How to cook old tofu is delicious and simple, how to make old tofu delicious and simple

Old tofu, some are also called tofu brain, and there is also called water tofu in the south, anyway, the nutrition of tofu is recognized by everyone, no matter what it is called, using tofu for breakfast, it will definitely make you drink comfortably and at ease;

Many friends told me that the old tofu sold at the stall outside has a strange smell, which is indeed ha, which may have something to do with the freshness of the materials and the oil used, but we will definitely not have a strange smell if we make it ourselves, so try it ourselves!

The taste of old tofu is not old, and it does not mean that it is made after long-term boiling. On the contrary, as long as it is slightly heated and poured with some marinade, it is necessary to buy inner fat tofu or tender tofu to make it, which is easy to taste;

Material. Ingredients: 1 box of lactone tofu;

Excipients: 10 dried yellow flowers, 5 dried fungus, 30 ml of dark soy sauce, 5 grams of sugar, ml of water starch, appropriate amount of chili oil. Old tofu.

After taking out the inner fat tofu, cut it into large pieces, boil the water in the soup pot and add 3 grams of salt, then put in the tofu and blanch for about 15 seconds, then turn off the heat and do not need to take out the tofu for the time being. Dried fungus and yellow flowers are soaked in warm water in advance for later use;

Add a little oil to the pot and boil until it is 4 hot, then add the fungus and yellow flowers to fry the fragrance, then pour in the water for soaking the fungus and yellow flowers, and pay attention to drain the sand at the bottom;

The water can be submerged in 2 or 3 places, then pour in dark soy sauce, sugar, salt and mix well, wait until the water in the pot boils, draw a circle and pour in the water starch, and keep stirring until the juice becomes thick. Finally, drain the tofu and pour in the sauce and chili oil.

Tips: There are all kinds of marinated tofu, and the ingredients can also be adjusted according to your liking, and it is good to put some eggs, shiitake mushrooms, and shredded meat. Keep stirring when thickening, otherwise the starch is uneven and easy to agglomerate;

Boxed tofu is always difficult to take out completely, we only need to tear off the plastic paper on the surface, buckle it upside down on the plate, and cut off the four corners of the bottom of the box, and the tofu inside will easily fall off.

Mapo tofu is easy to make and delicious, and when you make it, add some ground beef and stir-fry it first, which tastes better.

The delicious and simple recipe for old tofu is as follows:Tools Ingredients: Shoukong old tofu, appropriate amount of flour, appropriate amount of egg mixture, appropriate amount of green onion, appropriate amount of ginger, 1 tablespoon soybean soy sauce, 1 tablespoon light soy sauce, 1 2 teaspoons Sichuan pepper powder, appropriate amount of oil, appropriate amount of salt.

1. Cut the tofu into 7cm thick slices and sprinkle some salt into the bottom taste.

2. Dip in flour.

3. Do it all.

4. Wrap with egg wash.

5. Put it in a frying pan over low heat.

6. Golden brown on both sides for later use.

7. Start another oil pot, and sell the blind onion and ginger pot.

8. Add soy sauce and peppercorn powder and stir-fry until fragrant.

9. Add water and bring to a boil.

10. Put in the bean bucket to rot quickly. The amount of water should be almost no less than that of tofu.

11. Add salt to taste, cover and cook for 10 minutes.

12. Add shallots when the soup is thickened.

13. Serve on a plate.

Ingredients: 1 piece of soft tofu (about 200g), 100g of tomato, 20g of dried scallops. Seasoning: 10ml oil, 5g salt, 3g sugar, appropriate amount of coriander, a small amount of cornstarch.

1. Dried scallop blisters, torn into filaments;

2. Slice the tender tofu carefully, put it in the steamer and steam it for 2 minutes, take it out, and pour out the water on the plate;

3. Chop the tomatoes, put a small amount of oil and salt in the pot, stir-fry the tomatoes for a while, pour in the dried conpoy silk, put half a bowl of water and a small amount of sugar, cover the pot and simmer for 1 minute, then put in the chopped coriander, thicken with cornstarch water;

4. Pour the juice over the steamed tender tofu.

Tofu is the most common soy product, also known as water tofu. According to legend, it was invented by Liu An, the king of Huainan in the Han Dynasty. The main production process is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a lot of water under the combined action of heat and coagulant, that is, tofu.

Tofu is the main ingredient of vegetarian dishes in China, which was difficult to eat at the beginning in the memory of the ancestors, but after continuous transformation, it was gradually welcomed by people and praised by people"Plant-based meat"。Tofu can be produced all year round and is not limited by the season, so in the off-season of vegetable production, the variety of dishes can be adjusted.