Pan-fried tofu
Every time I go home during the holidays, I always think of making delicious food for my mother. For tofu, my mother always loves old tofu, which is more fragrant and powerful than water tofu. In school, we all have soy milk steamed buns. Only for breakfast at home can we eat porridge. Congee is relatively healthy... Congee paired with tofu is really delicious and nutritious
Recipe Recommendations
- old tofu 500 grams
- tomatoes of 2
- pig lean meat appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Pan-fried tofu
1
Cut the old tofu into slices, boil in water to remove the fishy smell of the tofu, and add salt to the water.2
Slice pork, add soy sauce, salt and other seasonings to develop.3
Drain the tofu, put a little oil in the oil pan, and fry over low heat.4
Fry tofu and place on a plate. Set aside.5
Put a proper amount of oil in the oil pan, add the developed pork and stir-fry, add the tomatoes after the color changes.6
Pour in the tofu and stir fry, add the right amount of water (it will be even more delicious if you have stock).7
Simmer for a few minutes, wait until the tofu is delicious, add garlic and chicken essence, and remove from the pan and serve on a plate.Pan-fried tofu Make Tips
[Northern Tofu], also known as old tofu, is generally coagulated with bittern (magnesium chloride). It is characterized by high hardness, strong toughness, and low water content. Its texture is quite "coarse," with a taste that is slightly sweet and slightly bitter, but it has the highest protein content. Despite the slight bitterness, its magnesium and calcium contents are higher, which helps lower blood pressure and vascular tension, prevent the occurrence of cardiovascular diseases, and strengthen bones and teeth.