Tofu with tomato sauce:
1, tofu sliced.
2. Dip the cut tofu into the raw flour.
3. Take the oil pan, put the tofu in, and fry it on medium and small fire (it is easier to turn it over with chopsticks) until it is golden on both sides.
4. Dish the fried tofu and control the oil.
5, put the right amount of salad oil in the pot, add tofu, add sugar, salt, tomato sauce, water, stir-fry slowly until the tomato sauce is slowly absorbed.
Processing technology of tomato sauce tofu;
1, tofu should be cut moderately thick, not too thick, otherwise it will not be easy to taste.
It is more convenient to turn over with chopsticks when frying tofu.
3, raw powder is not easy too much.
4. Finally, stir fry for a little longer (of course, be careful not to burn it dry), which makes it easier to taste.
Traditional tofu is made of gypsum and brine. Modern scientists have invented a better product than gypsum and brine-gluconolactone. Tofu ordered with it is more delicate, has higher taste and nutritional value, and is absolutely harmless to the body. The inner fat tofu that everyone saw in the supermarket was made of it.
Tofu is nutritious and contains iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B 1, egg yolk and vitamin B6. Every 100g of solid tofu contains 69.8% water, including protein 15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1g, which can provide 61.2kj of heat. Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals. Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.