How can Japanese tofu be made so as not to be broken?

There are many ways to eat tofu in Japan:

Steamed tofu with pickled mustard tuber and minced meat

Ingredients: Japanese tofu

Accessories: coriander, minced meat, pickled mustard tuber and dried seaweed.

Seasoning: salt, chicken essence, onion, ginger, pepper, sesame oil and cooking oil.

Exercise:

1, shredded onion and ginger.

2. Cut the tofu into thick slices, put it on a plate, and add salt, sesame oil and water;

3. Put minced meat into mustard tuber, add salt, chicken essence and pepper, mix well, put it on the cut tofu, add dried seaweed, onion and shredded ginger and steam for 5 minutes;

4. Take out the steamed tofu and sprinkle with onion and shredded ginger;

5. Pour oil in a pot. When the oil is hot, pour it on the tofu.

Crispy fried tofu

Ingredients: Japanese tofu

Ingredients: dry starch, chicken essence, condensed milk, cooking oil.

Brand:

1, Japanese tofu is cut into thick slices, and dry starch is mixed with water to make paste;

2. Pour oil in a pot. When the oil is 60% hot, first roll the tofu block in dry starch, then hang the starch paste, fry it in oil until golden brown, and take it out. Dip it in condensed milk when eating.

Stewed Japanese tofu with vegetables

Materials:

Japanese bean curd, green pepper, mushroom, water bamboo, carrot, egg white, raw flour, onion, ginger, salt, sugar, monosodium glutamate, soy sauce.

Exercise:

1, carefully disassemble the Japanese tofu and cut it into pieces of about 2 cm;

2. Slice other vegetable raw materials for later use;

3. Wrap Japanese tofu with egg white, stick with cornstarch, fry in oil until golden brown, and take it out for later use;

4. Pour a little salad oil into the pot, saute shallots and ginger slices, then pour the cut vegetable slices, stir fry slightly, add salt, monosodium glutamate and a little soy sauce to taste;

5. Finally, pour in the fried tofu and turn it carefully, otherwise it will break and affect the impression;

6. Add a small amount of sugar (half a tablespoon) when cooking. If there is broth, sugar is better. /kloc-Turn off the fire after 0/minute.

Seabuckthorn Japanese tofu

Ingredients: Japanese tofu, seabuckthorn

Accessories: white sugar, fruit powder and soybean powder.

Practice: size the tofu, fry it until golden, and plate it. After that, pour in the sand thorn juice.

The kernel is too soft.

Ingredients: 2 pieces of Japanese tofu, wafer paper 12 wafer, proper amount of bread crumbs, and various seasonal fruits (watermelon, kiwi, banana, yellow peach, etc. ), 1 egg, 2 bowls of oil (500ml, 5ml actually used), 1/2 teaspoons of salt, 2 teaspoons of sugar and 2 teaspoons of vinegar.

Exercise:

1. Cut two pieces of Japanese tofu into 12 pieces and wrap them in wafer paper.

2. Put the wrapped tofu into the egg mixture and roll it evenly (or brush the page with a brush), and put it into the bread crumbs for full soaking.

3. Heat the wok on medium heat until the oil temperature is 40% hot (put the oil surface 3cm higher with the back of your hand, it feels hot, but it doesn't smoke), and add tofu.

4. Fry the tofu until the skin is golden, crisp outside and tender inside, remove and drain, and put it on a plate.

5. Wash and peel all kinds of seasonal fruits, cut them into edible sizes (the same as tofu blocks) and put them around the fried tofu.

6. Boil 1 tablespoon (15ml) of water on medium heat, add salt, sugar, vinegar and fresh orange juice in turn, add water starch and pour it on tofu and fruit.

Braised tofu with mushrooms

Ingredients: mushrooms

Accessories: tofu, ham

Seasoning: salt, tomato sauce, water starch, chicken essence, soy sauce, cooking oil.

Exercise:

1. Cut tofu, wash mushrooms and cut into small pieces, and cut ham into pieces for later use;

2. set fire to the pot and drain the oil. When the oil is 40% hot, add the tofu pieces and fry until both sides are golden.

3. Leave the remaining oil in the pot, stir-fry the oil in tomato sauce, pour in mushrooms, soy sauce and appropriate amount of water, add tofu and stir-fry, add salt, chicken essence and ham, and then take out the pot.

Hot and sour bean curd soup

Ingredients: tofu

Accessories: mushrooms, tenderloin, winter bamboo shoots and coriander.

Seasoning: onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, starch, chicken essence and edible oil.

Exercise:

1. Shred tofu, shredded tenderloin, washed mushrooms, shredded winter bamboo shoots and onion ginger, and washed coriander;

2. Put water into the pot after ignition. After the water is boiled, add shredded tofu, shredded mushrooms, shredded winter bamboo shoots and shredded pork, then take it out and put it on a plate.

3. Put the broth, salt, chicken essence, proper amount of vinegar, pepper noodles and chicken essence into the pot. After the pot is boiled, pour in shredded tofu, shredded winter bamboo shoots and shredded pork, sprinkle with onion, shredded ginger and minced coriander, and take out the pot.

Orange juice tofu

5 pieces of Japanese tofu (according to the number of people who eat it) are cut into 4 pieces, marinated with a little salt and monosodium glutamate 10 minutes or more, and drained for later use. Heat the soybean oil, fry the Japanese tofu wrapped with potato starch in the oil pan until it is slightly yellow, then pick it up and put it on the plate. (Can be placed in a heart shape or other shapes) Pour a proper amount of fresh orange juice into a washed pot and heat it slowly. Adjust the concentration of orange juice to your liking with boiling water. Add a little water starch to thicken. Finally pour it on the tofu.

Crystal towel gourd

Ingredients: loofah, shrimp, Japanese tofu, green beans.

Seasoning: salt, grain, monosodium glutamate.

Manufacturing process:

1, towel gourd into long strips, drain the oil, and put it in a glass abalone wing plate;

2, shrimp, Japanese tofu, green beans, drowning, bathing;

3, shrimp, Japanese tofu, green beans, stew, seasoning, put on the towel gourd.

Binfen tofu soup

Ingredients: 2 pieces of Japanese tofu, 75g of cooked ham, 50g of water-borne fungus, 75g of boxed tender tofu, 50g of Dutch beans, 0/5g of coriander/kloc-0, 8g of refined salt, 4g of monosodium glutamate, sesame oil 1 0g, water starch 100g and 25g of vinegar.

Method:

1, Japanese tofu is cut into small discs with a top knife; Cut the cooked ham and boxed tofu into small pieces, wash the fungus and cut into small pieces. Cut the beans into 1 cm long segments, blanch them in boiling water until they are cut off, and wash the coriander and cut them into 1 cm long segments.

2. Put 1 500g of clean water into a clean pot, light it, add Japanese tofu slices, ham slices, boxed tofu, auricularia auricula and Dutch beans, add refined salt, cook for two minutes, then add water starch, pour1egg liquid, add monosodium glutamate and vinegar, stir well, sprinkle with coriander, take out of the pot, and add sesame oil and red oil.

Seafood tofu soup

Materials:

tofu

Shrimp/egg

Cut the crab into shreds.

chicken shred

Eggs (of hens)

Chicken essence block

Chopped green onions

1. Cut tofu into small pieces, wash and drain.

2. Boil the water and add the chicken essence until it is completely dissolved.

3. First put the seafood in and cook it a little, then add the tofu, then roll it up and add [white powder+water].