Big tofu practice map

Tofu tastes delicious and refreshing. Here, I will bring you an encyclopedia of how to make big tofu. I hope you like it.

Simple ingredients of spiced fried tofu are: tofu, garlic, ginger, soy sauce, sugar, rice vinegar, salt, chicken essence, chopped green onion, or coriander leaves.

Spiced fried tofu is introduced as follows:

Tofu is sliced evenly, about 1, 5cm thick and 5cm long. Be sure to use a non-stick pan and put salad oil in it. Don't wait for the oil to get hot. Put the tofu blocks into the pan by hand and fry them slowly until one side turns yellow, then turn them over and fry them again. Add garlic slices and Jiang Mo into the pot and fry with tofu. Prepare a small bowl, pour in soy sauce, vinegar, sugar, a little salt and chicken essence, stir well with chopsticks, taste, continue to increase or decrease the above materials according to the taste, and add a little water after tasting. After the tofu is fried on both sides, pour the prepared juice into a bowl, let the tofu fully soak in the soup, change to medium heat, collect the juice and put it on a plate, sprinkle with some coriander or chopped green onion. Let's use rice.

If you want to eat delicious and healthy, you must pay attention to the following small details:

1, don't cut tofu too thick, or it won't taste easy.

2, garlic and ginger should be put later, because the frying time is long, two are put in first. If so, the back will be bitter.

3, soup is better than less, it is best to let tofu soak in it. You can use fire to collect juice if you have more Tonga.

Practice of Sophora japonica bean curd:

1. Material: 200g of tofu, and 0/00g of Sophora japonica.

2. Wash Sophora japonica and add a little salt to taste.

3. Spread half a teaspoon of salt evenly on the surface of tofu to taste.

4. Tofu is surrounded by Sophora japonica.

Nutritional value of Sophora japonica bean curd

Sophora japonica is sweet and fragrant, rich in vitamins and minerals, and has the functions of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke. After picking it, it can be made into soup, mixed vegetables, braised rice, Sophora japonica cake and wrapped in jiaozi. Steamed Sophora japonica (also known as Sophora japonica rice) is the most common in daily life, which is a habit in many areas of China. The method is simple. Add washed Sophora japonica into flour and mix well, then add seasonings such as refined salt and monosodium glutamate. Mix well and steam in a steamer. In addition, Sophora japonica can also be added when cooking porridge and soup.

Chinese medicine also believes that eating tofu regularly is beneficial to regulating qi, promoting fluid production and moistening dryness, clearing away heat and toxic materials, quenching thirst and hangover, and can also prevent and treat respiratory and digestive tract diseases.