home-made tofu
I had dinner in a restaurant the day before yesterday and ordered home-cooked tofu. It was made with old tofu. It was really oily, spicy and not delicious. It was not to my taste. Yesterday, I cooked at home and tried making my own home-cooked tofu. Although it was not authentic, the taste was really good for the family. The tender tofu I used tasted tender and smooth and had a full aroma. The one that suits me is the best, ha!
Recipe Recommendations
- tender tofu appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- black fungus appropriate amount
- Zizania appropriate amount
- starch appropriate amount
Steps for home-made tofu
1
All ingredients.
2
Slice carrots, green peppers, and rice bamboo, and wash black fungus.
3
Cut tofu into slices about half a centimeter thick.
4
The front and back sides stick in the starch.
5
Put a proper amount of oil in the pan, add the tofu with the starch stuck, stick a piece and put a piece.
6
Fry the tofu on both sides. When the surface is golden, remove it for later use.
7
Pour out the remaining oil, leave a proper amount of oil in the pan, pour in the cut ingredients and stir fry.
8
Put the green pepper last.
9
Add water, soy sauce, soy sauce, salt, bean paste, fried tofu, cover and bring to a boil.
10
After boiling, thicken with starch, add chicken essence, and turn off the heat.
11
Serve the pan and plate.
12
One more.home-made tofu Make Tips
Note: This soft tofu is much, much softer than Northern tofu, but slightly firmer than silken tofu. There are four types on the tofu stall ranging from soft to firm, and I chose the second softest one, hehe.