But in the hands of Sichuan cuisine chefs, its preparation should be regarded as a typical "braised". When we make braised tofu, we always make it home-style, not like Mapo tofu. Spicy type. In my hands, the cooking techniques of braised tofu and mapo tofu are not much different.

If we want to talk about the difference between braised tofu and Mapo tofu, I think there is basically no difference between braised tofu in other aspects except that it does not have minced meat and no spicy food. So as long as students can make Mapo tofu, they can basically do it. Make braised tofu.

Main ingredient preparation: about 500 grams of soft tofu. You can also use fat-infused tofu. It is not recommended to use old tofu.

Preparation of small ingredients: about 10 grams of minced ginger, minced garlic, and chopped green onion.

Seasoning preparation: about 15ml vegetable oil, 5ml red oil, about 15g bean paste, 10g salt, 5ml light soy sauce, 3ml dark soy sauce, 1g white sugar, 3g chicken essence, 5ml sesame oil, appropriate amount of water starch .

Production steps:

①: Add water to the pot, heat it to about 80 degrees, add 10 grams of salt, and pour the cut tofu into the pot Medium until boiling, blanch over low heat for 2 minutes, then remove and rinse.

②: Wash the pot, heat it and add 20ml of vegetable oil, add minced ginger and garlic and stir-fry slightly, then add the bean paste and stir-fry, the bean paste must be stir-fried until the red oil is fragrant and fine sand is formed. , then add about 100ml of water.

③: After the water boils, add tofu, add light soy sauce, dark soy sauce, sugar, chicken essence, adjust the color and taste, and then bake for 3-5 minutes.

④: After the tofu is cooked for 3-5 minutes, most of the water in the pot will evaporate. At this time, the thickening begins! The thickening step can be divided into 2-3 times of thickening until the tofu is completely wrapped in the gravy!

⑤: Pour in sesame oil and red oil and serve. Sprinkle chopped green onion on the plate.

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①: Add salt to adjust the base flavor for the first time when blanching! Because the tofu spits out water heavily during cooking, we add 10 grams of salt when blanching! Be sure to burn out the flavor of the tofu when blanching.

②: Adjust the flavor first, then simmer for 3-5 minutes to make the tofu even more flavorful! After the bean paste and other sauces are stir-fried, add water and pour the tofu directly into the pot. Now it’s time to start seasoning! If the seasoning is done last, where will the umami flavor come from inside the tofu?

③: Add less water when firing! Burn all the flavor in the soup into the inside of the tofu! Because tofu spits out water seriously, we must not add too much water when cooking tofu! Usually when we are in a restaurant, we add a spoonful of water about 200ml and cook it on high heat for 3 minutes! Due to the firepower at home, it is recommended to add 50-100ml of water and simmer over high heat for 3-5 minutes! Wait until 80% of the water has evaporated before starting to thicken!

④: A high-quality braised tofu must be full of sauce! Let the seasoning completely coat the tofu! This way it will taste delicious! Beginners are advised to thicken the sauce 2-4 times, adding a little water starch each time. Don’t worry about the number of times until the tofu is completely wrapped in the sauce. The master craftsman can operate at will according to his personal skills. There is no set template for these things!

⑤: When the pot is finally boiled, add sesame oil to increase its fragrance, and red oil to increase its color and brightness!

Summary: The taste of braised tofu made like this is guaranteed! The color and shape are perfect! Of course, this is my own firing method. The firing methods may be different in some areas, but I think the firing techniques are the same!

Tips for cooking tofu:

①: Avoid scooping it with a spoon, try to push it gently with the back of the spoon to maintain the integrity of the tofu .

②: Tofu spits out water seriously, so the amount of water added during cooking should be adjusted according to the firepower. Avoid cooking until there is a packet of water in the tofu at the end.

③: If the color of the tofu is difficult to control, you can add dark soy sauce when blanching, and adjust the color of the tofu for the first time when blanching.

④: Thickening is usually divided into 2-4 times. It is advisable to completely wrap the tofu with the gravy. When thickening, set the heat to medium high and gently push or shake the wok with the back of the spoon. Novices must note that too many times of blending the gravy will cause the finished tofu to form a rice soup paste, which will affect the presentation, so try to complete the thickening step within 3 times!

Braised tofu is not only rich in nutrients, but also has a distinct color and rich salty aroma. It is a delicious food that people can eat for a long time, is economical and suitable for all ages, and enjoys a high reputation at home and abroad. There is a saying in our country that green vegetables and tofu keep you safe, which is people's praise for the nutritional value of braised tofu. Therefore, braised tofu is well deserved to be known as the most nutritious flower.

Cooking method:

Ingredients: Tofu, 2 pieces, green cabbage heart, 55g, shiitake mushrooms, 25g, carrot, 55g, minced green onion, 4g, minced ginger, 4 grams, soy sauce, 10 grams, refined salt, 1 gram, pepper powder, 1 gram, chicken broth, 60 grams, peanut oil, 80 grams, sesame oil, 2 grams.

Processing: 1. Wash the green cabbage hearts, drain the water, cut into slices with a knife, wash the carrots, wipe off the water, and slice them with a knife, remove the stems of the shiitake mushrooms, wash and drain the water, cut into slices with a knife and set aside. .

2. Cut the tofu into long cubes 0.3 cm thick, 2.3 cm long, and 1.3 cm wide.

Cooking: Place the wok on the fire, add oil, fry the minced ginger and green onion until fragrant, add the green vegetable slices, carrot slices, and shiitake mushroom slices, stir-fry for a few times, then add the soy sauce and pepper powder , add chicken soup, salt, then add the tofu, simmer over low heat for three or four minutes, then drizzle with sesame oil and serve.

Flavor characteristics:

Clear color, rich and refreshing.

My answer is: Tofu, one of the common ingredients in daily life. Tofu has high nutritional value. It contains rich protein and other nutrients needed by the human body. It has certain benefits for the body after eating. There are many ways to make tofu, and it is often used as the main ingredient and ingredient to make delicacies. The more common ones include mapo tofu, braised tofu, crucian carp stewed tofu, etc. Among them, braised tofu should be considered one of the most common dishes.

Braised tofu is a family delicacy that can be made at home. It tastes charred on the outside and tender on the inside, fresh and tasty, and refreshing in the mouth. So how to make braised tofu so that it tastes delicious? I personally think that if you want to make a tender and delicious braised tofu, you must first remove the beany smell from the tofu. Secondly, you must ensure that the tofu will not break during the production process. Finally, you must simmer it over low heat and make the soup. The juice will slowly seep into the tofu, so that the braised tofu will be tender and tasty and have a good texture.

The braised tofu I made is mainly made of fresh tofu, with ginger, garlic, green and red peppers, eggs, starch and other ingredients, and It is cooked with light soy sauce, oyster sauce, soybean paste and other seasonings. Now it’s time to share food with Fanfan. I will share it based on my own practical experience in cooking. Everyone is welcome to make and taste it!

—Prepare ingredients—

Ingredients: 500 grams of tofu

Ingredients: 1 piece of ginger, 1 garlic, 3 green onions, and green and red peppers 1, 1 egg, appropriate amount of starch

Seasonings: soybean paste, dark soy sauce, light soy sauce, oyster sauce, salt, cooking oil, chicken essence, pepper

Tools: frying pan< /p>

— Start making —

1. Wash the fresh tofu, cut it into evenly sized tofu pieces with a knife, then take a clean large bowl and add Add an appropriate amount of water and a little salt, stir evenly until the salt is completely integrated into the water, then put the tofu cubes into a bowl and soak for 15 minutes, then drain the tofu cubes and wash them again with clean water, and finally put the tofu cubes in the bowl Reserved.

2. Peel the ginger and cut into shreds, peel the garlic and cut into slices, wash the shallots and cut into minced green onions, wash and remove the roots of green and red peppers and cut them into slices, and put them separately. Place in a bowl and set aside.

3. Take a small bowl, first break in an egg, then add an appropriate amount of starch, stir it into an egg paste with a spoon, until the egg paste becomes stringy, then add the tofu cubes Place the egg batter in a bowl and set aside.

4. Pour an appropriate amount of cooking oil into the pot. When the oil temperature is 50% hot, put the battered tofu cubes into the pot and fry slowly over low heat until both sides of the tofu cubes are golden brown. When the time is right, drain out the oil and put it in a bowl for later use.

5. With the base oil for frying the tofu pieces remaining in the pot, first add a spoonful of soybean paste and stir-fry until fragrant, then add shredded ginger, garlic slices and green and red peppers, stir-fry evenly, and then fry Put the tofu cubes into the pot and stir-fry.

6. Pour an appropriate amount of light soy sauce and a few drops of dark soy sauce into the pot for coloring, then add an appropriate amount of boiling water to the pot, then add an appropriate amount of oyster sauce, and bring it to a boil over high heat. Then turn to medium to low heat and simmer for 10 minutes.

7. Pour an appropriate amount of salt into the pot to season, then add a little chicken essence and pepper for freshness, then add an appropriate amount of chopped green onion and serve. A dish of braised tofu that is tender and tasty, charred on the outside and tender on the inside is ready.

——》Cut the tofu into cubes and then soak it in warm salt water. This will help to force out the beany smell in the tofu and make the tofu There won't be any fishy smell.

——》In order to prevent the tofu cubes from breaking when making them, and to lock in the moisture and nutrients in the tofu, eggs and starch should be mixed into an egg paste, and then the surface of the tofu cubes should be covered with eggs. The batter is fried and set.

——》When making braised tofu, add hot water, not cold water. If possible, you can add stock made from chicken bones to make the braised tofu taste better and more fragrant.

——》When making braised tofu, simmer it over low heat. During the simmering process, the tofu will slowly absorb the soup, so that the tofu will be more delicious and have a better texture.

1. Why does the tofu I make smell fishy?

Answer: The main reason is that the tofu is not properly removed from the beany smell. When I make this braised tofu, I first cut the tofu into small pieces, then slowly soak it in warm salt water for 15 minutes, so that the fishy smell in the tofu can be slowly forced out, and then use clean water Wash it well so that the tofu will have no beany smell.

2. Why are the tofu I made broken?

Answer: The main reason is that there is one missing step in the process of battering the tofu, frying and shaping it. When I make this braised tofu, I remove the beany smell from the tofu, then add an egg, add an appropriate amount of starch, stir it into an egg paste, then cover the surface of the tofu cubes with the egg paste, and finally add the egg paste to the tofu. Put the battered tofu cubes into a pot and fry until the surface of the tofu cubes is charred on the outside and tender on the inside, then take them out and braise them so that the tofu will not break. In addition, the tofu pieces covered with egg paste can firmly lock in the moisture and nutrients in the tofu, which makes it taste better.

3. Why doesn’t the tofu I make taste delicious?

Answer: The main reason is that I don’t know how to make braised tofu. When I make this braised tofu, I first stir-fry the soybean paste and ingredients in slightly hot oil over low heat to fully bring out their flavor. Then I add an appropriate amount of boiling water to fully incorporate the soybean paste and ingredients into the water. , then simmer over low heat. During the slow stewing process, the tofu cubes will slowly absorb the soup, so that the tofu will be more flavorful and taste better.

Tofu is really nutritious and tastes really good when cooked. It tastes good when braised in braised vegetables. It is often cooked and tasted.

Tofu is an ingredient often used in home-cooked dishes. It can be braised in braised vegetables, served cold, used as a side dish when making stews, and can also be used in soups. It is often used in any of the eight major Chinese cuisines. You can see tofu. The nutritional value of tofu is very high. It is very good for children and the elderly to eat more.

Tofu can be made into many dishes. Today I will mainly share with you how to make braised tofu. I often use tofu to cook at home. One of my favorite dishes is fish head stewed with tofu. I won’t talk about anything else today. Yes, I will share with you how to make braised tofu. Although it is not very authentic, it tastes very good. The whole family likes to eat it. You can also try making it when you are not busy at home.

?Ingredients

1 piece of tofu, appropriate amount of meat, 2 green onions, 2 tablespoons of dark soy sauce, 1 tablespoon of salt, appropriate amount of salt

?Production process

1. Cut the meat into small pieces, add starch and grab it with your hands to make the whole thing coated with starch;

2. Cut the tofu into small pieces, and cut the green onion into small pieces and set aside;

3. Heat Heat the oil in the pot, add the diced pork, and stir-fry until the color changes;

4. Add two tablespoons of light soy sauce and one tablespoon of dark soy sauce, and stir-fry the diced pork until it is evenly coated with soy sauce color;

5. Add tofu, an appropriate amount of salt, and a bowl of water, stir-fry, cover the lid, bring to a boil over high heat, and simmer over low heat for a while to make it more delicious;

6 . When the soup is almost reduced, add chopped green onion, turn off the heat and stir-fry evenly.

A simple plate of home-style braised tofu is ready.

?Tips

Both light soy sauce and dark soy sauce have a salty taste, so you can add salt according to your own taste. If the taste is not strong, you don’t need to add salt

?The nutritional value of tofu

1. Tofu has a high protein content. Regular consumption can provide our body with sufficient protein nutritional supplements;

2. The nutritional value of tofu is extremely high. High, containing a variety of minerals and vitamins needed by our body;

3. Tofu has a very high absorption rate and is known as "plant meat".

?Choice of tofu

1. Smell: High-quality tofu smells of a strong bean aroma, while inferior tofu has no bean aroma and may even have a faint fishy or fishy smell. It smells like chemicals.

2. Color: The color of high-quality tofu is slightly yellowish or light yellow and shiny. Inferior tofu is dull, too white, and may have bleach added to it. Some tofu is gray or dark yellow, so don’t buy tofu with an incorrect color.

3. Shake: High-quality boxed tofu looks relatively flat, has no bubbles, cannot squeeze out water, has no shaking feeling when shaken by hand, and has a certain hardness and elasticity. However, low-quality tofu has no elasticity and hardness, is easily rotten and brittle, and becomes watery when squeezed by hand, causing it to dangle around in your hand.

4. Cut: Cut into several pieces with a knife and carefully observe the incision. Finally, press gently with your hands to test its elasticity and hardness. High-quality tofu has a complete block shape, moderate hardness and softness, a certain degree of elasticity, a tender texture, a uniform structure, and no impurities. The block shape of substandard tofu is basically complete. The cut surface is rough, not tender in texture, has poor elasticity, yellow liquid oozes out, and the surface is sticky. It will no longer stick to your hands after being rinsed with water. Inferior tofu has incomplete block shape, rough and loose tissue structure, brittle to the touch, inelasticity, impurities, and sticky surface. It is still sticky to the hands after being washed with water.

Everyone knows that beer can be used for cooking, but few people have heard that beer can be used with tofu for cooking. Add half a can of beer to the braised tofu and simmer for a while. It tastes very fragrant and delicious!

Prepare these ingredients:

2 pieces of soft tofu

Half an onion

A few cloves of garlic

A few millet peppers

2 green onions

2 tablespoons of bean paste

1 tablespoon of cornstarch

Appropriate amount of oil

Add salt as appropriate

A little white pepper

A little sugar

Half a can of beer

A little chicken essence

A little sesame oil

Instructions

Cut the tofu into small pieces with a knife, boil water in a pot, add the tofu cubes after the water boils, and cook Take it out for a while, put it in cold water to cool down, and then drain it.

Chop onions, garlic, millet peppers, and shallots. Prepare bean paste, cornstarch, and water. Mix well and set aside.

Put oil in the pot, add garlic, millet and pepper and sauté until fragrant. Then add onions and fry until fragrant.

Add bean paste, white pepper, light soy sauce and a little sugar and stir-fry evenly.

Pour the dry tofu into the pot, push gently with the back of the spatula, and mix evenly. Do not turn and shovel directly, as the tofu will break.

Add half a can of beer, cover the pot and simmer for a while, then pour the cornstarch into the pot, and push it gently with the back of the spatula to completely mix the tofu. The juice dries up a bit. Taste it for saltiness before deciding whether to add salt. Add a little chicken essence.

Sprinkle with chopped green onion, drizzle with some sesame oil and serve.

It’s very delicious, it’s just right to have with your meal~

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