Tofu, also known as water tofu, is divided into north and south in China! The texture of the southern tofu is more tender, the color is white, suitable for making soup dishes, while the northern tofu has an older texture and a little yellowish color, which is suitable for frying, frying, frying and other methods...
The nutritional value of tofu is very rich, containing calcium, iron, phosphorus, magnesium and other trace elements needed by the human body, as well as the reputation of "plant meat"! Usually 1-2 pieces of tofu can meet a person's daily calcium needs, coupled with relatively easy digestion, it is particularly good for the elderly and children...
Whenever you lose your appetite, a plate of [Mapo Tofu] is enough to open your taste buds, and when you eat too greasy, a plate of [shallots mixed with tofu] can soothe your restless stomach!
As we all know, the texture of tofu is relatively tender, if not handled well, it will cause all to crumble, and tofu is also one of the most difficult to taste ingredients. So when making, should it be blanched or directly fried? The chef secretly tells you: This is not right...
Whether it is made into spicy flavor or other flavors, it is taboo to directly go to the pot, so that the tofu is not only not easy to taste, but also easy to break.
If you blanch the water, it will also break if it is not properly operated, especially for people who do not cook often, which is quite difficult. So what should be done to avoid it?
Little Jane teaches you a trick, put the cut tofu in the basin, then pour in boiling boiling water, add a little salt into it, soak for 15-20 minutes, so that when stir-fried, the tofu will not break!
Teach you a new method of tofu, the finished product is salty and spicy, the taste is rich, whether it is hospitality or eating by yourself, it is possible to get your hands on it, let's take a look at the detailed method!
Ingredients required: Tofu, chives, red peppers, dried chili peppers, shallots and ginger.
Directions, 1: Cut back the tofu into long strips, cut the red pepper into long strips, cut the chives into sections, and cut the green onion and ginger into strips.
2) Heat the wok and add soybean oil, put the tofu strips off the pot one by one, fry it on medium heat on both sides and slightly yellow, put it out.
3) Add cooking oil to another pot, add shredded green onion and ginger, sauté the dried chili peppers until fragrant, add a little water and bring to a boil, add salt and sugar to taste.
4) Then add the tofu, simmer for about 2 minutes, add the peppers and chives, cook for another 30 seconds, add the water starch, turn well and out of the pan.
Technical Essentials Summary:
1: Tofu cut not too coarse or too fine, about the same thickness as the little thumb can be, when frying, the whole process to maintain the medium heat state, until the two sides are yellowish, can be out of the pot, must not be less than this 1 step, otherwise the tofu is fragile, not yet into the taste!
2: Before the pot, it is best to first moisten the pot with hot oil, then pour it out, and then re-add the cold oil, so that the tofu will not stick to the pan when frying, this method is not limited to frying tofu, it can also be used for frying fish, frying meat, stir-frying meat and other cooking techniques.
3: When firing, the time is not too long, about 2-3 minutes can be, the time a long tofu will be broken, be sure to remember.
4: When finally hooking, the sauce should not be too much, a thin layer can be, and strive to make each piece of tofu full of juice, so that it is enough to taste.
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