What can tofu do to taste good?

Recommended dishes ①: Stewed tofu with crab powder in chicken soup

Practice: 1 meat crab, 2 pieces of tofu, 2 salted egg yolks, 2g chicken soup, a little carved flowers, aged vinegar and cornstarch. Break the meat crab into crab powder, cut the tofu into small squares, and then stew it with salt and sugar.

comments: with chicken soup sauce, tofu should not be fragile. After cooking, a spoonful of tofu and a spoonful of soup are quite delicious. The golden color makes the dishes look magnificent.

recommended dish ②: tofu with Thai sauce

Practice: 2 pieces of tofu, one egg, one cold melon and 25g of flour. Tofu is cut into eight small pieces, fried and seasoned with sweet and sour Thai sauce.

Comments: Sweet, sour and spicy are appetizing tastes. Tofu tastes delicious after being fried, but it is easy to get angry, so the cold melon is specially mixed in the sauce.

cold tofu ingredients:

a box of 25g silk tofu, a little red and green seaweed ingredients: 5g shredded wood fish, 5g onion, a little shredded seaweed, 5g ginger paste, cold tofu soy sauce

cold tofu practice:

1. Cut the tofu into several pieces, put it in clean water, and then add some red and green seaweed for decoration.

2. When serving, put ice cubes into clean water to keep the temperature of tofu.

How to eat: put the special cold tofu soy sauce in a small bowl, scoop the tofu into the soy sauce with a colander, and then add the shredded chai fish, onion, seaweed and ginger paste according to your personal taste, and you can enjoy the delicious and refreshing tofu.

Jade tofu

Raw materials

25g of tofu, 25g of lettuce and 15g of ginger.

2. After the oil is hot, stir-fry the ginger until it is fragrant, add half a bowl of water to put the lettuce, immediately cover it for 2 minutes, then open it, add the bean curd, add monosodium glutamate and refined salt, and then stir-fry it a few times.

Love Tofu Fruit

One of the most famous snacks in Guiyang. Tofu is soaked in alkaline water for fermentation, then cut into rectangular pieces, and roasted until both sides are yellow with tasteless cedar sawn noodles. When eating, the tofu is cut at the waist with thin bamboo slices, and the seasoning made of pepper, ginger rice, onion, garlic paste, soy sauce, vinegar and monosodium glutamate is added. When eaten hot, it is salty, spicy, smooth and fragrant. Tofu fruit stalls are all over the streets of Guiyang, and you can taste them everywhere.

ingredients:

5g of bean curd in sour soup and 15g of broken ear root.

seasoning:

appropriate amount of capsicum powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper powder, ginger rice, chopped green onion and alkaline water.

making method:

baking. Tofu is cut into long squares 5 cm wide, 7 cm long and 3 cm thick, soaked in alkaline water, taken out and placed in bamboo baskets, covered with wet cloth and fermented for more than 12 hours. Chop the root of broken ear and bitter garlic, put them into a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, hot pepper powder, ginger and chopped green onion, and mix well to make seasoning. Bake the fermented tofu on an autocratic iron stove with charcoal residue until both sides of the tofu are yellow and tender inside, and then cut the side with bamboo slices to make a mouth, and scoop in the mixed seasoning.

flavor characteristics:

the surface is yellowish, spicy, fragrant, tender and hot, stimulating appetite and promoting fluid production.

technical essentials:

the fermentation time of tofu should not be too long, just touch it with your hands and feel sticky.

Mapo Tofu

Ingredients: 1 pair of tofu, 5 grams of minced meat, 1 grams of vegetable oil, 35 grams of douban hot sauce, 3.5 grams of monosodium glutamate, 1 grams of bone soup, 15 grams of red oil, .5 grams of pepper powder, 3 grams of wet starch, 2 onions, 1 grams of ginger and 2 cloves of garlic.

Method: Cut the tofu into 1cm square cubes, put it into a container, pour 1g of boiling water, soak for about 1min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat the pot over a high fire, add 5g of vegetable oil, stir-fry minced meat until it turns color, add minced onion, ginger and garlic, stir-fry until fragrant, add bean paste and stir-fry red oil. Add bone soup and monosodium glutamate to diced tofu, thicken it with wet starch after boiling, pour in 5 grams of vegetable oil, turn the pot, gently push it with a spoon, pour in red oil, sprinkle with pepper powder, and serve in a deep soup basin.

characteristics: golden red color, strong spicy taste, fresh and delicious.

The key: Boil the water for scalding diced tofu, pour the cooked oil on the tofu after it has been hooked, and no water will come out after it is put on the plate.

white milk tofu

milk tofu, called "huruda" in Mongolian, is a common milk food in Mongolian herders' homes. Some tastes are slightly sour, some are slightly sweet, and the frankincense is rich. Herdsmen love to eat it, often soak it in milk tea, or go out as dry food to quench their thirst and satisfy their hunger. It can also be made into milk tofu, which is soft and tough, and is a famous dish at the banquet.

Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk slurry left after boiling milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into blocks, use gauze to filter out the excess water. Then the solid part is boiled in a pot with slow fire, stirred while cooking until it sticks, then put into gauze and squeeze out the yellow water. At this time, you can pack buns and press them to form, or put them in a wooden tray and cut them into various shapes with a knife; The practice of raw milk tofu is to ferment fresh milk to make it sour, then pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then in gauze, squeeze to remove water, mold and shape, and the best color of milk tofu is milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.

raw material preparation: 125g of tender tofu, 5g of snakehead, 25g of dried sea rice, 25g of sandwich pig head, 5g of water-soaked mushrooms, 15g of winter bamboo shoots and 25g of cabbage.

seasoning selection: 25g of yellow rice wine, 1g of refined salt, 5g of monosodium glutamate, 3g of minced onion and ginger, 5g of lard and 125g of broth.

Making and eating process:

1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain enamel basin, add a little water, and put them in the refrigerator (-18 degrees) for quick freezing, which will become frozen tofu after 5 hours. Take it out for natural thawing.

2. Wash the cabbage and drain it; Cut the sweater off the winter bamboo shoots and cut them into thin slices 3 cm long and 1.5 cm wide; Cut off the roots and pedicels of mushrooms and wash them; Wash the dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (2g), steam it in a steamer for 3min, and take it out for later use.

3. Scrape the scales of snakehead, gut it, remove the internal organs, remove the gills, wash the essence, cut off the fish head, and remove the back bones to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a plate.

4. Heat the pan, let go of the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into the pot, cook yellow wine, add broth and sandwich meat, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine bone into the original soup, boil for 15 minutes, that is, filter the fish residue with a leaky sieve, discard it, add mushrooms, meat slices, dried shrimps, fish slices, frozen tofu blocks and winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into the hot pot, and finally put it in the tower, then serve and light the hot pot for eating.

features of the finished product: the tofu is fresh and fragrant, and the meat is mellow but not greasy.

bean curd pot with spotted sauce

Material:

1. Grouper meat 2g

2. Pork p>1 slices about 3g

3. Oily bean curd 15g

4. Five mushrooms (soaked until soft)

5. A little snow beans

. 1 tablespoon of Jiang Mo

11. A little onion seasoning:

A: 1 tablespoon of oyster sauce, 1 tablespoon of salad oil, 1 tablespoon of salt, monosodium glutamate,

B: white powder, and half a cup of water (mixed with water)