What is inner fat tofu? Is it a kind of tofu corresponding to the outer fat tofu? To tell you clearly, so far, there is no such variety of outer fat tofu on the market.
Endo-fat tofu is tofu produced with gluconolactone as a coagulant. Inner fat tofu has the characteristics of less protein loss, high water retention, high yield, white and delicate, glossy, good taste and long storage time. Inner fat tofu is becoming more and more popular as the new favorite of the tofu family.
The opposite of inner fat tofu is tofu made in the traditional way. This kind of tofu mostly uses gypsum and brine as coagulant, and its process is complex, the yield is low, the storage period is short, and it is easy to absorb. Traditional tofu has its own unique taste and flavor, and occupies an unshakable position in many dishes.
Today, I'm going to try to cook a soup with inner fat tofu, adding some fungus, yellow cauliflower, and shredded meat. Isn't it a bit like a peppery soup? I really like the variety of peppery soup, but the dark color is reserved, or the refreshing and bright color is more eye-catching with me. If you like sour taste, you can use white vinegar; if you like heavy taste, you can add more salt, eliminating the thickness of vinegar and soy sauce, and the soup color will naturally become lighter. For the color of the dish, everyone has a preference, like it, there is no term that will rule our free heart. Home-cooked meals, made casually, eating is happy.
Interested friends come with me to try this nutrient-rich lubricating soup.
Seasonal chef fang, wood ear yellow cauliflower tofu shredded meat soup explained in detail
Features of the dish: rich in content, comprehensive nutrition, refreshing and palatable, suitable for all ages
【Ingredients】: Lean pork 200 g 1 box of inner fat tofu
【Ingredients】: Black fungus, yellow cauliflower to taste a small amount of cabbage leaves
【Seasonings】: Broth, pepper noodles, starch, salt, MONOS glutamate to taste
——【Start Production】——
Step 1: Soak the black fungus and broccoli and wash it; cut the black fungus into strips. Foam dry goods are generally better with warm water, fast and efficient, 30 minutes can be. Dry goods are best found to be eaten freshly, especially black fungus, too long foaming is easy to be contaminated by bacteria, easy to poison after eating.
Step 2: Pick and wash the cabbage and cut into strips. It is also possible to use other vegetable leaves.
Step 3: Pick and wash the shallots and cut into chopped green onions. The titian of green onions is essential for freshening and coloring.
Step 4: Shred the lean meat, add starch, peppercorn noodles and salt, stir well and marinate for 15 minutes. The lean meat has a little bit of fat in it, and the taste is better. When cutting lean meat, do not follow the direction of the fibers, but cut off the fibers, so that the operation is conducive to the cooking of lean meat more tender.
Step 5: Bring the broth to a boil, turn off the heat, add yellow cauliflower, black fungus, shredded meat, inner fat tofu and cook; add cabbage and cook for a while; add salt and MSG to taste; and sprinkle green onions in a pot. Shredded meat should not be cooked for a long time, and it is best to be tender and smooth when just cooked. I cooked the tofu directly with a spoon into thin slices, which is more flavorful.
【Seasonal Kitchen Tips】
1, less meat and more dishes, collocation is more reasonable.
2, yellow cauliflower to relieve sorrow, happy a little appetite.
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