Materials:
500g of bean curd, 3 eggs, lean meat stuffing 150g, onion, ginger, pepper powder and soy sauce.
Exercise:
1. Dice 500 grams of tofu, not too much. Put it aside.
2. Chop chopped green onion for later use.
3. Cut ginger into Jiang Mo and set aside.
4. scrambled eggs. Stir the eggs quickly after they are put into the pot. When the eggs are basically solidified, turn off the fire and fry them with the remaining temperature.
5. Cool the oil in a hot pan, stir-fry minced meat until it turns white, add Jiang Mo and chopped green onion, and pour in a little soy sauce. Then add diced tofu and chopped eggs, stir fry, and season with salt and soy sauce. Finally, add pepper powder. Turn off the heat, add the remaining half of chopped green onion and mix well.
Extended data:
Traditional tofu is divided into north and south tofu, mainly because of the different coagulants added during production.
South tofu is made of gypsum, and the solidified tofu flower is tender because of its high water content, with a water content of about 90%.
Beidoufu is usually made of brine or sour sauce. The solidified tofu flower has less water content, and its texture is older than that of south tofu, with a water content of about 85%. However, due to less water content, tofu has a stronger taste, a tougher texture and is easier to cook.
Another is to add glucono-δ-lactone, which is called lactone tofu. This is a new coagulant. Compared with the traditional preparation method, it improves the yield and product quality, and reduces environmental pollution. The Japanese name is "silk tofu", and its texture is obviously smoother and more delicate than that of north tofu and south tofu.
Tofu _ Baidu Encyclopedia