Whether in mala Tang or barbecue, tofu skewers have become an essential ingredient. The main reason is that tofu skewers are easier to taste than other ingredients in the production process, so the taste will become better. More importantly, most of them are not sold in clothes, and the price is relatively cheap, which has become an important component for businesses to pursue profits. In fact, you can also study at home and learn about the production steps of tofu skewers.

raw material

Northeast soybean (not to mention northeast soybean, dried bean is more fragrant) and soybean salad oil.

manufacturing process

1. Make high-quality northeast soybeans into dried tofu.

2. Cut the dried bean curd into patterns with a machine, and then put it on with a bamboo stick.

3. Put the molded tofu skewers into the oven to dry the water.

4. Then fry. When frying, the oil temperature is between 145℃ and 165℃. The frying time is only tens of seconds, and the vitamin loss in tofu skewers is even less.

What are the practices of tofu skewers?

Method 2

raw material

400g of bean curd, 4g of coriander, 5g of garlic, 3g of onion, 8g of salt, 43g of monosodium glutamate, 5g of chicken essence, and 0g of Chili oil10g.

manufacturing process

1, put the tofu into the stock, cook it and take it out;

2. Wash coriander, garlic and onion, cut into pieces and mix well with all seasonings;

3. Pour the juice with mixed flavors into the cooked tofu.

4. Preparation: 10 minute, cooking: 5 minutes.

What are the practices of tofu skewers?

Seafood tofu skewers

raw material

Ingredients: 65438+ 0/2 piece of hard tofu, 6 prawns, 6 pieces of sea red meat, green onion 1 root, 3 tablespoons of mung bean powder. Salt, pepper, sesame, minced garlic and sesame oil each 1 tsp, seasoning sauce (2 tsps of soy sauce and sake, sugar 1 tsp, minced garlic and sesame oil each 1 tsp, a little pepper).

manufacture

1 cut tofu into 2.5cm pieces and marinate with salt and pepper.

The head and internal organs of prawns are removed, and the skin of fish remains straight at the tail. Sea red removes foreign bodies.

3 green onions are cut into 3 cm long filaments.

4 the seasoning sauce is cooked in a wok until it is thick.

5 Wipe off 1 water and sprinkle with mung bean powder.

6 string tofu, seafood and green onions on the label at regular intervals, oil the pot and put it on.

Spread the sauce while baking, and sprinkle sesame seeds on the Huang Shi.

Mung bean powder can make tofu more brittle and absorb the water flowing out of tofu.

In addition, sausages and barbecues can be used instead of seafood, which is also delicious.