Home cooked tofu

Home cooked tofu

Introduction:

"Today, we'll come back to a farm dish [home baked tofu] tofu. Who doesn't love it. Tofu is one of the traditional foods in China. Tofu is high in protein and low in fat. It has the effect of lowering blood pressure, blood fat and cholesterol. It is a good food for both the old and the young, for health preservation and longevity. There are many ways to cook tofu. Today, my cooking method makes tofu very tasty. I believe you will like it too! "

Production steps:

Step 1: prepare the ingredients

Step 2: cut tofu into 1 cm thick cubes and soak in salt water for 10 minutes

Step 3: break up the eggs, add 1 tablespoon of flour, stir well and set aside

Step 4: slice green pepper, red pepper and carrot

Step 5: take out the soaked tofu and coat it with dry flour

Step 6: lightly coat with egg paste

Step 7: pour proper amount of oil into the pot and heat it to 60%. Put the bean curd wrapped with egg paste and fry it over low heat until both sides are yellow

Step 8: deep fry the rest tofu in turn

Step 9: leave a proper amount of base oil in the pot, add shredded ginger and saute until fragrant

Step 10: add carrots and stir fry for about 30 seconds

Step 11: add red pepper and green pepper

Step 12: add proper amount of cooking wine and stir well

Step 1: add 13 tablespoons soy sauce

Step 14: add a little sugar

Step 15: put the fried tofu in and mix it gently

Step 16: pour in some water, bring to a boil over high heat, then turn to low heat for about 6-8 minutes

Step 17: add a little chicken essence to make the pot

Materials required:

Tofu: one piece

Egg: one

Flour: 1 tablespoon

Carrot: right amount

Red pepper: right amount

Green pepper: right amount

Soy sauce: 1 tablespoon

Shredded ginger: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Precautions: first, soak the salted water before the bean curd is burned to make it not fragile. Second, try to choose the northern bean curd, which is the kind of hard bean curd we usually buy. We can't use the lactone bean curd in the box. Third, soya bean sauce itself has salty taste. Fourth, the time of frying bean curd doesn't need to be too long. Fifth, the final water doesn't need to add too much water Six, a variety of seasoning to their own taste to set

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh