Hello everyone, I am not picky eaters!
There is a saying in my hometown: "A good wife is at home, and good tofu is in the slag." The whole sentence is mainly to highlight the latter sentence, good tofu in the slag, which means that okara is a good thing, nutrition first, just after serving the table, the taste is not lost to tofu at all. Today, Dazhi will share with you how to eat okara.
Stir-fried okara with sauerkraut
The most conventional way to eat okara is to fry to eat, you can fry okara alone, but okara itself has a bit of bean smell, single stir-fry taste will not be too good, and the tofu residue fiber content is higher, and the taste is coarser. If you add a little homemade old sauerkraut foam and stir-fry together, the taste is completely different. The method of sautéing tofu residue with sauerkraut is also very simple, prepare an appropriate amount of sauerkraut cut into foam, pepper, ginger and cloves of garlic into minced pieces. Put the oil into the lard (because the sauerkraut and okara are more oil-absorbent, so it is recommended to use lard, of course, vegetable oil is also OK), after the oil is boiled, put in the pepper, ginger and garlic minced stir-fry out of the aroma, pour in the okara, add a little soy sauce, salt, and then stir-fry (because the sauerkraut contains salt, so do not add too much to the okara). Okara must be fried, so that it can be evenly flavored, and after the okara is fried, then put in the sauerkraut minced and fried.
Okara balls
Pick the fat and lean pork into minced meat, then add okara, eggs, add shallots, ginger, garlic, five-spice powder, salt, sesame oil and other seasonings, stir well, use the spoon to form a ball the size of a tangyuan, and then put it into the starch to roll, one is to make the balls more round, the other is to make it not easy to disperse. Add vegetable oil to the pan and fry until it is dark brown. At this time, the outside of the ball is crispy, but the meat inside is just right, and the aroma will be mentioned when you take a bite. Of course, many friends will add vegetables to the balls, but because the okara fiber is heavy, the taste of adding vegetables is definitely not as smooth as adding meat. If you are not afraid of trouble, you can try to compare.
Okara quiche
It is also a particularly simple dish. Prepare an appropriate amount of okara, beat in the eggs, add salt, green onion and other seasonings and stir well. Put two more eggs, at least need to be stirred after the okara into a paste, not into a clump, so that the cooking is uneven, the taste is not good. Then heat the pan with oil and shake the pan, let the entire bottom of the pot cover with a layer of oil, then pour the okara paste into the pan, smooth it with a shovel, spread for a few minutes until one side of the bottom of the pan is dry, then turn over the noodles, and spread it for a few minutes. A yellow-flavored okara quiche is ready.
Okara corn porridge
Using the rice noodles you bought, add a one-to-one okara, add a little sugar, and mix it into a paste with water. Then bring water to a boil in the pot, add the prepared okara corn paste, bring it to a boil on high heat and cook for a few minutes. Polenta with okara added tastes sweeter than porridge cooked with cornmeal alone. If you like to eat salt porridge friends, you can also change the sugar to salt when mixing the okara corn paste. But the sweet taste is even better!
Okara vegetable nest head
Mix with okara, cornmeal in a two-to-one ratio, prepare some vegetables (as you like) into a juice, use vegetable juice instead of water to add to the okara and cornmeal to mix evenly, and knead by hand into the shape of a nest head. Place in a steamer basket and steam. Then put pickles into the nest, and then eat a bowl of thin porridge, which is both nutritious and greasy.
Okara pig's head
Okara pig's head is also a famous dish in Sichuan, but the method is slightly more complicated than the other production methods above, but the taste is crispy and salty, and it is very enjoyable to eat! First, the pig's head is deboned and scraped, together with the bones, it is boiled in water for 5 minutes, scraped and washed, and set aside. Okara is also basketed for about ten minutes, cooled and squeezed dry. Sauté in lard until okara is mixed with the oil and smells crispy. Prepare shallots, ginger, peppercorns, peppercorns, star anise, grass fruits and other spices to make a material package. Put in a large casserole dish, add the clear soup, cooking wine, mash, rock sugar, salt, soy sauce, soy sauce, then add the pork skull, put the pork head meat on top and bring to a boil over high heat. Then seal the pot mouth with straw paper and heat it for 3-4 hours. Take the pork head out of the dish, pour the sauce into the okara in the pot, add the MSG and mix well and drizzle on the pork head, this time-consuming and expensive okara pig's head is ready, but if you taste it, you will find that these efforts are worth it.