[Saucy tofu]_Tofu_How to make

Jan 21, 2020 夜生活

[Saucy tofu]_Tofu_How to make

[Saucy tofu]_Tofu_How to make

Pickled tofu is a common dish in daily life. It is mainly made with tofu and pickled vegetables. Pickled vegetables have a sweet and sour appetizing and digestive effect through processing, and promote absorption. Tofu is rich in protein, plusLow fat, has a good preventive effect on blood pressure and blood lipids, so how to make pickled tofu?

Ingredients: 100 grams of tofu, 50 grams of pickles, 10 grams of diced meat, old soy sauce, soy sauce, salt, monosodium glutamate, etc. Alternative steps / methods: First, cut the selected tofu into small pieces.

Cut the pickles into granules and use them as an adjunct in the soup, so cut them a bit smaller.

Pour the oil into the pot. After waiting for the hot pot, add the tofu and stir fry, then add the sauce such as soy sauce, old wine, and salt.

Tofu should not be fried for too long, it is easy to get old, once it tastes, then add pickles and continue to fry a few times, then pour a small amount of water, steam over medium or high for four or five minutes.

After the soup is boiled, continue to simmer on low heat for two or three minutes, this will make the tofu completely taste.

Sprinkle some green onions before re-entering the soup bowl, which is both beautiful and flavorful.

Finally, a bowl of pickled tofu was served.

If you don’t like to have too much soup, put less water when cooking with water, and cook on low heat for 4 or 5 minutes and serve as a stir-fry. This way is also delicious.

Precautions Do not overdo it. Too much food will cause bloating and nausea.

Tofu is relatively tender and easy to break, so be careful not to fry for too long when the tofu is pan-fried.

Special note: Be sure to put the tofu in the wok first, and pour some old wine and other condiments, and wait until everything is done before putting pickles.

Because the pickles have a sour taste, if the whole dish such as the pickles is fried and then poured into old wine, the taste becomes less sour.