What are the easy ways to cook sweet and delicious pot wrapped tofu?

The pot collapse, is the characteristic of Lu cuisine, the ingredients are fried with egg batter and become a whole square called the pot collapse, generally fried first and then boiled, the soup is tightly locked into the body, so that the flavor of the dish is more intense. This is just like our ordinary life, this "collapse" is the meaning of softness, the meaning of the ingredients slowly softening, the specific method is to wrap the ingredients with egg liquid, fry and form, add chicken soup, seasoning, low heat collapse (burning) system, collect juice into the flavor, bright and attractive, richer taste, eat more soft.

The traditional method of pot-collapsed tofu requires the chef to turn the spoon, that is, to turn the tofu over. Today, Amway has a home-cooked method, even if you don't have the spoon-turning skills of a professional chef, you can easily make a pot-collapsed tofu with a professional taste like a restaurant. Ingredients: 1 piece of tofu, 2 eggs, 40g flour, 15g garlic, 15g shallots, 5g sesame oil, 10g rice wine, 2g salt, 5g sugar, 50g broth, pour oil into the pot and boil until 5-6 is hot, then stick a layer of egg liquid to the starchy tofu slices, fry them in the pan until golden brown on both sides, and set aside.

<> tofu is divided into southern tofu and northern tofu in China. The southern tofu is generally gypsum tofu, and the northern tofu is salt-brraised tofu. In addition to these two, there is also a kind of tender tofu improved by the Japanese, which is made of glucose and fat points, also called fat tofu.

Hot pot, a small amount of base oil, stir-fry fragrant ingredients, cooking wine, seasoning (salt, sugar, monosodium glutamate, pepper, soy sauce), into the fried tofu box, collapse the soup, pour oil, out of the pot and put the tofu on the plate There are quite a lot of tofu cooking methods, our common tofu cooking methods are braised in a dry pot, cold dressing, pot collapse, etc., today we want to talk about the famous traditional specialty dish pot collapsed tofu in Shandong.

<> tofu is divided into southern tofu and northern tofu in China. The southern tofu is generally gypsum tofu, and the northern tofu is salt-brraised tofu. In addition to these two, there is also a kind of tender tofu improved by the Japanese, which is made of glucose and fat points, also called fat tofu.

After coating the egg mixture, put it in a pan and fry it until golden brown, then put it in the pan and slowly simmer it in chicken broth. After stewing, the pot collapsed tofu is fresh and tender, very delicious, and has an endless aftertaste!

1. Cut the tofu into thick slices, evenly wrap it with dry starch, put it in a non-stick pan and add a little oil, fry it on low heat until golden brown on both sides, 2. Shred the carrots, green peppers and ginger respectively and set aside, 3. Heat the pot again, add a little oil, first fry the ginger shreds, and then fry the carrots and green peppers and the fried tofu together, 4. Then add salt, sugar, vinegar and water and stir-fry evenly, collect the juice and remove the pot.

Sweet and delicious pot-wrapped tofu, in fact, the method is very simple, first the tofu is cut into large pieces, dipped in flour and then dipped in egg liquid, and then the sauce is adjusted after taking over, and the tomato sauce is salted and monosodium glutamate is poured into the pot and slowly collected the juice.

Brush the pan with a layer of cooking oil, preheat it for three percent, wrap the prepared tofu slices in the egg liquid, and then put them directly into the pan and fry them until the egg liquid on the surface of the tofu is golden and solidified.

Minced beef can be replaced with convenient ingredients such as minced pork or beef sauce, and it is not impossible to leave it without it; 2. If you like spicy, you can add some chili noodles in the third step, the amount of Pixian Douban can not be too much, otherwise it can be said that it is the most classic home-cooked dish, which can be eaten at home in restaurants, the method is simple, it can be completed in just ten minutes, it is a dish that novices can easily control, some people think that the old-fashioned tradition is good, and some masters pay attention to changing with the times, in general, the characteristics of this dish are tofu tender, red and bright, spicy and fragrant, it is a dish under the rice.

<> will be able to eat this delicacy often, and after studying and eating more, I finally learned. This week's weekend came again, and my sister and I went to the supermarket to buy some ingredients and prepare to make a mapo tofu that subverted my perception of the university cafeteria. First, cut the tofu into small pieces, put it in a pot of cold water, add 1 teaspoon of salt to the pot, light the fire, bring to a boil on high heat, boil for 2 minutes, and turn off the heat.

The tofu processed in this way can remove some of the brine flavor and is not easy to break when stir-frying. Mapo tofu has crossed the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.

I usually learn to make some of them, not to mention that the taste is really good, every time a guest comes to the house, I will make them a mapo tofu, and I am very satisfied after eating. Stir-fry the minced meat first, and the authentic mapo tofu is made with minced beef, add some soy sauce and minced ginger to stir-fry. The minced meat used for mapo tofu is crispy minced meat, so it is necessary to slowly fry the moisture in the minced meat over low heat to make the minced meat crispy and delicious.

400 grams of tofu, 50 grams of lean beef, 50 grams of green garlic, 20 grams of minced garlic, 10 grams of chopped green onions, 75 grams of vegetable oil, 40 grams of bean paste, 5 grams of chili noodles, 1 gram of pepper noodles. 15 grams of soy sauce, 40 grams of tempeh, 2 grams of salt, 20 grams of water starch, 2 grams of monosodium glutamate, 120 grams of broth.

Cut the tofu into one-centimeter thick slices.

Add salt, sugar, light soy sauce.

Add the white vinegar, tomato paste.

Stir to combine. Add tofu to the potato starch, stir well and fry until golden brown.

Pour oil into a pan, add garlic, add juice and sauté until bubbly. Add tofu and stir-fry evenly.

Step 1: Prepare a small bowl, add the prepared tomato sauce, two spoonfuls of oyster sauce, one spoonful of light soy sauce, one spoonful of balsamic vinegar, 5g of white sugar, 1g of salt and chicken essence, 25ml of water, stir evenly for 30 seconds and set aside; Prepare a separate bowl and beat the eggs in the bowl for later use. Step 2:

Then cut the prepared tofu into thin slices with a thickness of 1 cm, then cut into small pieces with a width of 3 cm, then spread them on a plate, sprinkle starch evenly on both sides, and spread evenly. Step 3: Brush the pan with a layer of cooking oil, preheat it for 30 percent, wrap the prepared tofu slices in the egg liquid, and then put them directly into the pan and fry until the egg liquid on the surface of the tofu is golden and solidified.

3. Heat the oil, add the tofu cubes, fry slowly over low heat, fry until golden brown on both sides, and set aside. 4. Pour two spoons of tomato paste, one spoonful of sugar, starch and salt into a bowl, then add light soy sauce, white vinegar, water, and stir well with a spoon. 5. Heat the oil, pour the chopped garlic into the oil, and stir-fry many times to make the minced garlic fragrant.

6. Pour the tofu into the pot again, continue to stir-fry, pour in the seasoned sauce, and stir-fry evenly.

Cut the tofu into cubes and fry it in medium heat oil until golden brown, and fry until the skin is crispy and golden brown. Add sugar, white vinegar, tomato paste, light soy sauce, water, dry starch and salt to the bowl and stir into a sauce for later use. Stir-fry the garlic until fragrant, pour in the sauce and bring to a boil over high heat until the sauce is bubbling.

Add the fried tofu and wrap the juice evenly.