In fact, the process is very simple, that is, before freezing, you should first scald it with boiling water and then freeze it under the eaves, so that tofu can feel the temperature difference between hot and cold, and it can be frozen quickly to achieve the best effect. At that time, if it was placed under the eaves, it would usually come over overnight, and the tofu was frozen hard.
What if someone wants to freeze tofu in the refrigerator? But the refrigerator is frozen, so it is naturally not delicious. Although tofu is frozen, the holes are very small, while frozen tofu in natural environment is very large. When cooking, the soup of the dish seeped in, which was really delicious.
Another method is to soak in salt water before freezing, which is a key step in making frozen tofu. Old tofu can also be made into frozen tofu according to this method, which will be more compact and difficult to spread when cooked and frozen.
Wash tender tofu, cut into thick slices, add proper amount of salt in warm water, and soak in tofu blocks for half an hour; . Take it out, wash it twice, drain it, put it in a fresh-keeping bag or container, and freeze it in the refrigerator.
In winter, stew, hot pot and frozen tofu must be indispensable. The honeycomb hole is full of soup, and then the feeling of biting into your mouth is really wonderful!
(xtm)
I can't help but answer this.
I can't finish all the tofu I bought at home recently, and I'm thinking about how to eat more. Later, it was found that it was wonderful to put half a piece of tofu directly in the refrigerator and make it into frozen tofu. Frozen tofu is porous, retains the mellow chewiness and nutrition of bean products, and is rich in various protein and phospholipids, which is of great nutritional value to the body.
Recently, a delicious method has been explored-the recommended index of stewed frozen tofu with Chinese cabbage.
This is an easy-to-use food suitable for winter. Light and greasy, the dishes are refreshing. It can be said that it is nourishing the stomach and eyes.
Exercise:
1. Take the frozen tofu out of the refrigerator, thaw it with warm water and cut it into pieces for later use.
2. Chinese cabbage/baby cabbage/cabbage, washed and cut into strips for later use.
3. Prepare a little Jiang Mo, because Chinese cabbage has a certain coldness, and you can add Jiang Mo to blend.
4.4 Mash garlic cloves for later use.
5. Dice or slice ham for later use. Ham sausage can be added or not, depending on personal preference.
6. Heat the oil on high fire, add Jiang Mo and stir-fry to taste, pour in the cabbage, stir-fry for a few times on high fire, then pour in the frozen tofu and ham sausage, and stir-fry together for half a minute. Add a little raw material to taste at this time. After stir-frying, the hot water didn't pass the ingredients. Turn on the fire, cover the pot and stew for 5-8 minutes, so that the flavors of cabbage, tofu and ham can be fully mixed and infiltrated. When a small part of the soup is almost left, add minced garlic, stir fry and add salt.
7. You can leave some soup, and you will find the delicious fusion of Chinese cabbage and frozen tofu.
8. Dangdang Dangdang, serve and enjoy the food.
This dish looks ordinary, but it can nourish the stomach and keep warm in cold winter. More importantly, Chinese cabbage is rich in dietary fiber and vitamins, and frozen tofu is rich in protein, which is very suitable for dieters. It can not only increase satiety, but also supplement necessary nutrition. Get multiple jobs, don't try it quickly ~
Whether frozen tofu is delicious or not depends on whether three basic conditions are met at the same time, both of which are indispensable.
The first one must be handmade tofu. Experts all know that the production technology of tofu has undergone fundamental changes, most of which are factory production, especially in cities above the third line, which supply almost all industrial tofu. Compared with traditional tofu, industrial tofu is delicate, white and beautiful. Moreover, the industrialization speed is fast, the output of tofu is large, the cost is greatly reduced, and the profit space is large. The only drawback is that there is no beany smell of tofu, which looks like tofu and tastes like tofu, but without the smell of tofu, there is no soul of tofu.
Traditional handmade tofu continues to be popular in market towns and vast rural areas below the county level. Of course, industrial tofu has entered the market, but this market has never been opened.
Since Liu An, the king of Huainan, invented tofu, the traditional craft of handmade tofu has not changed, and it is still the three mainstream practices: sour pulp, brine and gypsum. Tofu has a strong smell of cooked soybean milk, which is the soul of tofu.
Second, it is best to freeze naturally. Before the popularization of refrigerators, frozen tofu could only be eaten in the snowy winter. Natural frozen tofu in which water turns into ice and the volume of ice expands is squeezed twice. Protein and fiber are honeycomb-shaped, and the taste is flexible and pure. The key is sponginess. It humbly absorbed the flavor of the staple food and became a whole, completely separated from the identity of the side dish and made the main ingredient.
Now that there is a refrigerator, it is easy to eat frozen tofu. Just pay attention to a small detail when cooking. Put the palm-sized block into a fresh-keeping bag, seal it, and put it into quick freezing. When eating, take it out and thaw it naturally or put it in cold water. Don't untie them in the microwave or hot water. Squeeze the water before cooking
Third, it is best to stew the meat with the original soup. The main reason why frozen tofu is delicious is not how delicious it is, but that it absorbs the better taste of other families and gets the sublimation of quality. For example, stews, especially all kinds of pork stews, have strong sesame oil and rotten soup. It is invincible and honest, but it is easy to get tired of eating. Therefore, in Guangshan area, pure stewed meat is generally regarded as the ingredient, not as a dish alone, but as a side dish and stewed into an improved dish. There are three main side dishes of stews: one is seasonal vegetables; 2. Dried kelp, lily, auricularia auricula and shiitake mushrooms; The third is tofu, the first choice is frozen tofu, which is really more enjoyable than stew, and it also eliminates the procedure of drinking soup. The broth is full of tofu.
Frozen tofu is an invention of northerners, which is to freeze tofu before eating. After freezing, tofu has undergone physical changes, the water inside has turned into ice, and the pore structure of tofu itself has also become larger. After the ice cubes melt into water, they run out of the tofu and form a honeycomb structure. Frozen tofu has lost the smoothness of tofu itself, but it has added many layers and richer taste. In addition, because the honeycomb is easy to absorb soup, frozen tofu will be delicious when cooked in broth, which fully absorbs the essence of soup. Bean products are often used to make simulated meat, precisely because their taste is harmonious with that of meat, so is frozen tofu. Frozen tofu filled with gravy tastes as good as the meat itself.
In fact, when it comes to common ways to eat frozen tofu, the first thing you can think of is hot pot, which is very convenient and warm in winter. It's just that in my opinion, eating frozen tofu is not the best way, just a shortcut.
Next, I will bring you a wonderful frozen tofu dish-salted frozen tofu stewed salted fish. Tofu and fish pieces have always been an excellent match, even frozen tofu. The stewed salted fish pieces I'm talking about here are just ordinary salted fish pieces, not dry-cured salted fish. Because of the addition of pickled peppers and the taste of pickled fish itself, this frozen tofu stewed fish is not so light, but is characterized by saltiness and freshness, and its taste is worth a try. Let me show you the cooking process in detail.
Stewed salted fish with pickled pepper and frozen tofu
Ingredients: 250g of frozen tofu and 400g of salted herring.
Accessories: sesame oil, oil, pickled pepper, ginger slices, cooking wine, garlic slices, sugar and chopped green onion.
The amount of specific auxiliary materials can be added according to personal taste.
Steps of stewing salted fish slices with pickled pepper and frozen tofu
1. Prepare pickled herring pieces and thawed frozen tofu.
2. Slice ginger and garlic cloves, pickle pepper and shred.
3. Wash the salted fish pieces and cut the frozen tofu into pieces after squeezing out the water.
4. Heat oil in a hot pot, first add frozen tofu, fry until both sides are yellow, and pick it up.
5. Add salted fish pieces and fry the fish skin slightly.
6. Return the frozen tofu to the pot and pour in the seasoning.
7. Add cooking wine.
8. Add soy sauce and soy sauce.
9. Add the boiling water cover to boil, then turn to low heat and stew until the fish is cooked.
10. Add appropriate amount of sugar to taste and remove bitterness.
1 1. Add appropriate amount of sesame oil, stir-fry evenly and then take out the pan.
12. Sprinkle chopped green onion on the table.
1, salted fish should be seasoned according to the salinity of the fish.
2. Frozen tofu tastes bitter, and adding appropriate amount of sugar can make it bitter.
What are you waiting for after reading this delicious food? Do it quickly and let your taste buds taste it! I think it's quite operational. Looking forward to your finished product.
I'm a little blind to cooking. Sometimes the things I cook are delicious, sometimes they are unpalatable, and I can't tell how to make frozen tofu delicious. Let's talk about the physical knowledge in frozen tofu first.
Tofu looks dense and massive, but it is actually covered with countless holes invisible to the naked eye, and the holes are full of water. When the temperature drops below 0, frozen tofu can be frozen directly outdoors or in the freezer. When the temperature is lower than 0, the water in tofu solidifies. Because the density of ice (0.9 10? kg/m？ ) is less than the density of water (1.0 10? kg/m？ ), the volume of water increases when it freezes, and the hole in tofu is swollen as a result. When the ice melts into water and flows out, these swollen holes can't be restored, and tofu is porous and spongy.
When cooking, these holes will be filled with soup, which naturally tastes delicious.
At the same time, the taste has become stronger. This is because when the water in tofu freezes, it will squeeze tofu because of its increased volume. You know, when water freezes, the pressure is enormous. In winter, the water tanks and water pipes at home are frozen and cracked. In fact, the water is frozen and cracked. When winter came, ancient Indians poured water into cracks in rocks. When water freezes, they can split rocks.
It's a little far, and then frozen tofu says that when it comes to frozen tofu, it is associated with scrambled eggs. If you add some water when you beat eggs, you can also make scrambled eggs loose and porous. It is also related to water, and it is also because of the change of water state. When scrambled eggs, because the temperature is higher than the boiling point of water, the water added to the eggs quickly vaporizes and the volume increases sharply, which will form many holes in the eggs.
Frozen tofu and tomatoes are fried and delicious. It can also be stewed with Chinese cabbage, pork belly and vermicelli, which is also delicious.
Practice 1: stir-fry celery with frozen tofu. Method 2: Stew frozen tofu with minced meat.
Production steps:
Practice three, braised frozen tofu.
Prepare ingredients:
Frozen tofu, onion, ginger, garlic, bean paste, pepper, soy sauce, salt, chicken essence, sugar.
Production steps:
Guide to this issue: How is frozen tofu made?
Living in the northeast, almost everyone knows frozen tofu, which is one of the "four frozen in the northeast" and an essential food for the northeast people on holidays. Frozen tofu is soft and elastic, especially its "honeycomb" holes have good adsorption performance, which can fully absorb the flavor of spices and soup. Whether it is hot pot or stew, tofu is especially delicious after it is cooked, and it tastes salty and fragrant.
""What is frozen tofu?
A simple understanding is the frozen tofu formed by freezing tofu. The water contained in tofu condenses into ice, the internal structure changes physically, and the internal space of tofu becomes larger. It is characterized by a large number of honeycomb holes, crisp texture and grayish white (light yellow) color. However, protein, vitamins and minerals in tofu have not changed.
Its production is not complicated. If it is in the northeast, the natural "ice bank" will be used for natural freezing. If it is in the south, it is usually frozen in the refrigerator. Although it is pure freezing, it is not. To make a successful frozen tofu, you should pay attention to some details. Old tofu is selected, cut into small pieces in advance, boiled in salt water once, thoroughly cooled with cold water, finally sealed with plastic wrap and frozen in the refrigerator. Frozen tofu can be prepared in a day or so and can be eaten at any time. With the help of today's topic, I will share with you the practice of frozen tofu. Simple steps and easy operation.
Frozen tofu
The main ingredient is old tofu 1.
Accessories salt 1 spoon, plastic wrap.
-Start making-
(1) Choose tofu
To make frozen tofu, you need to choose fresh old tofu, which is hard. Whether you cut tofu or cook tofu dishes, it won't break. But many people don't know how to choose tofu. Here are some ways to teach you.
"Fresh tofu generally has a" beany smell ",which is normal. Touching tofu with your hands is not sticky, which means tofu is fresh. If you lick tofu water in your mouth without sour taste, it means that tofu is fresh.
-""# riddled with old tofu #
(2) Boil tofu
Cut the bought tofu into 2 cm square. Put the tofu block into a clean pot, add the tofu submerged in clear water, and add 1 tablespoon salt. When the fire comes to a boil, turn on medium heat and cook for 1-2 minutes. Take cold water while it is hot and let the tofu cool thoroughly. Absorb the water on the surface with absorbent cloth.
""Hint:
(3) making frozen tofu
Put tofu in a bowl, spread it flat at the bottom of the bowl, seal it with plastic wrap, and put it in the freezer of the refrigerator as long as the temperature reaches below zero. Generally, you can eat frozen tofu about 1 day.
""Hint:
Finished product drawing: Tofu is gray in color and has many irregular honeycomb holes. Squeeze by hand, soft and crisp, with little moisture.
"Q&A" in Content Production
(1) Can I use tender tofu for frozen tofu?
Frozen tofu can be made of tender tofu, but tender tofu is tender, firm and not easy to taste, and water is easy to break. However, using old tofu to make frozen tofu has a relatively suitable taste and quality.
What are the characteristics of old tofu? It is salty, hard and tough, with honeycomb holes.
First of all: the practice of frozen tofu originated in the northeast, and it is generally old tofu. This kind of tofu is made of brine, which is salty and more in line with the "salty" taste of the northeast people.
Secondly, the old tofu has good toughness and less moisture. It is not easy to "scatter" and "rot" when cut into small pieces and boiled in water, and its appearance is good.
Third, old tofu has many tiny holes, which are convenient for stewing and tasting.
(2) Why should old tofu be cooked with salt water?
If people who often eat tofu know that fresh tofu will stick to saliva after a period of time, why? That's because microorganisms are implanted in tofu, and the products of metabolism during the growth process make tofu sticky. If it tastes sour, tofu will become "sour tofu". If frozen directly in the refrigerator, these microorganisms may not freeze to death, because the temperature of the refrigerator is not as low as that in the northeast, which is not enough to kill microorganisms.
Therefore, the tofu bought should be cooked once with high-temperature salt water to play the role of "sterilization and disinfection". In the high temperature and high salt environment, microorganisms are difficult to survive, which can kill microorganisms and reduce the number of microorganisms. Frozen tofu is not easy to deteriorate and can be preserved for a long time. Similarly, once tofu is cooked with salt water, it can be tasted in advance and tastes better.
(3) Why should tofu be cut into small pieces and then frozen?
We know that tofu is brittle and easily broken. Cut into small pieces in advance, the quality of frozen tofu will be better.
First: cut the tofu into small pieces. The smaller the piece, the colder it will be. After freezing, the effect is very good and it will not come apart. But the chunks of tofu are frozen directly. Because of its large volume and limited low temperature, the tofu in the inner layer was not completely frozen and formed, so the frozen tofu was a failure.
Secondly, even if large pieces of tofu are completely frozen, tofu is easily broken when it is cut after thawing. Because the low temperature has completely destroyed the structure of tofu, its meat quality has become drier, harder and more fragile. If it is cut, it will not be shaped and will be scattered.
(4) Why should tofu be covered with plastic wrap when it is frozen?
The function of plastic wrap is equivalent to making a similar "vacuum packaging" for tofu. For example, we eat a lot of bagged food, all of which are vacuum-packed, which isolates air and microorganisms and plays a role in food preservation.
Although the refrigerator is a cold room, there are still microorganisms and air, but the air is thin and the microorganisms grow slowly (even partially dormant). But as long as fresh ingredients enter, such as tofu, microorganisms will be "implanted" on tofu, and microorganisms will decompose tofu to absorb nutrients. In this way, the deterioration of tofu will be accelerated and the shelf life will be shortened. So frozen tofu is best covered with plastic wrap.
-"Technical know-how for making frozen tofu"-
(1) To make frozen tofu, I suggest you choose old tofu. The prepared tofu is not easy to deform and break, and has a better taste.
(2) Tofu must be cut into small pieces before freezing, so that the frozen tofu looks better and is more convenient to eat.
(3) If the shelf life of frozen tofu is long, it is suggested that it is best to cook it with salt water once before freezing, which is both disinfection and sterilization. It is best to seal it with plastic wrap before entering the refrigerator to ensure the double quality before and after freezing.
(4) If you want to eat frozen tofu, it is recommended to squeeze the tofu once to squeeze out the "bitter water" contained in the tofu. This bitter water is the "brine" for tofu and the "salt" absorbed after boiling with salt water, because tofu is easy to become bitter because of too high salt.
A kind of food, a delicious food, you can also make delicious food if you master the methods and skills!
Thank me, ask the right person, and the cats in the northeast will be greedy. The first method is dry-fried frozen tofu balls.
Take the frozen tofu out of the refrigerator, melt it in cold water, rinse it repeatedly with clear water and squeeze it a few times to remove the fishy smell of the frozen tofu.
Then squeeze hard with both hands, squeeze out the water, chop it up, and add more ginger, onions and carrots.
"Chop off" less soy sauce, oyster sauce, cooking wine, garlic foam, salt, mix well, and fry in a pot to eat. It's really crispy on the outside and tender on the inside. It's delicious.
No matter how you eat every year, you won't get tired. Method 2, northeast killing pig dishes, using sauerkraut and blood sausage,
Five flowers and three layers of "waist plate" vermicelli with frozen tofu. This is the authentic old northeast practice.
It's very authentic. If we feed the local big pigs with grain, there will be good cooks in twenty or thirty years.
I called you a thousand times, tossing and turning, sleepless at night, lingering aftertaste for three days,
My mouth is full of fragrance.
My favorite foods are bean products, bean skin, dried tofu and tofu. I eat them in various ways. I buy a few kilograms of tofu every time and then freeze it quickly. Eating hot pot is delicious.
Is it worth buying?