First of all, tofu with watermelon juice

Materials: watermelon 1, inner fat tofu 1/8,

Practice: Squeeze the watermelon dry with a juicer (or spoon) and cook the tofu in water. Take out the tofu and put it in the watermelon juice.

Second, milk tofu

Ingredients: milk, tofu, a little sugar.

Practice: cut the tofu into small pieces, boil the milk, and then put the tofu pieces into the milk to boil. Add some salt or sugar.

Third, yogurt tofu

Ingredients: tofu, yogurt, strawberry jam.

Practice: Cut the soy bean curd into even slices. Boil in boiling water, cool, take out and put in a plate. Sprinkle with yogurt and strawberry jam. (Bright colors, sweet taste)

Fourth, fruit tofu

Ingredients: tofu, bananas and strawberries

Practice: After the tofu is boiled, remove it and put it on a plate. Chop bananas and strawberries separately and put them on tofu.

Five, jade tofu

Ingredients: tofu, cucumber (or other vegetables), salt, sesame sauce.

Practice: put cucumber juice into a bowl, crush tofu, add cucumber juice, a little starch and sesame paste, stir and steam for 5- 10 minutes.

Six, three fresh tofu (or fish sauce tofu)

Ingredients: Tofu, shrimp, fresh mushrooms (boiled), and minced chicken.

Practice: Chop all the materials, add salt and stir evenly, and steam in the pot for about 10 minute. Cook some sesame oil and sprinkle with chives.

Seven, two-color tofu

Ingredients: blood tofu, tofu, chicken soup, starch, chopped green onion.

Practice: cut the tofu into small pieces, blanch it with boiling water, remove it and put it on the plate. Add stock, starch and chopped green onion into the pot and stir at the main side. Boil until thick, add salt and pour on tofu.

Eight, drying tofu

Ingredients: Tofu, quail eggs, carrot paste, starch and chopped green onion.

Practice: cut tofu into cylinders and dig a round hole in the middle. Quail eggs are beaten into small round holes. Wrap carrot paste on tofu. Steam in a steamer 10 minute and take out.

When the oil is hot, stir-fry the chopped green onion until fragrant, add salt and water starch, stir-fry until thick, and pour it on a plate.

Several methods of tofu

Steamed tofu with pickled mustard tuber and minced meat

Ingredients: Japanese tofu

Accessories: coriander, minced meat, pickled mustard tuber and dried seaweed.

Seasoning: salt, chicken essence, onion, ginger, pepper, sesame oil and cooking oil.

Exercise:

1, shredded onion and ginger.

2. Cut the tofu into thick slices, put it on a plate, and add salt, sesame oil and water;

3. Put minced meat into mustard tuber, add salt, chicken essence and pepper, mix well, put it on the cut tofu, add dried seaweed, onion and shredded ginger and steam for 5 minutes;

4. Take out the steamed tofu and sprinkle with onion and shredded ginger;

5. Pour oil in a pot. When the oil is hot, pour it on the tofu.

Braised tofu with mushrooms

Ingredients: mushrooms

Accessories: tofu, ham

Seasoning: salt, tomato sauce, water starch, chicken essence, soy sauce, cooking oil.

Exercise:

1. Cut tofu, wash mushrooms and cut into small pieces, and cut ham into pieces for later use;

2. set fire to the pot and drain the oil. When the oil is 40% hot, add the tofu pieces and fry until both sides are golden.

3. Leave the remaining oil in the pot, stir-fry the oil in tomato sauce, pour in mushrooms, soy sauce and appropriate amount of water, add tofu and stir-fry, add salt, chicken essence and ham, and then take out the pot.

Hot and sour bean curd soup

Ingredients: tofu

Accessories: mushrooms, tenderloin, winter bamboo shoots and coriander.

Seasoning: onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, starch, chicken essence and edible oil.

Exercise:

1. Shred tofu, shredded tenderloin, washed mushrooms, shredded winter bamboo shoots and onion ginger, and washed coriander;

2. Put water into the pot after ignition. After the water is boiled, add shredded tofu, shredded mushrooms, shredded winter bamboo shoots and shredded pork, then take it out and put it on a plate.

3. Put the broth, salt, chicken essence, proper amount of vinegar, pepper noodles and chicken essence into the pot. After the pot is boiled, pour in shredded tofu, shredded winter bamboo shoots and shredded pork, sprinkle with onion, shredded ginger and minced coriander, and take out the pot.

Crispy fried tofu

Ingredients: Japanese tofu

Ingredients: dry starch, chicken essence, condensed milk, cooking oil.

Brand:

1, Japanese tofu is cut into thick slices, and dry starch is mixed with water to make paste;

2. Pour oil in a pot. When the oil is 60% hot, first roll the tofu block in dry starch, then hang the starch paste, fry it in oil until golden brown, and take it out. Dip it in condensed milk when eating.

Duck egg tofu

Ingredients: Beidoufu

Accessories: salted duck egg yolk and garlic sprout.

Seasoning: cooking oil, salt, sugar, chicken essence, cooking wine, water starch, onion, ginger, broth and sesame oil.

Exercise:

1. Dice tofu and blanch it with boiling water;

2. The salted duck eggs are ground into powder, the garlic seedlings are cut into powder, and the onions and ginger are washed and cut into powder;

3. Put oil in the pan, stir-fry onion and ginger in the oil, add tofu, soup stock, salt, sugar and cooking wine. When the pan is boiling, add egg yolk powder and stir well, sprinkle with minced garlic and pour in sesame oil.

Pocket tofu soup

Ingredients: tofu

Accessories: Chinese cabbage, dried laver, meat stuffing, straw mushroom, kelp silk.

Seasoning: salt, onion, ginger, cooking wine, soy sauce, chicken essence, soup stock, cooking oil.

Exercise:

1, cut tofu into rectangular blocks, wash dried rice, straw mushroom, onion and ginger into powder, and wash rape heart;

2. Pour oil in a pot. When the oil temperature is 6-7, put in tofu blocks and fry them until they are golden on both sides, take them out and soak them in hot water until soft;

3. Leave residual oil in the pot. When the oil temperature is 50% hot, add minced onion, ginger and minced meat and stir-fry until it changes color. Add cooking wine, soy sauce, salt, dried seaweed and straw mushroom powder, stir-fry evenly, and put in a plate for later use.

4. Cut a mouth on the tofu with a knife, add the fried meat stuffing and tie it tightly with kelp silk;

5, sit in a pot and ignite, add broth, tofu, a little salt, chicken essence, cabbage, boil and pour into the soup plate.

Tofu crucian carp

Raw materials:

Fresh crucian carp, gypsum tofu, Pixian watercress, ginger and garlic, pickled pepper, dried Chili powder, cooking wine, onion, salt, monosodium glutamate, sugar, vinegar, fresh soup, raw flour and melted lard.

Production procedure:

1. Scraping scales, digging gills, laparotomy to take out internal organs and washing blood stains; After changing the tofu into strips, put it in salted boiling water and soak it thoroughly.

2, the pot is ignited, the lard is boiled to 40% heat, and tofu, soaked red pepper, dried Chili powder, ginger and garlic are added. After the taste is excellent, add fresh soup, cook for a while, remove the residue, put the fish in the pot, and then cook wine, sugar, vinegar, monosodium glutamate, salt and so on. Add, put the tofu in the pot and stew for 3-5 minutes on low heat. Put the raw juice in a pot over the fire, add the raw flour and put the juice. When the juice is thick and shiny, add onion, push it evenly and hang it on fish and tofu.

Mapo tofu!

Materials:

600 grams of tender tofu and 60 grams of minced pork,

Seasoning:

1, a little Chili powder, Jiang Mo 1/2 teaspoons.

2. 2 tablespoons of Sichuan bean paste, 2 teaspoons of rice wine 1/2 teaspoons, mashed garlic 1 teaspoon, and soy sauce 1 teaspoon.

3. Sugar 1/2 teaspoons, broth 1 1/2 cups.

4, a little pepper powder, 2 chopped green onion.

5. Powdered water 1 tsp, sesame oil 1. 1/2 tsp.

Exercise:

1 Peel the tofu and cut it into 1 cm square pieces.

2 Add a little oil after the pot is hot, first add minced meat and stir-fry until dry, then add seasoning (1) and stir-fry until tasty.

3. Add seasoning (2), stir well, add tofu and seasoning (3), boil to taste, thicken with white powder water, and sprinkle with sesame oil.

Sauté ed tofu with pickles.

Materials:

6 stinky tofu, 2 cans of pickles, 3 garlic sprouts and 40 grams of pork belly.

Seasoning:

4 cups of soup

Exercise:

1 Wash and drain the stinky tofu, and cut each piece into 4 small pieces.

Slice pork belly: wash garlic seedlings and cut into 3 cm pieces for later use.

3 Put kimchi and stinky tofu into the casserole in turn.

Finally, add pork belly, garlic sprout and stock, and simmer for 20 minutes.

Low braise in soy sauce

Deep-fry the cut tofu in edible oil at 180℃ until the skin is slightly hard and the color is golden, then add garlic, shredded ginger, shredded mushroom and shredded pork, add soup and seasoning, and stew in the fried tofu to get a dish, that is, Luzhou-flavor braised tofu. Fried tofu can also be fried or boiled.

● Steaming

Arrange tofu, ham slices and mushroom slices in two or three rows on a plate, steam for eight minutes on medium heat, add cooked vegetables, sprinkle chopped green onion and pepper, heat oil, and pour soy sauce and other seasonings to make "Kirin tofu" with beautiful appearance and delicious taste.

● Fried.

Tofu is cut into cubes or diamonds, coated with dry starch, and fried in hot oil at 180℃ until the skin is crisp, so that various crispy tofu dishes can be made. Arrange the fried tofu on the plate in a rectangular or square shape, sunflower shape, mountain shape, etc. Then pour it with sauce or sauce. If the sauce is thick, you can make crispy tofu with various flavors.

● Pot system

Put the preliminarily cooked (fried, fried or boiled) tofu into a casserole, and add dried shrimps, mushrooms, fresh squid, scallops, shrimp balls, soup and seasonings to make a seafood tofu pot.

● Braised in soy sauce.

Steamed fish, boneless, and tofu are stewed into "tofu fish soup", which is fragrant, smooth and fresh, suitable for all seasons. Stew with shredded mushrooms, shredded ginger and shredded leeks.

● Rolling

Tofu fish head soup is a famous traditional dish. It is characterized by fragrant smell, fresh and sweet taste and milky white soup color. Pay attention when making: the fish head should be fried thoroughly, with boiling water, and the heat should be fierce.

These are just the basic methods of making tofu dishes, from which a variety of delicious dishes can be evolved. In addition, there are two ways to remove the beany smell of tofu: flying water, the water temperature is about 90 degrees, and tofu will not slide into a honeycomb if the water temperature is too high; It can also be fried.

Tips for blanching tofu

Tofu is soybean milk cooked with gypsum; Beidoufu is made of brine and pressed into shape.

Both south tofu and north tofu have bean smell, while north tofu is slightly bitter. In order to remove the odor, the key point of many tofu dishes is to blanch the tofu in water before cooking. This perm is very particular. It is common that a lot of cooked tofu is either loose or hollow in the middle, which does not meet the requirements of cooking. This is the secret of tofu blanching. The correct way is to divide tofu into small pieces of the same size, then put them in a water pot and heat them with cold water. When the water temperature rises to about 90℃, tofu will float slowly if it is kept at a low temperature. When it looks firm, take it out and soak it in cold water. As soon as the cooked tofu is boiled and the fire is strong, it is easy to make holes in the center of tofu.