The selection of raw materials for tofu is very important. The frozen effect of old tofu and tender tofu is completely different. Mix tofu, eggs and minced meat together, add shredded ginger and carrot, soy sauce and black pepper, rub them into tofu balls, steam or fry them in a pot, and they will taste delicious and rotten. My answer is: to make frozen tofu, we must use old tofu, which is also what we usually call north tofu. Old tofu is harder, so it is easy to freeze. Tender tofu and south tofu are not suitable for freezing. After choosing tofu, we will prepare to freeze it next.

They are all handmade tofu, which tastes particularly delicious, without any additives and preservatives. They are really original tofu, so the taste is very different from the current place. I haven't eaten such handmade tofu for many years. Frozen tofu is delicious, and it makes my mouth water with braised pork or hotpot. Do you know how tofu is made into frozen tofu? How to make the frozen tofu tendon still intact? As long as you follow this method, you can keep your frozen tofu delicious and beautiful.

I prefer frozen tofu. At that time, there happened to be a stone mill in the yard (it is long gone now), and my mother would put the tofu on the plate directly on the stone mill. In order to prevent other people's cats from stealing food at night, we should cover the table and put something on it. After the tofu is cleaned, wrap it in plastic wrap and refrigerate it in the refrigerator. Try to cook it the next two or three days, and it will be sour after a long time. If you don't worry about the cost, you can take a basin and pour in pure water that has been flooded with tofu, and put two spoonfuls of salt for a few more days.

First, you cut the tofu into pieces, about the size of a mahjong piece, and then just throw it in the refrigerator and freeze it. When you eat it, take it out and melt it with water. It's delicious to eat hot pot, and stewed cabbage vermicelli with frozen tofu is also delicious. It's so simple that we often eat it in Northeast China. If you want to taste good, you can only work hard on the cooking method, but no matter what you cook with frozen tofu, you must remember to squeeze the water out of the tofu as clean as possible after it melts.