscellaneous bacteria in the fermented bean curd itself, salt and wine can be suppressed, but the miscellaneous bacteria in the air cannot be controlled.

If there is a large void, there will be more air, and the miscellaneous bacteria in the air will slowly infect the outer layer of fermented bean curd, and it will not be eaten if it is not good.

In order to solve this problem in some areas, the tofu cubes are filled into the jar, peanut oil or vegetable oil is poured in, and it is directly filled. In this way, you will avoid the worry of bacterial infection in the air, and it will not rot for a long time.

If you eat it quickly, you can eat it within a month, you don't need to fill it with oil, just cover your mouth, and you can eat it after seven days. If you can eat it within half a year, then you have to consider the oil seal, and fill it with oil to be safe.