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What to cook with old tofu
Steamed Tofu with Minced Pork

Ingredients: 400g of silken tofu, 150g of minced pork, 50g of squash, 2 tablespoons of oil about 30ml, 2 tablespoons of soy sauce about 30ml, 1/2 teaspoon of salt about 2g, a little green onion, a little ginger.

How to make:

1, chop the squash into pieces.

2. Cut tofu into small pieces, arrange in a steaming bowl and sprinkle with chopped squash.

3, hot oil in the pot, put onion and ginger burst incense, pour into the minced meat, quickly scratched.

4, pour in soy sauce and stir fry for a few minutes, then add salt.

5, the fried minced meat with soup together on the tofu, on the pot to steam, water boiling 10 minutes. Remove and sprinkle with scallions or cilantro.

What can be done with tofu: sweet and sour crispy tofu

Materials: 500g of old tofu, 15ml of vinegar, 30ml of ketchup, 10ml of soy sauce, 2g of salt, 10g-15g of sugar, 15ml of water starch, green onion, sesame seeds.

Methods:

1, mix all the seasonings except chopped green onion in a bowl, mix well and set aside.

2. Cut the old tofu into mahjong-sized pieces and carefully drain the surface with kitchen paper.

3. Heat the oil in a wok until 80% hot, then add the tofu pieces one by one and fry until golden brown on both sides.

4. If there is more oil in the pan, pour out some of the oil, pour the seasoning into the pan, and thicken the sauce over high heat.

5, sprinkled with chopped green onions, sesame seeds can be turned off.

Tips:

1, do this dish, please use the old tofu, tender tofu is too tender, water is also more, frying will not only splash oil, but also easy to fall apart.

2, the old tofu before frying, try to dry the surface of the water, you can effectively avoid frying when the oil splash.

What tofu can do: Ma Po Tofu

Materials: one box of silken tofu, one piece of fine beef, 40g of bean paste, 40g of green garlic, 20g of tempeh, chili powder, cornstarch, rapeseed oil, soy sauce, salt, cooking wine, pepper powder.

Practice:

1, beef finely chopped; green garlic minced; bean paste guillotine fine; edamame crushed; garlic minced.

2, tofu cut into 2-3cm square small dice, into the salt boiling water soaked for about 2 minutes.

3, the pot under a large amount of canola oil, beef before the pot and a tablespoon of cooking wine, mix well, cold oil into the pot, slowly disperse the meat and add heat, otherwise the fried minced meat into a ball not loose.

4, stir fry until the vapor evaporates most of the meat mixture crispy, bright oil, and then add the bean paste stir fry until the oil color red and bright.

5, under the chili powder, minced garlic, edamame stir fry.

6, add broth to boil, season with soy sauce and salt, slide in the drained tofu block, medium heat, during which no spatula, slightly shaking the pot can be.

7, 3 minutes after hooking half of the amount of water starch pocket, starch thoroughly battered hook into the other half.

8, sprinkled with minced green garlic, a spoonful of pepper can be.

Tips:

1, tofu diced into salted boiling water and soaked for about 2 minutes, can increase the hardness of the tofu, wash away the smell of beans, warm tofu.

2, the sub hook starch can ensure that the soup homogeneous.

Tofu can do what dishes: small onions mixed with tofu

Materials: 4 small onions, salt, white pepper, oil, pepper, sesame oil, chicken essence moderate.

Practice:

1, a small block of tofu, cut into small dices; small onions cut into thin sections.

2, pot of boiling water, will be put into the tofu, boiling water blanching, fish out into the cool water over the cool.

3, over the drying of the tofu diced water, add salt, white pepper, sesame oil, chicken seasoning, sprinkled with chopped green onions.

4, the oil is hot, add pepper, fry the flavor.

5. Put the small onion tofu into the plate, and use a spoon to scoop the pepper oil to drizzle on the surface.

Tips:

1, tofu is very easy to rot, so be careful when cutting.

2, boiling water blanching tofu time must be short, after the water can be a moment, long time tofu taste not tender.

3, fried peppers must be fried through, so that the flavor of the peppers fully immersed.