Tofu is a traditional food in China, which has the effects of promoting fluid production, quenching thirst, clearing away heat and moistening dryness, and harmonizing spleen and stomach.
Tofu can be stewed with many ingredients. Here is a method of stewed tofu with tomatoes.
Ingredients: tofu, tomato, salt, tomato sauce, onion, garlic, sugar and peanut oil.
First, rinse the tofu and cut it into small pieces.
Second, add water to the pot, put a spoonful of salt, put the water into the tofu, take it out after one or two minutes, and control the water for later use.
Third, wash the tomatoes, cross the surface with a knife, blanch them with hot water, peel them and cut them into small pieces.
Fourth, put the oil in the pot, heat the chopped green onion and garlic slices until fragrant, add the tofu pieces and stir fry, add the tomatoes and continue to stir fry the soup.
Five, the right amount of tomato sauce into the pot, a little salt and sugar, stir fry for a while, add a little water.
6. After the water boils, turn to low heat and simmer slowly. When the soup is thick, turn off the fire when it is about to dry.
Tofu is rich in protein, with high nutritional value. There are many cooking methods. It can be used with many kinds of ingredients to make delicious dishes. The method is simple and not complicated. You can master it skillfully by trying to make it several times.
Let me share my method of stewing tofu, hoping to help everyone.
Stewed pork belly with sherry red bean curd is cut into tofu blocks with moderate size, shredded ginger, chopped green onion and sliced pork belly. The pickled sherry red is soaked in water for 20 minutes, after the excess salt is soaked, it is taken out and washed with clear water, and cut into small pieces for later use.
Heat oil in a pan, add shredded ginger and chopped green onion to stir-fry until fragrant, add pork belly after stir-frying, add soy sauce, cooking wine and rice vinegar, stir-fry over high fire until pork belly turns oily and discolored, add chopped sherry red and stir-fry evenly.
Pour clean water, add chopped tofu, add a little salt to taste, turn to low heat and stew for 20 minutes after boiling, and then add monosodium glutamate to serve.
Salty and delicious stewed tofu with pork belly in sherry is ready.
Stewed bean curd with Chinese cabbage: break the cabbage leaves, tear them into pieces by hand, cut the onion into chopped green onion, shred the ginger, and cut the bean curd into pieces for later use.
Pour oil into the pan, add chopped green onion and shredded ginger to stir-fry until fragrant, add clean Chinese cabbage leaves, add salt and spiced powder, stir-fry over high fire until the Chinese cabbage leaves become soft and collapse, add tofu, pour boiling water and a little light soy sauce, and turn to medium heat for stewing for 15 minutes after boiling over high fire.
After stewing, pour in the right amount of sesame oil, add monosodium glutamate to taste, and cook for about two minutes to get out of the pot.
The simple and time-saving stewed tofu with Chinese cabbage is ready. You can try to make it.
How to stew home-cooked tofu?
Hello, I'm Sichuan-Shaanxi Food Store. A chef who specializes in Sichuan-Shaanxi cuisine and home cooking for nearly 20 years. I am glad to answer this question, and my favorite friends welcome a little attention and support. Professionally speaking, the process of making home-cooked tofu is called burning, not stewing.
Homemade tofu belongs to Sichuan cuisine. Everyone knows that people in rural Sichuan like to make their own bean paste and eat it. When cooking many dishes, bean paste will be put in, so that the dishes made are red and bright, salty and fragrant. Therefore, the flavor of dishes made only with bean paste in rural Sichuan is called homely flavor, and homely tofu is one of them, which is named after its flavor and ingredients.
Homemade tofu ingredients:
Old tofu 1 kg.
Ingredients:
Green pepper 1 root, half a tomato, and a few pieces of fungus.
Material head:
3 cloves of garlic, scallion 1 root.
Seasoning:
Bean paste, monosodium glutamate, chicken essence, sugar, edible oil.
Other accessories:
Corn starch.
Preparatory work:
Start making:
Final summary:
Home-made tofu is salty and fragrant, with light spicy taste, which is suitable for people of all ages.
Tofu can't be cut too thin, too thin and easily broken.
When the oil temperature is 60% hot, the shape and color of tofu will be worse if the oil temperature is too low.
The above is the specific practice of home-made tofu. Like friends welcome to like, forward, collect, comment and pay attention. Thank you! Tofu can be divided into north and south. North tofu is called "old tofu" and south tofu is called "tender tofu". This is the difference between south tofu and north tofu. Tofu is rich in nutrition, and is known as "meat in China". We can eat such delicious and cheap tofu, thanks to the inventor of tofu, the yellow and white warlock of Han Dynasty in China.
The easiest way to make tofu dishes at home is to steam tofu with home-cooked tofu. Home-cooked tofu should use old tofu or bag tofu from the north. When choosing, smell it and pay attention to whether there is any peculiar smell. Tofu will have a sour taste if it is not fresh.
To make home-cooked tofu, two pieces of tofu are usually enough. When you buy it home, rinse it first and cut it into small cubes for later use. In addition, prepare about 40 grams of minced pork and a little ginger.
Homemade tofu
Ingredients used: 2 pieces of old tofu, a little fungus, a little green and red pepper slices, a little ginger slices and a little minced meat.
Seasoning used: light soy sauce, oyster sauce, sugar, monosodium glutamate and bean paste.
(1) Cut the tofu into small cubes, fry it in the pot until golden brown, and take it out.
(2) Take hot oil out of the pan, add ginger slices, minced meat and bean paste and shovel incense.
(3) Add a little water, soy sauce, oyster sauce and sugar, and add green pepper, fungus and tofu.
(4) Simmer over medium heat for 2 minutes, and add the starch.
(Tips)
(1) Fried tofu will be shaped and not fragile if its oil temperature is high.
(2) Tofu is tasteless, so add some water when seasoning, so that tofu can slowly absorb the juice and make it fragrant and tasty.
In addition to home-cooked tofu, steamed tofu is also very simple. Steamed tofu uses water tofu from the south, and its advantage is delicate and smooth.
Tofu is a common food in life. Every New Year, we have to make tofu with our neighbors. One family makes a big piece, and the tofu made by ourselves is particularly fragrant. When making tofu, we first grind it into bean juice, then put brine to make tofu brain. My father can't wait to eat tofu brain every time. I can eat several bowls with some leeks. I am still very impressed. My father said "It's delicious" while eating. In the last few days of Chinese New Year, I stewed and fried, and there was a lot left. My mother used salt to eat it until the spring. After a long time of pickling, it would taste a bit like stinky tofu now. It has a special taste and taste, which became my father's appetizer. My favorite food is spicy stewed tofu, which is spicy, tender and delicious.
Share with you a spicy stewed tofu, which is fragrant and spicy.
Prepare ingredients: tofu, dried peppers, ginger, shallots and salt.
1. Heat oil in the pan, add ginger after the oil is heated, and saute the dried peppers.
2. Add some water, put the tofu in, add salt, cover and stew for five or six minutes.
3. After simmering for five or six minutes, open the lid, sprinkle with shallots, turn off the fire, and the spicy stewed tofu is ready, fragrant and spicy, especially delicious.
This dish is not particularly simple, but it is simple and delicious. Friends who like it can try it and won't let you down.
Answer: Tofu stew is the most common way to eat in Northeast China. Both vegetarian stew and meat stew taste good. As the saying goes, "A thousand tofu rolls, but a million fish rolls." This shows that it takes a long time to stew tofu, so that the tofu made is delicious. However, if you want to make the stewed tofu tasty in a short time, you should fry it, so that the tofu stewed in a short time will be delicious and the soup will turn milky white. Share 2 ways to stew tofu ~
Stewed tofu:
Preparation of ingredients:
Tofu 1 piece, egg 1 piece, appropriate amount of corn starch, salt, chicken essence, coriander and thirteen spices.
Production method:
1. Cut the tofu into small pieces. Beat an egg in an empty bowl, add some salt and thirteen spices and mix well.
2. Stick a layer of starch on the prepared tofu block, then stick the egg liquid and set aside for later use.
3. Brush a layer of oil in the pan and heat it until it is slightly roasted. Fry the prepared tofu in a pot, and pour in a proper amount of boiling water after the tofu is fried until both sides are golden.
4. Boil the water again on high fire, then simmer it on low fire. When the soup is thick, add salt and chicken essence, sprinkle with coriander, take it out of the pot and put it on the plate.
Stewed tofu with Chinese cabbage balls;
Preparation of ingredients:
Half a piece of tofu, Chinese cabbage 1 small handful, meatballs, vermicelli 1 handful, salt, chopped ginger, chopped onion, pepper 15, star anise 1 piece, a little soy sauce and a little oyster sauce.
Production method:
1. Cut the tofu into small pieces and soak it in salt water for later use. Tofu is easier to taste when cut into small pieces. Soak it in salt water in advance to get the bottom taste.
2. Add the right amount of water to the pot, add the chopped tofu, add the onion, ginger, pepper and star anise to boil.
3. After the soup is boiled, add the fried meatballs and boil them again.
4. Transfer the boiled soup into the casserole and put the prepared vermicelli. Turn to low heat and simmer.
5. When the soup turns white and the vermicelli becomes soft and glutinous, sprinkle a handful of cut Chinese cabbage, and finally add chicken essence, soy sauce and a proper amount of salt to serve.
Tofu can be light, but the fragrance is not only faint. After stewing, the taste will be more intense ~
How to stew tofu is delicious? I have several methods. I can only pick out one way to share with you. I still remember when I was a child, I used a pot to decorate soybeans for tofu. At that time, there were few money to buy. It's winter, and it's not bright yet. Everyone went to the bean curd shop to line up. If you go late, it's really gone. Change the tofu back. Hold the tofu in your hand and cut it into small pieces with a kitchen knife. Put it back in the basin, put two spoonfuls of soy sauce and two spoonfuls of meat oil. Add some monosodium glutamate. Put some pepper noodles and chopped green onion. Steam on the pot. About half an hour! The rice is steamed and the tofu is steamed. Steamed tofu is served on the table. There is a thick layer of meat oil floating on it, which smells old. A spoonful of rice and a spoonful of tofu. Tofu is very hot. Sometimes I accidentally burn my stomach. Looking back now, it tastes good. This is what I used to eat when I was a child, steamed tofu with meat sauce.
Tofu is a kind of food that everyone likes. Eating regularly can reduce fat and lose weight, and prevent cardiovascular and cerebrovascular diseases. Tofu can be divided into tender tofu and old tofu. Tender tofu is suitable for soup or stew. Old tofu is suitable for frying. Let me introduce several methods of tofu to you.
First, Mapo tofu.
1, ingredients: a piece of tender tofu, appropriate amount of meat foam, pepper, salt, onion, ginger and garlic, green red pepper, red bean paste, soy sauce, thirteen spices and garlic.
2, put the oil in the pot, fry the small fire pepper and remove it. Stir-fry the minced meat in oil until it changes color. Saute onion, ginger and garlic in the pot. Then add the bean paste and stir-fry the red oil, and add the right amount of water. After the water boils, add the chopped tender tofu and simmer slowly, then add the soy sauce, thirteen spices and a little salt (because the bean paste is salty). Put the green pepper into the pot. After five minutes, thicken with cornstarch and pour into the soup.
Second, tiger skin tofu.
1, one piece of old tofu, two green and red peppers, proper amount of black fungus, onion, ginger and garlic, thirteen spices and salt.
2. Cut the tofu, cut the green pepper, and tear the fungus into small pieces. Shredded onion, ginger and garlic.
3, put the oil in the pot, burn the oil for 60% heat, add the tofu and fry it until golden brown. Pour the oil, add onion, ginger and garlic to saute until fragrant, then add tofu, fungus, green pepper, salt and thirteen spices to taste, stir-fry evenly and take out.
Today, I will share with you a home-cooked dish of braised tofu. The following are the materials and methods used.
material
Five pieces of tender tofu (6 cm), eight slices of ham, eight slices of carrot, two slices of bamboo shoots 12, four mushrooms (or fungus), proper amount of oil, two tablespoons of soy sauce, one spoonful of sugar, a small bowl of clear soup and two spoonfuls of wet starch.
method of work
1, cut the tofu into pieces and boil it all in boiling water for one minute.
2. Soak mushrooms in soft slices and cut onions into small pieces.
3. Add an appropriate amount of oil into the pot, saute the onion until fragrant, and stir the sliced mushrooms, bamboo shoots, carrots and ham evenly, stir-fry in the pot, add soy sauce, sugar and clear soup, boil, add tofu and gently mix, and slowly heat the tofu for about 10 minutes.
4, pour in the diluted starch thicken (while shaking the pot, pour it into the soup), wait for the soup to thicken, pour a spoonful of oil on the side of the pot, and shovel it all into the plate. This dish tastes fresh, fragrant and smooth.
This seafood soup is so fresh that there are no friends, and it is enough to contract your delicious taste for a summer, so it is fresh and tender.
It's time for a large number of oysters to go on the market. This season's oysters are full of meat, fat and delicious, which is the most delicious season to eat oysters. This seafood soup is so fresh that there are no friends, and it is enough to contract your delicious taste for a summer, so it is fresh and tender. Today, I recommend a fresh and tender seafood soup to my friends, stewed tofu with oysters and eggs. The combination of fresh oyster, tender egg and smooth tofu is enough to contract your delicious taste for a summer. This delicious soup is characterized by its freshness, tenderness and smoothness. If you want to make this soup well, you really have to work hard.
If you want the fried eggs to be smooth and tender, you must have low oil temperature or water support, so that the fried eggs are smooth and refreshing. It is recommended to use lactone tofu or south tofu for tofu. After this fresh and tender tofu is cut into pieces, soak it in appropriate amount of salt water. Then blanch to remove the beany smell of tofu to the greatest extent, and then stew the blanched tofu with eggs, so that the tofu treated in this way tastes slippery. Shelling the oyster, taking clean meat, washing it, soaking it in a small amount of water, and not over-washing. Finally, put the oysters in and stew for about 3 minutes on medium heat to keep the oysters fresh to the greatest extent. This soup, remember not to over-season, and eat the original "fresh" ingredients themselves.
Ingredients: clean oyster meat150g, 2 eggs, 270g tofu.
Ingredients: ginger10g, shallot15g, coriander10g (optional).
Seasoning: 30g vegetable oil, 5g salt, trace pepper, cooking wine10g.
Making process 1, try to choose a small oyster to make soup. This small oyster is full of meat and flavor. Rinse the oyster and take out the oyster meat. Pay attention to safety when taking the oyster meat.
2. Rinse the oyster meat taken out and soak it in a small amount of water. Remember not to over-wash it, so as not to affect the umami flavor. Cut Jiang Mo, shallots or parsley into small pieces.
3. Tofu is made of lactone tofu or fresh south tofu, cut into pieces of tofu 1 cm square, and soaked in appropriate salt water. Add 2-3 grams of salt to a pot of clear water. This kind of light salt water can make tofu more compact and not easy to break. It can also remove the beany smell of tofu and make the stewed tofu more smooth and tender.
4. Pour the tofu pieces soaked for about 30 minutes into the pot together with the salt water, blanch them for about 2 minutes after the fire boils, and pour them into the soup basin to soak the tofu pieces. Remember not to take them out, because the tofu pieces are easy to stick into a lump.
5, 2 eggs, add 20 grams of warm water, beat until you can't afford the egg white.
6. Moisten the pan in advance, cool the oil in a hot pan, pour in 20 grams of vegetable oil, the oil temperature is almost 30% hot, about 90 degrees, and pour in the beaten egg liquid. Stir-fry until the eggs are solidified, showing jelly-like, light golden color, and serve for later use. Remember to fry eggs at low oil temperature until they are solidified and show jelly.
7. Pour the vegetable oil10g into the pot, and add the chopped Jiang Mo and stir-fry until fragrant. Pour a proper amount of clear soup or clear water, scoop the blanched tofu into the pot, and simmer for about 15 minutes after boiling over a large fire. Add 5g of salt, a trace of pepper, and 0/0g of cooking wine/kloc-0, then pour in the egg which is fried until it is gelatinous, and pour in the oyster together with the soaked water. After boiling again, cook for about 3 minutes, and cease fire. Sprinkle chopped shallots or small pieces of coriander, and this fresh stewed tofu with oyster eggs is finished.
8. Serve the stewed oyster egg bean curd soup to the soup pot, and enjoy it while it is fresh. It's enough to contract your umami taste for a summer. This kind of seafood is cheap and umami enough, so the soup is delicious enough. Seafood is cool, and Jiang Mo is the standard ingredient of seafood, so it must be put into Jiang Mo. Other heavy seasonings are not recommended by individuals, which is easy to cover up the umami taste of oyster. Some people suggest adding an appropriate amount of oyster sauce. Personally, I feel that oysters have been added, and there is no need to add finished oyster sauce. It only represents the opinion of the family and is for reference only.
9. Features of dishes: the soup is bright yellow, fragrant and pleasant, the taste is salty and fresh, the oysters are fresh and fragrant, the tofu is smooth, the eggs are fresh and tender, complement each other, are rich in nutrition, and are necessary in summer.