China is the hometown of soybeans, five thousand years of planting history, in the very early times, the wise ancestors, invented soy products, the use of soy milk solidified principle, the production of humus, curd milk, tofu shreds, soy sauce, tempeh, bean fish, vegetarian chicken, vegetarian chicken wings, vegetarian lamb tripe and other ingredients, after cooking, the taste is like really eating meat, very magical, in many soy products, I only like to eat tofu, tofu trace elements are quite high, and there is a wealth of protein, high absorption and utilization, known as "plant meat" The name, can be meat and vegetarian, cooking methods, has always been loved by everyone.
Home-cooked tofu, shallots mixed with tofu, tofu soup, cabbage stewed tofu, tofu balls, fragrant fried tofu, Xishi tofu, etc., these are the public's favorite ways to eat, even my children are deeply affected, whenever I go down to the restaurant, the children always shout to eat tofu, I am familiar with the cooking method of tofu, light car familiar road, also know the nutrition brought by tofu, often every three forks and five to buy tofu, change the pattern to do for the family to eat.
Today to share a "braised tofu" method, bibimbap is super delicious, the steps are simple, the ingredients are not complicated, than eating meat are addictive, nutritious and delicious, the characteristics of this dish, is home-cooked, simple, delicious, most suitable for novice friends to learn, the following please see the specific method, it is recommended to collect spare.
<h1 class="pgc-h-arrow-right" data-track="4" > braised tofu</h1>
Ingredients: Tofu, shallots, garlic, millet pepper, starch water
Seasoning: oyster sauce, soy sauce, dark soy sauce, salt, sugar, vinegar
1, prepare a piece of old tofu, old tofu is also called "north tofu", the texture is relatively hard, the tofu common in the market, there is also a kind of called "south tofu", only suitable for cold mix series, not suitable for cooking, because it is too tender and smooth, a touch will scatter.
2, the tofu vertically cut a knife, horizontal cut a knife, and then cut into four squares, and finally cut a knife diagonally, become a triangle, the size can not be too small, slightly larger does not matter.
3, prepare a pan, preferably non-stick pan series, from the pot to burn oil, after the oil is hot put tofu, gently shake the bottom of the pot, to prevent tofu sticking, the fire can be used on medium-low heat.
4, shake the bottom of the pot from time to time, and after the bottom becomes hard, it is not afraid of sticking, gently flip with a shovel, turn to the other side, turn the middle twice more, keep the heat even.
5, tofu has been fried, fried until both sides of the face is golden, smell fragrant, you can stop first.
6, take advantage of this time, first adjust a bowl of braised sauce, cut some minced garlic and millet pepper rings, put it in a bowl, use the ordinary spoon of home to eat, put in 5 spoons of water, 3 spoons of raw soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, 1 spoon of vinegar, a small half spoon of salt, and stir well with a spoon.
7, in addition to prepare a wok, from the pot to burn oil, put in the meat shredded sautéed, add some soy sauce to polish, stir-fry mature, you can fish out for later, this step can be added or not, is the last placed in the tofu inside, improve the taste to increase the taste.
8, pour the sauce into the fried tofu, boil to a low heat, boil for 8 minutes, so that the tofu fully absorb the sauce, the color will become more beautiful.
9, after the time comes, add 1 spoonful of corn starch to the bowl, 5 spoons of water, stir evenly, it is starch water, according to the amount of ingredients, pour in half a bowl of starch water, and then cook for 2-3 minutes on low heat, during which remember to stir, avoid pasting the pot.
10, the last step, pour in the fried shredded meat, sprinkle with spring onion garnish, stir evenly, you can turn off the heat out of the pot, a perfect "braised tofu", it is made, delicious and delicious, used for bibimbap is the most appropriate, there are friends who like to eat tofu, must be collected.
<h1 class="pgc-h-arrow-right" data-track="23" > summary of techniques</h1>
1, do home-cooked tofu, braised tofu series, must choose "north tofu", characterized by yellow color, stomata, the surface is not smooth, less moisture, good toughness, will not easily break and disperse.
2, when frying tofu, be sure to use low heat to fry slowly, set the shape to logistically turn over, keep both sides heated evenly.
3, after the starch water is transferred, the soup will become viscous, at this time it is easiest to paste the pot, try to stay next to it, stir a few times.
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