Different tastes, different methods, old tofu and tender tofu can all be eaten!
Let's talk about tender tofu, the simplest, cold, preserved egg tofu:
1. Take out a box of lactone tofu, cut it into thick slices, and put it directly on the plate
2. Cut the preserved egg into cubes, sprinkle it on the tofu, evenly sprinkle with salt, and sprinkle with appropriate amount of sesame oil
This is the simplest, and we want it to be more complicated, beautiful and thick.
In addition, you can make a good breakfast with lactone tofu-tofu brain. This is what I often do at home, which is super convenient:
1. Soak the yellow flowers, fungus and chopped yellow flowers in advance, and shred the fungus
2. Put the base oil in the pot, saute the minced onion and ginger, stir fry the yellow flowers and fungus, cook with soy sauce, add a proper amount of spiced powder, stir well, and pour water
3. Open the pot and use a spoon. If there is no lotus root starch, ordinary corn starch is fine.
Old tofu, I'm talking about common northern tofu, but there are many ways to do it, such as pot-collapsed tofu, home-made tofu, pickled cabbage tofu, stuffed tofu, tofu balls, stewed tofu with Chinese cabbage and so on. As the saying goes, a thousand rolls of tofu make a thousand rolls of fish, and the more tofu is stewed, the more delicious it becomes. I'll share the practice of stewing tofu in a farmhouse:
1. Cut tofu into pieces for later use
2. Put base oil in the pot, put an octagonal while the oil is cold, and make it fragrant. Cook soy sauce, pour in clear water, add tofu, boil over high fire, simmer over low fire, and adjust appropriate amount of salt
3. In addition, loneliness lasts longer and tofu is more delicious! If you like, you can add more Chinese cabbage, or baby dishes, just tear large pieces by hand, put the tofu after it is cooked, and don't cook the dishes for too long, otherwise you will lose more nutrition!
well, let's talk about tofu dishes for the time being! It's a common practice to communicate with you later. I hope you like it!