In my childhood memories, there were tofu factories in the countryside, where a donkey or a horse pulled a big stone mill, crushing soybean milk, and you could smell the fragrance of the tofu and the paste of the brine from a long distance away.
At that time, soybeans were better, and all the soybeans used to make tofu were absolutely unadulterated. The first thing you need to do is to buy the tofu with no money, you can use the soybeans to exchange, about a catty of soybeans can be exchanged for two or three catty of tofu. When I was a kid, this is basically by me to run for tofu, my mother weighed soybeans in a small bag for me to take, and then take a small pot, all the way running to change the tofu, due to the proximity of the very eight minutes back, the tofu is still steaming hot, after arriving at home, my mother will take out the small bowl, cut on the half of a block of fresh and hot tofu so that I can eat, mixed with a bit of soy sauce or sauce, wow, eat a lot of good flavor Oh! The first thing you need to do is to get rid of it, and then wipe your lips with it.
Water tofu is generally eaten in two categories, a fresh food, do the sauce stewed tofu mostly, pork and sauerkraut stewed tofu, small mixed fish sauce stewed tofu, cabbage stewed tofu, with two rice, perfect match ah. Then there is the fresh tofu cut block frozen, then do cabbage stew frozen tofu, pickled pork stewed noodles stew frozen tofu, are gourmet ah, when I was a child, but not to be missed.
Then there is the dried tofu, this is also delicious, a sheet of paper-thin golden dried tofu. The first thing you need to do is to stir-fry dry tofu with peppers, dry tofu with bean sprouts and leeks, stir-fry dry tofu with shredded chili peppers, dry tofu with a pinch of dry tofu, and then you can't go wrong with dry tofu in a dipping sauce with green onions, cucumbers, chili peppers, and cilantro.
When I was a child, there was a lack of dietary supplies, fish and meat and so on is not available food, tofu became a good chewing fruit throughout the year, tofu is rich in nutrients, young and old, is the daily food to feed the people, and to this day, the family dinner table is the figure of tofu.
I'm a seven-zero, in childhood is not often eat tofu, only in the year after the small, every family has to do a sieve (sieve is a rural bamboo utensils) tofu, we will look forward to the adult side of the delicious, the first to enjoy is the soybean juice, and then is the soybean brain, and finally ate is the tofu, ate a lot of happiness full of happiness. Today I would like to share with you a dish of shrimp and roasted tofu. Shrimp has a high nutritional value and is one of the most important sources of protein in people's diets. Tofu is a high-nutrition, high-mineral, low-fat food, it is a plant food with relatively high protein, containing 8 kinds of amino acids, with the benefit of qi, the effect of supplementing the deficiency, young and old, welcome to like friends try to do.
Main ingredients:
Tender tofu a (about three hundred grams), fresh shrimp two hundred grams
Ingredients:
Peanut oil fifty grams, ten grams of green onion, five grams of ginger, ten grams of yellow wine, twenty grams of soy sauce, ten grams of wet starch, three hundred grams of chicken broth, half a gram of monosodium glutamate (MSG), half a gram of pepper, ten grams of chopped green onion. (like to eat spicy friends can put the right amount of red pepper)
Production:
One, the tender tofu diced spare. Wash the sea shrimp, peel out the shrimp with a toothpick to pick out the sand line, put in a bowl with yellow wine marinade standby. The head of the shrimp to stay with.
Second, pour oil into the pot, hot onion and ginger chili pot, put the shrimp head stir-fry, press the shrimp head with a hand spoon, so that the shrimp brain frying, add chicken broth burned to half of the soup left over a large fire, fish out the shrimp head.
Third, cut the tofu into the pot, add soy sauce and simmer for ten minutes, put the marinated shrimp stew for two minutes, put pepper, monosodium glutamate (MSG), scallions out of the pot to enjoy.
Tofu in childhood is a luxury, memory only in the New Year festivals can eat, basically dry fried tofu, or braised vegetables put some tofu, and then New Year's Eve when their own home made tofu, dipped in chili water to eat especially fragrant, now you can eat tofu as long as you want to eat at any time, and a lot of practices, but now there are too many good things to eat, and occasionally eat tofu or like the childhood! The first thing you need to do is to make sure that you have a good idea of what you're doing.
Tomato tofu
Ingredients:
old tofu tomato 3 scallions, soy sauce, salt and sugar in moderation
Practice
1, beat the tomato juice, add a small amount of water, so that the collection of juice when the tomato flavor
2, tofu cut into pieces, fried to a golden brown (personally feel that frying the old more tasty, don't be too old)
3, add a little oil popping onion, add tomato juice Warm up and add fried tofu, cook with sugar and salt to enhance the flavor, add soy sauce into the color, and then juice on it Pregnant women eat very good it! Oh yes, remember to sprinkle some green onion embellishments after the pot
Tofu in my childhood deepest memories is the sound of hawking, my Northeast, 70 after the small time material scarcity, then five cents to buy a popsicle, can not afford to eat, really can not afford to eat, the road there is hawking popsicle le, my brother and I followed the shouting of no money.
In winter, after the fall harvest, the family has a little bit of beans, the tofu workshop began to sell tofu, you can take money to buy, you can also use the beans for. I remember when I was a child, the family name of the seller of tofu is Diao, sell tofu when pulling a flat car a street a street hawking "sell tofu ，，，，， le'' dragged a long tone.
The Northeastern people will change some water tofu in winter, and put it outside to freeze into frozen tofu. The first thing you need to do is to eat a pot of stewed frozen tofu on a cold winter day, and think about it.
Now people in other countries, buy the tofu in the freezer to freeze into frozen tofu, but not as good as the winter temperature in their hometowns to freeze out of the delicious.
Childhood memories of the tofu practice is very monotonous, grew up to know that the tofu can do a lot of food, such as: 1, pouring sauce pan-fried old tofu
,2, eggs and tofu cake:
3, cabbage and tofu casserole:
4, stewed dry tofu:
5, stuffed tofu:
6, eggplant and tofu casserole:
When I was a kid, my family made tofu, old tofu, young tofu, fried tofu, stinky tofu, dried white beans, dried soy sauce. Anyway, tofu is kind of imprinted in my mind. I was always told by my father, "I'll mix it with scallions, I'll mix it with tofu. These were the words my father used to say. At that time, my mother and father were very busy, and this dish was always on the family dinner table. Cut the tofu and put it on a plate, sprinkle it with salt, put some chopped scallions, pour soy sauce and sesame oil on it. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Hello, I'm Renjie, the author of the food video
About tofu
In my childhood memories
my favorite dish is ma po tofu
It's a delicacy from Sichuan
There are so many different kinds of Sichuan food
This ma po tofu is a perfect fit for the taste of the whole country
Chinese cuisine is vast and varied, but it's not the only one.
Chinese cuisine is broad and profound
Mabo Tofu is spicy but not too spicy and very delicious
The recipe is as follows, you are welcome to try it!
If you like spicy, you can also add some dried chili or millet chili when frying the red oil
But be careful with the spicy fumes that make you or your family cough!
I can serve a couple of bowls of rice with two dollars worth of tofu!
It's a really cheap and affordable dish
My mouth is watering at the thought of it
I'm going to go cook
You can check out my channel to see other ways of cooking
If you want to see me make this Mapo Tofu
Feel free to leave a comment and let me know!
Tofu is a high protein ingredient. It has a reputation for being one of the best vegetarian dishes in the world, but it also has a reputation for being one of the best meat dishes in the world. When I was a kid, every time my mom brought a plate of tofu to the table, it would be snatched up by several of my siblings. It seems like yesterday when I think about it. Our favorite food at that time was ((家常豆腐)). Its practice is to put a piece of tofu with water clean, cut into matchbox-sized blocks, to cut evenly, not too thick, not too thin, and then cut ginger and garlic into slices, white onion cut into small segments into a bowl for spare parts, the pot of oil to be the oil temperature of fifty percent hot, put the tofu block down the frying pan frying, frying until the tofu on both sides of the golden brown, then picked up the plate into a spare part. Burning oil in the pot, when the oil temperature three or four percent hot, into the cut ginger, onion and garlic burst incense, and then into the Pixian soybean paste, when the beans fried red oil slightly discolored, pour the water into the tofu block into the soup over high heat until the soup gradually thick can be put into the chicken, sprinkle with chopped scallions, drop a few drops of sesame oil, hook a little light gravy on the pot, so that a plate of color and lustre look good, tasty homemade tofu on the done.