How to make home-cooked tofu delicious?

Tofu is a nutritious food. Nutrition contains many nutrients necessary for human body, especially high-quality protein, which has historical allusions and is often used to compare or measure other things, things and people. Many scholars splash ink on it. Tofu is called "plant meat" and is made into various foods. Today, let's talk about home-made tofu, which is the most common practice.

How to make delicious home-made tofu? Tofu is one of the most common ingredients in life. Not only cheap and affordable, but also nutritious and delicious. Suitable for all ages. Different foods with different flavors can be made by cooking methods such as roasting, frying, frying, steaming and stewing. Whether it is used as a main material or an auxiliary material, it can be liked by people.

Generally speaking, the method of homemade tofu is relatively simple. First fry or fry the tofu until the surface is crisp, then put it into the soup until it tastes delicious, add ingredients and seasonings, and finally hook the tofu with the sauce to make the surface of the tofu covered with the sauce. This dish is bright in color and soft and suitable in taste.

Tips for delicious home-cooked tofu

The method of making home-made tofu is embodied in "home-made". Combined with convenient practices and common seasonings at home, it tastes delicious. So how to make it delicious? This requires mastering the characteristics of homemade tofu, such as distinct taste, tender outside and mellow inside. The following is a detailed explanation of making tips.

① the choice of tofu

In life, we know that tofu is divided into old tofu, tender tofu, lactone tofu and Japanese tofu. So what kind of tofu is the best for making home-cooked tofu? Generally, old tofu and tender tofu are commonly used, and lactone tofu is not suitable for cooking, but I think Japanese tofu tastes better as home-cooked tofu.

Japanese bean curd, also known as Yu Zi bean curd, is made of eggs as the main raw material, with appropriate amount of water added, seasoned and then steamed in a steamer. Although Japanese tofu does not use soybeans, it is as smooth and tender as tofu. It is not only more delicious and fragrant than other tofu, but also has very high nutritional value, so it is loved by many people. There is no restriction on the use of a certain kind of tofu for home-made tofu, but Japanese tofu has a better taste and taste.

② Tool change

It's easy to turn tofu into a knife. Although it is well cut, it should be cut into different shapes according to different tofu. Generally, old tofu and tender tofu should be cut into triangular pieces, while Japanese tofu is brittle and can be cut into round and thick pieces.

The triangular cutting of old tofu and tender tofu is not only to produce beautiful products, but also to facilitate the taste. The home-made tofu made in this way has both high value and taste. When cutting, it is best to soak the knife surface in water, so that it is not easy to touch the knife when cutting tofu, so that tofu is not easy to break.

③ frying

Tofu is famous for being tender and smooth, and no matter what kind of tofu is used to make home-cooked tofu, it should be fried until the skin is crisp and tender, and there are tricks to fry tofu, otherwise the fried tofu will be soft and brittle, or it will be easily crushed. Let's take a look at the tips for frying tofu.

When frying tofu, the oil temperature must be high, and it needs more than 7 layers of oil temperature (about 190℃). Put the cut tofu in the oil, don't move it in a hurry, or the tofu will be crisp. After the tofu is solidified, separate the sticky ones and fry the tofu until it is oily and tender. (If it is old and tender tofu, you can also fry it. If it is Japanese tofu, it should be wrapped in a layer of dried raw powder before frying. )

(4) cooking.

This step is not much different from other cooking, but tofu is a delicate and fragile ingredient, so you can't turn it too much when cooking. It's best to just shake the pot and don't stick to the bottom.

Homemade tofu is cooked with homemade practices and seasonings. Add ginger and garlic bean paste to the pot to bring out the red oil soup, then adjust the taste of the soup, add tofu to taste, and finally add ingredients to burn before taking out the pot, and then thicken the pot and put it on the plate. It's best not to turn over when cooking, but to shake the pot so that the tofu won't break.

These are the characteristics of home-made tofu and tips on how to make it well. Although it is not complicated, it needs to pay attention to all aspects of details.