Tofu, as a high-protein and low-fat food, has always been loved by everyone, especially in summer, when the weather is hot and many people can't eat, so it is a very good idea to eat more tofu and supplement protein.

Don't think tofu is cheap, but its nutrition is extremely high, and it is a suitable food for men, women and children.

There are many ways to make tofu, but it is easy to break when cooked because of the moisture in it. When Meimei first learned to cook, she wanted to make fried tofu, and she often got a pot of tofu brain. Fortunately, after eating tofu brain for so many years, with the accumulation of experience, the tofu made became more and more beautiful. In fact, cooking is really not difficult. Just be a conscientious person, observe more and learn more tricks. Before laymen, you can also do it. In fact, the trick is very simple. Remember to simply treat the tofu before frying. Let's take a quick look at what Meimei has done with this small piece of tofu-

Today, I'm going to make three fresh tofu, and the ingredients I use are a piece of tofu, a few water-borne fungus of 111 grams of pork, chopped green onion, oyster sauce, salt and water starch.

Because tofu is very simple to handle, it takes less time, so I marinate the meat slices first, wash the pork first, slice it into thin slices, put it in a bowl, pour in a little cooking wine, marinate it for about ten minutes, and marinate the pork with cooking wine, which can remove the fishy smell and stir-fry it with tofu more refreshing.

Now it's tofu's turn. Boil a pot of water, add a little salt, gently pour the tofu pieces into the pot, cook for three minutes, take them out and soak them in cold water. Knock on the blackboard, this is the key point, remember it well, you have to take the exam! ) Before frying, cut the tofu into pieces and blanch it in salt water, then soak it in cold water. After a simple treatment, the tofu tissue will become tight, so it won't be so easy to break! This trick is simple and convenient. Comrades who love tofu must try it!

drain the processed tofu, pat the starch evenly on both sides, pat the starch evenly by hand, not too much, just a thin layer. Corn starch, sweet potato starch and potato starch can all be used. Tofu with starch will be crisper in skin, tender in the outside and rich in taste after frying. If there is no starch, just omit this step.

Heat the oil pan, put the processed tofu at the bottom of the pan, turn to a low heat, and fry both sides of the tofu into slightly tender yellow. Don't fry it too yellow. The skin is too hard to eat.

just slightly color it.

start another oil pan, and put the marinated meat slices in the pan and fry them until they change color.

pour the soaked auricularia into the pot and stir fry together.

add a little water along the edge of the pot, sprinkle with white pepper and salt, pour in oyster sauce, cook until the tofu is evenly coated with sauce, and pour in starch thickening along the edge of the pot before taking out.

The delicious three fresh tofu is out of the pot. Is it very complete? Since this method was used, my family has never eaten tofu brain again! Tell the truth, after learning some tips, I really feel that my cooking is much better!