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How to make dried bean curd

How to make dried bean curd? first of all, prepare some ingredients, such as cinnamon, licorice, five-spice powder and so on. Then marinate the tofu with some salt and five-spice powder. Wash the pickled tofu, then add some gardenia water to dye it and turn it yellow.

Practice: wash the tofu dry, stack two or three or five pieces on top of each other, and tie it tightly with thread. Put star anise, pepper and five-spice powder into a cloth pocket and sew it. On the hot pot rack, add the right amount of water, soy sauce, salt, green onion, ginger and five-spice bag, bring to the boil and cook for about half an hour to form a stewed soup.

Take out the bought tofu and put it in a bowl. Cut the prepared tofu into slices and steam for 15 minutes. After the tofu is out of the pot for 15 minutes, spread a layer of salt on the tofu while it is hot and put it outside the window to dry. After drying for a day, turn the tofu over and continue to dry.

Practice: buy a large piece of tofu, about 5 jin. Cut into 2 to 3cm thick, cut 6 pieces, the thickness should be the same, the thickness can be cut according to personal preference.

Why does self-made dried bean curd have stomata?

1. There are stomata. Dried bean curd itself is a food containing water, which will condense to form water droplets after cold storage. at the same time, dried bean curd will also absorb the air moisture in the freezer, resulting in pores on the surface of dried bean curd. This is a normal phenomenon, does not affect the eating and taste of dried bean curd, and can be eaten at ease.

2. After the dried bean curd has been frozen, there should be no hole in the fried bean curd, because the dried bean curd itself has very little moisture, and there will not be much internal moisture condensed into small ice cubes, and then melt to make a hole.

Hello, air leakage occurs after vacuum package cooking of dried bean curd, which is not only a common fault, but also a serious and bad fault. I don't know if your cooking pot is killed by water or steam.

4. It depends on which room you put. The freezer is closed with a food bag for no more than two days; the freezer is packed the same way, but there will be holes. Because when it freezes, the internal water freezes and expands, and after it is taken out to melt the ice, it leaves a hole.

How to mix dried bean curd with cold sauce is the best

Buy large chunks of dried bean curd on the market, and this kind of salad tastes good. Please click to enter picture description 2 to change the knife to the look you like, it can be a strip, blanch it in a boiling water pan for a few seconds. Please click on the input picture description 3 blanch and drain, put it into a basin and add chopped mashed garlic.

Stir the dried bean curd drenched with hot oil, then pour in cold soy sauce, aged vinegar, a little sugar, and add a little sesame oil and prickly ash oil. Finally, stir well. In any case, every time this dish is cooked, it will be "liquidated".

The best way to taste dried bean curd is the same, but the knife method is different. With other dishes can be prepared according to other dishes. Separately mix the dried bean curd and cut it into paper-thin slices, then mix it with onion and vinegar.

Cool slightly, add 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar and stir well to make a seasoning sauce. Pour the chopped dried bean curd and peanuts into a large bowl, while adding the seasoning sauce, add chives and minced parsley. Then stir it well with chopsticks, load it into a dish, and serve it on the table.

How to make dried bean curd?

Practice: buy a large piece of tofu, about 5 jin. Cut into 2 to 3cm thick, cut 6 pieces, the thickness should be the same, the thickness can be cut according to personal preference.

First spread the cloth on the lattice (the grid on the board is made according to the size of the dried tofu needed), and then add tofu pudding to the cloth, so that a layer of tofu pudding should be added one layer at a time, and tofu pudding should be paved evenly, but a few millimeters higher than the lattice. the quantity should be determined according to the thickness of dried tofu, but each batch should be consistent in thickness.

After setting up all the old tofu, cover the outer cover of the abrasive tool and squeeze it down a little bit. Until the water is extruded and formed.

How to taste cold salad and dried bean curd

Stir the dried bean curd drenched with hot oil, then pour in cold soy sauce, aged vinegar, a little sugar, and add a little sesame oil and prickly ash oil. Finally, stir well. In any case, every time this dish is cooked, it will be "liquidated".

Cold salad dried bean curd preparation of dried spiced bean curd. Boil the water in the pot and boil the dried beans. The peanuts are crushed to pieces. Remove dried beans, drain, shred, add chopped onions, chopped garlic and minced peanuts. Add salt, light soy sauce, chili oil and sesame oil and mix well. Then set the plate and sprinkle with white sesame seeds.

Ingredients: 1 bag of dried Ganquan bean curd, half green and red pepper, 1 garlic seedling, 4 parsley, 4 cloves of garlic, 2 millet pepper, 1 spoon and half chili noodles in dry red wine. Seasoning: one and a half spoons of balsamic vinegar, chicken essence and taste very fresh.

Ingredients: 400g dried bean curd, right amount of sesame oil, right amount of light soy sauce, right amount of vinegar, right amount of ginger and garlic, right amount of pepper, right amount of red oil pepper, right amount of sesame seeds. Prepare ingredients: dry wash tofu. Dried tofu pinkie thickness or slightly thinner can, too thick is not easy to taste, the taste is not good.

How to make tofu into dried bean curd

Take out the bought tofu and put it in a bowl. Cut the prepared tofu into slices and steam for 15 minutes. After the tofu is out of the pot for 15 minutes, spread a layer of salt on the tofu while it is hot and put it outside the window to dry. After drying for a day, turn the tofu over and continue to dry.

First of all, we should prepare some ingredients, such as cinnamon, licorice, five-spice powder and so on. Then marinate the tofu with some salt and five-spice powder. Wash the pickled tofu, then add some gardenia water to dye it and turn it yellow.

Buy two pieces of Marinated Tofu for drying dried bean curd at home, and choose the sturdy ones that contain less water. Cut into pieces according to your own needs. Spread salt on both sides of the chopped bean curd, not too thick, just a thin layer.

Practice: buy a large piece of tofu, about 5 jin. Cut into 2 to 3cm thick, cut 6 pieces, the thickness should be the same, the thickness can be cut according to personal preference.

Fresh tofu dry tofu method to prepare fresh tofu, cut into pieces of bean curd with uniform thickness according to your preference, put the pieces evenly in the steamer, heat the water in the pot to boil, steam in the pot for about 15 minutes, this step is mainly to make the tofu more tasty, if there is no time can omit this step.

Practice: step 1: buy back the old tofu, cut into large slices two centimeters thick. Step 2: put the salt in the basin and add a little water. Step 3: wrap each side of the tofu with salt water. Step 4: line up and put it on a ventilated shelf.