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How to make Japanese tofu delicious?
Japanese tofu is also called Yu Zi tofu and egg tofu. Its color is light yellow and its taste is tender and smooth. Japanese tofu is very suitable for many tastes. Can be braised, sizzling, seafood-flavored, steamed. However, I like the following methods best. This is super simple and easy to do. It tastes sour and sweet, tender and refreshing, and is very palatable. If you bring rice, remember to cook more rice, otherwise you will definitely not have enough to eat.

Next, how to share Japanese tofu with tomato juice.

1. Cut Japanese tofu into thick slices about one centimeter, peel tomatoes and cut them into small pieces for later use.

2. Take a pot, add a proper amount of cooking oil, add the cut Japanese tofu after the oil is hot, fry it on medium and small fire until it is crisp, turn it over until the surface of the Japanese tofu is slightly golden, and fry it on the other side until it is golden. Put it aside. Japanese tofu is especially tender, so it's best to use a non-stick pan when frying to reduce fragments. Another point is that you must wait until one side is thoroughly fried before turning it over.

3. Add the remaining oil in the pot into the chopped tomato pieces and stir-fry until the sand comes out. If you have ketchup, you can also add a spoonful of ketchup and fry it together, which is more delicious.

4. After the tomatoes are fried, pour in the fried Japanese tofu, add salt to taste, and then stir fry quickly, so that the tomato juice tightly wraps the Japanese tofu.

5. Finally, turn the fire, boil the soup to your favorite concentration, then take out the pot and sprinkle with chopped green onion. Don't collect the soup too dry. Save some bibimbap. Delicious on earth. Why don't you try?

Japanese tofu with Sam sun sauce

Ingredients: 4 packages of Japanese tofu, half carrot, 30g mushroom, shrimp 100g, egg 1 piece.

Seasoning:

2 shallots, 2 slices of ginger, 2 tablespoons of water starch, half a bowl of stock, salt 1 teaspoon, chicken essence 1/2 teaspoons, sesame oil 1 teaspoon, and appropriate amount of vegetable oil.

Exercise:

1. Prepare the cooking materials, remove the fresh shrimps in advance, and soak the mushrooms in clear water for later use.

2. Chop the shallots into chopped green onion and shred the ginger (I don't like ginger very much, so I will shred the ginger in the recipe, which is convenient to pick out). Take out the shrimps, and then dice the soaked mushrooms, carrots and shrimps for later use.

3. Carefully cut the package of Japanese tofu, gently take out the Japanese tofu, then cut the Japanese tofu into pieces about 4 cm long, and break the egg liquid into egg liquid for later use.

4. Put the Japanese tofu in the egg liquid and wrap it in a layer of egg liquid, then fry it in a hot oil pan until the surface is golden yellow, and take it out for later use.

5. Leave a little oil in the pot, add chopped green onion and ginger, stir fry until fragrant, and then add diced carrots and stir fry for a while.

6. Continue to add diced mushrooms and diced shrimps and stir fry until the shrimps become discolored and broken.

7. Pour half a bowl of broth or boil it in water.

8, drenched with water starch.

9. Continue to cook until the soup is slightly viscous, and season with salt, sesame oil and chicken essence.

10. Finally, pour the cooked three fresh ingredients on the fried Yu Zi tofu.