As the saying goes: "Fish makes a fire, meat produces phlegm, and cabbage tofu keeps you safe", which shows the high status of tofu and cabbage at the dinner table. Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat".
Tofu is made of soybean, and protein is comparable to fish, which is the best in plant protein. Soybean is rich in linoleic acid, which can prevent common diseases such as cardiovascular disease and obesity. It is rich in phytoestrogens and calcium, and has a good effect on the prevention and treatment of osteoporosis.
Tofu can be used as a dish alone, as a main ingredient to make dishes, and as an auxiliary material to match various ingredients. It is a versatile ingredient and is welcomed by everyone. If you like tofu, don't miss this 13 tofu recipe. There are carefully prepared meat, soup and vegetables, which will not get tired of eating every day. Let's see what we can do:
Materials required for minced meat tofu: North tofu 1 piece, pork 150g, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, cooking wine 1 tablespoon, braised soy sauce 1 tablespoon, and thirteen spices/kloc-.
Practice steps:
1. Cut tofu into small pieces, chop pork, cut onion into chopped green onion, mince ginger and slice garlic.
2. Boil the pot with water, add a little salt, add tofu and blanch for 4-5 minutes, and add a little salt when the tofu is blanched. Tofu should not be fragile when baked.
3. Take out the tofu, cool it in cold water, take it out, control the clear water, and cool the cooked tofu in cold water so that the tofu will not stick together.
4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices and saute until the color turns white.
5. Pour half a bowl of water, add salt, braised soy sauce, cooking wine, thirteen incense, bring to a boil over high heat, turn to low heat, cook tofu to taste, and shake the wok from time to time to prevent the bottom of the wok from burning.
6. When there is a little soup left in the tofu, pour in a proper amount of water starch, heat it on high fire until the soup becomes sticky, turn off the fire and serve.
Materials for fried tofu balls: tofu 1 piece, 2 eggs, ham sausage 1 piece, coriander 1 piece, half a carrot, 4 tablespoons flour, proper amount of oil and salt, 2 slices of ginger, spiced powder or thirteen spices 1 spoon, oyster sauce 1 piece.
Practice steps:
1. Prepare the required materials. It is best to use north tofu for tofu, and north tofu is old tofu. The flour can be ordinary medium gluten flour. Flour and eggs play an adhesive role, which can make the meatballs difficult to disperse and the fried meatballs are tender outside.
2. Cut carrots, ham sausages and parsley, not too big, too big, meatballs are not easy to shape.
3. Put the tofu in a big bowl, and press the tofu into a tofu paste with a spoon. There are no lumps, and the pressure is very delicate.
4. Put the minced coriander, minced ham and minced carrot into a large bowl with tofu, beat in two eggs, and add oyster sauce, salt, spiced powder and Jiang Mo.
5. Stir well with chopsticks and add flour while stirring. When the filling feels sticky, you don't need to add flour, and the filling is ready.
6. Heat the oil in the pot, turn off the fire, put the stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, catch them with a spoon in your right hand and put them in the pot, or directly dig out the shape of the meatballs with a spoon and fry them in the pot.
7. After the meatballs are cooked with medium fire, stir the meatballs with a spoon from time to time to make them have the same color, and stir until the meatballs float and have a golden shell. Take out the meatballs, drain the oil and put them on a plate.
Materials required for crab-yolk tofu: 2 hairy crabs (females), tofu 1 piece, carrot 1 piece, proper amount of oil and salt, 2 pieces of ginger, half a tablespoon of cooking wine, sugar 1 teaspoon, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, peel and wash the carrots, and thoroughly rinse the dirt under the crab triangle cover, so that the steamed crabs will be filled with a fragrance.
2. Cut the tofu into small pieces of uniform size.
3. Add water to the steamer to boil, put the crab shell into the steamer face down, put the ginger slices on it, cover the lid, steam the water for about 15 minutes after boiling, and steam the crabs. Steamed crabs are very important to place, so be sure to tilt your stomach, otherwise the cream and yellow of crabs will easily be lost after steaming.
4. Cool the steamed crabs, take out crab roe and crab meat, shred carrots and mince ginger.
5. Boil the pot with water, add a little salt, blanch the tofu, cook for 2-3 minutes, take it out, put it in cold water, take it out and drain it, so that when the tofu is cooked, it will not be easily broken and the beany smell will be removed.
6. Heat the oil in the pot, stir-fry the shredded carrot with low fire, stir-fry the shredded carrot until it is slightly dry, and remove the shredded carrot to make the fried oil yellow.
7. Add Jiang Mo and stir-fry until fragrant, then add crab roe and crab meat and stir-fry evenly.
8. Add tofu blocks, pour in half a bowl of water, then add appropriate amount of salt, sugar, cooking wine and chicken essence, and boil for 2-3 minutes to taste.
9. Pour in a proper amount of water starch, heat over high fire until the soup becomes sticky, and turn off the fire and serve.
Homemade spicy tofu materials: tofu 1 block, pork 100g, proper amount of oil and salt, onion 1 block, ginger 1 block, 2 cloves of garlic, Pixian bean paste 1 tablespoon, and soy sauce 1 tablespoon.
Practice steps:
1. Cut the tofu into pieces with a thickness of 1.5 cm, and then cut into square pieces with a thickness of about 1.5 cm.
2. Chop pork, onion and chopped green onion, ginger and garlic. Chop Pixian bean paste so that the fried oil will be redder.
3. Add water to the pot to boil, add a little salt, add the bean curd to blanch, boil for 2-3 minutes after boiling, take out the bean curd, put it in cold water to cool, take out and drain the water, the bean curd to blanch can remove the beany smell, when blanching, add salt to the water, the bean curd will not be fragile after baking, and the made bean curd is complete in shape and marketable.
4. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white.
5. Put the minced meat aside, put it in Pixian bean paste and stir-fry it with low fire, stir-fry the red oil, stir-fry the fragrance, and then stir-fry the minced meat and bean paste evenly.
6. Pour half a bowl of water, then add soy sauce, sugar, a little salt and cooking wine.
7. Add tofu, bring it to a boil with high fire, turn to medium fire for 2-3 minutes, pour in appropriate amount of water starch to thicken it, heat it with high fire until the soup thickens, turn off the fire, take it out and put it on a plate, sprinkle with pepper noodles and chopped green onion, and a plate of spicy tofu with good color and fragrance will be ready.
Materials required for chicken tofu: 1 piece of tofu, 2 eggs, proper amount of oil and salt, 1 piece of onion, 1 teaspoon of white pepper,
Practice steps:
1. Prepare the required materials. Tofu is made of north tofu, that is, old tofu, rather than inner fat tofu, which is tender and has a large water content.
2. Put the tofu on a plate and crush it with a spoon, or put it in a food bag and crush it by hand.
3. Knock the egg into the bowl, beat the egg evenly with chopsticks, and cut the onion into chopped green onion.
4. Add oil to the pot, heat it, add half chopped green onion and stir-fry until fragrant, then add tofu and stir-fry for a few minutes, and stir-fry some water in the tofu.
5. Pour the broken egg liquid, continue to stir fry, stir fry the egg liquid and tofu together into pieces, and be sure to stir fry some of the water in the tofu, so that it can be made into pieces. Add salt, white pepper and the remaining half of chopped green onion, stir well, turn off the heat and serve. A plate of chicken tofu is ready.
Materials required for bridge tofu: tofu 1 block, 4 eggs, pork 100g, coriander 1 block, proper amount of oil, half a tablespoon of cooking wine, 3 tablespoons of steamed fish, and a little soy sauce.
Practice steps:
1. Tofu can be north tofu or lactone tofu. Lactone tofu is tender, while north tofu is hard. According to your personal taste, cut the tofu in half, then cut it into pieces of about 1 cm, and code it in the middle of the plate.
2. Shred the onion, cut the dried pepper in half, and don't want the pepper. Cut pork into shreds, put it in a bowl, add cooking wine, and grab it evenly to remove the fishy smell of pork.
3. Knock the eggs on the plate, and knock two eggs on each side of the tofu.
4. Add water to the steamer to boil, put the plate into the steamer, cover the lid, steam on high fire for 10 minutes, and take out the plate when the time is up.
5. Heat a little oil in the pot, add shredded pork and stir fry, stir fry and change color, pour steamed fish soy sauce and soy sauce, turn off the heat after boiling.
6. Pour shredded pork and soup on tofu, then add shredded onion and dried Chili, and sprinkle with coriander.
7. Add the right amount of oil to the pot and heat it until it smokes. Pour hot oil on dried peppers and shredded onions. This dish is ready.
Materials required for home-cooked braised tofu: North tofu (old tofu) 1 block, 2 eggs, 2 millet peppers, shallots 1 root, proper amount of oil and salt, oyster sauce 1 spoon, 2 tablespoons of soy sauce, and proper amount of water starch.
Practice steps:
1. Cut the tofu into large pieces first, and then cut the tofu into pieces of uniform size.
2. Knock the eggs into the bowl, stir well, cut the onion into chopped green onion, cut the millet into Chili rings, put the oyster sauce into the bowl, add soy sauce and a little salt, stir well, and dilute the oyster sauce.
3. Pour the egg liquid into the tofu and stir it evenly so that the surface of the tofu is covered with egg liquid.
4. Add oil to the pot and heat it, add tofu and egg liquid, spread it out, heat it until the egg liquid solidifies, and then turn over and fry the other side. Deep-fry the tofu until golden brown, and then stir-fry it into chunks. Put the tofu together for later use.
5. Add a little oil to the pot and heat it. Add half chopped green onion and pepper rings and stir-fry in a pan.
6. Add the fried tofu, pour in the prepared juice, bring to a boil, and simmer for 1-2 minutes.
7. Pour in a proper amount of water starch to thicken, stir and heat until the soup thickens. The soup is wrapped in tofu, sprinkled with the remaining chopped green onion and served.
The required materials for burning fungus with tofu are: North tofu 1 block, dried fungus 50g, pepper 1 block, proper amount of oil and salt, onion 1 block, 2 slices of ginger, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials. Soak Auricularia auricula in cold water for 3-4 hours in advance. Soaking in cold water can well maintain the original nutritional components of Auricularia auricula. It can restore the translucency of fresh auricularia auricula, with high yield and crisp taste.
2. Cut the tofu in half, and then cut it into large pieces with a thickness of 1 cm.
3. Wash the fungus, remove the roots, then tear it into small flowers, remove the pedicels and seeds from the peppers, and then cut it into diamond-shaped pieces.
4. Heat the oil in the pot, stir-fry the tofu, fry both sides of the tofu until golden, and remove the tofu for later use. Tofu is easier to taste after frying.
5. Add a little oil to the pot, add chopped green onion and Jiang Mo, add fungus and stir fry 1 min.
6. Add tofu and stir well, pour in half a bowl of water, add soy sauce, oyster sauce and a little salt, bring to a boil and cook for 2-3 minutes on low heat.
7. Add the pepper pieces, stir well, pour in the appropriate amount of water starch, heat until the soup becomes sticky, turn off the fire, and serve.
Materials required for stewing frozen tofu in Chinese cabbage: half a Chinese cabbage, frozen tofu 1 block, vermicelli 1 block, pork belly 1 kg, proper amount of oil and salt, onion 1 block, 2 slices of ginger, 2 pieces of aniseed, cooking wine 1 tablespoon.
Practice steps:
1. Put the frozen tofu in cold water in advance and thaw naturally at room temperature. After thawing, squeeze the frozen tofu dry for later use. This will dehydrate the frozen tofu. Frozen tofu is like a sponge. Squeezing water out and stewing it in soup can absorb the fragrance of soup and make tofu more tasty.
2. The vermicelli should also be soaked in advance. Put the vermicelli into a pot, pour in boiling water, blanch the vermicelli with boiling water, and then soak it in warm water until it is hard.
3. Peel off the leaves of Chinese cabbage, wash them with clear water, and then slice the Chinese cabbage.
4. Sliced pork belly. Pork with a little fat tastes good and cooks better.
5. Add oil to the pot and heat it. Stir-fry the fat to get oil first, then stir-fry the sliced meat, turn the fried meat white, then add chopped green onion, shredded ginger and aniseed, and stir well.
6. Add cabbage slices and stir-fry until slightly soft.
7. Pour in the right amount of water until the water is equal to the cabbage. When stewing cabbage, you need to add water, then add salt, soy sauce and cooking wine, boil over high fire, add frozen tofu and stew with vermicelli.
8. Stew the cabbage soft and rotten, and the color of the stewed vermicelli will become transparent. Leave some soup when stewing, don't stew it dry. Turn off the fire and let it go out.
Casserole tofu meatball soup materials: tofu 1, pork 300g, sesame oil 1 tablespoon, onion 1, ginger 3 slices, white pepper 1 teaspoon, cooking wine 1/2 tablespoons,
Practice steps:
1. Chop pork into minced meat. Chop the pork and the meatballs will be well formed. Put minced meat into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes sticky.
2. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
3. Boil the casserole with water, add Jiang Mo and tofu, and cook for 5-6 minutes.
4. Turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). According to the sample, put all the meatballs into the pot.
5. When all the meatballs are put into the pot, turn on a big fire, boil the soup, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and stir well.
Crucian carp tofu soup materials: 2 crucian carp, tofu 1 block, coriander 1 block, proper amount of oil and salt, ginger 1 block, cooking wine 1 tablespoon, white pepper 12 tsp.
Practice steps:
1. To make crucian carp soup, fish should choose live fish. This fish soup tastes fresh. First of all, the crucian carp should be scaled and gilled, and the internal organs should be dug out. The black film inside the fish belly should be removed. The black film inside the fish belly smells fishy. To remove it, wash the fish and wipe off the water on the surface.
2. Cut the tofu in half, then cut it into 1 cm thick slices, cut the coriander into sections, and slice the ginger.
3. Make several cuts on both sides of the crucian carp, evenly spread a little salt, and sprinkle a little cooking wine for pickling 10 minute to remove the fishy smell of the crucian carp.
4. Heat the pot, put a layer of ginger juice on the pot with ginger slices, and then pour in the oil. When the oil is hot, add carp and fry until cooked. After frying one side, turn it over and fry the other side, fry both sides golden, and wipe the pot with ginger so that the fish skin will not break or stick to the pot. When cooking fish soup, frying fish is indispensable. The crucian carp soup made after frying fish is milky white, and it is cooked directly without frying, and the soup made is like boiled water.
5. After the crucian carp is fried, pour in boiling water, add enough water, add ginger slices, bring to a boil over high fire, and turn to medium heat. When the soup in the pot is milky white, add tofu, then cook over high fire for 10 minutes, add salt to taste, turn off the fire, sprinkle with white pepper and coriander segments, and stir evenly. The delicious and nutritious crucian carp tofu soup is ready.
Ingredients for Chinese cabbage and tofu meatball soup: 250g Chinese cabbage, tofu 1 block, 250g pork, sesame oil 1 spoon, appropriate amount of salt, ginger 1 block, onion 1 block, cooking wine 1/2 tablespoons, and white pepper/.
1. Prepare the required materials and wash the Chinese cabbage.
2. Cut the tofu into small pieces, cut off the roots of the Chinese cabbage, and then cut the Chinese cabbage into inches.
3. Chop the pork into paste, put it in a bowl, add chopped green onion, Jiang Mo, a little salt, a little pepper and cooking wine, and stir evenly in one direction.
4. Boil the pot with boiling water, add Jiang Mo and tofu, and cook for 5-6 minutes. Turn off the fire, put the meat stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them into the pot (or dig out the shape of the meatballs with a spoon).
5. Cook the meatballs until they float (until the meatballs float), add Chinese cabbage, cook until the color of Chinese cabbage becomes dark, add salt to taste, turn off the fire, add white pepper and sesame oil, and stir well to serve.
Tofu soup materials: tender tofu 1 box, dried day lily 1 handle, dried auricularia 1 handle, coriander 1 tablespoon, shrimp skin 1 tablespoon, sesame oil 1 tablespoon, 2 slices of ginger, and chicken essence/tablespoon.
Practice steps:
1. Prepare the required materials and soak the day lily and auricularia auricula in cold water in advance. Generally, dried daylily is soaked for about 1 hour, while auricularia auricula is soaked for about 2-3 hours. Silk tofu is tender tofu, and lactone tofu can also be used.
2. Wash the fungus and cut it into silk. Select the hard part of the root of the day lily and tear it in half.
3. Cut the tender tofu into two pieces, and then cut into pieces with a thickness of 1 cm.
4. Add water to the pot and bring to a boil. Add Jiang Mo and dried shrimps and cook for 2-3 minutes. Cook the delicious shrimp, add the fungus and day lily and cook for a few minutes.
5. Pour in soy sauce, salt and chicken essence, season and boil.
6. Add tofu slices and cook for 2-3 minutes, skim off the floating foam, pour in appropriate amount of water starch, heat until the soup thickens into rice soup, turn off the fire, sprinkle with white pepper, then pour in sesame oil, stir well, sprinkle with coriander segments, and a pot of smooth tofu soup is ready.