The secret of cooking bean curd residue:
If you want to make delicious tofu dregs, you must first master several key skills.
Choose high-quality bean curd residue: Fresh bean curd residue is the basis of successful cooking. Choose bean curd residue with fine texture and white color, and avoid choosing bean curd residue with peculiar smell or mildew.
Drain the water: Before cooking, be sure to drain the water from the bean curd residue. You can wrap the bean curd residue with gauze or a filter screen and then squeeze out the water.
Seasoning: The bean curd residue itself has a light taste, which needs seasoning to improve the taste. Common seasonings are soy sauce, salt, sugar, pepper, spiced powder and so on. You can match it according to your own preferences.
Cooking method:
There are many ways to make bean curd residue, such as frying, stewing, frying and frying.
Stir-fried bean curd residue: put the drained bean curd residue into the pot, add appropriate amount of oil and stir-fry until golden brown. Add seasoning and stir well.
Stew bean curd residue: put bean curd residue into casserole, add soup or water, and add seasoning. After the fire boils, turn to low heat and simmer until the bean curd residue is soft and waxy.
Fried bean curd residue: press the drained bean curd residue into small pieces, put it in a pot and fry until both sides are golden. Add seasoning and stir well.
Fried bean curd residue: cut the drained bean curd residue into small pieces and wrap it with flour or starch. Fry in hot oil until golden and crisp.
Recommended recipes for delicious bean curd residue:
Fried bean curd residue:
Drain the bean curd residue and press it into small pieces.
Prepare the sauce in a small bowl: soy sauce, oyster sauce, sugar and pepper.
Marinate the tofu block with sauce 10 minute.
Heat oil in the pan, add tofu slices and fry until golden on both sides.
Pour in the sauce and stir well.
Hot and sour bean curd soup:
Drain the bean curd residue and cut it into small pieces.
Add water or soup to the pot and add tofu.
Add seasoning: soy sauce, vinegar, sugar and Chili powder.
After the fire boils, turn to low heat and simmer until the bean curd residue is soft and waxy.
Garnish with coriander or chopped green onion.
Secret bean curd residue sauce:
Drain the bean curd residue and cut it into small pieces.
Heat oil in a pan, add minced garlic and Jiang Mo, and stir-fry until fragrant.
Add tofu pieces and stir-fry until golden brown.
Add seasonings: bean paste, sweet noodle paste, oyster sauce, sugar and salt.
Stir well until the sauce thickens.