Tofu, which is common on our daily table, is not only rich in plant protein, but also low fat, which is a good choice for a healthy diet. The tofu mouth is delicate and diverse, and can be easily managed, be it light or heavy. Today, i will share four simple and delicious home-grown tofu practices that satisfy taste buds and fit you to stay in shape。
I. Tofu
Material preparation: quantified tofu: 1; raw: 1 spoon; old: 1/2; salt: appropriate quantity; white pepper: appropriate quantity; wine: 1 spoon; ginger garlic: appropriate quantity (cuts); dry pepper: several (optional); edible oil: appropriate quantity; onions: appropriate quantity (decoration); appropriate amount of clean water
Steps:
1. Preparation for tofu: tofu is removed from the packaging and cut into small pieces of approximately 1. 5 cm thick, and the surface moisture is slowly drained from the kitchen paper towels to avoid spilling oil during the cooking process。
2. Modified sauce: add raw, old, salt, white pepper powder and wine in a small bowl and turn it into a saucer。
3. Heated pans: add appropriate quantities of edible oil to the pots, open medium fire and heat the pots up to the oil microheat。
4. Fried tofu: lightly put tofu blocks into the pot, each of which will be made to a golden soak (about 3-4 minutes) to ensure that both sides will be made to a fray. If you like a better taste, you can add some oil。
5. Add spices: when the tofu boils to two sides of the gold, add the trim of ginger garlic and dry peppers and make the scent of spices。
6. Tofu boiled: pouring into the sauce made, adding a small amount of fresh water and evenly mixing. Cover the pan and boil it for about five to seven minutes until the tofu is full。
7. Juice and palletation: when the soup is dried up slightly, the fire is shut, the tofu tofu plate is made up, onions are put on and onion adorned and the scent is added。
Sweet tip:
(1) tofu choice: the choice of tofu is based on individual population perceptions. The tofu tastes softer and the tofu is more robust for cooking。
(2) fire control: the fire should be moderate during tofu, avoiding excessive fire from burning the outer skin, which is still not sufficiently comprehensible. It's the best thing to do with a small fire。
(3) water flavouring: when water is added, do not add too much water, otherwise the tofu brilliance effect will be affected. Just add a little bit, keep the sauce thick。
Ii. Cream skin tofu
Material preparation: quantities: 1; raw: 1 spoon; salt: a proper amount; black pepper: a proper amount; wine: 1 spoon; corn starch: a proper amount; cooking oil: an adequate amount (for fried); onions: an adequate amount (for decoration)
Steps:
1. Prepare tofu: remove tofu from the packaging, remove it lightly, and use kitchen paper towels to lighten the water. The more the water goes, the more the tofu explodes。
Tofu cut: cut tofu into two cm squares, the size of which is adjusted to individual population perceptions. If it's too big, it'll have a relatively poor effect。
3. Fashion: put cut tofu into a bowl, with a proper amount of raw, salt, black pepper powder and wine, evenly mixed and 10 minutes of pickle。
4. Decorator: the tofu made from the pickled tofu has been extracted and evenly covered with a thin layer of maize starch to ensure that each tofu is covered with a layer of starch, so that it can effectively form the brittle skin。
5. Heating pans: add sufficient edible oil in the pans and heat the oil up to approximately 170°c in the middle of the fire. The temperature can be tested with chopsticks, which can be inserted in the chopsticks and, if a small bubble is around them, the temperature is appropriate。
6. Tofu: carefully put tofu blocks covered with starch into the oil and blow them up to two sides of the gold soak. Don't put too many pieces in tofu at once, so that the temperature does not drop sharply and affects the brittle effect. Each side will be blown up for about three to four minutes, until the tofu looks sour。
7. Oil extraction: the fried tofu is extracted from a leak net and the excess oil is sucked off the kitchen paper towel. At this point, the tofu skin is soft and the inside is soft。
8. Discs and decorations: scrambled toas are placed in a plate with cut onions or spices。
Sweet tip:
(1) water: before blowing up, it is important to drain the excess water of the tofu surface from the kitchen paper towels so as to avoid the spilling of oil during the bombing, while also ensuring that the skin is even more flaccid。
(2) puffing technique: when it is covered, the excess starch can be lightly filmed and the starch can be avoided, and when it is blown off, making the skin more evenly and thinly。
(3) oil temperature control: too low, tofu absorbs oil and is greasy; too high, tofu skin is easily charred and uncoated. The fire keeps the oil temperature at about 170°c。
Iii. Tofu cabbage
Material preparation: platinum tofu: 1 block; cabbage: 200 grams (with the option of wrapping or other green vegetables); ginger: 3 slices; garlic: 2 petals; smoke: 1 spoon; wine: 1 spoon; salt: appropriate quantity; white pepper powder: appropriate quantity; edible oil: appropriate quantity; chicken concentrate (optional): appropriate quantity; water: appropriate quantity (as adjusted as needed)
Steps:
1. Preparation for tofu: tofu is removed from the packaging, cut into a small volume of 1. 5 cm thick, washed slightly with fresh water and removed from the smell of excess beans。
2. Preparation of vegetables: cleaning of cabbage, removal of roots and cutting of parts. The size of the appropriate mouth is determined if the packaging or other vegetables are used。
3. Ginger garlic slices: ginger sliced into thin slices, garlic cut to end, spare。
4. Hot pans with fried ginger garlic: the pots shall be filled with appropriate quantities of edible oil, with accelerants and garlic paste after hot heat, with a little flaming incense, with a spoon of wine to be added。
5. Add to tofu tofu: add to the pot the sliced tofu, with a small and medium fire, a little bit of yellow on both sides, a little bit of flipping and avoiding tofu。
Joining vegetables: add ready cabbage to the pot, evenly boiled, with a little swirling and less cooking time。
Taste cooking: add appropriate amounts of raw, salt, white pepper. A small amount of water, not too much, just to cover the dishes. The fire opens and turns, boils for 10 to 15 minutes, so that the vegetables are ripe, the soup juice tightens, and the smell penetrates the dishes。
8. Juicing and palleting: finally, if the soup is too much, the fire can gather until the soup is thick. An appropriate amount of chicken concentrate (optional) will be sprayed on the plate, increasing the flavor。
Sweet tip:
(1) tofu choice: cuisine is selected with green tofu, with a better taste and taste. If it's old tofu, it'll be stronger, and then it'll be a little hard。
(2) vegetable selection: while cabbage is very fragrance, other green leaf vegetables, such as spinach, green vegetables, etc., can be selected on the basis of a population taste。
(3) fire control: keep small flaming pots in the cooking process so that vegetables can taste better and tofu can be smoother. If the fire overcame the conference, it would cause excessive moisture and affect the taste。
Iv. Tomato tofu fried eggs
Material preparation: tomatoes: 2 (medium size); soybeans: 1 piece; eggs: 2; onions: 1; ginger: 3; raw: 1 spoon; salt: a proper amount; white pepper powder: an adequate amount; edible oil: an appropriate quantity; sugar: 1 small spoon (optional, fresh use); water starch: an appropriate amount (optional, increasing the intensity of the soup)
Steps:
1. Preparation of food products: tomatoes are washed in small pieces and tofu in small blocks. Eggs scattered, onions cut, ginger cut。
2. Scrambled eggs: appropriate quantities of edible oil have been added to the pot, and eggs have been poured into the pot with hot oil, with small and medium fire until the eggs have just ripen up and are available。
Tomatoes: once again refuel in the pot, with cut ginger and onion flowers, and with tomatoes. Scrambled to soften the tomatoes, out of juice and added a spoonful of sugar (optional to improve the taste of the tomatoes)。
4. Add tofu to the tofu: add to the pot the sliced tofu to the pot, with a light flip and even tofu to the bottom. It's time to add a spoon of raw smoke and turn it down。
5. Boiled: add a small amount of water, cover a little bit of food, boil for two to three minutes, so that the taste of tomatoes and tofu can be better integrated。
6. Taste: taste on the basis of an appropriate amount of salt and white pepper. If the soup is too much, a small amount of starch can be added to the soup, so that it can taste better。
7. Combining eggs: eventually, the eggs are poured into the pot, they are rolled gently, they are evenly rolled, they are fully mixed with tomatoes and tofu, and they are boiled for one to two minutes, until the soup is thick and the food tasted。
Sweet tip:
(1) eggs should not be too old: eggs should be cooked as soon as they are ripe, so as not to be too old to be dry。
(2) the selection of tomatoes: choice of sophisticated tomatoes, better taste and more abundant sauce. If the tomatoes aren't sweet enough, you can use some sugar。
(3) tofu choice: the choice is for tofu with a softer taste. If it's old tofu, be careful to flip and avoid fragmentation。
Each tofu dish is unique, low-calorine and nutritious, for anyone who wants to make a delicious and healthy meal easily at home. Whether as a staple or as a side dish, tofu can easily become a star on the table, with good food and no concern for meat. Let's try these home-grown tofu practices and make sure that every bite gives you back
