Tofu is a traditional food in China, which has the functions of promoting fluid production to quench thirst, clearing away heat and moistening dryness, and regulating the spleen and stomach.
Tofu can be stewed with many ingredients. Here is a method of stewing tofu with tomatoes.
Ingredients: tofu, tomato, salt, tomato sauce, onion, garlic, sugar, peanut oil.
First, wash the tofu and cut it into small pieces.
Second, add water to the pot, put a spoonful of salt, put the water into the tofu, take it out after a minute or two, and control the water for later use.
Third, wash the tomatoes, cut them with a knife, scald them with hot water, peel them and cut them into small pieces.
Fourth, put the oil in the pot, heat the chopped green onion and garlic slices until fragrant, add the tofu pieces and stir fry, and add the tomatoes to continue to stir fry the soup.
Five, the right amount of tomato sauce into the pot, a little salt and sugar, stir fry for a while, add a little water.
6. After the water boils, turn to low heat and simmer. Turn off the heat when the soup is thick and dry.
Tofu is rich in protein and has high nutritional value. There are many cooking methods. It can make delicious dishes with many kinds of ingredients. The method is simple and uncomplicated. Try to do it a few times and you will master it.
Let me share my method of stewing tofu, hoping to help everyone.
Stewed pork belly with Shirley's red bean curd brain and cut it into tofu pieces of moderate size, shredded ginger, chopped green onion and sliced pork belly. Soak the pickled sherry red in water for 20 minutes, soak the excess salt, take it out and wash it with clear water, and cut it into small pieces for later use.
Heat oil in a pan, add shredded ginger and chopped green onion, stir-fry until fragrant, add pork belly, add soy sauce, cooking wine and rice vinegar, stir-fry until pork belly becomes oily and discolored, and add sherry red pieces and stir-fry evenly.
Pour water, add chopped tofu, add a little salt to taste, boil and simmer for 20 minutes, then add monosodium glutamate to serve.
The salty and delicious sherry pork belly stewed tofu is ready.
Stewed tofu with Chinese cabbage: break the leaves of Chinese cabbage into pieces by hand, cut the onion into chopped green onion, shred the ginger and cut the tofu into pieces for later use.
Pour oil into the pan, add chopped green onion and shredded ginger, stir-fry until fragrant, add clean Chinese cabbage leaves, add salt and spiced powder, stir-fry over high fire until the Chinese cabbage leaves become soft and collapse, add tofu, pour boiling water and a little soy sauce, and simmer over medium heat after boiling over high fire 15 minutes.
After stewing, pour in proper amount of sesame oil, add monosodium glutamate to taste, and cook for about two minutes.
Simple and time-saving stewed tofu with cabbage is ready. You can try it.
How to stew home-cooked tofu?
Hello, this is Chuanshan Food Store. A chef who has been focusing on Sichuan and Shaanxi cuisine and home cooking for nearly 20 years. I am glad to answer this question, and my favorite friends welcome a little attention and support. Professionally speaking, the process of cooking home-cooked tofu is called burning, not stewing.
Homemade tofu belongs to Sichuan cuisine. Everyone knows that people in rural Sichuan like to make their own bean paste. When cooking many dishes, you will put bean paste, so that the dishes are red, bright, salty and fragrant. Therefore, the flavor of dishes made only with bean paste in rural Sichuan is called homely flavor, and homely tofu is one of them, which is named after its flavor and ingredients.
Homemade tofu raw materials:
Old tofu 1 kg.
Composition:
1 green pepper, half a tomato and a few pieces of fungus.
Material head:
3 cloves of garlic and/kloc-0 per root of green onion.
Seasoning:
Soybean paste, monosodium glutamate, chicken essence, sugar, edible oil.
Other accessories:
Corn starch.
Preparatory work:
Start making:
Final summary:
Homemade tofu is salty and spicy, suitable for all ages.
Tofu should not be cut too thin, too thin and easily broken.
When the oil temperature is 60% hot, the shape and color of tofu will become worse when the oil temperature is too low.
The above is the specific practice of home-made tofu. Like friends welcome to like, forward, collect, comment and pay attention. Thank you! Tofu can be divided into north and south. North tofu is called "old tofu" and South tofu is called "tender tofu". This is the difference between south tofu and north tofu. Tofu is rich in nutrition and is known as "the meat of China". We can eat such delicious and cheap tofu, thanks to the inventor of tofu, the yellow and white warlock of Han Dynasty in China.
The easiest way to cook tofu dishes at home is to steam tofu with home cooking. Home-cooked tofu should use old tofu from the north or bagged tofu. Smell it when you choose, and pay attention to whether there is any peculiar smell. Tofu will taste sour if it is not fresh.
To make home-cooked tofu, generally two pieces of tofu are enough. Rinse it before you buy it home and cut it into small squares for later use. In addition, prepare about 40 grams of minced meat and a little ginger.
Homemade tofu
Ingredients: 2 pieces of old tofu, a little fungus, a little green and red pepper slices, a little ginger slices and a little minced meat.
Seasoning used: soy sauce, oyster sauce, sugar, monosodium glutamate, bean paste.
(1) Cut the tofu into small cubes, fry it in a pot until golden brown, and take it out.
(2) Take hot oil out of the pan, add ginger slices, minced meat and bean paste, and shovel incense.
(3) Add a little water, soy sauce, oyster sauce and sugar, and add green pepper, fungus and tofu.
(4) Simmer for 2 minutes on medium fire and add starch.
(hint)
(1) The oil temperature of fried tofu should be high, so that it will be shaped and will not be fragile.
(2) Tofu is tasteless. Add some water when seasoning, so that tofu can slowly absorb the juice and become fragrant and delicious.
In addition to home-cooked tofu, steamed tofu is also very simple. Steamed tofu is made of water tofu from the south, which is delicate and tender.
Tofu is a common food in life. Every new year, we make tofu with our neighbors. A family makes a big piece, and the tofu made by itself is particularly fragrant. When making tofu, we first grind it into bean juice, and then put salt water to make tofu brain. Father always wants to eat tofu brain. I can eat several bowls with leeks. I'm still impressed. Dad said "delicious" while eating. In the last few days of the Chinese New Year, it was stewed and fried, and there were still many left. My mother ate it with salt until spring. After a long period of pickling, it will taste a bit like stinky tofu now. It has a special taste and mouthfeel, and became my father's appetizer. My favorite food is spicy stewed tofu, which is spicy, tender and delicious.
Share with you a spicy stewed tofu, which is fragrant and spicy.
Prepare ingredients: tofu, dried peppers, ginger, shallots and salt.
1. Heat oil in the pan, add ginger after the oil is hot, and saute the dried peppers.
2. Add some water, put the tofu in, add salt, cover and stew for five or six minutes.
3. After simmering for five or six minutes, open the lid, sprinkle with shallots, turn off the fire, and the spicy stewed tofu is ready, fragrant and spicy, especially delicious.
This dish is not particularly simple, but it is simple and delicious. Friends you like can try it and won't let you down.
Answer: Stewed tofu is the most common way to eat in Northeast China. Vegetarian dishes and stews are delicious. As the saying goes, "There are a thousand tofu rolls, but there are a million fish rolls." This shows that it takes a long time to stew tofu, so that the tofu made is delicious. But in order to make the stewed tofu delicious in a short time, it is necessary to fry it, so that the stewed tofu will be delicious in a short time and the soup will turn milky white. Share 2 ways to stew tofu ~
Stewed tofu:
Preparation of ingredients:
Tofu 1, egg 1, corn starch, salt, chicken essence, coriander and thirteen spices.
Production method:
1. Cut the tofu into small pieces. Beat an egg in an empty bowl, add some salt and thirteen spices and mix well.
2. Stick a layer of starch on the prepared tofu block, and then stick the egg liquid for later use.
3. Brush a layer of oil in the pan and heat it until it is slightly baked. Fry the prepared tofu in a pot. After frying the tofu, pour in appropriate amount of boiling water until both sides are golden.
4. Bring the water to a boil after a big fire, and then simmer it with a small fire. When the soup is thick, add salt, chicken essence, sprinkle with coriander, and dish out.
Stewed tofu with cabbage balls;
Preparation of ingredients:
Half a piece of tofu, Chinese cabbage 1 a handful, meatballs, vermicelli 1 a handful, salt, Jiang Mo, chopped green onion, pepper 15, star anise 1, a little soy sauce and a little oyster sauce.
Production method:
1. Cut the tofu into small pieces and soak it in salt water for later use. Tofu is easier to taste when cut into small pieces. Soak in salt water in advance to get the final taste.
2. Add a proper amount of water to the pot, add the chopped tofu, add onion, ginger, pepper and star anise to boil.
3. After the soup is boiled, add the fried meatballs and cook.
4. Transfer the cooked soup into the casserole and add the prepared vermicelli. Turn the heat down and simmer.
5. When the soup turns white and the vermicelli becomes soft and glutinous, sprinkle a handful of cut Chinese cabbage, and finally add chicken essence, soy sauce and appropriate amount of salt to eat.
Tofu can be light, but the fragrance is not just light. After stewing, the taste will be more intense ~
How to stew tofu is delicious? I have several methods. I can only pick one way to share it with you. I still remember when I was a child, I used a pot to decorate soybeans to make tofu. At that time, I bought less money. It's winter, and it's still not bright. Everyone goes to the tofu shop to line up. If you go late, it's really gone. Change the tofu back Take the tofu in your hand and cut it into small pieces with a kitchen knife. Put it back in the basin, put two spoonfuls of soy sauce and two spoonfuls of meat oil. Add some msg. Put some pepper noodles and chopped green onion. Steam on the pan. About half an hour! Steamed rice and tofu. Steamed tofu was served on the table. There is a thick layer of meat oil floating on it, which smells old. A spoonful of rice and a spoonful of tofu. Tofu is very hot. Sometimes I accidentally burn my stomach. In retrospect, it tastes good. This is what I used to eat when I was a child, steamed tofu with meat sauce.
Tofu is a kind of food that everyone likes. Eating regularly can reduce fat and weight, and prevent cardiovascular and cerebrovascular diseases. Tofu can be divided into tender tofu and old tofu. Tender tofu is suitable for soup or stew. Old tofu is suitable for frying. Let me introduce you to several methods of tofu.
First of all, Mapo tofu.
1, Ingredients: a piece of tender tofu, appropriate amount of meat foam, pepper, salt, onion, ginger, garlic, green and red pepper, red bean paste, soy sauce, thirteen spices and garlic.
2, put oil in the pot, stir-fry the small fire pepper and remove it. Stir-fry minced meat in oil until it changes color. Saute shallots, ginger and garlic in a pan. Then add bean paste and red oil, stir fry, and add appropriate amount of water. After the water is boiled, add chopped tender tofu and simmer, then add soy sauce, thirteen spices and a little salt (because the bean paste is salty). Put the green pepper into the pot. After five minutes, thicken with corn starch and pour into the soup.
Second, tiger skin tofu.
1, one piece of old tofu, two green and red peppers, proper amount of black fungus, onion, ginger, garlic, thirteen spices and salt.
2. Shred tofu, shredded green pepper and shredded fungus. Shred onion, ginger and garlic.
3, put oil in the pot, burn oil 60% hot, add tofu and fry until golden brown. Pour oil, add onion, ginger and garlic, stir-fry until fragrant, then add tofu, fungus, green pepper, salt and thirteen spices to taste, stir-fry evenly and take out.
Today, I will share with you a home-cooked dish of braised tofu. The following materials and methods are used.
material
Five pieces of tender tofu (6 cm), eight pieces of ham, eight pieces of carrots, four pieces of bamboo shoots 12, appropriate amount of oil, two spoonfuls of soy sauce, one spoonful of sugar, one bowl of clear soup and two spoonfuls of wet starch.
working methods
1, cut tofu into pieces, and boil all in boiling water for one minute.
2. soak the mushrooms in the film and cut the onions into small pieces.
3. Add an appropriate amount of oil to the pot, stir-fry the onion, stir-fry the sliced mushrooms, bamboo shoots, carrots and ham evenly, stir in the pot, add soy sauce, sugar and clear soup, bring to a boil, add tofu and stir gently, and slowly heat the tofu for about 10 minute.
4. Pour the diluted starch thicken (pour the soup while shaking the pot). When the soup thickens, pour a spoonful of oil on the side of the pot and shovel it all into the plate. This dish tastes delicious and smooth.
This seafood soup is so fresh that you have no friends, which is enough to contract your delicious food for a summer, so it is fresh and tender.
It's time for a large number of oysters to go on the market. This season's oysters are full of meat, fat and delicious, which is the most delicious season to eat oysters. This seafood soup is so fresh that you have no friends, which is enough to contract your delicious food for a summer, so it is fresh and tender. Today, I recommend a fresh seafood soup, oyster and egg stewed tofu to my friends. The combination of fresh oysters, tender eggs and slippery tofu is enough to contract your delicious food for a summer. This delicious soup is characterized by freshness, tenderness and smoothness. If you want to make this soup well, you really have to work hard.
If you want fried eggs to be smooth and tender, you must have the support of low oil temperature or water, so that fried eggs are smooth and refreshing. Tofu is recommended to use lactone tofu or south tofu. This fresh and tender tofu is cut into pieces and soaked in appropriate amount of salt water. Then blanch it to remove the beany smell of tofu to the greatest extent, and then stew the blanched tofu with the eggs, so that the tofu treated in this way tastes slippery. Shell oysters, take clean meat, wash it, soak it in a little water, and don't rinse it too much. Finally, add the oysters and stew for about 3 minutes on medium heat to keep them fresh to the greatest extent. This kind of soup, remember not to over-season, and eat the original "fresh" ingredients themselves.
Ingredients: clean oyster meat150g, 2 eggs, 270g tofu.
Ingredients: ginger 10g, onion 15g, coriander 10g (optional).
Seasoning: vegetable oil 30g, salt 5g, pepper trace, 10g cooking wine.
The production process is 1. Try to choose a small oyster for soup. This little oyster meat is delicious. Wash the oysters and take out the oyster meat. Be careful when eating oyster meat.
2. Rinse out the oyster meat and soak it in a little water. Remember not to over-wash, so as not to affect the umami flavor. Cut Jiang Mo, shallots or parsley into small pieces.
3. Tofu is made of lactone tofu or fresh south tofu, cut into tofu slices 1 cm square, and soaked in appropriate amount of salt water. Add 2-3 grams of salt to a pot of clear water. This light salt water can make tofu more compact and not fragile. It can also remove the beany smell of tofu and make the stewed tofu more tender.
4. Pour the tofu pieces soaked for about 30 minutes into the pot together with the salt water, blanch for about 2 minutes after the fire is boiled, and pour into the soup basin to soak the tofu pieces. Remember not to take it out, because tofu blocks stick together easily.
5, 2 eggs, add 20 grams of warm water, until the egg white can not be beaten.
6. Moisten the pan in advance, cool the oil in the hot pan, pour in 20 grams of vegetable oil, the oil temperature is almost 30% hot, about 90 degrees, and pour in the beaten egg liquid. Stir-fry until the eggs are solidified, jelly-like, light golden yellow, and serve for later use. Remember to fry the eggs at low oil temperature until they are jelly-like.
7. Pour 10g vegetable oil into the pot, add chopped Jiang Mo and stir-fry until fragrant. Pour a proper amount of clear soup or clear water, scoop the blanched tofu into the pot, and simmer for about 15 minutes after the fire is boiled. Add 5g of salt, a little pepper, and 0/0g of cooking wine/kloc-,pour the fried eggs into the gel, pour the oysters together with the soaked water, boil again, cook for about 3 minutes, and cease fire. Sprinkle chopped shallots or small pieces of coriander, and this freshly stewed oyster egg tofu is finished.
8. Serve the stewed oyster egg tofu soup in the soup pot and enjoy it while it is hot. Enough to contract you a summer's savory taste. This kind of seafood is cheap and delicious enough, so the soup is delicious enough. Seafood is cold. Jiang Mo is the standard ingredient of seafood, so it must be put into Jiang Mo. Other heavy seasonings are not recommended by individuals, which is easy to cover up the umami taste of oysters. Some people suggest adding an appropriate amount of oyster sauce. Personally, I feel that oysters are added, and there is no need to add finished oyster sauce. Only on behalf of family members, for reference only.
9. Features of dishes: the soup is bright yellow, fragrant and pleasant, the taste is salty and fresh, the oysters are fresh and fragrant, the tofu is smooth and the eggs are fresh and tender, which complement each other and are nutritious. It is necessary in summer.