Pocket tofu: delicious frozen food in winter(kou dai dou fu mei wei dong ji su dong shi pin )

Pocket tofu: delicious frozen food in winter

Introduction:

"The nutritional value of bean curd: soybean is rich in nutrition. Every 100g soybean can provide nearly 40g protein for human body, which is twice as much as lean pork, 3 times as much as eggs, 12 times as much as milk and more than 2 times as much as fish. Soybean contains 8 kinds of essential amino acids which can't be synthesized by human body. The ratio of amino acids is very close to human body's need and easy to absorb. What's more, soybean does not contain cholesterol and has no worries like eating meat products. Moreover, it can reduce the cholesterol of human body, so as to inhibit and prevent the occurrence of some cancers. So I advise you to eat more beans and less meat. Meat stuffing is also the essence of bean curd, and it is nutritious and delicious with collocation.

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare ingredients (tofu and kelp)

Step 3: cut the onion, ginger and all the seasonings into the meat, use the pepper to hydrolyze the dried yellow sauce, and slowly pour into the meat until the meat is strong.

Step 4: after the mince is cooked.

Step 5: add water chestnut, stir well, and set aside.

Step 6: cut tofu into 8 cm long, 4 cm wide and 2 cm thick. Soak kelp in warm water.

Step 7: prepare a small pot and add more oil.

Step 8: when the oil is 7 minutes hot (put a section of scallion, when the scallion has bubbles), you can put the cut tofu.

Step 9: when the tofu is slightly yellow, it can be fished out.

Step 10: after the tofu is fished out, it becomes hard. At this time, pour boiling water on it.

Step 11: boiled water without tofu on the line, soak 5 minutes later, tofu is soft.

Step 12: after the bean curd is soaked, cut a small hole on the top with a knife. After the knife goes in, turn 360 degrees and take out some bean curd in an appropriate amount, so as to put more meat stuffing.

Step 13: take out all the tofu in turn.

Step 14: put the tofu into the meat stuffing, and mix well with the meat stuffing.

Step 15: stir the minced meat and put it into the tofu.

Step 16: tie Shanghai ribbon.

Step 17: all done, every day to work friends, no time to cook, come back and family together, make a pot of soup, put on the bag of bean curd and their favorite vegetables, you can eat a warm meal.

Step 18: make more, put it in the freezer, delicious from now on.

Materials required:

Tofu: 1500g

Pork stuffing: 500g

Water chestnut: 200g

Dry yellow sauce: 50g

Meat bone tea powder: 5g (or 13xiang)

Scallion: right amount

Chicken essence: 3 G

MSG: 2G

Zanthoxylum bungeanum: 20

Large material: 1

Ginger: right amount

Note: Silk Scarf warm tips: A: if it's too troublesome, kelp silk can be removed, and it won't break when making soup. B: To make pocket tofu, you can change the size of tofu by yourself, but don't be too thin. It's not easy to put stuffing if it's too thin.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Kou Dai Dou Fu Mei Wei Dong Ji Su Dong Shi Pin