But in the hands of the Sichuan chef, it should be considered a typical "braised", we do braised tofu is made into a homemade flavor, and will not be like Ma Po Tofu as spicy flavor. In my hands, there is not much difference between the way braised tofu and mapo tofu are cooked.

If you want to say the difference with Ma Po Tofu, I think there is basically no difference between braised tofu and Ma Po Tofu, except that there is no minced meat and no spicy, so as long as you can make Ma Po Tofu well, you can basically make braised tofu well too.

main ingredients preparation : tender tofu about 500 grams, you can also use the inner fat inside the rot, do not recommend the use of old tofu.

Preparation of small ingredients: about 10 grams of minced ginger, garlic, chopped green onion.

Seasoning preparation: about 15ml of vegetable oil, 5ml of red oil, about 15 grams of soybean paste, 10 grams of salt, 5ml of soy sauce, 3ml of dark soy sauce, 1 gram of sugar, 3 grams of chicken essence, 5ml of sesame oil, water starch in moderation.

production steps:

①: pot of water, boil to about 80 degrees or so, add 10 grams of salt, cut the tofu poured into the pot until it boils blanching on low heat for 2 minutes, then fish out of the water.

②: Wash the pot, add 20ml of vegetable oil when it is hot, add ginger and garlic paste and stir-fry, and then put in the bean paste to stir-fry, the beans must be stir-fried, stir-fry red oil and stir-fry the fine sand until the water is about 100ml.

③: After the water boiled into the bean curd, add soy sauce, dark soy sauce, sugar, chicken essence, and adjust the color and taste of the burner for 3-5 minutes time.

④: after 3-5 minutes of cooking tofu, the water in the pot probably evaporated most of the time, this time to start thickening! In the thickening step can be divided into 2-3 times thickening, until the gravy completely the tofu package until!

⑤: Drizzle with sesame oil, drizzle with red oil that can be up, the plate sprinkled with chopped green onions can be.

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①: blanching the first time to add salt to the bottom of the flavor! Because the tofu cooking process spit water seriously, so we added 10 grams of salt in the blanching! Be sure to blanch the bottom flavor of the tofu burned in.

②: first adjust the flavor, and then simmer for 3-5 minutes, so that the tofu more flavorful! Bean paste and other sauces fried, add water and then pour the tofu directly into the pot, this time to start seasoning! If the last to season, the tofu internal how fresh flavor?

③: When you burn it, add less water! Burn all the flavor from the broth into the inside of the tofu! Because the tofu spit water seriously, so we burn the tofu when adding water must not be more! Generally we add a frying spoon of water in the restaurant about 200ml, high heat for 3 minutes! Family because of the fire, it is recommended to add 50-100ml of water, high heat simmer for 3-5 minutes! To the amount of water evaporated 80% before you start thickening!

④: a good quality braised tofu gravy must be full! Let the seasonings completely wrap around the tofu! This way it will taste nourishing and flavorful! Beginners are recommended to thicken in 2-4 times, each hook into a little water starch, do not care about the number of times thickening, until the gravy to the tofu completely wrapped until. Teachers can do as much as they like, depending on their personal skills. There is no fixed model for these things!

⑤: the final pot when the transfer of sesame oil to increase its flavor, red oil to increase its color and brightness!

Summary: this way out of a braised tofu, flavor is guaranteed! The color and appearance are perfect! Of course, this is my own burning method, there may be some areas of the burning method is not the same, but the burning skills, I think it is the same!

Tips for grilling tofu:

①: Avoid scooping it with a spoon, try to use the back of the spoon to gently push it, to keep the integrity of the tofu.

②: Tofu spits out water badly, so the amount of water you add when boiling should be adjusted according to the size of the fire. Avoid burning to the end of the tofu inside a bag of water.

③: If the color of the tofu is not good control, you can add soy sauce when blanching, blanching to give the tofu the first color.

④: thickening time is generally divided into 2-4 thickening, to thicken the sauce completely wrapped around the tofu is appropriate, thickening in medium-high heat, the back of the spoon gently pushed or shaking the frying pan. Beginners must pay attention to, gravy thickening too many times will lead to the formation of finished tofu rice soup paste, affecting the appearance, so try to complete the thickening of this step in less than 3 times!

Braised tofu is not only nutritious, but also colorful and salty. Make people eat for a long time, and affordable, old and young suitable for delicious food, enjoy a high reputation at home and abroad. There is a saying in our country, called, green vegetables and tofu to keep the peace, is the people of braised tofu, the nutritional value of the praise. So, braised tofu is known as the flower of nutrition is well deserved.

Cooking method:

Raw materials: tofu, 2 blocks, cabbage heart, 55 grams, hydrated mushrooms, 25 grams, carrots, 55 grams, minced green onion, 4 grams, minced ginger, 4 grams, soy sauce, 10 grams, refined salt, 1 gram, pepper powder, 1 gram, chicken broth, 60 grams, peanut oil, 80 grams, sesame oil, 2 grams.

Processing: 1. green cabbage heart washed and drained, cut into slices, carrots washed and wiped dry water, cut into slices, hydrated mushrooms to remove the tip of the washed and drained, cut into slices to be used.

2. Cut the tofu into 0.3 cm thick, 2.3 cm long, 1.3 cm wide rectangles.

Cooking: frying pan on the fire put oil, with ginger, onion, fried incense, will be sliced vegetables, carrot slices, mushroom slices, into the upside-down frying a few times, and then soy sauce, pepper, add chicken broth, add salt, and then put the tofu into the slow fire simmering for three or four minutes, dripping with sesame oil into it.

Flavor characteristics:

Colorful, fragrant and refreshing.

My answer is: tofu, one of the common ingredients in daily life. Tofu has a high nutritional value, which contains rich proteins and other nutrients needed by the human body, consumption of the body has certain benefits. There are many ways to make tofu, and it is often used as both a main ingredient and a topping to make a gourmet meal. Some of the more common ones are Mapo Tofu, Braised Tofu, Carp Stewed Tofu, and so on. Among them, braised tofu should be considered one of the most common dishes.

Braised tofu is a family dish that can be made at home, and its taste is burnt and tender, fresh and flavorful, and tender in the mouth. So how do you make braised tofu flavorful? I personally think that to make a tender and flavorful braised tofu, first of all, to remove the soybean smell in the tofu, and secondly, to ensure that the tofu will not be broken in the process of production, and finally to use a low fire and slow cooking, the soup will slowly penetrate into the tofu, so that the braised tofu will be tender and flavorful, taste is good.

I made this braised tofu, mainly with fresh tofu as the main ingredient, with ginger, garlic, green and red peppers, eggs, starch and other ingredients, as well as soy sauce, oyster sauce, soy sauce and other seasoning cooking production. The following is the time to rice rice food sharing time, according to their own personal cooking experience in the field to share, welcome to make tasting!

- Preparation of ingredients -

Main ingredients: 500 grams of tofu

Ingredients: 1 piece of ginger, 1 garlic, 3 small green onions, 1 green and red bell pepper, 1 egg, cornstarch in moderation

Seasoning: soy sauce, soy sauce, soy sauce, oyster sauce, salt, cooking oil, chicken essence, pepper

Tools: pan

- start making -

1, the fresh tofu clean, with a knife to cut it into uniform size of the tofu block, and then take a clean bowl, to the bowl, add the right amount of water and a little salt, mix well so that the salt is completely integrated into the water, and then the tofu block into the bowl to soak for 15 minutes. Then put the tofu block into the bowl to soak for 15 minutes, and then drain the tofu block and wash it again with water, and finally put the tofu block in a bowl for spare time.

2, the ginger peeled and cut into ginger, garlic shelled and cut into garlic slices, green onions washed and cut into minced green onions, green and red bell peppers washed and removed from the bottom of the root and cut into slices, respectively, into a bowl and standby.

3, take a small bowl, beat 1 egg, and then into the appropriate amount of starch, with a spoon, stir it into egg batter, until the egg batter into the wire-like can be, and then will be put into the bowl of egg batter tofu block hanging paste standby.

4, pour a moderate amount of cooking oil in the pan, oil temperature 5 into the heat, will hang the paste after the tofu block into the pan, frying on low heat, frying until the tofu block on both sides of the golden brown when you can control the oil and fish out into a bowl.

5, the pan residue fried tofu block of the base oil, first put a spoonful of soy sauce stir fry flavor, and then into the ginger, garlic and green and red peppers evenly stir fry, and then fried tofu block into the pan and stir fry.

6, to the pot pour the right amount of soy sauce and a few drops of dark soy sauce color, and then add the right amount of boiling water to the pot, and then add the right amount of oyster sauce, open high heat to bring it to a boil, and then turn to medium-low heat to simmer for 10 minutes.

7, to the pot pour the right amount of salt to taste, and then put a little chicken and pepper to refresh, and then put the right amount of green onions can be out of the pot. A tender and flavorful, burnt and tender braised tofu is ready.

-- "After cutting the tofu into cubes, put it into warm salt water to soak, which is conducive to the tofu in the soybean flavor forced out of the tofu, so that the tofu out of the tofu will not have a fishy taste.

-- "In order to prevent the phenomenon of broken tofu block, and in order to lock the moisture and nutrition in the tofu, to use eggs and starch into egg batter, and then the surface of the block of tofu hanging full of egg batter frying shape.

-- "When making braised tofu, add hot water, not cold. If you have the conditions, you can add with chicken bones simmering broth, so that the taste of the braised tofu is good, more fresh and fragrant.

-- "When doing braised tofu, use low heat and slow simmering, in the process of slow simmering tofu will slowly absorb the broth, so that the tofu out of the flavor, taste and texture is also good.

1. Why does my tofu have a fishy odor?

A: Mainly in the tofu to remove the soybean fishy flavor did not do a good job. When I make this braised tofu, I first cut the tofu into small pieces, and then put it in warm salt water and slowly soak for 15 minutes, so that the fishy flavor in the tofu can be slowly forced out, and then wash it with water, so that the tofu made out of no soy flavor.

2. Why is my tofu broken?

A: The main thing is that there is a missing step in the process of fixing the tofu by frying it. I am in the production of this braised tofu, the tofu to remove the soy flavor, and then beat an egg, and then into the appropriate amount of starch, mix it into egg batter, and then the surface of the tofu block hanging full of egg batter, and finally hang the batter after the tofu block into the pan frying, frying to the surface of the tofu block outside the burnt and tender after the salvage and then braised, so that out of the tofu does not appear to be broken phenomenon. In addition, hanging full of egg paste of the tofu block can firmly lock the moisture and nutrition in the tofu, so eat up the taste of good.

3. Why doesn't my tofu taste good?

A: The main reason is that I don't have a good grasp of the heat of making braised tofu. I am making this braised tofu, first of all, soy sauce and ingredients in slightly hot oil temperature stir fry on low heat, fully fry their flavor, and then I added a moderate amount of boiling water, so that the soy sauce and ingredients are fully integrated into the water, and then stewed on low heat, in the process of stewing, the tofu block will slowly absorb the broth, so that made out of the tofu will be flavorful to eat taste good.

Tofu is really nutritious, cooking flavor is really fragrant, braised flavor is good, often do the old taste.

Tofu is a home cooking often used in a kind of ingredients, can be braised, can be cold, do the stew can be used as a side dish, you can also do soup, China's eight cuisines, any one of the dishes inside the body of the tofu can often be seen, tofu is very high in nutrient value, small children and the elderly to eat more on the body is very good.

Tofu can be made into a lot of dishes, today I mainly share with you the practice of braised tofu, I often use tofu at home to cook, the most skillful dish is the fish head stewed tofu, today do not talk about the other, to share with you the practice of braised tofu, although it is not very authentic, but do out of the flavor is good, the whole family is very like to eat, we are not busy at home, you can also try to do a little!

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Tofu 1 piece of meat, 2 scallions, 2 spoons of soy sauce, 1 spoon of soy sauce, salt, moderate

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1, cut the meat into small pieces, add starch with a hand grasp, so that the whole hanging starch;

2, tofu cut into pieces, small onions cut into small pieces of spare;

3, hot pan and cool oil, oil hot add diced meat, stir-frying to change color;

4, add two tablespoons of soy sauce, a small spoon of light soy sauce, stir-frying meat, so that meat diced evenly stained with soy sauce color;

5, add tofu, moderate salt, a bowl of water, stir fry, cover the lid, high heat boil, low heat and then cook for a while, it will be more flavorful;

6, the soup almost closed when sprinkled with chopped green onions, turn off the fire, stir fry evenly.

A plate of simple home cooking braised tofu is done.

? Tips

Soy sauce and soy sauce are salty, so you can add salt according to their own tastes, the taste is not heavy can not add salt

? Nutritional value of tofu

1, tofu has a high protein content, often eaten to provide our body with enough protein nutritional supplements;

2, tofu is very high in nutritional value, contains a variety of minerals and vitamins that our body needs;

3, tofu is very high in the rate of absorption of the "plant meat" known as "tofu", "tofu", "tofu" and "tofu".

3. Tofu has a very high absorption rate and is known as "plant meat".

? Selection of tofu

1, smell: high-quality tofu smells strong soy flavor, the poor quality of the soy flavor, and even a faint fishy smell or a taste of chemicals.

2, color: the color of high-quality tofu is slightly yellowish or yellowish, shiny. Poor quality tofu is glossy, too white, white, may have added bleach. There are also tofu for is gray or dark yellow, so do not buy the color is not correct tofu.

3, shake: high-quality boxed tofu, looks more flat, no bubbles, squeeze out of the water, shake with your hand without shaking, there is a certain degree of hardness and elasticity. The poor quality of the tofu has no elasticity and hardness, easy to rot and easy to break, squeeze your hand on the water, hold in the hand shaking.

4, cut: cut into several pieces with a knife and then carefully observe the incision, and finally gently press the hand to test its elasticity and hardness. High-quality tofu block shape is complete, moderately hard and soft, with a certain degree of elasticity, tender texture, uniform structure, no impurities. Sub-quality tofu block shape is basically complete, the cut surface can be seen at the rougher, not tender texture, poor elasticity, yellow liquid oozing, sticky surface, water rinse that is not sticky hands. Inferior tofu block shape is not complete, the organizational structure is rough and loose, touch easy to break, no elasticity, impurities, sticky surface, with water rinse is still sticky hands.

We all know that beer can be used to cook, but we must have heard that beer can be used to cook with tofu. The first thing you need to do is to add half a can of beer inside the braised tofu and let it simmer for a while, and then you can eat it!

Prepare these ingredients:

2 pieces of tender tofu

Onion small half

A few cloves of garlic

A few peppers

2 small green onions

2 spoons of bean curd paste

1 tablespoon of cornstarch

A few spoons of soybean paste

1 tablespoon of soybean paste

A few spoons of soybean paste

1 tablespoon of soybean paste

Oil

Salt as needed

White pepper

Sugar

Half a can of beer

Chicken essence

Sesame oil

Steps to make the tofu

Tofu is cut into small cubes with a knife, and then boiled in a pot of boiling water. Cool it in cold water, and then control the water.

Chop the onion, garlic, bell pepper, and green onion, and prepare the bean paste.

Put oil in the pot, add garlic, millet pepper burst incense. Then pour in the onions and sauté the flavor.

Add bean paste, white pepper, soy sauce and a little sugar and stir fry well.

Pour the dry tofu into the pot and gently push it with the back of the spatula to mix it well, don't turn it over and spatula it directly, the tofu will break.

Add half a can of beer, cover the pot with a lid and simmer for a while, then pour the cornstarch into the pot, or use the back of the spatula to gently push a little, so that the tofu is completely mixed, and the gravy collects and dries up a bit. Taste the saltiness before deciding whether to add salt, put a little chicken essence.

Sprinkle with chopped green onions and drizzle with a little sesame oil to serve.

Very flavorful, it's just right to have it on your plate!