How to make dried tofu delicious

Question 1: How to make dried tofu (I use thick) dried cinnamon, pepper, fennel, soy sauce, spiced marinated dried tofu, thick dried tofu, diagonal everything; Add soy sauce and old cooking wine to the pot, and the water has not dried tofu. At this time, you can taste the soup, which is salty, because it will become more and more salty in the end. Meanwhile, add cinnamon, fennel and dried fruit. ...

Question 2: How to eat dried tofu 1. Buy dried white bean curd, put it in a pot, blanch it with boiling water, take it out, soak it in cold water, and take it out to dry the surface moisture.

2. Take a piece of dried bean curd. First cut with a vertical knife, with an interval of 3-5 cm. Don't cut it. Cut into 2/3 of the thickness of dried tofu. Turn it over and cut a 30-degree oblique knife, which is also cut to 2/3 thickness, so don't cut it. After cutting, it looks like the picture.

3. Cut the dried bean curd and let it dry for a while. The traditional practice is to open bamboo sticks to dry. ) fry in oil pan until golden brown. Use chopsticks to feel that the dried tofu is hard and can be taken out. draw

4. Just pour the oil out of the pot where the bean curd is fried, add a bowl of water or bean sprout soup, and add ginger, sugar, soy sauce and star anise. If you don't strictly abstain from alcohol, you can put 1 tablespoon of rice wine to cook, and the alcohol will evaporate after heating. Add the fried dried tofu to the fire, bring it to a boil, turn it down for 20-30 minutes, and then collect the juice. Sprinkle a little sesame oil and dried marinated bean juice when eating.

With regard to cutting tips, some children's shoes are not sure about cutting knives. Before cutting, you can put a toothpick on the top and bottom of the dried tofu, so that the knife stops when it touches the toothpick, and you are not afraid to cut it off.

Recipe tip:

The dried white beans used here are not seasoned, and some are still salty, so pay attention when buying them ~

Question 3: How to prepare the whole piece of dried tofu?

40g of dried bean curd, appropriate amount of scented tea, appropriate amount of brown sugar, 30ML of soy sauce and appropriate amount of salt.

working methods

1, put water in the pot, put a little salt to boil, add dried bean curd and take it out;

2. Make water boil again, add scented tea, brown sugar and soy sauce to boil, and add dried bean curd;

3. After boiling, continue to cook for about 20 minutes on low heat;

4. Put a little salt according to the taste before cooking.

Question 4: How to make the marinade of Suzhou marinated tofu with dried tofu, using fresh cylindrical soybeans as raw materials.

-Production method:

-1. Remove impurities and soak bad beans for about 1 day.

-2. Grinding: grinding all beans into slurry water.

-3. Keep about half the juice in the lower layer and 65,438+00% solid pulp (the rest can be made into soybean milk) by beating, then boil the pulp, boil it, solidify it into paste, and press it.

-4. After molding, fry in small oil (sesame oil and peanut oil).

-5. Then braise in soy sauce, that is, add a certain amount of soy sauce, sugar and spiced fennel, as well as a small amount of Zhenjiang balsamic vinegar and ginger juice. Cook over low heat.

-In the process of making pulp juice, we can control the time of small fire at different temperatures and strictly control the soaking time of soybeans to the limit of expansion. In winter, 90% of watercress is concave, and in summer, 70%. According to the daily output, soak in barrels and time-sharing, rinse after soaking is mature, and then add clean water for grinding. Soybean milk is semi-mushy, separated with clear water for 4 times, separated with cold pulp for 3 times, and separated with hot pulp 1 time. The first pulp is required to be dry, the second pulp is clear and the third pulp is clean. The cooking of soybean milk adopts once steaming, three openings and three retreats, so that the soybean milk is fully and evenly heated. Strictly control the concentration and temperature of soybean milk during solidification, and add appropriate amount of natural brine as coagulant according to the concentration and temperature. The white blank is made by the processes of spotting, cylinder expanding, cylinder turning, pumping, pressing and pressing. Moderate hardness, rigorous structure and elasticity. After slicing, frying in oil pans at different temperatures, puffing first and then setting. After frying, the green body is golden in color, with a certain cortex and looseness. Then cooking, high-pressure cooking the blank until it is soft, then gradually adding various auxiliary materials and natural spices, low-pressure cooking, glue collection, then expanding the pot, taking out the pot and cooling. Braised bean curd is often used as a cold dish and a street snack at banquets.

But it's not easy to do, otherwise everyone will do it, and it's also a good idea to buy it, haha!

Question 5: How to eat the main ingredients of snacks and dried tofu?

500 grams of dried bean curd

condiment

salt

2 grams

soybean

50 grams

monosodium glutamate

2 grams

verdant

10g

energy

5 grams

Eight angles

6 grams

Sichuan pepper

5 grams

sesame oil

10g

five spice powder

5 grams

The practice of spiced dried bean curd

1. Wash the dried tofu, stack two or three or five pieces together, and tie them tightly with thread;

2. Put aniseed, pepper and spiced powder into the bag seam;

3. Put a proper amount of water, soy sauce, salt, shallots, ginger slices and spiced buns on a high fire, cook for about half an hour, then add the bundled dried bean curd. After boiling, switch to a low fire, add monosodium glutamate until the soup is thick, and mix well. When the juice has penetrated into the dried bean curd, take out the seasoning package (to be used next time) and take out the dried bean curd.

Question 6: How to prepare dried tofu for cold dishes? Pour vegetable oil into the wok, add peanuts and stir-fry until cooked.

Let it out to cool for later use, and dry the tofu.

Then cut into uniform strips.

Stir mature vinegar, soy sauce, sugar, salt and sesame oil evenly to make marinade.

Stir in dried bean curd, marinate for 15 minutes, add cooled peanut kernels, serve on a plate, and sprinkle with chopped pepper.

Question 7: The practice of dried incense. How to make dried incense?

1. First, slice the dried citron, green pepper, red pepper, garlic leaves, garlic seeds and ginger into rhombic slices.

2. Pour half a pot of water into the pot, drop a few drops of white wine, add pepper, ginger slices and pork belly, cover the pot and cook for 20 minutes, then remove and cut into pieces.

3. Pour oil into the pot, stir-fry the pork belly until it is slightly yellow, add Chili sauce, pour Chili oil to taste, then add dried citron and stir-fry, add garlic slices and ginger slices and stir-fry for a while.

4. Pour in cooking wine, a small amount of soy sauce, add green pepper and red pepper, stir fry and color, add garlic leaves, stir fry evenly and serve.

Question 8: How to eat marinated tofu?

1, the raw material is this oily tofu. What I bought in the market was not dried tofu. Only this hollow oily tofu can absorb enough juice and eat it.

2. Soak the bean curd in water. This is what the owner of the food market said. This is a necessary procedure. Remove the oil slick on the surface, and the taste will be better.

3. Put the oily tofu in warm water, so it is better not to use tofu. Because oily tofu floats on it, you can almost count it with a shovel.

4. Put in three star anises.

5. adjust the salt.

6. There is also essential sugar. It is recommended to use soft sugar.

7, pour soy sauce, here is for coloring, it must be soy sauce.

8. Adjust the chicken essence according to your personal needs, or keep it.

9. Cover the lid and turn to slow cooking carefully. Be sure to try it.

10, cover the pot, turn to the middle and cook slowly and carefully. Be sure to try it.

1 1. Cool and pour in sesame oil.

12, add honey.

Question 9: How to eat spicy dried bean curd?

Dried bean curd (soaked in water for one night), cooking oil, cumin, monosodium glutamate, sesame, Chili powder, sesame oil and brine.

working methods

1. First fill the pot with two-thirds of water, then put the soaked dried bean curd into the pot and cook it until the water in the pot boils, then turn over the edge of the dried bean curd in the pot, so that the dried bean curd can fully absorb water and discharge impurities. This process can last about 5 minutes after the water is boiled.

2. Take out the cooked dried bean curd and put it into the prepared brine.

Put the pot full of salt water on the fire until the salt water in the pot boils.

4. After the salt water is boiled, turn it to low heat 10 minute, then boil the pot and let it cool on the ground 10 minute.

5. After cooling for 10 minute, remove the dried bean curd from the brine pot, drain the brine and prepare to stir fry.

6, put the clean pot on the fire to dry (to prevent frying oil) and add a certain amount of cooking oil to heat and fry.

7. Prepare 3 pairs of chili powder (fried with 4 kg of dried bean curd) and 16 g of monosodium glutamate and other sesame seeds.

8. When the oil in the sixth step is burned to the point where you can feel the oil temperature boiling hot when you put it in the pot by hand, quickly add the materials prepared in the seventh step and stir-fry until fragrant (first put sesame seeds until they are slightly yellow and then pour in the mixture of Chili powder and monosodium glutamate).

9. Immediately after the aroma comes out, pour the dried beans into the pot and stir fry (be careful not to burn the Chili powder).

10, stir-fry for about 5 minutes, and add a small amount of sesame oil to increase flavor. After the dried bean curd is fully mixed with seasoning, it can be taken out of the pot.

Question 10: How to make dried tofu delicious? Fried celery and dried incense.

1. Clean incense, shred for later use. Take out celery leaves, cut them into sections and wash them.

2. Boil the water in the pot, add some salt and oil, and pour the celery into the pot and blanch it. After the water is boiled, you can take it out. This blanching makes celery more beautiful in color and improves the freshness of vegetables.

3. Base the oil in the pan, add chopped green onion and ginger slices, stir-fry, add some salt, and stir-fry soy sauce.

4. Pour in the celery, add some salt and stir fry. Don't fry for too long, because the celery has been blanched, fry for 2 minutes on high fire, and then add some chicken essence to the pot.