1. Refreshing cold white bean curd
Ingredients: white tofu: appropriate amount;Green peppers, red peppers, cucumbers: appropriate amount each, shredded;Green garlic: to taste, cut into sections;Coriander: To taste, finely chopped.
Sauce: Light soy sauce: 2 tablespoons;Vinegar: 1 tbsp;Sugar: 1 2 tablespoons;Sesame oil: 1 tsp;Salt: to taste.
Production Steps:1Preparation: Cut the white bean curd into even small pieces, cut the green pepper, red pepper and cucumber into thin strips, cut the green garlic into sections, and chop the coriander for later use.
2.Blanching treatment: Blanch the dried bean curd in boiling water to make it softer and enhance the taste.
3.Mixed vegetables and dried tofu: Mix blanched white bean curd with chopped green peppers, red peppers, cucumbers, green garlic, and coriander to make the colors rich.
4.To make the sauce: Mix light soy sauce, vinegar, sugar, sesame oil, and salt to make a sauce.
5.Mix well to taste: Pour the sauce evenly over the dried bean curd and vegetables and mix gently to ensure that each piece absorbs the seasoning evenly.
6.Plating: Serve the cold white bean curd tobacle and sprinkle with chopped coriander for garnish.
7.Enjoy: Refrigerate for a few moments to make it more refreshing, then enjoy the refreshing cold white bean curd.
Tips: 1) Increase or decrease the amount of salt and sugar according to personal taste.
2) It is best to marinate the cold white bean curd for a while before eating to make the seasoning more flavorful.
3) To add some spiciness, add an appropriate amount of shredded chili pepper or chili oil.
4) If you prefer a more sour taste, you can increase the amount of vinegar in moderation.
2. Spicy fried white dried bean curd
Ingredients: 200g white tofu;Green and red peppers Appropriate amount;Garlic to taste;Ginger to taste;Appropriate amount of green garlic;Cooking oil to taste.
Seasoning: 2 scoops of light soy sauce;1 tablespoon chili paste;1 2 scoops sugar;Salt to taste;Balsamic vinegar 1 tbsp.
Steps:1Prepare the ingredients: Cut the dried bean curd into cubes, chop the green and red peppers, mince the garlic, mince the ginger and set aside.
2.Fried tofu: Heat the pan with cold oil, put the chopped white bean curd pieces into the pan, fry until golden brown, remove and set aside.
3.Stir-fry seasoning: Leave the bottom oil in the pan, add minced garlic and ginger and stir-fry until fragrant, then add chili sauce and stir-fry the red oil.
4.Seasoning: Add light soy sauce, sugar, salt and stir well.
5.Add the dried tofu: Put the fried white dried tofu into the pan and stir-fry quickly to evenly coat the bean curd with the sauce.
6.Add vegetables: Add the green and red pepper segments and continue to stir-fry until the vegetables change color.
7.Juice removal: Add balsamic vinegar and continue to stir-fry evenly until the juice is appropriate.
8.Remove from the pan: Finally, sprinkle with green garlic and stir-fry evenly.
Tips: 1) White dried tofu selection: Choose white dried tofu with a full taste, which is easier to absorb after being cut into pieces.
2) Deep-fried tofu tips: When frying tofu, the oil temperature is moderate to ensure that the tofu is fried golden brown and crispy.
3) Season evenly: After adding the white tofu, stir-fry quickly to ensure that the tofu is evenly coated with the sauce.
4) Spiciness adjustable: The amount of chili sauce can be adjusted according to personal taste, increase or decrease the amount of chili sauce.
5) If you like to add fragrant peppercorns: If you like a more spicy taste, you can add some fragrant peppercorns in moderation.
3. Stewed chicken with olive oil and dried potatoes
Ingredients: Chicken nuggets: 500 grams;Potatoes: 3-4 (diced);Olive oil: 2 tbsp;Onion: 1 (shredded);Green onion: 1 stalk (cut into sections);Garlic: to taste (minced);Ginger: Appropriate amount (minced);Cooking wine: 2 tablespoons;Light soy sauce: 2 tbsp;Salt: to taste. Pepper: to taste;Essence of chicken: to taste;Warm water: to taste.
Steps:1Handling the chicken: Scrub the chicken pieces with salt and rinse well. Put the chicken pieces in a large bowl, add the cooking wine and stir well, and marinate for a while.
2.Blanching water: Boil a pot of water, blanch the chicken pieces to remove blood and impurities, and remove them for later use.
3.Burn Olive Oil: Heat the olive oil and sauté the onion, green onions, garlic and ginger until fragrant.
4.Add the chicken pieces: Add the blanched chicken pieces and fry until golden brown.
5.Seasoning: Add light soy sauce and continue to stir-fry evenly.
6.Add warm water: Add enough warm water, submerge the chicken pieces and simmer for 10-15 minutes.
7.Add the potatoes: Add the diced potatoes and continue to simmer until the potatoes are cooked through.
8.Seasoning Last: Add salt, pepper and chicken bouillon and season to make sure the taste is palatable.
9.Remove from the pan: Finally, when the potatoes and chicken are simmered, remove from the pan and sprinkle with some chopped chives for garnish.
Fourth, garlic fried white bean curd
Ingredients: white tofu: appropriate amount;Garlic: to taste (minced);Green garlic: to taste, cut into sections;Ginger: to taste, finely chopped;Light soy sauce: to taste;Cooking wine: to taste;Salt: to taste. Paprika: to taste (can be adjusted to taste).
Steps: 1) Cut the white dried bean curd into evenly sized pieces.
2) Heat the oil in a pan, add minced garlic and ginger and stir-fry until fragrant.
3) Add the white dried bean cubes and stir-fry evenly.
4) Add light soy sauce, cooking wine, salt, and stir-fry again.
5) Finally, add the green garlic and an appropriate amount of red pepper powder, and stir-fry quickly.
Tips: 1) White dried tofu purchase: Choose white dried tofu with delicate texture and tender taste to ensure that it is fresh and odorless.
2) Frying temperature: The heat should be moderate when frying to avoid the white dried bean curd being too dry and affecting the taste.
3) Spice blending: The ratio of minced garlic, minced ginger and green garlic can be adjusted according to personal taste to increase the aroma.
4) Condiment note: The amount of light soy sauce and salt should be moderate, and the white dried bean itself already has a certain salty taste.
5) Use of paprika: If you like the spicy taste, you can increase the amount of paprika powder or use fresh chili segments instead.
6) Quick frying and quick stir-frying: The frying time should not be too long, stir-fry quickly to maintain the tender taste of the white dried beans.
7) Pairing suggestion: It can be served with rice, pasta or as a side dish with alcohol.
8) Frying caution: Be careful to fry less and more in oil to reduce the fat intake of fried food.
5. Shredded pork with green peppers
Ingredients: Shredded pork: 200g;Green peppers: 2 pcs.;Dried incense: appropriate amount;Green garlic: to taste;Ginger to taste;Garlic to taste;Cooking oil to taste. Soy sauce: to taste;Salt: to taste. Cooking wine: to taste;Sugar: to taste.
Steps:1Shred the pork, shred the green pepper, shredded the dried fragrant, minced garlic, ginger and garlic for later use.
2.Heat the pan with cold oil, add the minced ginger and stir-fry until fragrant, add the shredded pork and stir-fry until it changes color.
3.Add cooking wine and stir well, then add shredded green pepper and fragrant dried shreds and stir-fry quickly.
4.Add an appropriate amount of soy sauce, salt and sugar, continue to stir-fry evenly, and season until palatable.
5.Finally, sprinkle with minced green garlic and garlic, stir-fry quickly and evenly, and it is ready to serve.
Tips: 1) Fresh ingredients: Use fresh pork, green peppers and dried fragrant peppers for better taste and more outstanding color and aroma.
2) Heat control: When stir-frying, the heat should be fast to keep the original flavor of the ingredients and the shredded pork tender.
3) Seasoning evenly: When seasoning, it can be added in batches and stirred evenly to make the seasoning more evenly flavored.
4) Pay attention to the oil temperature: The oil temperature in the pan should not be too high, so as not to burn the ingredients and affect the taste and appearance.
5) Green Garlic & Garlic: Add the last step of green garlic and garlic to keep the aroma and nutrients from being destroyed by the heat.
6) Personal taste: The amount of soy sauce, salt, and sugar can be adjusted according to personal taste.
The five different ways of making white dried tofu allow us to appreciate the variety of flavors in our culinary journey. The fragrance of the refreshing cold salad, the mellow of the spicy stir-fry, the crispy taste of the sauce roast, the richness of the fried garlic, and the warmth of the curry flavor. Every bite is a perception of deliciousness, and every dish is an original home-cooked meal. In this beautiful taste journey, let's experience the different charms of white dried tofu and enjoy the satisfaction of food. Cook with care, bring delicious food into your home, and make every meal a feast for your taste buds. White dried tofu is not only a delicacy, but also a memory of the unique taste of home. Anytime, anywhere, with five different methods, add a touch of rich flavor to life, and let the taste buds bloom on this unique stage.