This common Japanese bean curd is called "Yu Zi bean curd" in Japan, which means egg bean curd. Its practice is to mix eggs with Japanese stock, then pour them into a container and steam them.
In other words, Japanese tofu is actually closer to egg custard, and its color is similar to the pale yellow of egg custard. The taste is soft as silk, and it melts in the mouth.
Because Japanese tofu is particularly tender and fragile, we can generally take two ways when cooking. The first kind is to wrap tofu in powder and fry it in advance, so that it can be shaped, and the shell is hard and not fragile.
The second is to steam directly, so as not to turn it over in the pot. Without external force, tofu certainly won't break. How to operate specifically? Here, I will give you a detailed introduction to two delicious methods of Japanese tofu. I hope you like them!
Tofu pot with tomato juice: 1. Take a tomato, peel it and chop it into mud. Wash Flammulina velutipes and tear it into small pieces.
2. Cut the Japanese tofu in the middle, carefully pour the tofu inside on the chopping board, then cut it into small pieces and cover it with a layer of powder.
3. Heat the pan and pour the oil. Pan-fry tofu until golden on both sides. This will make the surface of tofu crisp, and the fried tofu will not be fragile.
4. Start the pot again, add tomato sauce and stir fry, then add Flammulina velutipes, oyster sauce, soy sauce, water and sugar. After boiling, pour the freshly fried tofu into the pot.
5. Stir fry gently with a spatula, so that the tofu is evenly covered with tomato juice.
Steamed Japanese tofu with minced meat: 1. Stir minced pork, minced onion and ginger, chopped green onion, salt, soy sauce, starch, pepper and edible oil to make minced meat.
2. Slice Japanese tofu and carefully put it on the plate.
3. put the meat stuffing in Japanese tofu, put some okra on the meat stuffing and beat an egg in the middle.
4. After the steam is put into the steamer, steam on high fire for 15 minutes, and then pour some light soy sauce into it.
These are two ways to eat Japanese tofu. Because Japanese tofu is fragile, we can choose to wrap it in flour, fry it in an oil pan, and then cook it in the next step, or steam it directly, so as to keep the shape intact.
You can choose a more suitable Japanese tofu cooking method according to your own preferences.