Ingredients: tofu, garlic, sesame seeds, salt, monosodium glutamate, sesame oil, vinegar, soy sauce.
Directions:
1, tofu rinsed with water, broken into desired pieces.
2, boiling water in a pot for a few minutes to remove the soy odor.
3, minced garlic, salt, monosodium glutamate, soy sauce, vinegar, sesame sauce.
4, sesame oil into a dip, like to eat chili pepper put some chili.
5, tofu with a leaky spoon out of the plate, with the seasoning dip can be eaten.
2 hot tofu production process
1, first ready to soak soybeans in water for 6-12 hours, be careful not to exceed the time.
2, you can grind the soaked beans, you can also use a soybean milk machine grinding.
3, and then the polished soybean milk to filter, the excess scum and foam filtered out.
4, after the filtered soymilk into the pot to cook well, after cooking with gypsum slowly point tofu.
5, point well after the tofu water into the humidified gauze and wait for coagulation, coagulation of good tofu that is finished.
3 Brine tofu and gypsum tofu which is healthyBrine tofu is healthier.
Brine tofu is healthier than gypsum tofu, brine tofu is also more chewy to eat, taste is also good, followed by brine tofu is generally more yellow, and gypsum tofu whitish, its brine tofu smell is also more fragrant, and gypsum tofu smells more acidic, brine tofu is harder than gypsum tofu after boiling, brine tofu is also heavier than gypsum tofu, brine tofu is also heavier than gypsum tofu, brine tofu is better than gypsum tofu, all in all. The best thing about it is that it tastes better than gypsum tofu.
Marinated tofu is usually a uniform creamy white or yellowish color, slightly glossy, and you can feel a certain degree of elasticity when you press it with your hands, and it is moderately soft and firm, and you can smell its odor directly at room temperature.
The cut surface of the tofu made of gypsum will be rough, the texture is not delicate, less elastic, and there is no white tofu liquid out. And gypsum tofu is much whiter than traditional tofu because of the addition of albumin, and is less shiny, and may have water lines, air bubbles, and fine particles inside.
4 How to fry tofu to bulgeIngredients: tender tofu, oil, salt, soy sauce, ginger, cooking wine, eggs, flour, breadcrumbs.
Method:
1, soak the tofu in lightly salted water for a few minutes.
2, fish out and drain.
3, the frying pan is most afraid of water, it is easy to let the oil splash and spray mess.
4, to deep fry the tofu, you can pressurize through the weight to remove water, dry the surface water.
5, you can use tender tofu, egg tofu or hot pot tofu, and the latter two have less water than tender tofu, less likely to fail.
6, cut the tofu into thin slices of about 1-1.5cm.
7, put in a dish, put ginger, cooking wine, soy sauce marinade for 10 minutes.
8: Dust the marinated tofu with a thin layer of flour.
9, coated with flour tofu and then rolled in egg.
10, and then stick a layer of breadcrumbs. Follow this order to make a good raw.
11, put the oil in the pan and heat, put the tofu blanks, turn on the heat, once shaped, fried until golden brown can be removed from the pan.
12, and finally sprinkle salt, each layer should be sprinkled with salt to eat can be.