Beginners learn to make tofu.
1. Tofu is inverted, split in two, and then cut into small pieces. Lactone tofu can be cut at the bottom of the box first, then it is easy to turn it upside down, and tofu is not easy to rot.
2. Put the cut tofu on the plate. Tofu will have a lot of water if it is put for a while. Let's pour out the water.
3, pork belly washed, peeled and cut into minced meat. Choose fat and thin pork belly, preferably 37 fat and thin pork belly. Meat that is too thin tastes like firewood and is not fragrant.
4. put some cooking oil in the pot and stir-fry ginger and garlic on low heat. Don't burn too much, or the incense will burn out before it is fried.
5. Add minced meat. Stir-fry and press until the pork belly becomes loose. When we cut meat, we can chop it up as much as possible. It will taste better.
6, stir fry until the pork belly changes color. Add 1 tbsp salt, 1 tbsp oyster sauce and 1 tbsp soy sauce to taste. Stir-fry until it changes color.
7. Stir-fried minced meat is taken out and poured into tofu. Spread it evenly on the tofu, and the taste can be slightly salty, so that the steamed tofu will be more delicious.
8. After the water is boiled, put it in a steamer and steam for about 5 minutes. Steam until the tofu tastes delicious and absorb the aroma of minced meat.
9. Sprinkle chopped green onion according to personal preference after steaming.
10, a plate of simple and delicious tofu steamed meat foam is ready. Tofu that absorbs the meat flavor is particularly delicious, melts in the mouth and is particularly tender and smooth. Children clamor for food from time to time!
How to cook braised tofu?
1, in order to refresh yourself, you can put a fresh mushroom and cut it into small pieces for use.
2, first hot pot, pour oil.
3. After the oil is hot, add tofu and stir fry.
4. Add mushrooms and stir fry with tofu.
5. Then add 1 tablespoon soy sauce.
6. Add salt and sugar and put a little cold water.
7, the fire, the sugar juice is dry, you can serve it.
8. Dish and sprinkle with chopped green onion. Braised tofu is ready!
Method for making traditional bean curd
1. Soak the soybeans all morning, then wash them with sand, and then grind them into bean paste on a stone mill (there is no traditional stone mill in many places now, so you can crush them with that machine).
Boil some boiling water in the pot before the soybeans are ground into mud. After the water is boiled, pour it into the soybean paste, stir it for a few times and soak the soybean for about half an hour.
3. After half an hour, the bean dregs can be filtered after soaking and cooling slightly. Filtration requires the preparation of large gauze with good quality. Shake it around first, then tighten the four corners to squeeze out all the soy milk.
4. Soymilk filtered from bean curd residue needs to be poured into the pot to boil.
5. Leave some cold pulp (that is, freshly squeezed soybean milk) in the basin before burning soybean milk, then add a proper amount of gypsum in the basin and wipe it evenly.
6. After the soybean milk is boiled, put it in a bucket to dry for a while, and then rush into the basin where the gypsum has just been put.
7. Then wait 10 to 20 minutes for it to form tofu brain.
8. When you find that it has become tofu brain, you can scoop it all up and put it on gauze, put something that can leak and drip under it, then shrink the tofu brain into a square, put a board on it, and put some bricks on it to press the tofu brain off. After one night, you can become tofu.
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