Frozen tofu is a household name in Northeast China, especially for large-scale gatherings in rural areas. The vendor is filled with frozen tofu, which has been weighed and delivered in one hand. Frozen tofu can be stewed with cabbage, vermicelli, blood sausage and hot pot. It is rich in nutrition and low in fat and calories, and is deeply loved by the elderly and children. Ordinary tofu becomes frozen tofu after freezing, as hard as stone. People who like to lose weight should usually eat more. This traditional bean product is amazing, and it is also appropriate to compare it with adult products. Frozen tofu has a loose structure, which makes it easier to taste in the cooking process, tastes more delicious, and absorbs a lot of soup, so it can retain nutrition better. Bite down, the fragrance of beans and the essence of vegetable soup are in your mouth.

Every winter, frozen autumn pears, frozen persimmons, frozen tofu, frozen apples and frozen sticky bean bags belonging to the northeast people begin to appear in the market. People are obsessed with the long-lost delicious food, and every booth is very popular. The best form of frozen tofu is "absorbent sponge" with honeycomb gaps in the middle. That kind of frozen tofu is delicious. Having said that, let's share the frozen tofu practice in Northeast China today. Practice makes perfect. If you follow the steps, 99% of people can learn. Like absorbent sponges, cooking, stewing, making soup and hotpot are all delicious.

Frozen tofu

Ingredients: old tofu, cooking oil

Tool: steamer

1, prepare 3 Jin of old tofu. Look clearly, it is the old tofu in the north, not the tender tofu in the south. Tender tofu is not suitable for cooking. Cut evenly into squares or rectangles, not too thin.

2. Prepare a steamer, and brush a layer of cooking oil on the steamer to prevent the steamer from sticking. Any oil can be used, such as vegetable oil, peanut oil, soybean oil and corn oil.

3. Put the cut tofu blocks evenly and neatly, leaving a little gap. One floor is enough. Don't pile them together repeatedly, cover them with fire and steam them. After the pot is filled with steam, turn to low heat and steam for 20 minutes.

4. If the tofu slices are thick, it doesn't matter if they are steamed for 2 or 3 minutes. This is flexible. Turn off the fire after steaming, take out the steamer and put it in the freezer. Don't stack them together, or leave a little space for easy access.

5. After freezing for 24 hours, the frozen tofu is obtained. You can eat it at this time or continue to freeze it. It will be fine in two months. After freezing, tofu will turn yellow and harden.

6. Put tofu in a saucepan or eat it in a hot pot. The frozen tofu in the honeycomb hole is filled with soup, put a bite in your mouth, and warm your mouth. The frozen tofu made in this way is rich in taste. Layer by layer is like a water-absorbing sponge. Simple and easy to do, very successful.

Skill summary

1, to make frozen tofu, remember to steam it first and then freeze it. With this step, frozen tofu has many beehives and obvious pores.

2. Put the tofu directly on the outdoor stall if it is conditional, and let it go. It is cold and frozen. If it is unconditional, put it directly in the freezer.

3, frozen tofu can extend the shelf life, and it is no problem to store it for two months. Make more at a time and you can eat it until the end of the month.