Braised tofu is a relatively common home cooking, it is not very difficult to do, is a lot of family cooking a choice, and the tofu itself with a soy flavor, with the practice of braised can be a combination of various flavors, the formation of an ineffable flavor, by many people's favorite, so braised tofu home cooking practice what are they?

How to do home cooking with braised tofu

Tofu has a very high nutritional value, and the tofu itself is not very expensive, so you can usually choose tofu for cooking, which home cooking with braised tofu should be how to do it?

Ingredients are sliced separately. Tofu cut slightly thick diamond-shaped slices, non-stick frying pan burning a little more oil fried tofu slices, deep-fried tofu skin skin crispy inside soft fish out.

Then another pot to burn a small amount of cooking oil onion, ginger and garlic, put a spoonful of Pixian soybean paste fried red oil. Put a spoonful of soy sauce and a bowl of water, and then half a spoonful of oyster sauce, half a spoonful of sugar, small half a spoonful of salt, a small spoonful of chicken essence. Season to taste and add the fried tofu slices. After the tofu has been cooked for five minutes, put in the cucumber and carrot slices. A spoonful of cornstarch put half a bowl of water to adjust, vegetable slices cooked cooked into the starch water can be.

Braised tofu recipe

Tofu is not expensive, so as a home-cooked dish, braised tofu is a very good choice.

Onions cut into segments, carrots shredded, onions and then cut into julienne strips, tender tofu cut into slices into the frying pan, each side of the tofu are fried to golden brown, that can be the first pan, the green onions, garlic and onions into the frying pan, add a little bit of sugar to fry a little bit, and fried tofu with fried at the same time, add oyster sauce, soy sauce and water, roll for about 5 minutes to taste can be removed from the pan.

Note that the canola oil used in this dish makes the fried tofu more flavorful, but the raw canola oil has a heavy flavor, so you need to heat the canola oil to remove the heavy taste. It is important to know that tofu brain contains a lot of minerals and trace elements are beneficial to enhance appetite, in addition to effectively promote gastrointestinal digestion.

The easiest way to make braised tofu

Braised tofu is a relatively simple home cooking, usually at home, you can also do it yourself, so braised tofu the easiest way to do it?

Tofu cut into pieces, blanch in boiling water for about half a minute, ready onion, ginger and garlic, straw mushrooms, soy sauce, chicken broth, salt, oyster sauce, pepper, water sauce, onion, ginger and garlic chili sauce, stir-frying, pour in tofu, stir-frying a few times, add the sauce, a little bit stewed, thickening out of the pot.

Tofu is basically any size, large slices, that is, you need to turn it over less often, but it may be easier to break the tofu because of the larger slices; small slices, you need to turn it over more often, but it's less likely to break. Tofu is a good choice for calcium, and compared to milk, tofu or soymilk is better suited to the Chinese constitution, as many Chinese people are lactose intolerant.

Home cooking of braised tofu

Braised tofu is relatively easy to make, but there are ways to make it taste good.

Tofu cut length, width and height of 441 cm block. Adequate amount of water (can be no more than tofu can), first boil the water, put the tofu blanching half a minute to a minute or so. Pickle ginger, ginger, garlic, pat flat, cut two or three millimeters of fine particles. Dry chili peppers, scallions cut length of a centimeter or so of the section.

Hot pan, medium to high heat, add 50 to 100 milliliters of canola oil, hot oil. Evenly spread the tofu block, every 20 seconds or so, slightly shaking the pan one or two rounds, so that the tofu does not stick to the pan. Add the chopped pickled ginger, ginger and garlic, dried chili peppers, about 10 peppercorns of peppercorns, the segments of the white part of the scallions, one-third to one-half tablespoon of five-centimeter-diameter soup ladle of the bean paste, one-half tablespoon of soy sauce, and one-half tablespoon of cooking wine. Fry until one side golden, turn over, continue the same operation, fry until both sides golden can be out of the pan.