Sihaiwang: tofu is a very cheap food, but it can be used with a variety of delicious dishes. Bean curd is the crystallization of the wisdom of Chinese diet. It has a place in all kinds of cuisines. Among them, home-made tofu is a delicious food for all ages. It tastes delicious and delicious, and the method of home-made tofu is very simple. So what's the way of home-made tofu? The following small edition for you to bring a detailed homely tofu practice tutorial.
Home style tofu
Ingredients: 350g North tofu, 60g streaky pork, 8g dried agaric, 30g carrot and 30g garlic.
Seasonings: 1 tablespoon of spicy bean paste, 1 teaspoon of raw soy sauce, 1 teaspoon of yellow rice wine, 1 / 2 teaspoon of chicken essence, and water lake powder (1 / 2 teaspoon of dry starch + 1 / 2 tablespoon of water).
Practice:
Soak black fungus in advance and tear it into small pieces; wash winter bamboo shoots and slice them; wash tofu and cut thick skin. It's OK for triangle or quadrangle ones; seasoning juice: mix some raw soy sauce, cooking wine, white sugar and a little salt into a bowl, and then mix with a little water. (according to the taste of salty light, refined salt is not added, and you like to add some old soy sauce to the dark ones.)
Cut tofu into 1.5cm thick triangular or square pieces, blanch them in boiling water, then drain them; heat oil in a hot pot, put the cut tofu pieces in and fry until golden on both sides. Then control the oil and put it in the tray for use.
Pour out the pan fried oil, then put some peanut oil into the original pan and heat it, put in bean paste / spicy bean paste, garlic slices and stir fry. (the fried oil has no nutrition.)
Then, stir fry black fungus and winter bamboo shoots. Stir in the sauce and stir well. Then pour in the fried tofu and stir well, change the medium and small fire to burn slowly until it tastes good. Pour in the water lake powder, stir in some chicken essence, stir well, change to high heat, when the soup is dry, turn off the heat and put it on the plate.
Cooking tips of home style tofu
This dish is cheap and nutritious, which is very suitable for home cooking. It is golden red in color, tender and smooth in taste, strong in bean flavor, soft in tofu, overflowing in fragrance and moderate in salinity. It is a delicious food with wine and rice!
1. North tofu should be selected, which is more suitable for frying, frying and stewing.
2. The tofu can be shaped by blanching it with boiling water. It is not fragile in the cooking process. At the same time, it also removes the beany smell.
3. It's best to dry the boiled tofu with kitchen paper towel to avoid oil explosion when frying.
4. Agaric will explode if it is directly in contact with the hot pot, so be careful. Stir quickly. It can also be put in after adding water.
5. Hot bean paste can be used as red oil bean paste, Pixian bean paste or any hot sauce you like. I use the red oil bean paste, a big bottle at home, it can't be finished. Recommend 'chuanlaohui' and 'cuckoo city' brand.
6. This dish has bean paste and soy sauce. It's already very salty. There's no salt in it.
7. The fried tofu will taste a little hard, but after stewing, the taste will be soft and hard, moderate, and more delicious.