The second is the tofu cut about 2cm thick block, the outside of the starch, wrapped in egg, and then fried, to enhance the texture of the outer skin, so that the taste of it.
Third, the fried tofu is stewed into the soup of fish or meat.
The specific method is as follows:
First, home fried tofu
Practice:
1, tofu sliced into thin slices, fried to both sides of the golden brown;
2, fried tofu, add the appropriate amount of soya sauce, oyster sauce, shredded ginger, salt;
3, and then add the appropriate amount of water together with the boil can be;
Want to be more flavorful, you can stew for a while;
If you want to be more flavorful.
Two, pot collapse tofu
Practice:
1, tofu first soaked in salted water for 10 minutes to remove the smell of beans;
2, cut the tofu into 2cm or so slightly thicker pieces;
3, each piece of tofu wrapped in a layer of cornstarch, and then wrapped in a layer of egg (cornstarch can be mixed with a little salt, afraid of the trouble of can not be used);
4, Put a little oil in the pan, put the tofu block fried until golden brown on both sides; and pour out the excess oil;
5, with the oil left in the pan, pour green onions, ginger, garlic, chili pepper together and stir fry evenly;
Add the right amount of soy sauce, oyster sauce and stir fry evenly;
Add the right amount of salt, water, and cook together over high heat, into the sauce.
6, pour in the fried tofu, and the sauce together, stir-fry evenly; adjust the minimum fire, slowly simmer for a while can be.
Three, crucian carp stewed tofu
Practice:
1, tofu cut into thin slices, fry until both sides of the golden brown spare;
2, crucian carp wash, cut a few cuts on the surface, into the pot and fry until both sides of the golden brown;
3, into the fried tofu block, large onion segment, star anise, ginger
Add a tablespoon of dark soy sauce, add the water is not over the Fish, add two tablespoons of broth (no can not be added)
open high heat to boil, and then low heat and slowly simmer until cooked through can be.
Fried tofu in addition to stewed carp, you can also stewed into the meat ah or a variety of pot, will be flavorful and delicious oh
Above these types of tofu practices, your favorite which one?
Do you have a better way to make tofu? Don't forget to share them in the comments below!
Tofu how to fry will be flavorful and delicious, usually we do fried tofu and spicy tofu feel like the outside flavor, inside not much flavor.
Tofu only fried is not flavorful. We have to boil it in salted water first, then fry it on both sides, and finally add a little soup to simmer the tofu so that it can be flavored and tasty.
Below I will take braised tofu as an example, and tell you how to make tofu more flavorful. If you have a better way to do it, welcome to comment and point
Braised tofu
Ingredients: 1 catty of tofu, 1 green onion, moderate ginger, moderate fungus, 2 garlic, 1 green bell pepper, 1 red bell pepper, 1 spoon of soybean paste
1 tofu slices, cold water under the tofu, put the salt to boil. Fish out, rinse with cold water, water control.
2 tofu in the pan, frying both sides of the golden brown out.
3 pot of oil, onion, ginger and garlic stir fry. Put the ingredients green and red pepper flakes, fungus, bean paste fried, put the right amount of soup. Add salt, chicken essence, thirteen spices, pepper to taste. Finally, add the fried tofu and reduce the sauce over low heat. When the juice is almost gone, thicken the sauce. This will make the fried tofu will be flavorful and delicious.
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To tell you two tricks, fried tofu and flavorful and delicious.
1. Blanch the tofu before frying it, so that the tofu won't be loose when frying, and won't become crumbs when stir-frying;
2. When pouring the sauce, make sure to use a small fire to simmer slowly, and a large fire will easily dry out the sauce quickly, and the tofu won't be flavorful.
When making fried tofu, remember these two points, the tofu you make will not be made into dark cuisine.
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Tofu a common soybean product, rich in protein. The taste, smooth and fragrant. Cooking up, it is also very easy to get started simple to understand, cold, fried, example soup, cooking stew, are good choices, very popular
that Tofu how to fry it flavorful and delicious!
To summarize, there are only three points: one pick, two prevention, three slow
The first point: picking tofu
The common grocery store tofu is divided into: the old tofu and tender tofu
The old tofu is hard and rough: cooking is suitable for sautéing, stewing
Tender tofu is smooth and delicate: cooking is suitable for making soups, stir frying, Ma Po tofu and so on
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Cold oil in a hot pan, when the oil is 70% hot, add the tofu block, turn the heat to low, and slowly fry, don't flip the tofu too often when it's not shaped, it will break the tofu. When the tofu is not set, do not turn the tofu too often, it will break the tofu. When the tofu is almost golden brown on one side of the pan, turn it over, and fry the other side until both sides are golden brown and colorful
Remember these three points, and fry the tofu like this in the future. Eat can be eaten directly, dipped in a little favorite seasoning, or braised thick oil sauce, made of tofu casserole, stewed over low heat, cooked for a long time, not rotten, very flavorful, tasty, like friends may want to try
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Tofu, belonging to the masses like to eat a delicious, all over the practice of a variety of things, there are fragrant and spicy, today said I like tofu
First of all, I rarely buy tofu outside, my family will do it once a month tofu, because I do intestinal flour, there is a stone mill, it's very convenient. I make pure water gypsum tofu (no tap water or setting agents). This gives the tofu the flavor and light sweetness of the beans.
The soybeans should be soaked for about 6 hours (3 hours in warm water), and gypsum is usually available at rural grocery stores.
The soaked soybeans ground into pulp and then use a flour bag to separate the residue, so that the tofu is fine enough to make, tender, smooth. Soymilk will be boiling, this side of the wash gypsum, put a small amount of soymilk to the bucket with a bowl to wash the gypsum (wash away the sand). Pour the boiling soymilk into the bucket of washed gypsum water, and then pour it once more without moving it. About a clock after the tofu can be out of the grid molding, is the market tofu grid plus a piece of cotton cloth, wrapped in the top of about ten pounds of heavy things balanced pressure on the top of the tofu can be (mainly to accelerate the dehydration of the tofu molding). About a clock can be under the wok to do cooking (practice a variety of) I this time to introduce the stuffed tofu
stuffed tofu materials: nine dishes (we call block vegetables, local block vegetables good point) washed and chopped, pangolin gelatin (pork gelatin or local pond fish gelatin), frying peanuts chopped up raw flour with salt and mix well, to mix to the dough (can not be scattered).
Burn hot wok oil (pork oil is the best) will be the market tofu meshed into the market to buy a big small thumb thick, slow frying ten minutes (to be fried on both sides), it began to stuffed tofu, with a knife will be tofu meshed (do not meshed) with a spoon will be good to do a good job of nine vegetables fish gelatin to put in all put and then fried to both sides of the golden brown after adding water braised for fifteen minutes, and then add the cornstarch with water plus soy sauce mix evenly splashed to the bean curd on the (collect the juice), so the tofu is done. So stuffed tofu is ready, fill the bowl and put some Yuan Xi. Very good taste, very flavorful
This fried tofu is flavorful, only delicious and authentic! Eat a bite of the feeling of home
In our hometown there is a saying that "would rather have a day without meat than a day without beans", the last this "beans" refers to the tofu.
As a common dish in Chinese families, there are of course many ways to eat it.
I will briefly introduce one of the ways we often eat it!
First of all, prepare a piece of brine tofu (also called old tofu), a carrot, a green pepper, soak a dozen pieces of black fungus. Tofu soaked in water for twenty minutes, side dishes cleaned and sliced, prepare a bowl to add salt, soy sauce, oyster sauce, sugar, vinegar and cornstarch, mix well and spare.
Then start a pot of oil, oil temperature three layers of heat into the evenly cut tofu, one side of the frying golden brown flip to the other side, until both sides of the frying good lift up to plate. Add a little oil to the pan, add chopped green pepper, carrots and fungus, sauté until raw and add the fried tofu and stir fry evenly.
Lastly, add the seasonings you have prepared before, and then add the juices to the pan over high heat. A plate of homemade tofu is ready, nutritious and delicious and rice.
Tofu has a history of thousands of years in our country, tofu is rich in nutrients, known as "plant meat", tofu can be said to be eaten from childhood but always eaten food, and young and old.
Tofu is also a variety of practices, can be boiled, can be fried, can be made into soup
Anyway, no matter how to do, are very tasty. I prefer to eat fried tofu, which is what we call homemade tofu.
Home made tofu
Ingredients: tofu, fungus, pork, white onion, garlic, ginger, pepper, soybean paste, oil, soy sauce, starch
1, tofu cut almost cut 1cm thick slices, open fire pan put vegetable oil, spread the tofu evenly, small fire frying until both sides of the golden brown and fish out of the standby
2, sliced pork, fungus, wash, green onion Cut diagonal knife, garlic slices, ginger slices
3, open the hot pot to heat the vegetable oil, under the pork sautéed fat,
under the peppers, ginger, garlic stir-fry, add bean paste fried red oil, pour into the fried tofu, add soy sauce, oil, stir-fry evenly, add an appropriate amount of water did not exceed the tofu
4, the water boiled over a low heat to cook for 5 minutes, pour in the fungus, onions and stir-fried for 2 minutes
4, water boiled over low heat to cook for 5 minutes, pour in the fungus, white onion stir-fry minutes
5, starch with the right amount of water and stir well, pour into the pot thickening, stirring evenly.
A delicious homemade tofu on the production is complete
(tofu to taste depends on the soup, you can taste the soup salt taste how, not enough to add a little salt, but the tofu must be cooked through to taste yo!)
Tofu is a relatively common ingredient, but tofu is very nutritious and flavorful, and there are many ways to do it, but the only thing that is a little difficult to fry tofu is that it is easy to break during the frying process and easy to be unappetizing
Here's how I share my method of frying tofu to be flavorful and not crumble
Blanch with water and not crumble
Tofu is sliced to a moderate size. After the pot of water, add a little salt, blanch, water blanching process, the tofu will become more firm, not as loose as not blanched tofu is not firm
Add salt to play two roles, one is to make the protein in the tofu become firm, and the second can make the tofu slightly taste
So that after blanching the tofu after the frying process when the turnover is not easy to crumble
Pan-fried tofu with egg wash
Bowl of two eggs, put a little salt, five spice powder, the egg liquid beaten
Pan into the appropriate amount of oil, oil heat, cut the tofu into the egg liquid in the wrap, into the pan pan frying both sides of the golden brown
Frying before wrapped in egg liquid, you can play a role in the shape of the role of the color is also good to look at, you can also make the pan-fried tofu tastes more fragrant
Reduce the sauce
After the pan frying of the tofu, it is very good to see the color of the tofu, so that it will be more delicious
The tofu is not only the best, it is also the best.
Take a bowl, put the right amount of water, soy sauce, oil and mix well
The tofu is fried and poured into the sauce we prepared beforehand, the first high heat to boil and then turn to low heat to simmer for 5 minutes to collect the juice
out of the pot on the plate
If you encountered any problems in the process of making pan-fried tofu or a better way to do it, you can comment on it in the comments section! If you have any problems or better ways of making tofu, you can leave a message in the comments section to discuss!
Pan-fried tofu
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Pan-fried tofu is a charred and tender, spicy and savory, delicious meal, young and old, healthy food, the following share to do pan-fried tofu ingredients and operating procedures.
First, prepare the ingredients
old tofu, blended oil, onion, ginger and garlic, PI County soybean paste, hydrated fungus, tomatoes, salt, chicken essence, sugar, scallions.
Second, the operation process
1, the frying pan will be washed and heated, pour the blending oil, oil temperature of 7 into the hot tofu, in the process of frying tofu should be constantly shaking the frying pan to prevent sticking to the pan, to be fried to 2 sides of the pan when the golden brown.
2, frying pan to leave a moderate amount of oil, put onion, ginger and garlic stir fry flavor, in order to put the bean paste, tomatoes, fungus, moderate amount of boiling water, sugar, chicken essence, salt, thickening, add the oil poured to the tofu, sprinkled with scallions can be.