Tender tofu (steamed tender tofu with minced meat) The first delicious way is to cut tender tofu into thick slices, put them neatly on a plate, sprinkle proper amount of salt on the tofu to facilitate the tofu to taste, put the fried minced meat on the tofu, put it in a pot to boil, put the tofu in the pot, cover it and steam for five or six minutes, turn off the fire and stew for a while, then sprinkle chopped green onion and sprinkle with sesame oil.
The second delicious method of old tofu (sweet and sour tofu) Material: a piece of old tofu, appropriate amount of red and blue sweet pepper, appropriate amount of starch, appropriate amount of sugar, appropriate amount of salt and appropriate amount of soy sauce. Put sugar, vinegar and soy sauce into a bowl and mix well for later use. Cut the tofu into thick slices, wrap it with starch, heat the pot and put oil, fry the tofu until golden brown, and put the fried tofu on a plate for later use.
Tip: Add soy sauce and monosodium glutamate to the minced meat and stir-fry for a while.
Compared with old tofu, old tofu has denser texture, firmer texture, yellow color, non-fragile, and firmer taste, while tender tofu is delicate, smooth and tender, white in color, closer to tofu, easy to break, and has a soft feeling of melting in the mouth. Tender tofu is suitable for soup and stew properly. Old tofu is suitable for frying, frying and frying. Here's how to make tender tofu and old tofu.
Tender tofu practice.
First, materials: tender tofu, bean paste, onion, ginger and garlic, raw flour, salt and soy sauce.
Second, the tofu is cut into pieces, and the onion, ginger and garlic are cut into sections.
Third, put the oil in the pot, add the onion, ginger and garlic until fragrant, pour in the bean paste and stir-fry the red oil, add the right amount of water, and pour in the tofu. Pour in soy sauce and season with salt. Stew for 10 minute, thicken with corn starch and sprinkle with chopped green onion.
Old tofu practice.
First, materials: a piece of tofu, onion, ginger and garlic, green and red pepper, salt, soy sauce, thirteen incense.
Second, cut tofu into pieces, cut onions, cut green peppers, and slice garlic.
Third, put oil in the pot, add tofu and fry until both sides are golden. Put oil in the pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Add pepper and stir fry, then add tofu, salt, soy sauce and thirteen spices to taste. Stir-fry evenly, then take it out of the pan and put it on the plate.
Answered two methods: old tofu and tender tofu. If you are satisfied with mother Lin's answer, please pay attention to me and share a delicious food every day. Thank you for watching.
Question: How to eat tender tofu and old tofu is the best? The chef's personal opinion is that tender tofu has high water content and soft texture, which is especially suitable for soup, cold salad and steaming, while old tofu has low water content, high hardness and rough texture, which is most suitable for frying, burning and rinsing. Below, I would like to introduce you to the way that tender tofu and old tofu feel delicious (there is no best, only better), for reference only.
First, the practice of fresh and tender tofu soup 1, ingredients preparation: tender tofu 1, eggs 1, fresh mushrooms, salt, oyster sauce, soy sauce, garlic, pepper, pepper powder, chopped green onion, rapeseed oil.
2, the specific practice: the eggs are scattered and mixed with a little salt, and a little oil is poured into the pot. The egg liquid is poured into the pot and fried into an egg skin, which has just solidified and is not fried. Then take out the pan and cut the egg skin into strips for use. Reheat the pan, add oil, stir-fry garlic, pour in fresh mushrooms and stir-fry until soft, then add appropriate amount of boiling water, then pour in tofu, chicken skin, soy sauce, oyster sauce and salt, cook for a few minutes on medium heat, put some pepper and pepper powder before taking out the pan, and sprinkle with chopped green onion.
Second, the practice of over-cooked braised old tofu 1, ingredients preparation: old tofu 1~2 pieces, ginger, garlic, soy sauce, oyster sauce, vinegar, sugar, shallots, pepper, starch, salt and rapeseed oil.
2. Specific practices:
① Cut the tofu into small cubes, fry it on medium and small fire until golden on both sides, and serve.
2 mince ginger and garlic and pepper. Chop shallots and shallots and open them separately.
(3) Heat the pan, add a proper amount of rapeseed oil and stir-fry, add onion, minced garlic, Jiang Mo and pepper to stir-fry, add the fried tofu and mix well, then add the sauce and mix well.
④ Prepare half a bowl of water, add proper amount of starch and mix well for later use.
⑤ Pour the water starch into the pot, simmer for 1~2 minutes, collect the juice until the soup is thick, sprinkle with chopped green onion and serve.
Tofu is a common ingredient for ordinary people to cook at home because of its high nutritional value and low price. Tofu is divided into tender tofu and old tofu. Different tofu has different methods. I usually eat tender tofu directly with shallots, and usually stew or make old tofu into mapo tofu, which is not very delicious. Let's share some homemade practices with you. Stir-fried bean curd with onion
250g of tender tofu, 4 shallots, 2g of salt, and proper amount of sesame oil.
manufacturing process
1, tofu diced about 1 cm, shallots cut into small pieces;
2. Mix together and sprinkle with salt;
3. Pour sesame oil and mix together;
4. It takes less than five minutes to finish quickly.
Mapo tofu material
Tofu 500g minced meat 150g Pixian bean paste 30g.
8 grams of pepper, 8 grams of pepper, 8 grams of Jiang Mo.
Garlic vegetable oil
manufacturing process
1. Cut the tofu into small pieces one centimeter square, and chop the minced meat for later use;
2. Put the pepper and pepper into a pot with cold oil, simmer for 2-3 minutes, then take them out and throw them away;
3. Add minced garlic and Pixian bean paste to the base oil in the pan and stir-fry for 1-2 minutes;
4. Then add minced meat and stir-fry until cooked;
5. Add the fried minced meat into a small bowl and cook for 2-3 minutes;
6. Then add the tofu block, don't turn the board with a shovel, gently push the tofu and cook for 4-5 minutes to make the tofu completely tasty;
7. Add a little starch water before cooking to make the soup thicker;
8. This dish doesn't need salt, because the salty taste in Pixian watercress is enough. If you like a more spicy taste, you can add a little salt and pepper. In order to make the food look good, I sprinkled chopped green onion on the tofu so that I could eat it at home without adding chopped green onion.
These are two dishes I cooked with tender tofu and old tofu, both of which are delicious. Friends who like food can try it at home.
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Tender tofu is lactone tofu, and preserved egg tofu is more delicious.
Old tofu recommends a tofu stuffed with chicken sauce.
Preserved egg tofu preparation materials
Lactone tofu 1 piece, millet spicy 1 piece, half a green pepper, ginger 1 piece, and garlic 4 pieces; Fresh dew or seafood sauce.
Production steps
Heat in an electric steamer, add preserved eggs and steam for 2 minutes, add lactone tofu and steam for 3 minutes.
Open the box of tofu, empty the water, put it into the plate, cut it several times vertically and horizontally, and push it down to one side.
Xiaomi spicy and green pepper are cut into small circles, and ginger and garlic are pressed into paste; Dice the preserved eggs.
Control the moisture of tofu, put preserved eggs on tofu, and pour in ginger, garlic and pepper rings.
Sprinkle a little salt on the surface of tofu and pour in fresh dew or seafood soy sauce.
Tofu with chicken sauce i. Preparation of materials
Brine tofu (old tofu) 1 block, minced meat 100g, shallots 1 block, ginger powder and spiced powder.
Second, the production steps
1, cut tofu into 4 small pieces and chop shallots.
2. Add 1g salt, a little salt and oyster sauce, a little ginger powder and spiced powder to the meat stuffing, stir well, add 20g water, stir well and add chopped green onion.
3. hollow out the middle of the tofu with a knife or coffee spoon, leaving a thickness of about 1 cm at the bottom and filling it with meat.
4. Preheat the pan, add two spoonfuls of oil, and then add the tofu pieces to fry on low heat 1 min.
5, add 1 bowl of water, a little salt, cover with low heat and stew for about 5 minutes (the rest of the meat is stewed with the dug tofu in the pot); Add 2 spoonfuls of chicken juice and continue to stew for 5 or 6 minutes.
6, the juice is out of the pot, the chicken juice is fresh, the meat is fragrant, the tofu is tender and perfect. It's a dish worth trying.
Tender tofu can be made into steamed tofu with minced meat.
Tofu is first cut into small pieces with a thickness of two or three and a half centimeters to one centimeter, and then placed on a plate, preferably vertically, to facilitate the taste, and the plate should be deeper.
Add cooking wine and an egg white to the minced meat, stir well and marinate for ten minutes.
Put oil in the pan, add minced meat at 40% oil temperature, stir-fry until minced meat turns white, and add chopped green onion, cooking wine, soy sauce, oyster sauce, sugar and a little salt. This fried meat should be slightly salty, continue to fry for one minute, then add half a bowl of starch water and a spoonful of starch. When the soup thickens, pour it on the tofu with a spoon, put the egg yolk in it and steam it in the pot for ten minutes.
Old tofu can be made into fried tofu.
Cut the old tofu into small pieces, fry it in a pot until both sides are golden, and take it out.
Mix a bowl of juice, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of oyster sauce, one spoonful of starch and half a bowl of water, and stir well.
Put oil in the pan, add chopped green onion and garlic, stir fry, add tofu, then pour the sauce, stew for a minute or two on low heat, and collect the juice on high heat.
Tender tofu can be soaked in water, and old tofu can be pickled with pork belly. It's delicious. You can try double rice.
You can try both stewed tender tofu and fried old tofu.