Self-made frozen tofu with old tofu 400g salt 1 tablespoon pork belly stewed frozen tofu 400g pork belly 150g Chinese cabbage, half a shrimp 1 teaspoon garlic cloves, 2 green garlic cloves, 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoons oyster sauce/kloc. Kloc-0/ tablespoon fried frozen tofu with tomato juice 300ml carrot 1 root radish 1 root green pepper 1 tomato sauce 1 tablespoon soy sauce 1 tablespoon soy sauce 1/2 teaspoons sugar and 2 teaspoons starch/.

2, or cut into small triangles. Long-term stewing is suitable for thick small squares, and Aauto Quicker frying is suitable for thin small triangles.

3. Boil a pot of boiling water, add 1 tablespoon of salt and stir well. Add tofu and cook for 1 minute.

4. Pick up the tofu, drain it, cool it, spread it on a plate at intervals, seal it and freeze it for more than 4 hours. Continuous freezing can keep it for one month.

5, pork belly stewed frozen tofu pork belly slices

6. Slice garlic cloves, cut green garlic into sections, cut Chinese cabbage into strips, and soak shrimps in advance.

7. Soak the frozen tofu in warm water in advance for thawing.

8. Add 1 tablespoon of cooking oil from the pan, heat it to 40% to 50%, add pork belly and stir-fry the oil, add garlic slices, garlic white and dried shrimps and stir-fry until fragrant.

9. Add 1 tablespoon soy sauce, 1/2 teaspoons soy sauce, 1 teaspoon oyster sauce and 1 teaspoon sugar to taste.

10, add frozen tofu and fresh water without ingredients, boil over high fire, and simmer for 8- 10 minutes.

1 1, then add Chinese cabbage and stew for 2 minutes.

12. Sprinkle green garlic pieces before taking out of the pan, and then collect the juice over high fire.

13. Add 1 tablespoon of tomato sauce, 1 tablespoon of soy sauce, 1/2 tablespoons of soy sauce, 2 tablespoons of sugar and 300ml of water to a small bowl of frozen tofu with tomato juice and stir well.

14, peeled carrots and cut into rhombic pieces, and green peppers were cut into small pieces with a hob.

15. Add 2 tablespoons of cooking oil to the pan, heat it to 40% to 50%, spread the thawed thin-cut small triangular frozen tofu, and fry the frozen tofu on both sides. After thawing, you need to use kitchen paper to absorb the water, otherwise it will easily explode when frying.

16, add the prepared tomato juice, boil over high heat, and simmer for 3-5 minutes.

17, add carrots and green peppers, stir fry 1 min, and then collect the juice on high fire.

Tips The secret of making frozen tofu is two points: first, cut small pieces before freezing, so as not to find that it is a whole block of ice when you want to eat it; Second, cut into pieces and soak them in salt water. Salt can help tofu dehydrate better, make it more compact, have bigger holes, and suck more juice when eating ~