Braised bean curd(hong shao dou fu )

Braised bean curd method:

Raw materials for making Braised Tofu

Bean curd 300g; carrot 30g; fungus 30g; sweet bean pod 30g; garlic seedling 10g; red pepper 1; ginger 1 small piece; garlic 1 flap; appropriate amount of starch

Ingredients for making Braised Tofu:

30 g edible oil, 1 tsp sesame oil (3 G), 1 tsp oyster sauce (3 G), 2 tsp soup (60 g), 1 tsp refined salt (3 G), 1 tsp sugar (3 G), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of Braised Tofu:

1. After slicing tofu, fry it in a pan until golden yellow on both sides; slice carrot and Auricularia auricula, cut garlic seedling into oblique sections, red pepper into sections, garlic and ginger into sections for later use;

2. Heat the oil in the pot, saute the garlic slices, ginger slices and red pepper sections, then add the soup, oyster sauce and sugar. After boiling, add the bean curd slices, agaric slices, carrot slices, sweet bean pods, garlic sprouts, refined salt and monosodium glutamate, and cook for 3 minutes. Then thicken with starch and drizzle with sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Braised Tofu:

Crisp, tender and refreshing, rich in nutrition.

Attention should be paid to when making Braised Tofu

It's better to make this dish with brine tofu.

Braised bean curd

Braised bean curd is a classic and famous dish. As a traditional and popular bean food, bean curd has been recorded in some ancient books. Tofu, as a kind of food with both food and medicine, has many functions such as replenishing qi, tonifying deficiency and so on. Modern nutrition has proved that tofu belongs to alkaline food, which is helpful to improve the physique. In the Five Dynasties, people called tofu "xiaozaiyang", and believed that tofu's white, tender and nutritional value could be compared with mutton. Therefore, people invented a variety of methods of Braised Tofu.

origin

The origin of tofu can be traced back to the Han Dynasty. In the Han Dynasty, the working people in the Huaihe River basin used stone water mills. Farmers soak rice and beans in water and put them into a water mill with a funnel. They grind out the paste and spread it in a pan to make pancakes. Pancakes and homemade soybean milk are the daily food of farmers on both sides of the Huaihe River. Farmers have accumulated various experiences in planting, boiling, grinding and eating beans. Later, people got inspiration from the phenomenon that soymilk had been put for a long time, and finally created the earliest tofu with the original self sedimentation method.

It is said that Liu An, the king of Huainan in the Han Dynasty, initiated tofu. He once recruited a large number of alchemists to improve the farmers' method of making tofu. He used gypsum or bittern as coagulant to make white and tender tofu.

record

Tofu has appeared in North and South food markets in ancient times. According to the records of Qing Yi Lu at that time, people called tofu "xiaozaiyang", believing that tofu's white, tender and nutritional value can be compared with mutton.

In Song Dynasty, bean curd workshops sprang up everywhere. People who go to Mount Tai to worship Buddha and visit must taste the smooth and delicate Tai'an tofu. In ancient times, there were many tofu workshops in Tai'an City. At night, the city was full of grinding wheels and fragrant beans. Bagongshan tofu in Anhui, Huangzhou tofu in Hubei, Shanghang tofu in Fujian, tofu brain in zhengdingfu in Hebei, Yuzhu in Guilin in Guangxi and Sufu in Shaoxing in Zhejiang are all famous tofu products in ancient times.

Types of tofu

Tofu includes South tofu, North tofu, old tofu, tender tofu, plate tofu, round tofu, water tofu, frozen tofu and steamed bun tofu, which are fresh products of tofu (including dried tofu, tofu skin, tofu brain, etc.); fermented products of tofu include stinky tofu, fermented tofu, long hairy tofu, etc., which are traditional non-staple food of Chinese people.

practice

Production method 1

Make food

300g bean curd, 30g carrot, 30g agaric, 30g sweet bean pod, 10g garlic seedling, 1 red pepper, 1 small piece of ginger, 1 clove of garlic, proper amount of starch,

Seasoning:

30g edible oil, 1tsp sesame oil, 1tsp oyster sauce, 2tsp soup, 1tsp refined salt, 1tsp sugar, 1tsp monosodium glutamate,

Production process

1. After slicing the tofu, fry it in a pan until golden on both sides,

2. Cut carrot and Auricularia auricula into slices, cut garlic seedling into oblique sections, cut red pepper into sections, and cut garlic and ginger into slices,

3. Heat the oil in the pot, saute garlic slices, ginger slices and red pepper sections, then add stock, oyster sauce and sugar, bring to a boil, add bean curd slices, agaric slices, carrot slices, sweet bean pods, garlic sprouts, refined salt and monosodium glutamate, cook for 3 minutes, thicken with starch, and drizzle with sesame oil.

characteristic:

Crisp, tender and refreshing, rich in nutrition.

Chef one touch:

It's better to make this dish with brine tofu.

Production method 2

Make food

Tender tofu 1 / 4, sweet bean 15g

Red sweet pepper 1 / 4

1 fresh mushroom

1 green onion

Vegetable soup 100cc

Appropriate amount of salt

1 tbsp oyster sauce

Proper amount of soy sauce

Production process

1. Wash and slice the fresh mushrooms, wash and cut the red sweet pepper into pieces, scald the sweet beans with boiling water with appropriate amount of salt, then pick them up, rinse with cold water and let cool, wash the green onion and cut into sections for later use.

2. Blanch the tender bean curd quickly in boiling water, then cool it, and then cut it into 3 × 3 × 1cm for reserve.

3. Put vegetable soup and oyster sauce into the pot and boil until boiling. Add tofu in method 2 and simmer for 2 minutes. Then add the material in method 1 and cook well.

Production method 3

Make food

Tofu 800g, vegetable oil 100g, water starch 20g, onion and ginger 20g, soy sauce 8g, pepper 4G, star anise 3G, refined salt 2G, monosodium glutamate 1g

Production process

(1) Cut tofu into 2 cm square pieces, deep fry in oil pan until golden yellow; cut scallion into sections; shred ginger and set aside.

(2) Heat the oil in the frying pan, add scallion, shredded ginger, star anise and pepper, add soy sauce and refined salt, put the fried tofu in the pan and simmer for 20 minutes, thicken with starch, and then out of the pan.

Production method 4

Make food

Tofu, onion, soy sauce, chili oil, salt, sugar, cooking wine, raw powder (mixed with water for use).

Production process

1. Cut tofu into small pieces and boil it in a pot of boiling water.

2. Add the tofu to boiling water and boil again for 30 seconds. 3. When cooking tofu, cut the green onion into green onion, take a bowl, put soy sauce, chili oil, sugar, salt, mix well.

4. Cook the tofu well, remove the water, and put some oil in the pot.

5. Add tofu and stir fry over high heat.

6, put in soy sauce before the sauce.

7. Continue to shake the pot, gently turn the tofu, color evenly.

8. Put some cooking wine, a little more.

9. Boil over high heat for 30 seconds, pour in water, thicken with starch and sprinkle with scallion.

Production method 5

1. Wash the bean curd, and then cut it into pieces. 2. Boil water in the pan, pour in the bean curd blanching water, and then take out the bean curd for use

3. Pot bottom oil, oil hot put onion, bean paste, chili sauce, fried once, 20 seconds

4. Add half a bowl of water to the pan, add some salt and less soy sauce. Bring the water to a boil and pour in the tofu

5. Cook over high heat for 3 to 4 minutes, then thicken the pan. Add coriander or scallion more beautiful, soup can also paofan, quite fragrant

Production method 6

Ingredients: tofu, chicken breast, garlic

Accessories: olive oil, salt, chicken essence, raw meal, cooking wine

1. Dice the chicken breast. Put in a spoonful of cornmeal. Put in a little cooking wine. Add a little salt. Marinate for 20 minutes.

2. Hot pot. Pour in some olive oil. Cut the tofu into small squares. Go down to the oil pan and fry over medium heat. Fry until both sides are golden.

3. Stir fry the chicken for a while, and pour in some soy sauce. (according to your own taste, you can play freely. You can also add chili sauce or sweet flour sauce. They are good choices!)

4. Add water without tofu, boil over high heat, then add a small spoonful of sugar. It's almost done when the water is almost finished.

5. Add chicken essence. Sprinkle with garlic leaves to get out of the pot

Production method 7

Main ingredient: Tofu

Accessories: green garlic, garlic (dehydrated)

Seasoning: Pixian Douban, soy sauce (grade III), Shuidian powder, peanut oil, salt

Method:

1. Wash the garlic seedlings, cut the stems and leaves into sections, and cut the garlic into powder.

2. Cut tofu into small cubes and Pixian Douban into small pieces.

3. Add cooking oil to the pan, and then stir fry Pixian Douban until it is warm.

4. Then stir fry the garlic until fragrant.

5. Add a small amount of boiling water, soy sauce and a little salt.

6. Add the bean curd and cook it. Push the pan by hand to make the bean curd taste well. When the water is nearly dry, add the garlic sprouts and cook slightly.

7. Pour in half the water and push the starch well.

Chinese PinYin : Hong Shao Dou Fu