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Practice, rape Kang tofu how to make delicious, rape Kang tofu home practice

Methods: remove the root of rape and cut it into sections, cut tofu into pieces, chopped onions, chopped ginger and sliced garlic. Pour the right amount of peanut oil into the wok, and when the oil is ripe, add spring onions, ginger and garlic to saute fragrance. Then add salt, extremely fresh soy sauce and oyster sauce to season. Then add tofu and stir-fry to taste. Add the rape section and stir-fry until it is uncooked. Then put it out of the pan and put it on a plate, so that a plate of vegetarian fried rape tofu is ready.

The first kind: stir-fry rape tofu this is the simplest way, just cut the tofu into small pieces, wash the rape and cut it into sections. Put oil in the pan, heat the oil, put in the bean curd, stir-fry until both sides are slightly yellow, then add rape, continue to stir-fry, add the right amount of salt and chicken essence to season, stir-fry until the rape is done. This method is simple and quick, and retains the original taste of the ingredients.

Tofu: one piece-rape: right amount-egg: one-spring onion, ginger and garlic: right amount-cooking wine: right amount-chicken essence: right amount-light soy sauce: right amount-salt: right amount-water starch: right amount-edible oil: right amount: cut tofu into pieces, rape sliced and set aside. Add the right amount of cooking oil to the pan, add spring onions, ginger and garlic to stir-fry to taste.

Preparation materials: rape, tofu, garlic, minced ginger, salt, chicken essence, light soy sauce, cooking wine. Rape treatment: wash rape, cut into sections and set aside. Tofu treatment: cut tofu into pieces and blanch it with boiling water to remove the fishy smell of tofu. Stir-fry: heat oil in the pan, stir-fry minced garlic and ginger, then fry bean curd until golden on both sides.

Can do rape roast tofu, the specific methods are as follows: main ingredients: rape half jin, tofu two pieces, shiitake mushrooms, magnolia slices, cooked carrot slices the right amount. Seasoning: a little soy sauce, flavor, sugar, starch, cooking wine.

I especially miss the dried tofu made by my mother's Kang when I was a child. I want to make some by myself. can the tofu still be dried?

Put clear water into the pot to boil, first put 1 gram of baking soda, and then add dried tofu, the key to this dish is this step, the time is short, dried tofu is hard, not delicious, time is too long, dried tofu is fragile, so when put in dried tofu, water boiled, to taste, taste smooth and tender, not soft or hard, indicating that Liao is good, start the pot and install the plate. Add oil to another pot. Add onions, ginger and minced garlic.

How to make dried tofu the process of making dried tofu by dry tofu mechanism: (water for production) the contents of different water and mineral substances are different, and the lower the content of calcium and magnesium, the better, the higher the yield of bean products. The acidity and alkalinity also affect the yield. It has been proved that the soybeans with PH values of 5-5 (slightly acidic) will expand more fully, and the soy protein in colloidal state can be precipitated more easily, but the acidic water is easy to deteriorate after grinding.

The most delicious and fresh, if you want to keep it for a few more days, put the tofu in a fresh box of 3% light salt water, which is better than tofu. Then put it in the freezer to prolong the shelf life of tofu, and the preserved tofu will taste better. It is best not to exceed 2 days when the temperature is well controlled.

The way to make dried tofu is as follows: wash the dried tofu, cut it into small pieces and put it in a basin. Cut onions into strips, chopped onions, ginger, garlic and green chili peppers, then put red peppers on top of dried tofu, pour in appropriate amount of aged vinegar and soy sauce, then put salt, pepper and noodles on top of minced garlic.

Braised bean curd in a braised pot

To make braised Tofu Omelet, start by choosing a piece of southern tofu. Cut the tofu into small cubes and thin in half to facilitate cooking. Next, prepare 30 grams of cornstarch and spread the tofu evenly on both sides to make sure each piece of tofu is covered with a thin layer of powder. Then, cool the oil in a hot pot and dip the starch-coated tofu with the whole egg one by one to make sure the egg is evenly glued on each side.

Put salt, monosodium glutamate, five-spice powder, sugar, oyster sauce, braised soy sauce, cooking wine and water in the bowl. Add chopped onions, ginger and garlic and mix with seasoning juice. In a separate bowl, add a little starch, mix with water and thicken. Heat the oil in the pot, heat the oil, wrap the bean curd in starch, then wrap the egg liquid, then put it in the pan and fry over low heat.

Tofu Omelet is one of the classic Han dishes in Shandong, belonging to Shandong cuisine. Pot collapse is a unique cooking method of Shandong cuisine. It can make fish, meat, tofu and vegetables. Its characteristic is that tofu is impregnated with seasoning, dipped in egg liquid and fried in oil, and chicken soup is slightly collapsed, which is very tasty. It can also be called Tofu Omelet stuffing. The dish is dark yellow, neat in shape, fresh in import and rich in nutrition.

Shandong Cuisine. Representative dishes: sweet and sour fish, braised elbows, Sautéed Lamb Slices with Scallion, braised sea cucumbers with green onions, Tofu Omelet, braised conch, fried oyster yellow, steamed Jiaji fish, spring onion and pepper fish, chicken nuggets with sugar sauce, spilled bean curd, poached ginkgo, milk soup, Cuttlefish Roe Soup, fried duck, crispy chicken, yellow fish bean curd soup, etc.; Cantonese cuisine.

"Shandong cuisine" represents Tofu Omelet, Sautéed Lamb Slices with Scallion, sweet and sour fish, braised sea cucumbers with onions, braised conch in braised sauce, fried elbows, fried oyster yellow and so on. Shandong cuisine is the Qilu flavor originated in Shandong, the first of the four major cuisines of the Chinese Han nationality (also eight cuisines) laid the foundation, the foundation of Chinese home-cooked cuisine, has a long history and profound heritage. Shandong cuisine has exquisite material selection, fine knife workmanship, comprehensive techniques, peaceful seasoning, a wide range of dishes, rigorous heat, and emphasizes fresh, crisp and tender flavor.

The practice of old tofu

Stir-fried old tofu. Ingredients: 300 grams of old tofu, right amount of minced pepper, right amount of onion, ginger and garlic. Practice: cut the old tofu into pieces, boil it in the water, go to the bean curd, and help to shape it. It is not easy to break in the process of frying. Heat oil pan, add spring onions, ginger, garlic and saute fragrance, add tofu. Stir-fry until golden brown on the surface, chop peppers, stir for a while, put salt out of the pan. Fried fungus with old tofu.

Spicy tofu: cut the old tofu into pieces and blanch it and set aside. Add soya bean paste and chilli powder and stir well. Add some water and bring tofu to a boil. Season with salt, chicken essence, pepper powder and sprinkle with chopped onions. Serve. Fried bean curd with sauce: cut old bean curd into pieces and set aside.

Ingredients: 6 pieces of old tofu, right amount of minced garlic, 2 tablespoons of light soy sauce, 2 tablespoons of oysters, right amount of chopped onions. Rinse the old tofu with clean water and cut into thick pieces. Put oil in the pan, add the chopped tofu and fry until golden on both sides. Stir-fry minced garlic, add 2 tablespoons light soy sauce, 2 tablespoons oyster sauce and stir-fry. Add a small amount of water and boil over high heat until the soup is dry and sprinkle with chopped onions.

Ten simple ways of old tofu: spicy bean curd, fried bean curd with sauce, stewed bean curd with pig blood, stir-fried bean curd, hot and sour bean curd soup, stewed ribs with bean curd, fried green vegetables with tofu, fried minced meat with bean curd, fried shrimp with bean curd, scrambled eggs with tofu. Spicy tofu: cut the old tofu into pieces, blanch it in boiling water, remove and set aside.

Prepare the ingredients, wash, cut the dry red wine chili into small pieces, and cut the onions into chopped onions. Heat the pot with the right amount of oil, put the old tofu in the palm of the palm and spread it flat and fry at the bottom of the pan. Fry until one side is yellowish and peel, then turn gently to the other side and fry until yellowish. Add pepper and dry red wine chili to stir up the fragrance. Pour the right amount of water into the pot, add the right amount of salt, soy sauce, light soy sauce fire to bring to the boil.

How is Huangshan hairy tofu made?

1. Cut the tofu into pieces and place it in the greenhouse, wait for 1 to 3 days to ferment and grow hair; saute the minced garlic and onions in the oil pan, fry the hairy bean curd in the pan until golden on both sides; stir the chili sauce, cumin powder and salt evenly when you go out of the pan.

2. Solidification: cool the boiled soybean milk to about 70-80 °C, and then add a prepared coagulant (usually gypsum powder or brine). After stirring evenly, let it sit for a period of time to solidify the soybean milk into tender tofu. Cut into pieces: cut the solidified tofu into small pieces, which are the rudiments of hairy tofu.

3. Material selection: first of all, high quality soybeans should be selected to make Huangshan hairy tofu. Soybeans require full particles, golden color, no moth, no mildew. Generally speaking, the quality of soybeans in Huangshan area is good, which is suitable for making hairy tofu. Soak: soak the soybeans in clean water, generally need to soak for 8-10 hours, so that the soybeans fully absorb water and expand. The water should be changed regularly during soaking to keep the water clean.

Step 1: prepare the materials needed to make Huangshan hairy tofu: fresh edamame beans, tofu, eggs, salt, chicken essence, spring onions, ginger, garlic, cooking wine, light soy sauce, soy sauce, sesame oil, starch, water. Step 2: first of all, cut the tofu into small pieces, blanch the water in boiling water, remove and drain. Then, put the bean curd into a bowl, add the right amount of salt, chicken essence, cooking wine, starch and eggs, and stir well.