The head chef explains in detail how to make tofu in a large pot of farmhouse. The tofu is tender on the outside and rich in fragrance. It is a household dish.

Tofu is a home-cooked delicacy suitable for all ages. Tofu is mainly made from soybeans. Therefore, it is not restricted by seasons and can be seen all year round.

There are simply too many ways to eat tofu, and you can make it in different ways. Let me share with you how to make the familiar home-cooked dish "Home Style Tofu". This dish mainly uses bean paste and various kinds of tofu. Cooked with a variety of household seasonings, the color is golden red after being made, the tofu is soft and fragrant, and the spicy, salty and fresh aftertaste is slightly sweet. The biggest feature of this dish is that it is easy to cook, low in cost, and rich in nutrients. It is a very suitable home-cooked dish.

Home-style tofu

1. First, we prepare two handfuls of dried fungus and soak them in water for 2 hours. It is best to soak the fungus in cold water to make the taste more crispy, tender and firm.

Cut the tofu into large pieces first, and then into tofu slices of about 1 cm. Do not cut it too thick. If the texture of old tofu is tight and too thick, it will not be easy to taste.

Prepare a few red peppers and several green peppers, wash them, remove the pepper stalks and seeds, and cut them into diamond-shaped slices to add color to the dish. Then prepare a pound of shredded pork belly and chop it into minced meat for later use.

Then we prepare the ingredients. Break the green onions and chop them into chopped green onions. Flatten the garlic and chop it into minced garlic. You can prepare more garlic to enhance the flavor. Then wash the soaked fungus and drain the water and set aside.

2. Next, let’s fry the tofu. If we do more, we need to fry it in batches. When the oil is 50% hot, pour the tofu into the pot and fry it over low heat. After the tofu is set, use a spoon. Stir to heat evenly. Fry for about 3 minutes. When the tofu turns golden brown, take it out to control the oil.

3. After the tofu is fried, we start cooking. Heat oil in the pot. After the oil is hot, pour in the minced meat and stir-fry out the fat inside. After the minced meat is fragrant and changes color, pour in Continue to stir-fry the minced garlic and chopped green onion, stir-fry the onion and garlic until fragrant, add 30 grams of tomato paste and stir-fry the tomato paste until it dissolves.

4. Then pour an appropriate amount of water along the edge of the pot, add 8 grams of salt, 5 grams of pepper, 6 grams of chicken essence, 10 grams of light soy sauce, 10 grams of oyster sauce for flavor, and 5 grams of sugar for freshness. Stir to dissolve the seasonings. After the soup comes to a boil, reduce the heat and simmer for 6 minutes to allow the tofu to absorb the flavor of the soup.

After 5.6 minutes, pour in the fungus and continue simmering for 3 minutes to cook the fungus, then add green and red peppers, stir-fry the green and red peppers until they are raw, add an appropriate amount of water starch and turn to high heat to reduce the juice. After the soup has thickened, pour in an appropriate amount of sesame sesame oil and it's delicious.

Technical points:

1. It is best to soak the fungus in cold water. Hot water will easily lose nutrients and taste sticky.

2. The tofu is fried and will not break easily when stir-fried. It can add some fat and make the finished dish more fragrant.