Shrimp fresh tofu tender, quail eggs, crabmeat mushrooms, broccoli nutrient-rich, very suitable for children's a dish, like friends try it, will not let you disappointed.
Three fresh Japanese tofuBY Fable 7656
Ingredients: 2 Japanese tofu, 8 quail eggs (boiled and peeled), 6 shrimp, 100 grams of crabmeat mushrooms, broccoli in moderation
Shrimp open the back of the shrimp to remove the threads, add a little cooking wine and white pepper to grab a few minutes of marinade
The shrimp is very tender, but it's very tender. p>
blanch crab mushrooms by removing the old roots and washing them in boiling water, and blanch broccoli by breaking it into small pieces and blanching it with the crab mushrooms.
Marinated shrimp blanched in boiling water until browned and removed and set aside
Blanched ingredients together and set aside.
Japanese tofu cut into thick slices
Cut Japanese tofu evenly coated with flour on both sides
Frying pan with a moderate amount of cooking oil, put in the well-floured Japanese tofu and fry.
Fry until both sides are golden brown and firm.
Stir fry the chopped green onion in the oil left over from frying the tofu
Stir fry the chopped green onion, then add the blanched ingredients and the quail egg and stir fry well.
Add the fried Japanese tofu and stir fry quickly.
Add a pinch of salt, oyster sauce and a pinch of white pepper.
Tuk fried evenly that can turn off the fire served.
The finished product! The food is delicious and nutritious!
Japanese tofu is soft, tender and very popular. A typical restaurant will have a dish of Japanese tofu made with Japanese tofu, Japanese tofu with golden mushrooms. We Chinese call Japanese tofu as tamago tofu, this depends on the color of the tofu to know why it is called so.
In fact, Japanese tofu and our daily consumption of ordinary tofu is still different, one is the production of tofu materials and production process difference. The other is the difference in taste.
Our daily consumption of ordinary tofu with soybean, while the Japanese tofu used in addition to soybeans, but also added a certain percentage of eggs. Some of the ordinary tofu preparation requires salt brine or sour vinegar point tofu, etc., while the Japanese tofu is steamed. Here is how to make Japanese tofu, so you can easily make it at home. If you learn how to do it, you can show it to your family!
Needed ingredients: eggs 5 soybean milk (you can do or buy) salt
Preparation steps:
1, eggs shelled into a bowl, beat and add equal amounts of soybean milk and a little salt and mix well.
2, the beaten egg sieve a few times, filtered out the magazines to make the egg more delicate.
3, in the container brush a thin layer of oil, and then pour the egg mixture, skimming foam. Cover with plastic wrap and poke a few holes with a toothpick.
4, on the pot steamed for about 12 minutes, steamed and cooled both can be cut into the way you want. Then processed into dishes.
Of course, freshly steamed tofu can be eaten directly. There is also a slight difference between the Japanese tofu you make and the ones you sell on the market, but because you make it yourself, you can eat it without worrying.
Japanese tofu is also known as Tamago tofu, also known as egg tofu, it is the color of tender yellow tender yellow, the taste of tender tender tender, small clock is quite like to eat, feeling, a bit like eating steamed fire Hou Hou just the right amount of egg custard. It's a pity that there is no Japanese tofu for sale in any of the grocery stores in my neighborhood, so I have to go all the way to the supermarket every time I want to eat it. I'm not sure if I'm going to be able to get a good deal on this.
How do you make Japanese tofu?
Japanese tofu and a lot of flavors are very with, do braised, do teppan, do seafood flavor, do steaming can be, but it, I like the most most or the following version. It's super easy to make and the flavor is sweet and sour, tender and smooth. If you're serving it with rice, remember to cook more rice or you won't have enough to eat, don't say I didn't warn you.
Here's how to make Japanese tofu with tomato sauce
1. Cut the tofu into thick slices about a centimeter thick, and peel the tomatoes and cut them into small pieces.
2. Take a pan, put a moderate amount of cooking oil, when the oil is hot, put the cut Japanese tofu in it, and fry on medium-low heat until crispy, fry until the surface of the Japanese tofu is slightly golden brown, then turn over, and fry the other side of the pan until golden, and then put it aside. (Tofu is very tender, so it's best to use a non-stick pan to minimize breakage.
3. In the remaining oil in the pan, put the chopped tomato pieces and stir-fry them until they are sandy, or add a tablespoon of tomato sauce if you have it.
4. After the tomatoes are sautéed, pour the fried Japanese tofu into the pan, add salt to taste, and then quickly stir-fry, so that the tomato juice tightly wrapped around the Japanese tofu.
5. Finally, turn up the heat, the soup received your favorite concentration after the pot, sprinkled with chopped green onions can be. The soup should not be too dry, save some rice to eat is simply delicious, you also try it, right?
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Japanese tofu is not our traditional tofu, it is the egg as the main raw material, plus vegetable protein, seasonings and other auxiliary materials processed from its smooth texture, flavor and aroma. Here is how to make Japanese tofu with eggplant sauce.
Ingredients: Japanese tofu, tomatoes, tomato sauce, garlic, scallions, sugar, Aji Fresh, Original Fresh, salt, starch.
First, cut the Japanese tofu into slices about 1 thick.
Second, peel the garlic, chopped. Tomatoes, wash, cut the skin with a cross cut, blanch with boiling water, peel and chopped. Prepare chopped green onion and water starch.
Third, the tofu slices evenly coated with starch, the pot of oil, low heat will be fried to both sides of the tofu slices golden brown, out of the spare.
Fourth, the pot of oil heating, minced garlic burst incense, add tomatoes stir fry water, add the appropriate amount of tomato sauce, taste fresh, original fresh, salt, sugar, stir fry for a while, add the appropriate amount of water.
Fifth, fried tofu into the pot, simmer over medium-low heat for a while, dripping water starch, open the fire, the soup to thicken, sprinkle with chopped green onions, out of the pot on the plate.
To understand how Japanese tofu is made, you first need to know how tofu is made and the principles behind it.
Before tofu is made, soaked soybeans are ground, boiled into soy milk, and then spotted with calcium sulfate or magnesium chloride, at which point the soy milk coagulates and becomes solid, and then the water is pressed off with gauze to make the tofu we know so well. Soymilk coagulation determines the quality of tofu, and the coagulant used in pointing tofu also determines how good the tofu is. Tofu made with gypsum as a coagulant is smoother and retains water better. And with brine point of the tofu made of dried tofu quality is better.
When brine or gypsum is added to soy milk, positive and negative ions combine with the water molecules of the soy milk, and protein cohesion produces precipitation. When the water is squeezed out, the tofu is formed.
Japanese tofu uses gluconolactone as a coagulant, and the coagulation process is slow. The result is a smooth, creamy texture. Because the coagulant does not contain calcium ions, Japanese tofu is not a calcium supplement.
Core point: Japanese tofu is best when it is pan-fried and then boiled!
The heresy of tofu
Japanese tofu is not really tofu, it's not made from ground beans, so it doesn't contain beans, and it doesn't need to be coagulated with a brine. So why is it called tofu?
-- Originally called Tamago Tofu
The Japanese word "Tamago" translated into Chinese means egg, so Japanese tofu is also called egg tofu. It is said to have originated in the Edo period in Japan, where it was boiled with ingredients such as dried fish and shiitake mushrooms, then filtered to remove the residue, leaving only the broth, added the right proportion of egg mixture, poured into a mold, and finally steamed into a gourmet food.
Does it look similar? Yes, it is similar to the steamed egg (egg custard), except that it replaces the water with the broth from the ingredients, and the amount of egg mixture is a bit more to enhance the elasticity, as well as the container for steaming is different.
It is called "egg tofu" (tamago tofu) because it is steamed to a smooth, delicate, soft texture that resembles tofu!
When it came to China, we used to call it "Japanese tofu". Nowadays, the process of making Japanese tofu in China has changed, but the main ingredient is still egg-based, with the addition of water, salt, and additives.
Understand what Japanese tofu is, and how to make it delicious.
Japanese tofu teriyaki chicken - innovative approach, new experience! New taste, recommended to collect and forward.
The main ingredients: a chicken thigh meat, Japanese tofu 3.
Ingredients: ginger, garlic, green onions.
Seasonings: salt, soy sauce, oyster sauce, rock sugar, pepper, cornstarch.
Production process:
1, chicken thigh meat chopped into the right size pieces, into the basin with enough water, soak for 30 minutes, then scrub clean and drain, to be used.
2, Japanese tofu from the center of a cut, and then grab the tail, shake off the outside of the packaging coat, then tofu knife cut into one centimeter blocks.
3, cut the ingredients: ginger slices, small onion white onion cut into long sections, green onion leaves are cut into green onion flowers, garlic slices, red pepper to remove the head and core seeds, knife into a diamond-shaped slices spare.
4, hot pan cold oil, in order to put the Japanese tofu, turn the heat to small fry until the bottom of the stereotypes, flip over the other side. When the tofu bubbles end, as fried eggs produced by the foam, while emitting a burst of flavor, and then after a while, the surface of the tofu golden caramelized, sheng out standby.
5, the pan left a little oil, burst incense ginger, onion and garlic, pour into the chicken thighs meat, turn small and medium stir-fry break, choking into the flavor of the ingredients.
6, dripping into the bottom of the flavor, a little soy sauce, stir fry color.
7, add the right amount of water did not exceed the chicken, high heat boil skimming foam, under the salt seasoning, a tablespoon of oyster sauce to increase the aroma, a little pepper to the fishy fragrance, and then under a few rock candy neutralization of taste, and then cover to cook on low heat for 15 minutes.
8, time is up, put the Japanese tofu, cover and continue to simmer for 5 minutes.
9, add red pepper and garlic, turn on high heat and cook until raw, then thicken with water starch and sprinkle with green onion.
(1) Why is it necessary to fry Japanese tofu first?
Japanese tofu fried or not fried, it is like two different things, if you do not fry eat a kind of fishy smell of eggs, as well as subsequent simmering easy to fall apart. Therefore, after frying or deep-frying, not only can reduce the smell of eggs, and stimulate a more intense flavor, but also make its surface contraction tight, cooking the formation of the "tiger skin pattern", the overall color to enhance the taste, the taste is also outside the caramelized, the interior is full of juicy, very tender, that is melting in the mouth is not an overstatement.
(2) Why does Japanese tofu fall apart when fried?
Japanese tofu is soft and tender, so if you don't handle it properly, it will fall apart! So how to fix it!
First of all, the pan has to be hot and smoky, then add cold oil to moisturize the pan, and then add the tofu so that it doesn't stick to the pan, the same principle as frying fish.
Secondly, when frying tofu, do not rush to turn, wait for it to the bottom edge of the discoloration, that is, stereotypes, and then turn the other side, which will stick to the pan! It is important to note that the preliminary stage can be shaken by the pan, so that the tofu is evenly heated.
Finally, you can't use chopsticks to flip it, or it will break easily, but you need to use a spatula to get it in from the bottom, and be gentle with it, and turn it over so that it won't be a problem.
In addition, if you are still not sure, it is recommended that the Japanese tofu be coated with a layer of cornstarch before frying, which greatly improves the success rate, even if you are a kitchen novice, you can also fry the Japanese tofu in perfect shape.
(3) Chicken thigh meat do not need to blanch?
It's not that you can't blanch, it's just that you don't have to go through all the trouble of doing it at home, and we've soaked the chicken thighs long enough in the early stages of the process that the blood in the incision is almost white, plus you have to skim off the froth when you're simmering. Therefore, there is no need to add more blanching this step, not only to save time, and stewed finished fresh flavor, meat flavor more sufficient.
(4) Why is Japanese tofu not cooked with chicken thighs?
Japanese tofu is fried first and is already fully cooked. Chicken thighs, on the other hand, are raw and full of muscle, and are relatively difficult to cook. If the two are simmered together, the Japanese tofu will be more or less broken and misshapen in a long boiling time, which affects the value of the dish.
Maybe you're worried about the flavor of this tofu?
The answer is yes, Japanese tofu has been fried, the internal structure is loose and fluffy, and dry, so it is easy to absorb the soup, and then return to the same simmering 5 minutes, enough to make it flavorful.
①, Japanese tofu cut block to be a little thicker, a cut into 6 pieces is appropriate, to avoid cooking scattered.
②, Japanese tofu should be fried first to set and stimulate the flavor, the fire should not be too small, otherwise it will eat the oil in, resulting in grease, it is recommended to maintain a medium fire can be.
③, chicken thigh meat without marinade, no need to blanch, direct stir-fry taste and flavor better, nutrients are retained more.
④, Japanese tofu back to the pot when the stew, 5 minutes or so can be flavored, besides out of the pot to thicken it.
⑤, garlic and chili peppers have to be the last to put, otherwise the color does not look bright, withered, taste and texture also deteriorated.
⑥, this dish can be added to other side dishes, so as to enrich the flavor level, such as enoki mushrooms, or potatoes, tomatoes and so on.
Japanese tofu is not tofu, but it has a tofu-like texture and a unique flavor that is malleable and goes well with many ingredients. When it comes to how to do good, as long as you understand its characteristics, coupled with the appropriate treatment, and the production of the relevant tips, the finished product will not be bad.
Japanese tofu in a triple-dip sauce
Japanese tofu, also known as egg tofu and tamago tofu, has the word tofu in its name because of its similarity in shape and texture. Its main ingredient is actually eggs, not soybeans, and it has the smoothness and tenderness of tofu, but also the delicious aroma of eggs, so a lot of people like it, including me.
Gray made this three-food topping Japanese tofu is particularly delicious, the Japanese tofu coated with egg deep-fried, fried Japanese tofu surface has a layer of crispy skin, the inside of the soft and fresh, we recommend that you must try.
If deep-frying is too much of a hassle, there's an easier way to do it. You can cut up the tofu and steam it on a plate, then pour the cooked toppings over it. Or you can just add the tofu to the broth at the end and cook it together.
Graphic/Thin Grey
Japanese tofu with three fresh toppings
Difficulty:
Time: 30 minutes
Ingredients:
4 packages of Japanese tofu, half a carrot, 30 grams of dried shiitake mushrooms, 100 grams of shrimp, and 1 egg
Seasonings:
2 scallions, 2 slices of ginger, 2 tablespoons of water starch, half a bowl of broth, 1 teaspoon of salt, 1/2 teaspoon of chicken broth, 1 teaspoon of sesame oil, vegetable oil in moderation
Directions:
1, ready to prepare the preparation of the dish materials, in advance of fresh shrimp pick the shrimp threads standby, dried shiitake mushrooms with water to fully soak well standby.
2, small onions cut into minced scallions, ginger shredded (gray is not too fond of ginger, so my recipes will be cut into thin ginger, so easy to pick out ha). Take out the shrimp, and then the soaked mushrooms and carrots, shrimp were diced into a spare.
3, carefully cut open the package of Japanese tofu, gently take out the Japanese tofu, and then cut the Japanese tofu into blocks of about 4 centimeters long or so, and beat the egg liquid into an egg wash for spare.
4, Japanese tofu into the egg wash coated with a layer of egg wash, and then into the hot frying pan on high heat until the surface of the golden brown, fish out and spare.
5, will leave a little oil in the pan, add chopped green onions and ginger stir fry, then add the carrot diced fried for a while.
6, continue to cut into the diced mushrooms and shrimp diced stir-fry until the color of the shrimp diced white break.
7. Pour in half a bowl of stock or water and bring to a boil.
8, pour in water starch to thicken.
9, continue to cook until the soup slightly sticky state, add salt, sesame oil, chicken seasoning.
10, and finally the cooked three fresh toppings poured on the fried Tamago tofu is ready.
Japanese tofu, also known as Tamago tofu, egg tofu, it is not the same as the soybean tofu we usually eat, just similar to taste, the ingredients used are completely different, mainly made with eggs. Both the smooth and tender texture of tofu, and the fresh flavor of eggs.
Japanese tofu has a variety of practices, steamed, braised, slippery ...... Today, I share a fan, pork and it with a garlic-flavored roasted tofu. Japanese tofu is particularly tender and easy to break, if connected to the package first in the center cut a knife, you can easily use your hands in the corners of the edge of the complete squeeze it out. Then coated with a thin layer of cornstarch, in the pan a little fried and then grilled can be very good to maintain the integrity of the shape, but also adds a new texture, the appearance is slightly crispy, bite open and tender.
1, prepare Japanese tofu 2-3. Powdered water soaked in warm water for 10 minutes. Cut the meat into froth or small shredded meat.
2, with running water to rinse the surface of Japanese tofu, along with the package with a knife in the center cut a knife, gently press the edges of the tofu extrusion cut into small sections, about a Japanese tofu cut into 6 small sections. Try not to make it too thin so that it doesn't crumble easily in the later steps.
3. Sprinkle with cornstarch and wrap the surface of each piece of tofu in a thin layer of cornstarch.
4, adjust the bowl of sauce: a small bowl of 2 spoons of soy sauce, half a spoon of soy sauce, salt, 1 spoon of oyster sauce, 2 spoons of soy sauce (if you do not have it, the amount of soy sauce for 3 spoons can be), a little cornstarch, a little water, minced garlic, sesame oil, chicken broth and mix well.
5, non-stick frying pan in the amount of frying oil, add the Japanese tofu fried until golden brown on both sides.
6: In a non-stick frying pan, add more garlic and sauté until fragrant.
7. Add the pork and sauté until fragrant and browned, add a little soy sauce to taste.
8, put the soaked noodles stir fry evenly, pour more than half a bowl of water.
9, add fried Japanese tofu.
10: Pour in the sauce in a small bowl and cook over medium-low heat for 3-5 minutes.
The bean curd is tender and flavorful, and the vermicelli are full of soup, garlic and roasted flavor.
Japanese tofu is not tofu by nature, but an egg jelly made from egg and gelatin, which has nothing to do with tofu because of its shape and texture. It is also because of this characteristic, so the practice and general tofu is not the same, this tofu should not be boiled for a long time because a boiled into an egg paste, but also not suitable for cold because it is not suitable for adding onion, ginger, vinegar and garlic, and because of its nature is an egg jelly, so it is also very tender to move on the break, so it is not suitable for stir-frying and other dishes, the most suitable method for it is steaming, a lot of people like to Japanese tofu cut into sections on the plate, then The center of the control space into the seasoned meat or shrimp, together on the pot steamed and then drizzled with transparent bright gravy, the dish will be very nice, but also does not destroy the integrity of the Japanese tofu itself. However, this practice taste is relatively light, like savory a little, I personally recommend the following this, crab tofu, with salted egg yolk instead of crab yolk, with Japanese tofu instead of ordinary tofu, to make crab tofu in the taste and appearance are very close, and the cost is very low not limited to the season, like friends can try!
crab tofu
Ingredients: 4 sticks of Japanese tofu, 3 salted egg yolks, 40ML of salad oil, 1 tsp of salt, ? tsp of chicken essence, 1 tsp of cooking wine, and 50ML of water
1. For the sake of the overall integrity of the package, don't cut the mouth to spread the package but to cut it right in the middle of the outer package of Japanese tofu;
2. Put a bowl of water, put the tofu into the water along with the package, and gently pinch the ends with your fingers to let the tofu slide into the water;
3. Then fish out the extruded tofu with your hands, and slice it into rounded slices instead; 4. Take three pre-cooked salted eggs;
5. Peel off the shells to take out the salted yolks, and then grind the yolks with the back of a spoon to make a puree;
6. Heat up a skillet, pour in 40ml oil, then pour into the salted egg yolk puree; 7. Add salt, chicken essence, cooking wine and a small amount of water;
8. With a spatula crushed in a circle way to stir fry evenly;
9. Finally, add the Japanese tofu, gently stir fry evenly.
Japanese tofu, also known as tamago tofu, egg tofu, etc., nutritious and tasty, Japanese tofu also has a lot of flavor, numbing, spicy, sour, sweet, etc., are very tasty, braised Japanese tofu, fish Japanese tofu, Japanese tofu casserole and so on are very tasty , you can choose according to their own preferences.
Japanese tofu believe that many people like to eat, Japanese tofu is a traditional high-quality plant protein food, nutritious and tasty, loved by everyone, smooth and tender, fragrant and delicious, very tasty, Japanese tofu practice is also a variety of, are very tasty, I also like to eat Japanese tofu, and often buy Japanese tofu, the following to share the Japanese tofu tasty practice.
A braised Japanese tofu practice1, prepare the ingredients: Japanese tofu, pancetta, garlic, green onions, millet chili, starch, pepper, chicken essence, soy sauce, oyster sauce
2, wash the pancetta, cut into thin slices, garlic washed and minced, millet chili washed and cut into segments, green onions washed and cut into green onions, Japanese tofu from the middle of the cut, poured out and cut into small sections.
3, put the cut Japanese tofu pot, add a little starch, so that each piece of Japanese tofu are wrapped in a thin layer of starch, start a pot of boiling oil, oil hot Japanese tofu put in the deep-fried.
4, deep-fried Japanese tofu oil temperature should be a little higher, the whole high-fire frying, so that it will be more crispy, to turn from time to time, to prevent sticking to the bottom of the pot, deep-fried to the skin crispy golden on it, fish out the oil.
5, leave the bottom oil in the pot, oil heat to put the pork in, stir fry a little, stir fry excess fat, put the garlic, chili pepper stir fry evenly, add a little oyster sauce, stir fry evenly, add a little water.
6, after boiling add soy sauce, chicken essence, pepper and stir well, put the fried Japanese tofu in, turn the heat to simmer for five minutes, after the time is up, put the green onions, add cornstarch water thickening, out of the pan before dripping a little sesame oil stirring evenly on the pan on the plate.
Second, fish and Japanese tofu practice1, prepare ingredients: Japanese tofu, garlic, scallions, soy sauce, oyster sauce, sugar, vinegar, salt, starch, flour, soybean paste
2, garlic washed and chopped, scallions washed and chopped scallions, Japanese tofu from the middle of the cut, pouring out the cut into small segments, prepare a bowl, add soy sauce, oyster sauce, sugar, vinegar, salt, soybean paste, and then add a bit of water starch, mix well and set aside.
3, start a pot of oil, add a little oil to the pot, wrap the Japanese tofu in flour, put it into the pan on low heat and fry, fry until golden brown on both sides, put the garlic in, sauté the flavor.
4, and then adjusted the fish sauce evenly poured on top of the Japanese tofu, tossed evenly, cooked to taste, sprinkled with chopped green onions, you can get out of the pot on the plate, it is really too delicious, my children especially like to eat.
Summary: nutritious, smooth and tender, fragrant and delicious, good-looking and tasty Japanese tofu is ready, look at it is very appetizing, taste a bite, tender and smooth, tasty and rice, Japanese tofu has a variety of practices, are very tasty, everyone's preferences are not the same taste, you can do according to their own preferences taste.