Homemade tofu recipes, stone pot old tofu, simple and delicious non-greasy home cooking. Let's take a look at the method of stone pot old tofu. Old tofu is also called gallbladder tofu. Tofu is firm and fragrant. When it is cooked into a honeycomb in a pressure cooker, it will be more delicious to burn. Tofu is resistant to cooking and not fragile, and the shape of the dishes is perfect. Add pork belly and fresh mushrooms, tofu tastes softer and more delicious, and it is healthier than frying. Stone pot tofu should be simmered in a stone pot or casserole until it tastes delicious. Because the casserole is too small, tofu and other ingredients are not easy to turn over, so it is cooked in the pot and poured into the casserole, but it tastes just as good.

Ingredients: about 400g of fish gall tofu, peeled pork belly100g, 50g of fresh mushrooms, a little seasoning with pepper, 400g of chicken soup or fresh soup, 20g of millet pepper15g, 20g of soy sauce, 20g of oyster sauce and 0g of cooking wine10g.

The practice of stone pot tofu:

Pour water into the pressure cooker without tofu, steam on medium heat 10 minute, and let it cool for later use.

Prepare the materials according to the time of tofu, wash all the cut materials, cut pork belly into 0.3㎝ thick slices, obliquely cut millet pepper into 3㎝ segments, cut garlic sprouts into 3㎝ segments, slice mushrooms, mix soy sauce with delicious food, and reserve oil, sesame oil, water starch and pepper.

The pressed tofu has a honeycomb structure and a compact texture.

After cooling, cut into 0.5㎡ thick slices.

Fresh soup, chicken oil, Agaricus blazei powder, mushroom powder, pepper, a little chicken powder, pour 400 grams of boiling water and mix well to make a delicious fresh soup.

Pour oil in a hot pan, add pepper and pork belly and stir-fry until the pork belly is oily and partially curled. Add mushrooms and stir-fry a few times, pour in fresh soup, add tofu, millet pepper and cooking wine, consume oil, and mix well with soy sauce and delicious food. Combustion15min.

Boil until the soup is thick, add garlic sprouts, boil water starch to collect juice, and take out.

Tip: Soy sauce is delicious and oyster sauce is salty, so there is no need to add salt.