The chef explained in detail the practice of tofu in the farmhouse cauldron. Tofu is tender outside and fragrant inside, which is a regular dish of every household.

Tofu is a home-cooked dish suitable for all ages. Tofu is mainly made of soybeans, so it can be seen all year round without seasonal restrictions.

There are so many ways to eat tofu that you can make different patterns. Here, I will share with you a famous home-cooked dish "Homemade Tofu". This dish is mainly cooked with bean paste and various household seasonings. After being made, the color is golden yellow, the tofu is soft and fragrant, slightly spicy and salty, and the aftertaste is slightly sweet. The biggest feature of this dish is its simple cooking, low cost and rich nutrition. It is a very suitable home-cooked dish.

Fried tofu at home

1. First, we prepare two handfuls of dried auricularia auricula and soak them in clear water for 2 hours. Auricularia auricula is best soaked in cold water, so the taste is more crisp, tender and firm.

First cut the tofu into large pieces, and then cut it into tofu slices of about 1 cm. Don't cut too thick. If the texture of old tofu is tight and too thick, it is not easy to taste.

Prepare a few red peppers and green peppers, clean them, remove the stalks and seeds of peppers, cut them into diamond-shaped pieces to add color to the dishes, and then prepare a catty of pork belly and chop them into minced meat for later use.

Then we prepare small ingredients, chopped green onions and chopped garlic. Garlic can be prepared with more flavor, and then the soaked fungus can be washed and drained for later use.

Let's fry tofu. We have to fry it several times. When the oil temperature is 50% hot, pour the tofu into the pot and fry it on low heat. After the tofu is solidified, stir it with a spoon to heat it evenly. After frying for about 3 minutes, take out the oil control.

After the tofu is fried, we start cooking, and then we boil the oil in the pot. When the oil is hot, add minced meat and stir-fry the oil inside. Stir-fry minced meat until it changes color. Add minced garlic and chopped green onion and stir-fry. Add 30 grams of tomato sauce and stir-fry the tomato sauce.

4. Then pour a proper amount of clean water along the side of the pot, add 8g of salt, 5g of pepper, 6g of chicken essence,10g of soy sauce,10g of oyster sauce and 5g of white sugar, stir and melt the seasoning, then turn the soup to low heat for 6 minutes, so that the tofu can absorb the soup and taste.

After 5.6 minutes, pour in auricularia auricula and stew for 3 minutes to cook auricularia auricula, then add green pepper, stir-fry the green pepper until it is cut off, hook in appropriate amount of water starch and turn to high fire to collect juice. After the soup is concentrated, pour in the right amount of sesame oil to serve delicious.

Technical points:

1. Auricularia auricula is best soaked in cold water. Hot water easily loses nutrients and tastes sticky.

Tofu is fried, so it is not fragile when fried, and it can be supplemented with some oil to make the dishes more fragrant.