Bean curd in red oil

Bean curd in red oil

Introduction:

"It may be the highest praise for her to describe lactone tofu with skin like cream and white like jade. The tenderness and smoothness of lactone tofu is related to its processing process and materials. Lactone tofu is produced with gluconic acid - δ - lactone as coagulant. It changes the traditional method of making tofu with brine, reduces the loss of protein, improves the water retention rate of tofu, and makes tofu tender, glossy and palatable

Production steps:

Step 1: steam lactone tofu in the cage drawer, and turn off the fire when steam is generated. This treatment is mainly to make lactone tofu more compact.

Step 2: draw a small mouth at the bottom four corners of the tofu box to facilitate the pouring out of lactone tofu.

Step 3: pour the inner fat tofu into the prepared container.

Step 4: add a little oil in the pot, add 1 tbsp of red oil bean paste, stir fry to make red oil, put in the chopped mustard tuber, then pour in 1 tbsp of red oil, stir well and pour on lactone tofu.

Materials required:

Lactone tofu: right amount

Mustard tuber: right amount

Red oil: right amount

Bean paste: right amount

Cooking oil: right amount

Note: 1. Draw a small mouth at the bottom four corners of the tofu box to facilitate the pouring out of lactone tofu.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy