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How to eat milk tofu

Mix the egg white with flour and white flour (4:6) and a little salad oil to make a paste. Cut the milk tofu into strips the size of your little finger, roll the noodles with dry flour, paste the egg white paste, fry it in a hot oil pan (low heat, don't fry it for color), and then take it out and dip it in white sugar or condensed milk for eating. Cut the milk tofu into thumb-cap-sized squares, a little seasonal fruit, and cut it into squares of considerable size. Buy a bottle of fermented glutinous rice, pour it into a pot to boil, add water and rock sugar, add other ingredients, put it in a soup basin and refrigerate it before eating. (Appropriate amount of tremella can also be added)

Satisfied, please adopt.

Can vacuum milk tofu be eaten after two months of freezing? How to eat?

Hello, I can't eat.

Vacuum milk tofu can't be eaten after being frozen in the refrigerator for two months. The shelf life of tofu is very short. Even if it's in the refrigerator for more than a week, throw it away. Eating it is not good for your health.

How to eat frozen tofu?

There are too many ways to eat frozen tofu. Introduce some delicious good methods:

One: burn frozen tofu:

Ingredients: 250g of frozen tofu.

Accessories: potherb mustard 50g, pork (fat and thin) 100g.

Seasoning: vegetable oil 25g, salt 1g, monosodium glutamate 2g, soy sauce 5g, cooking wine 15g, onion 10g, ginger 5g, garlic (white skin) 5g and sesame oil 2g.

Exercise:

1. Thaw the frozen tofu with clear water, then wash it, squeeze out the water, and cut it into strips with the width of 1 cm;

2. Wash and chop pork;

3. Wash potherb mustard with clear water for several times, remove the salty taste and cut into pieces;

4. Mix refined salt, monosodium glutamate, soy sauce, cooking wine and broth into sauce;

5. Take a spoon of fire, base oil, shredded onion, shredded ginger and shredded garlic;

6. Add minced meat and stir-fry for a while, then add tofu strips, stir-fry mustard seeds and pour in the sauce;

7. When the soup is not enough, thicken it with water starch and pour it with sesame oil, and you can eat it out of the pot!

Two: kelp stewed tofu:

Ingredients: 250g of frozen tofu.

Accessories: kelp (fresh) 100g.

Seasoning: 50g of lard (refined), 4g of salt, 2g of monosodium glutamate, 5g of onion and 2g of ginger.

Features: soft and crisp, fresh and delicious.

Exercise:

1. Melt the frozen tofu, wash it, squeeze out the water, and divide it into pieces with a length of 4cm, a width of 3cm and a thickness of1.5cm;

2. Wash kelp and cut it into elephant-eye pieces with a length of 3 cm and a width of 2 cm;

3. Put the pot on fire, put the oil to 70% to 80% heat, add chopped green onion and shredded ginger to make it taste, stir-fry tofu and kelp slices for a few times, add fresh soup, boil over high fire, skim the floating foam, cover the pot, and simmer for about half an hour (kelp is not easy to crisp, you can add a little baking soda when stewing) until kelp slices are crisp, and add salt and monosodium glutamate.

Three: stewed frozen tofu with cabbage;

Ingredients: 250g of frozen tofu and 300g of Chinese cabbage.

Seasoning: peanut oil 50g, salt 6g, monosodium glutamate 2g, ginger 2g, onion 5g, sesame oil 10g.

Features: the cabbage is crisp and rotten, the tofu is soft and tender, the juice is white and delicious, and it is light and delicious.

Exercise:

1. Melt the frozen tofu with cold water, squeeze out the water, and cut into pieces with a length of 3cm, a width of 2cm and a thickness of 1cm.

2. Wash the Chinese cabbage, cut it into strips with a length of 4cm and a width of 1cm, then put it in a boiling water pot with tofu blocks, remove it and completely control the moisture;

3. Set the pot rack on fire, put oil to 70% to 80% heat, add chopped green onion and Jiang Mo wok, immediately pour in fresh soup, add cabbage heart and frozen tofu, bring to a boil with high fire, and simmer slowly 10- 15 minutes. When the cabbage is soft and rotten, add salt and monosodium glutamate to adjust the taste.

Can vacuum milk tofu be eaten after two months of freezing? How to eat?

Too long is not good for your health.

How to store milk tofu

Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. When milk slurry or milk residue condenses into lumps, use gauze to filter out excess water. Then, put the solid part into a pot and boil it with slow fire, stir it while cooking until it sticks, then put it into gauze and squeeze out the yellow water. At this time, you can wrap the buns and press them, or put them in a wooden pallet and cut them into various shapes with a knife. The method of raw milk tofu is to ferment fresh milk to make it sour, and then pour it into a pot to boil, and the milk slurry becomes the shape of old tofu. Then in gauze, squeeze out the water, mold forming, the color of milk tofu is preferably milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.

How to eat 20 points for the particularly hard vacuum-packed milk tofu in Inner Mongolia?

I specialize in making milk tofu, which is especially hard after drying. This kind of milk tofu is called dried milk tofu. In Inner Mongolia, this kind of milk tofu is made by making tea and eating it dry, which is especially fragrant. If it is vacuum packed, because milk tofu is fermented, the way to identify the deterioration of milk tofu is to feel it to see if it is smooth. If it sticks, it's broken. Look for green spots and smell the mildew, and you will usually know if it is broken. In order to cherish the labor achievements of herdsmen's friends, it is suggested not to waste them. (Grassland Yiren)

How to make frozen tofu delicious?

Frozen tofu is frozen from fresh tofu, which is porous, elastic, nutritious and delicious. You can make many delicious foods with frozen tofu.

Production and production

1) Buy boxed tough tofu in the supermarket and cut the tough tofu into pieces of uniform size.

2) Put the cut tofu into cold water, add 1/2 teaspoons of salt (about 3g), boil the water and continue to cook for 1 min, then take out the tofu.

3) Put the fished tofu into cold water, fully cool it, then take it out and drain it, and put it into fresh-keeping bags in blocks.

4) finally, the fresh-keeping bag is sealed, and the tofu is put into the freezing room for freezing.

How to eat frozen fat tofu?

Lactone tofu will become frozen tofu after freezing.

Frozen tofu is a traditional bean product of Han nationality. Frozen fresh tofu is porous, elastic, nutritious and delicious. You can make many delicious foods with frozen tofu. Frozen tofu is obtained by freezing water tofu. Thawed and dehydrated frozen tofu, also known as sponge tofu, has a water content of less than 1% and is easy to store.

Frozen tofu is obtained by freezing water tofu. Thawed and dehydrated frozen tofu, also known as sponge tofu, has a water content of less than 1% and is easy to store.

Frozen tofu is an invention of northerners, which is to freeze tofu before eating. Physical changes have taken place inside the frozen tofu (there are countless small holes in the tofu, some of which are interconnected, and some are closed into small "containers" filled with water. We know that water has a strange characteristic: at 4℃, its density is the largest and its volume is the smallest; Ice is formed at 0℃, and its volume is not reduced but expanded, which is about 10% larger than that of water at room temperature. When the temperature of tofu drops below 0℃, the water inside becomes ice, the original pores are enlarged by ice, and the whole tofu is squeezed into a net. When ice melts into water and runs away from tofu, it leaves countless holes, making tofu look like foam. This kind of tofu tastes layered. Frozen tofu cooked in broth is very delicious, because the honeycomb in frozen tofu absorbs the soup. Frozen tofu is suitable for making hot pot or frying frozen tofu. It's not difficult to eat at ordinary times, just put it in the refrigerator, and it will take about a day for frozen tofu to appear. Of course, the most important thing is that all bean products are more or less astringent, and the astringency can be basically solved by boiling with boiling water before cooking.

How to make frozen tofu in refrigerator?

Frozen tofu

Ingredients: half a catty of frozen tofu (cut into small pieces of about 2 cubic centimeters). ), 2 slices of coriander (with a few leaves) and one or two slices of fat. Monosodium glutamate, salt, broth, onion, ginger, garlic, monosodium glutamate, sesame oil, vinegar.

Exercise:

1. Cut the meat into small pieces and put it in the pot. Add vinegar and broth until you don't eat meat. Cease fire after the vinegar is boiled. Pour out the vinegar and put the tofu in the pot.

2. Add water, if the tofu has just been fished out, it is about 250ml, and if the water has been drained, it is about 500ml.

3. Put the sliced onion, ginger and garlic into the pot and heat it until the pot boils.

4. Turn off the fire after boiling, add monosodium glutamate and coriander, and drizzle with sesame oil.

Stewed silver carp with frozen tofu

Ingredients: frozen tofu, silver carp head

Accessories: dried bamboo shoots, coix seed, onion and ginger.

Seasoning: salt, sugar, pepper, cooking wine.

Method:

1. Cut the frozen tofu into pieces, cut the onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, stir-fry the onion and ginger until fragrant, then add the fish head to fry both sides golden, cook a little cooking wine, and add dried bamboo shoots and coix seed;

2. Add a proper amount of boiling water to the pot, add tofu, stew for 20-30 minutes, add salt, pepper and sugar to taste, sprinkle a little cooked lard and chopped green onion or garlic when taking out the pot.

Features: Frozen tofu is soft and tough, elastic, fresh and clear, appetizing and refreshing.

Frozen tofu with broccoli

Ingredients: frozen tofu, broccoli and carrots [1]

Accessories:

Oil, salt and sesame oil

Production steps:

1. Cut the tofu into small pieces, put it in a fresh-keeping box and freeze it in the freezer for more than one day.

2. Take it out half a day in advance when using it, and then squeeze out the water.

3. Broccoli is broken into small flowers, soaked in salt water and thoroughly washed.

4. Boil a pot of boiling water, blanch broccoli for one minute, and remove cold water. Broccoli tastes crisp and tender.

5. Wash and slice carrots.

6. Heat the pan and pour the oil. First stir-fry the carrots for a while, then pour in the frozen tofu and stir-fry; Pour some water into the pot and cook the tofu.

7. Finally, pour in broccoli and stir-fry until cooked. Sprinkle some salt and sesame oil before cooking.

Sam sun frozen tofu

Ingredients: 200 grams of frozen tofu, 5 grams of onion, 25 grams of fresh mushrooms, 5 grams of ginger slices, 50 grams of bamboo shoots, a little soy sauce, 25 grams of ham, 50 grams of monosodium glutamate, salt and vegetable oil.

Method:

1. Thaw the frozen tofu with cold water, wash it with warm water, take it out and squeeze it out, and cut it into rectangular thick slices.

2. Wash the mushrooms, cut them into 0.5 cm thick slices, cut the ham into pieces, and wash and cut the onions.

3. Heat the pot on the fire, add vegetable oil, add onion and ginger when it is 70% hot, stir fry a little, add the remaining frozen tofu, mushrooms and other ingredients, stir fry until it tastes good, and then serve.