Three tips on how to make tofu taste.

Tofu is a dish that many housewives like to cook at home. It is not only delicious but also healthy, and tofu can be made into different flavors in different ways. However, tofu is fragile and not easy to cook and taste, so here are some tips to make tofu delicious.

Tofu with plenty of water is not easy to cook beautifully and delicious.

Tofu cooking tips 1. freezing method

Freezing is one of the favorite methods used by Japanese housewives! First, put the tofu in the refrigerator for several hours to one night, and then take it to the refrigerator or thaw at room temperature. Before use, squeeze out the excess water with a pot and bowl, drain it and cut it into pieces. In the process of freezing and thawing, there are many tiny holes in tofu, which is a good helper to absorb sauce! Whether it is cooking, cooking, or even soup, you can quickly absorb the seasoning and fully taste it.

2. Use salt to remove water first.

Tofu itself contains a lot of water. Using salt to remove water before cooking can not only make the texture stronger and prevent damage, but also be the key to whether tofu can be tasted!

Soak in salt water: soak the tofu in salt water and drain the water before use. It can not only avoid breaking into small pieces, but also make it easier to color and make the skin golden and beautiful.

Pickling and pickling: Wash the tofu with clear water, slice it, coat it with salt, and let it stand for about 15 minutes to let the internal water release. After washing off the salt, dry it with a kitchen paper towel and use it for frying or frying.

Blanching in salt water: Blanch the diced tofu in salt water for about 30 seconds, drain the water after taking out of the pot, and then simmer, stew or stew in the pot. The blanched tofu can not only remove the beany smell, but also maintain the overall shape and taste faster due to the reduction of internal moisture.

Go to the water first and then fry in the pan, so as not to be afraid of tofu turning into rotten tofu.

3. Secondary cooking

In addition to removing water in advance, it is suggested that tofu cooked with stewed vegetables can be fried or fried first, so that the outside can be hardened before cooking, which will make it easier to absorb juice and taste better. After the fried tofu and sauce are simmered in the pot, add a proper amount of sauce before the pot, so that the soup can be completely coated on the surface of the tofu, so that it is not afraid of tasteless!

The tofu fried for the first time has a more complete shape, beautiful color and upgraded taste.

Three skills of tasting tofu

1. Buy tofu and cut it into pieces, then rinse it with tap water to remove the beany smell, and then add boiling water (just soak tofu) and salt (twice as much as cooking) to soak it for half an hour. Or, cut tofu into thin slices or 2 cm square pieces, so that it is easy to taste when cooking.

The tofu you just bought contains a lot of water. You can put a slightly heavier object on the plate, then press it on the tofu for about 30 minutes, then press the water out of the tofu and cook it. Tofu tastes easier.

3. Prepare a bowl full of boiling water, add some salt, and then soak the bean curd cut into small pieces in the salted boiling water. After 3 minutes, drain the tofu and you can cook it. After these two methods, the cooked tofu will be more delicious. Fried tofu tastes easier. Baked tofu is easy to taste, and the key lies in the heat and seasoning. When making tofu, first boil it with high fire (add all kinds of seasonings) and then simmer it with low fire. When the soup is a little, thicken it with water starch so that the juice is evenly wrapped on the tofu, and then take it out of the pot.