Comprehensive recipes for cooking fermented bean curd

Bean curd is fermented bean curd. It is a delicacy with a very long history. Cai Cai has liked to eat it since she was a child.

In addition to being eaten directly, fermented bean curd can also be used as an ingredient to stir-fry vegetables and steam meat to create unique dishes.

|1. Roast pork with fermented bean curd|

Ingredients: pork belly, fermented bean curd, green onions, ginger, garlic, dark soy sauce, and white sugar.

Method:

1. Clean the surface of the pork belly, cut into 1cm pieces, pour the fermented bean curd cubes and fermented bean curd juice into a bowl, add a small amount of water to mix evenly, cut the green onion into sections, Slice ginger and dice garlic and set aside.

2. Pour a small amount of oil into the pot, add onion, ginger and garlic and sauté until fragrant, then add Wuhua oil and stir-fry over low heat to remove the oil.

3. Pour in the prepared fermented bean curd sauce, add dark soy sauce, simmer over low heat for about 40 minutes, add white sugar for freshness, and serve.

|2. Steamed pork with bean curd and rice flour|

Ingredients: pork belly, taro, rice noodles, fermented bean curd, light soy sauce, dark soy sauce, cooking wine, ginger, sugar, white pepper.

Method:

1. Grind ginger into minced ginger, mash fermented bean curd with fermented bean curd juice, add light soy sauce, dark soy sauce, cooking wine, minced ginger, sugar and white pepper to make a marinade Set aside the juice.

2. Cut the pork belly into thick slices, add marinade and mix well, pinch and marinate for 20 minutes. Pour rice noodles into the pork belly and mix well until the rice noodles are completely soaked and moist. If there are dry parts, add Add a little water, then peel the taro, cut into small pieces about the same size as the pork belly, and spread evenly on the bottom of the steamer.

3. Spread the pork belly mixed with rice flour evenly on the taro, put it in a steamer, boil the water and steam for 1.5-2 hours, until the meat and taro are soft.

|3. Steamed fermented bean curd chicken|

Ingredients: tender chicken, minced ginger, minced garlic, red pepper, fermented bean curd, light soy sauce, dark soy sauce, sugar, rice wine, sesame oil, pepper pink.

Method:

1. Crush fermented bean curd, mix with other marinades and set aside. Wash and drain the tender chicken and cut into small pieces. Add minced ginger, minced garlic, shredded chili peppers and the previously prepared fermented bean curd marinade, mix thoroughly, and marinate for about 30 minutes;

2. Put into a steamer with boiling water, and steam over high heat for about 30 minutes. 15-20 minutes until the chicken is cooked through.

|4. Fermented bean curd and cauliflower|

Ingredients: cauliflower, fermented bean curd cubes and juice, cooking wine, small chili peppers, oil, and salt.

Method:

1. Break up the cauliflower and wash it, crumble the fermented bean curd, add a little juice and two tablespoons of water, stir well and set aside.

2. Heat the oil in the pot, add small chili peppers to the pot, then add the cauliflower, stir-fry until it changes color, and add a little cooking wine;

3. Stir-fry until the cooking wine When it is almost evaporated, add the prepared fermented bean curd juice, add a little salt, continue to stir-fry until the juice thickens and serve.

|5. Braised fish with bean curd|

Ingredients: fish, red bean curd, scallions, ginger, garlic, sugar.

Method:

1. Sauce: two pieces of red bean curd + two spoons of light soy sauce + half a spoon of dark soy sauce + one spoon of white sugar + half a bowl of water.

2. Make a few cuts on both sides of the fish, drain out the water, heat the pan and add oil. If oil streaks appear, slide the fish down from the pan and fry over high heat for three to four minutes, flip over and fry again.

3. Push the fish aside, add green onions, garlic, and ginger and stir-fry until fragrant, add the sauce, cover the pot, turn to medium to low heat to absorb the juice and add flavor. After a while, you can open the lid. Continue to turn on the high heat and bring to a boil.

|6. Fermented bean curd and pig's trotters|

Ingredients: pork trotters, ginger, green onions, salt, soy sauce, bean curd and wine.

Method:

1. Ask the seller to cut the pork trotters into small pieces, blanch them in a soup pot until the skin changes color, take them out and rinse them.

2. Heat the black sesame oil in the pot, sauté the onions and ginger until fragrant, add the pork knuckles and stir-fry evenly.

3. Add soy sauce, fermented bean curd juice and wine, then add boiling water to cover the pig's trotters.

4. After the water boils, reduce the heat to low and simmer for an hour, and finally use high heat to reduce the juice.

|7. Fermented bean curd wings|

Ingredients: about 800 grams of chicken wings, four pieces of spicy fermented bean curd, a little each of ginger, onion, and garlic, salt, oil, chicken powder, raw Smoke, sugar, cooking wine, cornstarch.

Method:

1. Wash and drain the chicken wings, cut the chicken wings, chicken wings, and tips of the chicken wings, and marinate with a little salt, chicken powder and light soy sauce for 20 minutes or more.

2. Heat the oil pan, sauté the ginger and garlic until fragrant, add the chicken wings, pour in the cooking wine, fry the chicken wings until golden brown, add a little water, bring to a boil and then turn down the heat.

3. Add the pre-crushed fermented bean curd and sugar, stir-fry evenly, cover and cook for a while until the juice thickens.

4. Sprinkle with chopped green onion, finally season (add salt, light soy sauce or sugar according to your own taste), thicken the sauce and serve on a plate.

|8. Bean curd short ribs|

Ingredients: 3 pieces of rose bean curd, 4 tablespoons of bean curd juice, 350 grams of pork ribs, 3-4 slices of ginger, 1 fennel, dried chili pepper One capsule, 8 Sichuan peppercorns, oil, cooking wine, light soy sauce, dark soy sauce, salt and appropriate amount of sugar.

Method:

1. Cut the ribs into small pieces, wash and blanch them to remove the blood, remove and drain.

2. Mix fermented bean curd and fermented bean curd juice and mix well.

3. Heat oil in the pot. When it is 70% hot, add the pork ribs and stir-fry. When the surface of the ribs is evenly coated with oil and the surface is slightly brown, add cooking wine, stir-fry briefly, then add fermented bean curd and stir-fry evenly. .

4. Pour hot water into the pot to a depth that almost covers the ribs. Add ginger slices, fennel, dried chili peppers, and Sichuan peppercorns, then add an appropriate amount of light soy sauce and dark soy sauce. Bring to a boil, then turn to low heat and simmer for about 1 hour.

5. When the ribs are cooked until the meat is soft and tender, add an appropriate amount of salt (light soy sauce and fermented bean curd are salty, so you can add less or even no salt), sugar, reduce the juice over high heat, and serve immediately. .

|9. Fermented bean curd and potatoes|

Ingredients: One large potato, 1 and a half pieces of rose bean curd, a spoonful of bean curd juice, light soy sauce, vegetable oil, sesame seeds, and green onions.

Method:

1. Wash the potatoes, peel them and cut them into small pieces, grind the fermented bean curd into puree with a spoon, and cut the green onions into small circles.

2. After the pot is hot, pour oil, add potato cubes and stir-fry, add a little light soy sauce and water and simmer.

3. Cook until the potatoes are soft and the soup is thick, add fermented bean curd puree, and cook for a while until the flavor is absorbed.

|10. Braised pork with bean curd|

Ingredients: 500 grams of pork belly with skin, 2-3 pieces of bean curd, appropriate amount of bean curd juice, and a piece of tofu.

Method:

1. Wash the pork belly, put water in the pot, and put the meat pieces into the pot under cold water.

2. Cook for about 20 minutes, until chopsticks can be inserted into the pork belly, then take it out and let it cool.

3. Put the bean curd and bean curd juice in a small bowl, add an appropriate amount of water, and crush the bean curd.

4. Put oil in the wok. When the oil is 70% hot, put in the pork belly and fry it. Keep turning the meat pieces and fry until the skin is slightly hard and take it out.

5. Cut the fried meat into even slices.

6. Put the meat slices in a bowl, pour in the prepared fermented bean curd juice, and mix well with your hands.

7. Take a bowl and place the meat skin side down in the bowl. Finally, cut the tofu into pieces and place it on top of the meat pieces. Steam it in a steamer for more than 1 hour. The longer the time, the softer the meat will be. rotten.

8. After steaming, take out the bowl, pour out some of the juice, place a plate on the bowl, flip it over quickly, and place the meat slices on the plate.