Braised Japanese tofu this tofu, also known as the inner fat tofu, egg tofu, yuko tofu, egg jade crystal, although the texture like tofu, but does not contain any soy ingredients. It takes eggs as the main raw material, supplemented by pure water, vegetable protein, natural flavorings, etc., refined by scientific formula, with the smoothness and tenderness of tofu, eggs of delicious fragrance, with its high quality, delicious, nutritious, healthy, convenient and value for money in the consumer enjoys a good reputation. By choosing different flavor seasonings, it can also produce a variety of flavors such as numbing, spicy, sour, sweet and so on.

Materials

Japanese tofu, green peppers, shiitake mushrooms, hydrated bamboo shoots, carrots, egg whites, cornstarch, green onions, ginger, salt, sugar, monosodium glutamate (MSG), soy sauce, a little tomato sauce

Practice

Practice 1

1. Carefully unwrap Japanese tofu and slice it into slices of about 2 centimeters;

2. Slice other vegetable ingredients into thinly sliced, standby;

3, the Japanese tofu wrapped in egg white glued to the cornstarch over the oil slightly deep-fried, into a golden brown fish out, standby;

4, the pan poured into a little salad oil, onion and ginger aroma, and then cut into thin slices of vegetables poured into the slightly stir-fried, into the salt, monosodium glutamate, a little soy sauce for seasoning;

5, and finally poured into the deep-fried tofu, carefully turn, otherwise it will be broken to influence the look and feel;

6, start adding a small amount (half a tablespoon) of sugar, if there is a soup is better, and sugar together, 1 minute after the fire

7, well, braised Japanese tofu can be eaten, be careful not to drool your saliva in the process of cooking into the pot.

Additionally:I do not like the color of the dish is too dark, so I used soy sauce, you can use soy sauce, because soy sauce is the main flavor, the old soy sauce is the main color, so in the braised dishes should still be used in the old soy sauce, hehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehe

Practice 2

Main ingredient: Japanese tofu, green pepper, shiitake mushrooms, bamboo shoots, carrots, egg whites, red bell pepper

Supplementary ingredients: green onion, gravy powder, ginger, salt, sugar, monosodium glutamate, soy sauce, salad oil

1. carefully unwrap Japanese tofu and slice into 2 cm slices;

2. cut the green pepper, shiitake mushrooms, and watery bamboo shoots into thin slices,

5. Finally, pour the fried tofu, carefully turn, otherwise it will be broken and affect the appearance.

6. Add a pinch (? tablespoon) of sugar, or more if you have stock, and sugar, and turn off the heat after 1 minute.

Practice 3

Ingredients

Main Ingredients

Japanese tofu 2 strips of green onion 3 garlic 2 cloves

Supplementary Ingredients 1 teaspoon of soy sauce a little starch, 100 grams of fresh water, a little salt

Practice

1. Materials are ready; yuzi tofu 2 cm thick section, green onion cut into segments, chopped garlic

2. Heat the oil in the pan, popping the garlic; put in the Tofu slowly fried for a while

3. Then put the green onions and garlic, and then add soy sauce

4. Starch and water, stir well, pour into the pot and boil, cook until thick and mix a little salt

Note

To do this dish must pay attention to the hands of the hand to be light, cut the tofu to be light, wrapped in cornstarch to be light, put in the pot to fry to be light, turn over the frying to be light, frying the good sheng out to be light, put into the gravy The first thing you need to do is to put the tofu into the gravy and stir-fry it lightly.

Nutritional value

Japanese tofu: antihypertensive, anti-inflammatory, anti-inflammatory, beauty, antiemetic People with gastric ulcers, excessive gastric acid secretion

Japanese tofu is also known as the best tofu in Japan.