There are several ways to make tofu. What kind of tofu do you like best? How to make it?

There are several ways to make tofu, so I won't elaborate on the names of the dishes one by one, but I know there are hundreds of them. In Asia, tofu has been the main course for centuries. So far, it has produced various delicious dishes through the performances of chefs. I will introduce a long-standing tofu practice: Zhu Hongwu tofu, which I especially like to eat.

Material preparation: 400g old tofu, pork belly 150g, shrimp 120g, onion 15g, a little ginger, pepper and egg white.

Seasoning preparation:

Salt, monosodium glutamate (chicken essence), soy sauce, aged vinegar, cooking wine, raw flour, water starch.

Food processing:

Wash and peel pork belly, slice and chop, wash and chop shrimp, wash and cut pepper, wash and cut old tofu into cubes and dices. Wash onion and ginger, cut into powder, and stir egg white into paste.

Practice steps:

1 Remove the hot oil from the pan, pour in the minced shrimps and stir-fry evenly, pour in a little cooking wine and stir-fry until fragrant, add salt and monosodium glutamate (chicken essence), stir-fry until fragrant, and serve for later use.

Dig a hole in the middle of the tofu block, put minced meat and shrimp in it, cover the tofu dug before, and sprinkle with raw flour.

Pour the right amount of oil into the pot, heat it to 70%, wrap the tofu blocks with egg paste, fry them in hot oil one by one until golden brown, and take them out.

4. Cook in oil, add minced onion and ginger, stir-fry sweet pepper, add salt, monosodium glutamate (chicken essence), mature vinegar and soy sauce to taste, add water and starch, and mix well to make sauce. Pour the sauce on the fried tofu and sprinkle with chopped green onion. Delicious Zhu Hongwu tofu is finished.

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