De-beany smell: There are two ways to de-beany smell of tofu. One is to put salt in cold water, cut tofu into small pieces and soak for ten minutes. Second, put cold water in the pot to boil, add tofu to cook for two minutes, take it out, and put it in cold water to cool. I like the first method. Cut the tofu into small pieces about one centimeter thick, soak it in cold water with salt for ten minutes, then take it out and drain it.
Salted tofu: How to cook tofu with salt is a difficult problem that I will encounter every time. If it is fried, I usually marinate tofu for a period of time in advance. When stewing, I always let tofu stay in the soup for a while and have a good communication with salty soup. Tofu stewed with tomato, since it is stewed, you can only let it stew for a while.
Soup: This needs the last thickening step. Thick tomato soup can be used for bibimbap and dipped in it, which is very appetizing.
Stew tofu with tomatoes, cut tofu into small pieces and soak in cold water with salt for ten minutes;
Prepare two tomatoes, one cut into pieces of Queena Ding and the other sliced;
Pour peanut oil into the wok, which is rich in peanut oil, add onion, ginger and garlic for refining, remove the fragrance and discard it;
Stir-fry diced tomatoes, add salt, sugar, water and tofu, and simmer 15 minutes;
Finally, add the tomato slices and cook for two or three minutes, thicken with some starch water, and then take out the pot immediately.
Hello, everyone. I am a delicious farmer.
How to make tomato tofu? In fact, this dish is a little similar to braise in soy sauce, but the seasoning is different. I remember my family was poor when I was a child. My mother always goes to the market to buy a piece of tofu, and then picks two tomatoes from her garden and stews them into a dish.
Later, I worked outside and missed my mother's cooking very much. Sometimes I cook in the kitchen. It doesn't taste like my mother, but it tastes good. Today, I'm here to share this tomato stewed tofu with you. Please watch it with me.
First prepare a tomato, cut it into large pieces, then prepare a piece of water tofu (you can also use old tofu, but old tofu is not very delicious), and then prepare ginger foam, garlic paste and chopped green onion for later use.
Step 2: Pour two spoonfuls of water into the pot, put the water into the tofu, blanch it for fifteen seconds and then pour it out. This step can not only remove the dirt on the surface of tofu, but also prevent your tofu from becoming tighter, and then quickly take a shower with cold water (which can achieve the effect of heat swelling and cold contraction).
Step 3, enlarge the soybean oil in the pot and fry the tomatoes. The heat is slightly higher at this time. Stir-fry tomatoes constantly, and add a little water in the middle to make the tomatoes more volatile.
Step 3: Add two spoonfuls of water, put tofu in your mouth, add three or two drops of soy sauce, a little soy sauce and a chicken essence monosodium glutamate, then simmer for ten minutes with low fire, and then collect the juice with high fire. When the soup thickens, sprinkle with the freshly cut small ingredients and stir for a while.
Ingredients: 2 tomatoes/chicken essence 1 teaspoon/sugar 1 teaspoon/soy sauce 1 teaspoon/oyster 2 teaspoons.
2 cloves of garlic/celery 1 root/edible oil 30ml salt/tofu 400g.
Practice: 1, garlic cloves peeled and chopped, celery washed and chopped, tomatoes cut into small pieces, tofu cut into pieces, tofu put in a pot and boiled with a teaspoon of salt to remove the beany smell, and cooked for 2 minutes on medium heat. Pick up the cooked tofu and drain the excess water.
2. Heat the oil in the pot. After the oil pan is heated, add the garlic, then stir-fry the garlic, stir-fry to give a fragrance, pour the tomatoes into the stir-fried garlic oil pan, stir-fry evenly, and stir-fry the tomato juice.
3. Add tofu and stew for 5-8 minutes, add seasoning oyster sauce, salt and a small dish of soy sauce, and finally add seasoning chicken essence. After all the above seasonings are added and boiled, add boiling water and stew for 5-6 minutes. The tomatoes cooked under the fire are stewed with tofu, and the fragrance floats freely, and then boiled until the juice is collected. Sprinkle the chopped celery before cooking, and you can eat it.
Although the food is good, we should not be greedy. Health is the most important thing, and we should pursue balance in everything. This tomato stewed tofu is nutritious and homely. ! ! I hope you like Agatha food, pay attention to and support it, and share it with Erming's private chef:
Hello, everyone, I'm Erming! How to cook tofu stewed with tomato? Tofu stew with tomato is a very common dish! Its main ingredients are tomatoes and tofu! Fresh and juicy, instant in the mouth, rich in nutrition! Rich in protein, and eating it not only does not make you fat, but also has the effect of losing weight! So how do you make delicious and juicy tomato stewed tofu?
This time I recommend this delicious and juicy "Tofu Stewed with Tomato".
Tofu Stewed with Tomato 1: Ingredients
Erming private kitchen reminds you: there are thousands of things in life, and food is the sky!
Skills learning, happy family!
I hope the skills I shared can bring you some help! If you have a better recommendation, please leave a message in the comments section! Ask for attention! Praise! Ask for comments! Ask for forwarding!
This is my favorite dish since I was a child. This is a very simple fried tofu and tomato dish (Dau Sot Ca Chua), which is one of my favorite comfort foods!
I ate a lot when I was a child, but I never thought about what my parents or grandmother would do (I am more grateful now! )。
The family is very lucky, and delicious food is prepared for them every week. Food is very important because it allows all of us to spend time together.
A few years after my uncle moved out, he came back to ask grandma about this recipe-he missed it! Even such a super simple dish is still out of reach before you know what it is.
Let's get started!
Cut the tofu into small pieces and put it on a paper towel or a basket on the sink to dry for 20-30 minutes. We hope to remove excess water to avoid oil spilling when frying.
I fry these with plants and keep the temperature at 300 degrees Fahrenheit (148 degrees Celsius) with my polder thermometer. Let the temperature reach 300 degrees Fahrenheit before adding it. It takes 2-4 minutes for them to turn brown. Like other people in hot tubs, these guys like to be tied together and glued together, so don't move until the pot is added.
Cut each tomato into 4 or 8 equal parts. I'll cut them all to the fourth place next time.
Put all the ingredients in the pot: tofu, tomatoes, salt, sugar, tomato sauce, water and fish sauce (optional).
Cover and bring to a boil at high temperature, then reduce the heat by 30% until the tomatoes are cooked. Total * * * about 10 minutes.
For this Dau Sot Ca Chua recipe, you can add more ketchup to get more colors, or if you like it better, you can add more water ... beautiful. As usual, add extra salt or fish sauce to satisfy your taste. You can also put tofu and meat first, and then put them in the pot. That can wait for later posts.
Top with red pepper slices or fresh peppers. Eat with rice.
Ketchup Vietnamese tofu
Preparation time
35 minutes
Jerry and goldfish
30 minutes
total time
1 hour 5 minutes
Author: Hungry Huey
Service: 4
condiments
explain
Baked tofu with tomato
Materials:
Handmade tofu, tomato, ketchup, green pepper, garlic, ginger, onion, salt, sugar.
Prepare:
1. Wash the tofu, cut it into pieces and put it on a plate for later use. It should be a slightly larger cuboid.
2. Choose two large tomatoes, rinse them with boiling water, peel them and cut them into small pieces.
3. Peel the green onions, wash them and cut them into sections.
4. Wash the green pepper and cut it into diamond-shaped pieces.
5. Cut ginger into small bubbles.
6. Peel half the garlic and cut it into pieces.
Exercise:
1. Open fire, pour oil into the wok, first add onion, ginger and garlic, stir-fry until fragrant, add tomatoes and green peppers to make juice, and add salt and sugar to stir fry.
2. Put the tofu in and stir fry, then add water and tomato sauce to boil, turn to low heat and simmer for about 20 minutes. It is best to collect juice on high fire.
3. Cooked dishes full of tofu are irresistible.
Would you?
Feeling:
1. Tomato paste is put in order to taste better and increase the consistency of vegetable soup.
2. It feels better to put some green beans in moderation.
Will tomato and tofu belong to Tai Su alone? At least eat an egg. Here is a kind of bean curd stewed with gold, silver and eggs.
The sour taste of tomatoes can balance the taste at some time. For example, when preserved eggs and salted eggs are used together, tomatoes are a good "neutralizer", and tofu and pumpkin juice will make dishes taste more harmonious.
Ingredients: 2 pieces of tender tofu, tomato150g, pumpkin100g, half preserved egg, half salted egg, garlic10g, a little chopped green onion, salt, sugar, pepper and peanut oil.
Practice: cut tofu into 2 cm squares and fly water for use; Wash tomatoes, peel and remove seeds, and dice them for later use; Shelled and preserved eggs, steamed salted eggs, and diced separately for use; Peel the pumpkin, cut it into small pieces, steam it, put it in a blender, and add some water to make pumpkin juice. Put oil in the pan, saute garlic until fragrant, add tomatoes and stir fry for a while, add salted eggs and preserved eggs, add a little water and pumpkin juice, bring to a boil, put tofu back, season with salt, sugar and pepper, and sprinkle chopped green onion on the furrow.
The above content is selected from the official account of WeChat, WeChat of Guangzhou Daily.
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Stewed tofu with tomato, I think we can try it.
Time: 10-30 minutes
Difficulty: medium
List of ingredients:
Tomato: One.
Beidoufu: 250g
Wrinkled peppers: two
Onion: A short section.
Garlic: four cloves
Salt: the right amount
Oil: right amount
Pepper powder: appropriate amount