do you know how to make tofu taste better?

When it comes to tofu-related practices, people will definitely think of Mapo tofu and Sichuan cuisine for their spicy features and unique taste. They taste smooth. Although Mapo tofu is difficult, it is mainly made of tofu, but the tofu used belongs to tender tofu. Let me talk about the related practices of Mapo tofu, which is really boring.

Generally, when you go to the vegetable market to buy tofu, there are many kinds of tofu, such as tender tofu, Japanese tofu and old tofu. And each different kind of tofu is suitable for different dishes, so we will choose the old tofu suitable for frying and stewing.

ingredients: onion, salt, pepper and garlic, tofu, oyster sauce, soy sauce and sugar.

The steps are as follows: 1. First, we need to prepare four green onions, cut them into horse ears and cut them for later use;

2. Cut the tofu into pieces first, and then try to cut it into triangles with even size, so that it will be more beautiful when fried. Cut it and put it on a plate.

3. Add 3 grams of salt and start soaking, which can effectively remove the alkaline taste of tofu in production;

4. cut the bell pepper into horse ears, cut the garlic into grains, and prepare the ingredients;

5. now let's start frying. The pan is hot and the oil temperature is 4% hot. If the oil temperature is too high, it is easy to fry. 4% oil temperature is just right.

6. Add a proper amount of oil, stir-fry the raw material, add 5g of oyster sauce, stir-fry until fragrant, and stir-fry the onion;

7. Stir-fry until oily, add 8g of soy sauce, cook the sauce, and add a little water to blend the flavors. Then add tofu and soy sauce to color;

8. Add 2g of sugar to enhance the freshness, add pepper to remove the beany smell, and add 2g of salt to enhance the bottom taste.

9. Add a proper amount of scallion oil to increase the flavor of scallion, so that a bean curd with scallion can be cooked.

the second method: ingredients: an appropriate amount of soaked black fungus, a small amount of green peppers, green onions, Jiang Mo and old tofu.

The specific methods are as follows: 1. Cut the bought old tofu into three layers with uniform thickness, and then cut into triangles.

2. put the oil in the pot, the oil temperature needs to be higher, and then use chopsticks to fry the cut tofu one by one in the pot, and then pour it out for later use.

3. After cleaning the wok, add a small amount of salad oil, heat it slightly, add Jiang Mo, green onions and dried peppers, stir-fry until fragrant, then turn to low heat, then add a spoonful of bean paste, stir-fry red oil, and then put our fried tofu into the wok.

4. Add white sugar to taste, add the soaked black fungus into the wok, stir-fry evenly, and.

5. When the stew is almost done, put the pepper pieces in, collect the juice with high fire, and add the prepared starch to make the soup thicker and brighter.

the reason why it is very tasty is that it is stewed for a long time, and when we fry it, we should not fry the tofu until it is old and burnt, otherwise it will be difficult to taste.