1. Ingredients: northern tofu, chopped green onion, etc.
2. Cut the tofu into small pieces.
3. Bring water to a boil, add a little salt, add tofu, boil for 30 seconds and remove.
4. Make seasoning sauce: stir well soy sauce, chili oil, white sugar, and salt.
5. Pick up the oil pan, put the tofu in the oil and heat, add the sauce, and shake the saucepan to make the sauce even.
6. Add cooking wine, boil for 30 seconds, pour in water and starch to thicken. Just sprinkle with chopped green onion.
Tips:Talk about the difference between southern tofu and northern tofu:
The southern tofu and the northern tofu are not different in regions, but in different methods and tastes. The southern tofu is more delicate and tender than the northern tofu, while the northern tofu is more firm.
Beitofu is also known as brine tofu. As the name suggests, its forming agent is brine. Soymilk is boiled and added with brine to make it coagulate into agglomerates. The brine contains high calcium and magnesium ions, which can coagulate soy protein. The solidified tofu is firmer and has a rougher texture. Beitofu has high calcium content, no less than milk, and has a better calcium supplement effect.
South tofu is also called gypsum tofu (called warm tofu in the northeast). The molding agent it uses is gypsum liquid, which is soft and delicate in texture. It is suitable for making soups and other dishes, but not for stir-frying.
