1, Japanese tofu how to do 2, Japanese tofu how to burn 3, Japanese tofu is what material Japanese tofu how to make delicious 4, Japanese tofu home cooking 5, Japanese tofu how to do 6, Japanese tofu is what to do? How to make Japanese tofu

Practice is as follows:

Main ingredients: 2 Japanese tofu, 6 shrimp, 8 quail eggs, 100 grams of crab mushrooms, broccoli rabe moderate.

Accessories: 1 teaspoon of oyster sauce, moderate amount of cooking wine, a little white pepper, moderate amount of salt, moderate amount of green onions.

1. Prepare the ingredients.

2. Open the back of the shrimp and remove the threads, add a little cooking wine and white pepper and marinate for a few minutes.

3. Crab mushrooms to remove the old roots washed into boiling water blanching, broccoli broken into small pieces and crab mushrooms blanching together.

4. Marinated shrimp blanched in boiling water until browned and removed.

5. Blanch the ingredients together and set aside.

6. Japanese tofu cut into thick slices.

7. Cut Japanese tofu evenly coated with flour on both sides.

8. Put some cooking oil in a skillet and fry the flour-dusted tofu.

9. Fry until both sides are golden brown and firm.

10. Use the remaining oil to fry the tofu and sauté the chopped green onion.

11. Stir-fry the blanched ingredients and quail eggs in the chopped scallions.

12. Add fried Japanese tofu and stir-fry quickly.

13. Stir fry evenly and add a little salt, oyster sauce, a little white pepper.

14. Pocket stir fry evenly, that is complete.

Japanese tofu how to burn

Japanese tofu burning method:

1, first of all, Japanese tofu with packaging cut in half, and then slowly squeezed out, so that the tofu in the process of squeezing is not easy to rot, nice and beautiful.

2, prepare the appropriate amount of corn starch, cut the Japanese tofu in turn on the plate evenly coated with starch, so that the taste will be more crispy and tender after frying in the pot, and not easy to paste the pot.

3, start a pot of oil, oil temperature of six or seven percent heat when the tofu into the frying pan, put the end of the small fire slowly fry for a while, after frying with chopsticks to continue to fry, frying until the surface of the yellowish can be removed from the pan, all fried ready to use.

4, then adjust the sauce, the pot to stay in the oil, take a small bowl, put the tomato sauce, a spoon of white vinegar, a spoon of sugar, a spoon of soy sauce, a small spoon of salt, and then add half a small bowl of water, and then stir, stir and prepare.

5, start a pot of boiling oil, oil is hot, pour in the sauce, until the sauce boils, pour in the fried Japanese tofu, slowly stir fry evenly, then turn to medium heat and cook for a while.

6, and then into a small bowl of cornstarch water thickening, when the soup is almost dry, turn to high heat sauce can be out of the pot.

7, out of the basin, and then sprinkled with some sesame seeds garnish, this delicious ketchup Japanese tofu is ready, soft and flavorful, like friends can try at home.

Japanese tofu are generally after deep frying before starting to cook, and then teach you a modified version, without deep frying, the first Japanese tofu steamed and then pouring juice, so that out of the texture is more tender, and do not have to deep frying nutritional and more delicious more healthy.

It should be noted that the Japanese tofu is very easy to crumble, so be careful when you take out, after steaming will be much better, it is easy to mold and not easy to crumble, you can also steam the apricot mushrooms, and then put into the iron plate, and with the eat together, taste better.

Precautions for making Japanese tofu:

1, when making Japanese tofu, never boil it directly.

2. Don't cut it directly and cook it in the pot.

3, Always coat with flour.

Japanese tofu is what material Japanese tofu how to do delicious

Japanese tofu is a very special kind of food, it is actually more like eggs, so it is also called egg tofu, this kind of tofu in life is still quite common, and the practice is also very diverse, the following to understand the Japanese tofu is what material to do it.

Japanese tofu is what material

Japanese tofu, also known as egg tofu, Tamago tofu, its texture is similar to tofu, it is the egg as the main raw material, supplemented by pure water, vegetable protein, natural flavorings and other refined, with tofu smooth and tender, the egg of the delicious aroma, is a traditional high-quality plant protein food.

Japanese tofu how to do delicious

Ingredients: Japanese tofu, corn starch, cooking oil, chili sauce, chili pepper, green onions, ginger, garlic, pepper, soy sauce, salt, sugar, cooking oil

Practice:

1, Japanese tofu out of the bag, cut into slightly thicker small cylinders.

2, cornstarch in a dish, the Japanese tofu to the top of the evenly coated layer of powder.

3: Heat oil in a wok and fry the tofu on low heat until golden brown on both sides.

4, ginger, garlic, green onions and chili peppers chopped, green pepper cut into julienne strips, tomatoes cross cut with hot water scalding peel, cut into small pieces and spare.

5, adjust the sauce: the appropriate amount of salt, sugar, soy sauce, pepper, cornstarch into a bowl, and add a small amount of water and mix well.

6, the pot into the oil, the onion, ginger, garlic, chili pepper all into the stir fry flavor.

7, add the chili sauce, continue to stir-fry flavor, and then the shredded peppers and tomatoes into a small fire stir fry, until the tomatoes fried soft and rotten into a paste.

8, and then the front of the sauce into the pot, stir fry for a while after the fried Japanese tofu into the medium heat, stir fry evenly until the juice, sprinkle with chopped green onions before leaving the pan can be.

Nutritional composition of Japanese tofu

Japanese tofu is very high in nutrients, every 100 grams of Japanese tofu contains the following multiple nutrients: 21 calories, 3.72 grams of carbohydrates, 0.66 grams of protein, 0.72 milligrams of fat, 0.78 grams of dietary fiber, Vitamin C 13.2 milligrams, Vitamin B10.03 mg, Vitamin B20.01 mg. B20.01 mg, niacin 0.36 mg, vitamin E 0.68 mg, sodium 0.66 mg, magnesium 22.2 mg, phosphorus 13.2 mg, potassium 125.4 mg, calcium 60.6 mg, iron 0.48 mg, zinc 0.39 mg, manganese 0.03 mg, selenium 0.3 mg, copper 0.08 mg.

Japanese tofu common practice

Japanese tofu because it is relatively tender, so should not be excessive stir-fry, suitable for braised, stewed to eat, the most famous way to eat is the iron plate tofu.

Japanese tofu tastes particularly tender, and the texture is similar to tofu. Japanese tofu can be used to make a variety of delicious dishes, there are iron plate, braised and so on. However, Japanese tofu is relatively tender and easy to break, so be careful when cooking.

Japanese tofu home cooking

Japanese tofu catered to the dietary habits of the Chinese people, and gradually came to the lives of ordinary people. I'll share it with you below.

--Braised Japanese Tofu

Ingredients

Main Ingredients

Main Ingredients: Japanese tofu, green peppers, shiitake mushrooms, hydrated bamboo shoots, carrots, egg whites, cornstarch, scallions, ginger, salt, sugar, monosodium glutamate, soy sauce.

Practice

1, the Japanese tofu carefully unpacked, cut into 2 cm slices;

2, the other vegetables into thin slices, standby;

3, the Japanese tofu coated with egg white and stick on the cornstarch over the oil frying, into a golden brown, out, standby;

4, the pan poured into the small amount of salad oil, onion and ginger, then put the cut into thin slices of vegetables into the pour, slightly fried, add salt, monosodium glutamate, a little soy sauce to taste;

5, and finally the fried tofu into the pour, carefully turn, otherwise it will be broken to affect the perception;

6, when the pot to add a small amount of half a tablespoon of sugar, if there is a soup is better, and sugar and added together, after 1 minute turn off the fire

7, well, the Braised Japanese tofu can be eaten, watch out for your s saliva doesn't run into the pot during cooking.

--Japanese tofu with enoki mushrooms

Materials

Japanese tofu 300g

Enoki mushrooms 100g

Scallion 3 stalks

Garlic 3 cloves

Cooking oil 50g

Scented oil 1 tsp

_Oil 2 tsp

Soy sauce 2 tsp

Salt 1 tsp

Monosodium glutamate tsp

Practice

1. Wash and remove the root of the enoki mushrooms, Japanese tofu are cut into segments, shallots chopped, garlic sliced;

2. . pot to leave a little oil, put the shallots, garlic stir-fried, and then add a little water, pour into the fried Japanese tofu, mushroom stir fry a few times;

4. Add salt, monosodium glutamate, soy sauce, _ oil stir fry evenly, drizzle into the sesame oil, start the pot can be.

Note

The texture is crispy and smooth. Before broiling, blanch the enoki mushrooms in boiling water to remove the odor.

--Teppanyaki Japanese Tofu

Ingredients

Japanese Tofu 4 pieces Minced Pork 200g

Small amount of Bean Sauce 20g of Bell Pepper

Hangzhou Bell Pepper 20g of Chicken Essence

Monosodium glutamate Moderate amount of Sugar Moderate amount

Pepper Moderate amount of Starch a little

Soy sauce a little

Practice

1, tofu first from the middle of a cut, take out the two sides of the tofu, respectively, all two, a tofu cut four sections, cut and loaded into a container, sprinkled with dry starch that is the dry powder paste beauty Pepper, Hangzhou Pepper cut into small circles

2, a pot on the stove, down into the vegetable oil burned to 40% of the oil temperature, the oil temperature can not be too low or high, too low will be off the paste, too high Low will be off the paste, too high starch paste will bubble easy to splash oil, down into the tofu, deep-fried appearance of golden crispy, even oil together into the oil in the oil pool, in order to maintain the temperature and is not easy to soft couch first soaked in hot oil

3, pot into the bottom of the oil, into the minced meat stir fry, into the bean paste, chili pepper circle stir fry out of the red oil, like to eat garlic friends can also add a little minced garlic into the water, seasoning, chicken essence, MSG, pepper, sugar, and so on, and so on, and so on. monosodium glutamate, pepper, sugar, old pumping color, thickening thickening, dripping oil to increase the color and aroma of the purpose, here you can drizzle red oil, green onion oil or sesame oil can be

4, don't like to eat spicy friends can not add chili pepper rings, or use oil instead of bean paste and chili pepper rings, the taste is also superb

5, the juice is well adjusted, fish out of the soaking in the hot oil in the tofu, put into the burned iron plate or tableware, pour the sauce sprinkled with the sauce, and then put it on the hot plate. Pour the sauce and garnish with chopped green onion.

--Pineapple Gourmet Japanese Tofu

Materials

Japanese tofu 2 strips, pineapple 200 grams, 5 small tomatoes, small green pepper 1, tomato sauce, salt, sugar, cornstarch moderate

Method

1. Pineapple peeled, cut into small cubes; small tomatoes cleaned clean cut in half; small green pepper cleaned, deseeded, cut into pieces

2. Japanese tofu from the center of the cut into two sections, from the sealing of the extrusion, cut into pieces of equal size

3. At this time, the first to go to a hot frying pan, while the oil is hot, in the dish, poured in a little bit of corn starch, I used corn starch, into the Japanese tofu

4. Shake the dish, so that each piece of Japanese tofu are evenly covered with corn starch

4. I used cornstarch to put in the tofu. Shake the plate so that each piece of Japanese tofu is evenly covered with cornstarch

5. In the frying pan *** chopsticks, when bubbles form around it, you can put in the Japanese tofu which is covered with cornstarch, and keep it on a medium heat to deep fry

6. Touch the chopsticks to feel that the Japanese tofu has been hardened, and the skin is crispy, so you can pick it up, and drain off the oil; if you want to be even more crisp, you can wait until it cools down and then re-fry it again on a high heat

7. Add a little salt, sugar, if the tomato sauce is too thick, you can add a little water, cook over low heat, pour in the pineapple, small tomatoes, green peppers, stir-fry evenly

8. After the sauce is thickened, turn off the heat, a little cooled down a bit and pour in the Japanese tofu, gently tossed evenly, so that each piece of Japanese tofu are sticky with the sauce can be

- Japanese tofu steamed shrimp

Materials

Japanese tofu, cucumber, fresh shrimp, soy sauce, cornstarch, water, each moderate

Practice

1, Japanese tofu 1 bag, fresh shrimp 10 or so, cleaned after picking out shrimp line to remove the shell, washed, add salt, cooking wine marinade. With a knife, cut the tofu from the center of the package outside the dotted line tips, according to the tips, divided into two sections, pick up the bottom of the package, gently put the tofu on the board, cut into thin slices of 1 cm thickness.

2. Arrange the sliced tofu evenly on a plate and place a shrimp on each surface of the tofu.

3, sprinkle a little salt, ready to steam in the pot, the pot of water boiled five minutes can be, to keep the tofu and shrimp tender texture.

4, steam out of the water in the dish into a bowl, add a little starch to adjust evenly if the water is too little, can be appropriate to add a little cold water.

5, the water starch into the pot, add a little soy sauce, to form a thin gravy, turn off the heat.

6, shrimp on the diced cucumber garnish, pour the gravy into a small bowl, pour on the steamed tofu shrimp can be.

Japanese tofu

Japanese tofu is how to make it?

Japanese tofu production

The use of gluconolactone as an additive to make tofu, is a new technology introduced from Japan, with which to replace the salt brine, gypsum as a coagulant for tofu traditional processing methods, the product color white, tender, no bitter and astringent taste, generally per kilogram of soybeans can be made out of 6 kilograms of tofu, the protein content of tofu than the traditional method of processing of tofu is higher than the traditional method of about 18%, the economic benefits have increased significantly. The economic benefit is obviously improved.

The main raw materials: choose no moldy soybeans, sieve the debris, remove the insect particles, grinding and waiting for use.

Equipment and utensils: stone mill or crusher, barrels or tanks, cauldrons, steamers and so on.

Method of production: soybeans into a barrel or tile jar, and then pour cool water, each kilogram of soybeans mixed with 22 kilograms of water. Soak in the water change 3 times, change the water to stir the soybean, further remove impurities, so that the PH value is reduced to prevent protein acidification. Soaking time for, peeled soybean: room temperature below 15 ℃ soak 6-8 hours, 20 ℃ soak 5-6 hours, summer temperatures soak about 3 hours. Skinned soybeans: soak for 4-5 hours in summer, 8-10 hours in spring and fall, and about 24 hours in winter. Stale soybeans can extend some time accordingly. This soaking can improve the luster of the tofu products, gluten and putrefaction rate.

The soaked soybeans are ground with a stone mill. The teeth of the stone mill should be uniform, so that the soybean milk will be both uniform and fine. In order to make the soybean fully release protein, to grind twice. Grinding the first time, grinding the side of the cool water, *** add 30 kilograms of water. After grinding the first time, the soybean milk and then on the mill for the second time, while adding 15 kilograms of cool water. At this time, the ratio of soybeans to water is generally about 1:5. After grinding, the soybean milk with wooden barrels or tile jar.

Take vegetable oil or oil feet, about 1% of the amount of soybeans, into a container, add 50 ℃ ~ 60 ℃ of warm water 10 kilograms, mix well with tools. Then pour into the soy milk to eliminate foam.

After defoaming, filtering immediately follows. Generally, it should be filtered twice, stirring while filtering. The second time you filter, you must add an appropriate amount of cool water to rinse the soybean residue, so that the soybean milk is fully separated from the soybean residue. The pores of the filter cloth should not be too large or too fine.

Then pour the filtered soybean milk into the pot at one time, cover the lid and heat, boil the soybean milk and cook for 2~3 minutes. Be careful not to overheat the fire, and use a spoon to raise the pulp while heating to prevent paste. After cooking, pour the soymilk into a wooden pot to cool. When the soybean milk cools to about 30 ℃, take 200 grams of gluconolactone, dissolve it in an appropriate amount of water, then quickly add it to the soybean milk and mix it well with a spoon. Then pour the semi-solidified soymilk into an aluminum container or a special plastic food bag, and heat it with steam or a steamer basket under water for about 20 minutes, with the temperature controlled between 80 ℃ and 90 ℃, do not exceed 90 ℃. Then cool again, as the temperature decreases, the soybean milk that is the formation of tender, white tofu.

Technological process Raw materials soybean → stone mill crushing → soaking in water → grinding pulp → defoaming and filtering → cooking → adding glucose lactone → coagulation → heating → cooling coagulation is the finished product.

Japan's new packaged tofu

Production method The new packaged tofu is in sterile conditions, the sterilized coagulant and in 60 ℃ above the sterilization of soybean milk into non-toxic containers, sealed in situ more than 3 minutes of static, so that the air bubbles mixed into the soybean milk disappeared, so that the soybean milk coagulation, heating and molding.

The whole grouting machine is located in the sterile room, grouting machine storage box and container equipment, grouting and sealing of various devices are in a sterile state.

Soybean milk and coagulant can be filled at the same time, or first filled with coagulant, then filled with soybean milk.

Soybean milk must be filled at 60 ℃ or more, less than 60 ℃ when the soybean milk will not solidify, strictly speaking, coagulant at this temperature is also a problem, but the soybean milk is less than the impact is not great, in fact, only master the temperature of the soybean milk can be. In the operation of the temperature of the soybean milk is best mastered in 80 ~ 98 ℃, the temperature is less than 80 ℃, the solidification speed is just slower. The filling speed is 3 to 15 seconds to fill 300 grams of soybean milk, too long will be mixed with a small amount of air bubbles.

When you are done, seal it immediately.

If the solidification is not complete, it can be heated in a heating bath at about 80-95°C. This way, it is not possible to make a paste that is not completely solidified.

This solidified soybean paste in the high temperature conditions after the physical impact, you can make it molded. Specific method is to use the drop 5 ~ 30 cm drop, gently knocking the side of the container method. This operation must be carried out by the heat, a cold will have no effect.

Finally put in the cooling tank to cool, that is, the product.

Desperately seeking Japanese tofu practice, practice the more the better

Common practice

Ingredients:

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

Methods:

1, the Japanese tofu will be carefully unwrapped and sliced into 2-cm or so

2, the other vegetables into thin slices, standby;

3, the Japanese tofu coated with egg whites sticky powder 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 burst incense, and then cut into thin slices of vegetables into the pouring, frying, put the salt, monosodium glutamate, a little soy sauce for seasoning;

5, the final Pour in the fried tofu, turn carefully, otherwise it will be broken and affect the view;

6, add a small amount (? tablespoon) of sugar when you start the pot, if there is a broth is better, add it together with the sugar, turn off the fire after 1 minute

7, well, braised Japanese tofu is ready to eat, be careful that your drooling doesn't run down into the pot during the cooking process.

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Eggs Japanese tofu illustrated approach

Ingredients:

Fresh shrimp, eggs tofu (also known as Japanese tofu), corn, bowl beans, tomato salsa.

Directions:

1. Fresh shrimp head, tail, skin, from the back in half, remove the abdomen, back of the sand line.

Put in a bowl, add salt, chicken essence, starch, slightly marinated for a while.

2. Japanese tofu, wash, from the middle of the bag all two halves, gently pour out the inside of the tofu, cut into small uniform sections.

3. Cut the tofu, neatly placed on a plate, in order to beautiful, head, tail part can be placed on the bottom layer. Place in the microwave on medium-high heat for 2 minutes.

4. frying pan on the heat, oil hot, put the shrimp, stir fry, see the color, put the corn, bowl beans, add a small amount of water, and finally put salt, chicken essence. Turn off the heat, stir fry, evenly drizzle over the heated tofu. Finally, pour the tomato salsa over the vegetables.OK!

Seek home-style Japanese tofu practice

Colorful Japanese tofu Main ingredients: two strips of Japanese tofu, fresh mushrooms, red peppers, a small piece of fine meat from a preserved chicken thigh, shrimp.

Accessories: chopped green onion, salt, chicken essence. Steps: first you have to shell the shrimp and shrimp line, with a little salt marinade.

Mushroom red pepper and chicken thigh essence meat are cut into small dices. Cut the Japanese tofu, divide it into slices and put it on a plate, fill the pot with water and boil the upper rack to steam for three to four minutes.

At the same time the frying pan is heated, put the mushrooms and red pepper diced stir-fried, put the shrimp, stir-fried to the red, under a little salt, hanging some soup, soup collected almost, put a little bit of chicken essence, on the steamed Japanese tofu from the steaming rack, will be stir-fried toppings topped with a little scallion, you can become a dish. fragrant Japanese tofu casserole ingredients: Japanese tofu 2, corn 50 grams (I usually add mung bean sprouts, delicious calories and low, which day the market is sold out, so use the corn instead, but also very good Oh), straw mushrooms 100 grams, chicken appropriate amount, green onions 1 Seasoning: no special Kitchen utensils: casserole method: 1, Japanese tofu cut up (packages have to teach you how to cut ^ - ^), straw mushrooms Wash and slice, green onions wash and cut into scallions, wash corn, chicken.

2, add the right amount of water in the casserole, put the chicken 3, boil and add corn, boil again to medium-low heat. 4, cook for 5 minutes, add Japanese tofu pieces, boil over high heat and then turn to low heat to cook for 5 minutes.

5: Add straw mushrooms. 6: Cook for about 3 minutes until the mushrooms are tender.

7: Sprinkle with chopped green onion. Crispy Japanese tofu first step: the preparation of materials, mainly a white jade Japanese tofu, ketchup a number of starch a number of icing sugar 6 (according to their own tastes), a clove of garlic (you can not add), a few slices of lettuce (you can not add), a number of dry flour (put in a small bowl, standby), dry flour 6 tablespoons + 1 tablespoon of cornstarch with water to make a slurry, can not be too dilute Oh; second step: the lettuce cut into pieces, put on the bottom of the plate standby: (I compare to a small bowl, standby). Put on the bottom of the plate standby: (I prefer the taste of tomato sauce with lettuce, really good, especially when the tofu is more greasy;) Step 3: the white jade tofu cut into about 1.5cm thickness of the block, standby; Step 4: a piece of tofu block to the dry flour, fully coated with dry flour; (because the tofu itself is more slippery, not easy to paste, beforehand coated with dry flour, so that a while on the paste is relatively good; Step 5: dipped in dry flour tofu on the paste, with a small spoon out, put into a frying pan of 80% heat; Step 6: fry the tofu in turn, and then plate (remember, after the tofu fried, it will only be crispy skin for up to 5 minutes, so it must be fast; Step 7: 4 tablespoons of ketchup + cornstarch (powdered rice balls) 1 tablespoon + 6 pieces of icing sugar + pureed garlic + appropriate amount of water, fully stirred and then prepared; Step 8: frying pan in the appropriate amount of water, and so on, after the water boils! Step 8: put a moderate amount of water in the wok, when the water boils, put the sauce you just prepared into the wok; (it takes time for the icing sugar to melt, so use a small fire oh!) Step 9: Finally, the sauce will be drizzled onto the Japanese tofu that has been plated, and the job is done.

What is Japanese tofu made of?

Japanese tofu is made with eggs as the main ingredient, supplemented by pure water, natural flavorings, plant protein and other scientific recipes.

Japanese tofu can be used as the main raw material of soybeans, Xun萄 sugar lactone vinegar (GOL) as a coagulant, and add the appropriate amount of gelatin and other food additives, to overcome some shortcomings in the production of tofu in the past, the shelf life of the refrigerated preservation to reach more than a month.

More explanation:

Japanese tofu, also known as egg tofu, tamago tofu, egg jade crystal, and we often eat with soybeans as the main raw material for the production of tofu is different, the Japanese tofu is the egg as the main raw material, with vegetable protein, water, and natural flavoring made of both the smooth and tender tofu, and the delicious aroma of the egg, compared to the ordinary tofu, in the texture of the taste will be more delicious! It's a little more flavorful than regular tofu.