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Tofu have which kinds of practices?

Introduction of tofu ten practices

One, watermelon juice tofu brain

Materials: watermelon 1 block, inner fat tofu 1/8 block,

Practice: with a juicer (or squeeze with a spoon) will be squeezed out of the juice of the watermelon, will be the inner fat tofu in the water to boil. Strain out the tofu and add it to the watermelon juice.

Two, milk tofu

Materials: milk, tofu, sugar a little

Practice: cut the tofu into small pieces, boil the milk, in the tofu block into the milk and boil. Add appropriate amount of salt or sugar.

Three, yogurt tofu

Materials: tofu, yogurt, strawberry sauce

Practice: soy sauce tofu cut into uniform slices. Put it into boiling water and cool it down, then take it out and arrange it on a plate. Top with yogurt and strawberry sauce. (Bright color, sweet taste)

4, fruit tofu

Materials: tofu, bananas, strawberries

Practice: tofu boiled and fished out of the plate, bananas and strawberries were chopped up and put on the tofu

5, jade tofu

Materials: tofu, cucumber (or other vegetables), salt, sesame sauce

Practice: the cucumber juice into a bowl. cucumber juice into a bowl, crushed tofu with cucumber juice, a little cornstarch, sesame paste and stir, into the pot to steam for 5-10 minutes.

Six, three fresh tofu (or fish tofu)

Ingredients: tofu, shrimp, fresh mushrooms (boiled), chicken puree

Practice: all the ingredients are chopped, add salt and mix well, into the pot to steam for about 10 minutes. When cooked, drizzle with sesame oil and sprinkle with chopped scallions

Seven, two-color tofu

Ingredients: blood tofu, tofu, chicken broth, cornstarch, chopped scallions

Methods: Cut the tofu into small cubes, put it into boiling water, and then put it out of the pan. In the pot put broth, starch minced green onions while the main side of the stir. Cook until thickened and then add salt to drizzle on the tofu.

Eight, the sun tofu

Materials: tofu, quail eggs, carrot puree, starch, minced green onion

Practice: cut the tofu into cylinders, in the center of a round hole. Crack a quail egg into the small round hole. Put the carrot puree around the tofu. Steam in a steamer for 10 minutes.

Heat the oil, sauté the chopped green onion, add salt water and cornstarch and stir to a fine consistency, pour it on the plate.

Several ways to make tofu

Squash and minced pork steamed tofu

Main ingredient: Japanese tofu

Supplement: cilantro, minced pork, squash, seaweed

Seasoning: salt, chicken broth, green onion, ginger, pepper, sesame oil, cooking oil

How to do it:

1, green onion and ginger cut into julienne pieces

2, cut tofu into thick slices, arranged in a dish, add salt, sesame oil, water;

3, the minced meat into the squash, add salt, chicken essence, pepper, mix well, put on the cut tofu add seaweed, green onions, ginger steamed for 5 minutes;

4, take out the steamed tofu, and sprinkle with green onions, ginger;

5, sit down in the pan on the fire and pour the oil, until the oil is hot and then drizzled in the tofu on the can be

Measurements p>Tofu stew with mushrooms

Main ingredient: mushrooms

Accessories: tofu, ham

Seasoning: salt, ketchup, water starch, chicken broth, soy sauce, cooking oil

Practice:

1. cut the tofu into cubes, mushrooms, cleaned and cut into small cubes, ham cut into slices and wait for use;

2. sit in a pot of ignition and put the oil, the oil to 4% of heat. Into the tofu block fried until golden brown on both sides of the fish out;

3. pot of residual oil, hot oil into the tomato sauce stir fry, pour in mushrooms, soy sauce, the right amount of water, into the tofu stir fry add salt, chicken broth, ham thickening of the pot can be.

Spicy and sour tofu soup

Main ingredient: tofu

Accessories: mushrooms, tenderloin, asparagus, cilantro

Seasoning: green onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, water starch, chicken essence, cooking oil

Practice:

1. Cut the tofu into shredded, tenderloin cut into shreds, mushrooms, asparagus, scallions, ginger, cleaned and cut into Shredded cilantro washed and cut into pieces;

2. Sit in a pot on the fire into the water, after the water boiled into the tofu, mushrooms, asparagus, meat blanching blanch into the plate;

3. Sit in a pot on the fire into the soup, salt, chicken essence, the right amount of vinegar, pepper, chicken, and when the pot opens into the tofu, asparagus, meat thin thickening sprinkled with green onions, ginger, cilantro can be out of the pot.

Crispy fried tofu

Main ingredient: Japanese tofu

Accessories: dry starch, chicken essence, condensed milk, cooking oil

Making:

1, Japanese tofu into thick slices, dry starch into a paste with water;

2, sit in a pot on the fire and pour the oil, oil is 60% hot, the tofu blocks in dry starch rolled, and then hung on the starch paste. Put into the oil frying, frying until golden brown when fishing can be, when serving dipped in condensed milk.

Duck egg tofu

Main ingredient: northern tofu

Accessories: salted duck egg yolks, garlic scapes

Seasoning: cooking oil, salt, sugar, chicken essence, cooking wine, water starch, green onions, ginger, broth, sesame oil

Methods:

1. cut the tofu into small square cubes and blanch in boiling water;

2. crush the salted duck egg yolks into powder, and chop the garlic scapes into mince. Powder, garlic cloves cut into pieces, green onions, ginger cleaned and cut into pieces;

3. Sit in a pot on the fire put the oil, oil hot sautéed green onions and ginger into the tofu, broth, salt, sugar, cooking wine, to be the pot open and then into the egg yolk powder stir fry, thickening the pan sprinkle garlic cloves, drizzled into the sesame oil can be.

Pocket Tofu Soup

Main ingredient: tofu

Accessories: rape heart, seaweed, meat, straw mushrooms, shredded kelp

Seasoning: salt, green onion, ginger, cooking wine, soy sauce, chicken essence, broth, cooking oil

Methods:

1, cut the tofu into rectangular blocks, seaweed, straw mushrooms, green onion, ginger, cleaned and chopped, washed rape heart

2, sit in a pot on the fire pour oil, oil temperature 6 - 7 hot, put the tofu block fried until both sides of the golden brown fish into the hot water to soften;

3, the pot to stay in the remaining oil, the oil temperature of 5 into the heat, into the minced onion and ginger, the meat mixture stir-fried until browned add wine, soy sauce, salt, seaweed, mushroom, stir fry evenly into the plate to be used;

4, will be tofu on the top end of the knife to cut a

4, the top end of the tofu with a knife cut a mouth, add into the fried meat, with seaweed tied;

5, sit in the pot on the fire into the broth, tofu, a little salt, chicken essence, greens heart, open the pot and pour into the soup plate can be eaten.

Tofu crucian carp

Raw materials:

fresh crucian carp, gypsum tofu, Pixian bean curd, ginger and garlic rice, pickled red pepper, dry chili powder, cooking wine, green onion, salt, monosodium glutamate, sugar, vinegar, fresh broth, cornstarch, chemical lard in appropriate quantities.

Procedure:

1, the live crucian carp scaling, gill picking, disemboweled to remove internal organs, wash the blood; tofu into the salted water blanch through the strip.

2, pot on the fire, under the chemical lard burned to 40% hot, into the tofu, pickled red pepper, dry chili powder, ginger and garlic rice, etc., excellent taste, mixed with fresh broth, after boiling a little simmering, beat off the slag, the fish into the pot, and then under the wine, sugar, vinegar, monosodium glutamate, salt, etc., change to a small fire for 3-5 minutes, the tofu in the pot, the burned taste and fish have been away from the bone when the pot, the fish on a plate, set up into a radial shape, the lower side of the loaded into the tofu. The original juice in the pot on the fire mouth, under the cornstarch put juice, until the juice thick shiny, under the green onion, push the pot, hanging sprinkled on the fish and tofu that is complete.

Ma Po Tofu!

Ingredients:

600g tender tofu, 60g minced pork,

Seasoning:

1, chili powder, 1/2 tsp ground ginger

2, 2 tbsp Sichuan soybean paste, 1/2 tsp rice wine, 1 tsp garlic paste, 1 tsp soy sauce.

3) 1/2 tsp sugar, 1 1/2 cups stock.

4, a pinch of pepper powder, 2 green onions.

5) 1 tbsp cornstarch water, 1 1/2 tsp sesame oil.

How to make it:

1 Trim the skin off the tofu and cut it into 1cm cubes.

2 Heat a small amount of oil in a pan, add the minced pork and sauté until dry, then add the seasoning (1) and sauté until fragrant.

3 Add the seasoning (2) and stir fry evenly, then add the tofu and seasoning (3) and cook to taste, then thicken with cornstarch water and drizzle with sesame oil.

Korean kimchi and stinky tofu

Materials:

6 pieces of stinky tofu, 2 cans of Korean kimchi, 3 garlic cloves, 40 grams of pork.

Seasoning:

4 cups of broth

Method:

1 Drain the stinky tofu and cut each piece into 4 small pieces.

2 Slice the pancetta: wash and cut the garlic cloves into 3cm pieces.

3 In a casserole dish, add the kimchi and the stinky tofu.

4 Place the pancetta, garlic cloves, and broth in the casserole and cook for 20 minutes on low heat.

●Simmering

Put the cubed tofu into the 180-degree cooking oil and fry until the skin is slightly hard and the color is golden, then stir-fry the minced garlic, shredded ginger, shredded mushrooms and shredded meat, add the soup and seasoning, put in the fried tofu and slightly simmer to make a dish of braised tofu with strong aroma and flavor. Tofu to fry or water can also be changed to frying.

●Steaming

Steam the tofu, thin slices of ham and mushrooms in two or three rows on a plate over medium heat for eight minutes, accompanied by cooked greens, sprinkled with chopped green onions and pepper, hot oil, and drizzled with soy sauce and other seasonings to make the beautifully shaped and flavored "Kirin Tofu".

●Fried

Cut the tofu into square or diamond-shaped pieces, coated with dry starch, and deep-fried in 180-degree oil until the skin is crispy, then you can make a variety of crispy tofu dishes. The fried tofu in rectangular or square, sunflower-shaped, mountain-shaped rows on the plate, and then pour the gravy or gravy with side ingredients, the gravy should be thicker, you can cook a variety of flavors of crispy tofu.

●Boiling

Tofu that has undergone preliminary cooking (deep-fried, pan-fried, or in flying water) is placed in a casserole dish, and shrimp, mushrooms, fresh squid, scallops, shrimp balls, broth, and seasonings are added to make seafood tofu boiled in a casserole dish.

●Braising

Steamed fish, remove the meat and bones, and braise with tofu to make "tofu and fish soup", which is smooth and fresh and suitable for all seasons. This soup is smooth and fresh, and is suitable for all seasons. When braising, it should be accompanied by mushrooms, ginger, leeks and other side ingredients.

●Rolling

"Tofu and fish head soup" is a well-known traditional dish. It is characterized by its fragrant smell, sweet taste and milky soup. When making it, pay attention to the following: fry the fish head thoroughly, use boiling water, and make the fire strong.

The above is only the basic method of making tofu dishes, from which a wide variety of delicious dishes can be evolved. In addition, the removal of tofu soybean odor there are two methods: flying water, water temperature of about 90 degrees, water temperature is too high tofu into a honeycomb is not slippery; can also be used to deep-frying.

Tofu blanching tips

Tofu is soybean paste cooked with gypsum; northern tofu cooked with salt brine, molded by pressing.

Southern and northern tofu both have a soya odor, northern tofu and a slight bitter taste. In order to remove the odor, many tofu dishes in the production of the key is to cook before the tofu in the water to blanch, this blanching is very careful, common many blanching of tofu is not broken or the center of the hollow, not in line with the requirements of the cooking, which is not mastered tofu blanching know-how. The correct method is to cut the tofu into small pieces of the same size, and then placed in a pot of water, and cold water at the same time heating, to be the water temperature rises to about 90 ℃, should be transferred to a constant temperature of the micro-fire, slowly see the tofu floating, hand pinch seems to have a certain degree of firmness when the salvage, immersed in cold water. Blanch tofu water a open, fire a strong, it is easy to make the center of the tofu holes.