I remember when I was a child, every day before dawn, there would be vendors selling tofu in the streets, holding a special tofu bangzi. Although the sound was not very loud, it was particularly penetrating. At that time, North Tofu was real brine tofu, tender and soft, not as tough as tofu now. Even if you don't put meat, simply stew a large pot of tofu, which is also excellent. Tofu cooked for a long time was covered with fine holes, which sucked up the delicious soup. With the crackling sound of firewood in the fire, tofu gurgled in the pot and wafted out a strong tofu fragrance.

Don't underestimate this home-cooked stewed tofu, which can be eaten all winter, and also fully carries the memory of several generations in winter. Even now, I often think of that taste and feeling. A delicious winter, the secret of delicious tofu stew at home, and the chef reveals authentic delicious practices. To make this home-cooked stewed tofu, we must first choose the right meat, that is, the small tendon meat on the leg bones of pigs. Due to exercise, this piece of meat tastes strong, very chewy and especially fragrant. Other tips are described in detail in the production process and the following precautions.

Home-cooked stewed tofu

Ingredients: tender tofu1000g, pork tendon 300g.

Ingredients: green onion 1 5g, ginger10g, garlic15g, green pepper 30g, dried red pepper10g, coriander15g, garlic sprout15g and star anise 2.

Seasoning: vegetable oil 30g, soy sauce 30g, cooking wine 1 5g, salt 3g, sugar 3g, soy sauce 3g, pepper 0g, monosodium glutamate or chicken powder1g (optional), sesame oil 3g, pepper oil 5g (optional), clear soup or clear water.

manufacturing process

1, choose about1000g of bean curd with tender brine from the north. This kind of bean curd is not rotten after cooking, and its taste is delicate and tender, and it is cut into 5 cm pieces or 2 cm square cubes.

2. Choose the tendon meat on the pig leg bone and stew it out, which is called a fragrant, cut 1.5 cm. Cut onion, ginger, minced garlic, green pepper, garlic sprout, coriander and dried red pepper for later use.

3. Pour 30 grams of vegetable oil into the pot, cool the oil in the hot pot, add the pork tendon pieces, and stir-fry over low heat. Add 2 pieces of star anise, cinnamon 1 block, 3 pieces of fragrant leaves, and 0/0g of dried red pepper/kloc-0, and stir-fry for a dry and spicy flavor. Add onion, ginger and garlic and stir-fry until fragrant. Stir-fry 30 grams of soy sauce again, and cook wine 15 grams, which is full of fragrance. Pour enough clear soup or water, add tofu, boil over high fire, and stew for about 10 minutes. Add 3 grams of salt, 3 grams of sugar, 3 grams of soy sauce and 0.5 grams of pepper, adjust the medium heat, continue to cook for about 30 minutes, stew until fine holes appear on the surface of tofu, add monosodium glutamate or chicken powder 1 g (optional), cease fire, and pick out star anise, cinnamon and fragrant leaves.

4. Sprinkle green pepper slices, coriander segments, garlic seedling segments, 3 grams of sesame oil and 5 grams of pepper oil, and put them out of the pot. This home-cooked stewed tofu is completed.

matters need attention

1, "Thousands of stewed tofu and thousands of rolling fish", tofu tastes good after being stewed for a long time. Dried peppers are fragrant, green peppers are fresh, and there are garlic sprouts and coriander, all of which smell like childhood.

2. Tofu should be made of tender north tofu, which is resistant to stewing and has a delicate taste. Stew tofu for a long time, and the amount of water must be well controlled. The tofu is about 15 cm, and finally stew until the tofu soup is half soup and half dish.