Hello everyone.
Tofu with shallots, though common. But I don't think anyone can make an authentic taste casually!
You can share the method of mixing tofu with spring onions today, which is definitely a private treasure, please check what you need.
Preparation:
A piece of ordinary tofu
A handful of shallots
sesame oil
renege
monosodium glutamate
Specific tutorials:
Step 1: Cook the tofu
Prepare a piece of tofu and cut it into thin slices (you can choose old tofu or tender tofu according to your personal preference).
Then cut into small cubes, about a centimeter or so can be, can not be small, otherwise it is easy to cook. Cut well and set aside in a small basin.
Prepare a handful of chives, try not to use old shallots, otherwise it will affect the taste
Wash it, chop it up, and cut it as fine as you can, so that not only does it taste good, but the dish is more beautiful. Cut well and set aside in a bowl.
Boil water in the pot, and the tofu must be boiled in cold water, so that the bean smell inside can be better cooked.
After opening the pot, skim the foam and cook for about half a minute.
Pour the tofu out of the water control. Put in a cold, cold, white opening. People with a good appetite can choose to directly use tap water to cool down. The purpose of this is to stir the sticky tofu into one grain at a time.
Step 2: Season
After the diced tofu is cooled, remove it and control the moisture. Start seasoning.
Add a small spoonful of salt and half a teaspoon of MSG. Then add a small amount of sesame oil and stir well, other spices do not need to be put (those who love spicy can add a small amount of chili noodles or millet spicy can be added).
After mixing well, then add the shallots, do not put the chives in advance, the chives are put early, it is easy to come out of the water, and mix well.
A refreshing and appetizing spring onion mixed with tofu is made, and the taste is really good. Often eaten in summer, it can also pass through the stomach and intestines, which is beneficial to the body. Similarly, this is also a "divine dish" for drinking, and white wine or red wine are very popular.
summary:
Stir the shallots with tofu, focusing on boiling water in a cool underwater pot and boiling water for half a minute to remove the bean smell. Then pull out the cool water. Here's the gist, have you learned?
expand:
Do you know the origin of "tofu"?
According to legend, tofu was invented in 164 BC by Liu Bang, the grandson of Liu Bang, the ancestor of Han Gao in China, that is, Liu An, the king of Huainan. It is said that when Liu An was burning medicine and alchemy on Bagong Mountain on the border between Shou County and Huainan in Anhui Province, he accidentally used gypsum to dot bean juice and present latex, thus inventing tofu. Later, according to the "Qing Yilu" written by The Fifth Dynasty Tao Gu, "for Qingyang Cheng, clean himself and diligent people, meat flavor is not given, and there are several tofu in the Japanese market", it is widely believed that "tofu" originated at the end of the Tang Dynasty.
After careful study, the tofu invented in the Han Dynasty did not heat soy milk, but was "primitive tofu", and its solidification and taste were not as good as the current tofu.
In 1183, the diary of the Japanese imperial court administrator and the lord of the gods, Yushige, recorded the word "Tang Corruption". It was not until the beginning of the fourteenth century that the word "tofu" appeared many times in Japanese literature.
"Tofu" was introduced to Korea during the Song Dynasty and then to Europe, Africa and North America in the early 19th century. Today, tofu has become one of the main foods in Vietnam, Thailand, South Korea, Japan and other countries.
As early as the mid-20th century, Western countries were not very familiar with "tofu". With the cultural exchange between China and the West, tofu can be bought in the Western Asian product market, agricultural product markets, health food stores and large supermarkets. Now, tofu has become very popular and has become a universal food in the world.