Curry Two-color Tofu

Curry Two-color Tofu

1. First of all, we need to prepare the ingredients needed to make this curry double-color tofu. Double-color tofu, as the name suggests, is two-color tofu. Speaking of tofu, everyone knows that it is ordinary white tofu made from soybeans. Today we add a kind of duck blood. Tofu, together with northern tofu, has a diverse taste and richer nutrition. Before processing the tofu, prepare the ingredients and seasonings: wash the shallots and cut into finely chopped green onions, ginger and garlic into thin slices and set aside. Curry is the soul of this dish. I use block curry. The curry will be very rich when it melts. So two pieces of curry are enough for this dish.

2. The next step is to process the tofu of the two main ingredients. The northern tofu is usually brined, so there will be squeezed brine in the tofu box. If you like the taste of brine, you can keep it for a while when you stew the tofu. Pour out the ones you don’t like. Rinse the tofu and use it to cut into equal-sized cubes; when the duck blood coagulates, there will be a layer of foam, rinse with water and cut into pieces for later use; finally remove the seeds and roots of the green pepper Wash and cut into pieces.

3. Take a clean, oil-free soup pot, put a proper amount of water and bring it to a boil. After the water boils, pour the northern tofu into the pot and blanch the water. This step is to remove the bean curd smell of the tofu itself.

4. Let the tofu cubes boil in boiling water for 2 minutes, then remove and drain the water for later use. The tofu that has been blanched in boiling water will be firmer and will not break easily when fried.

5. Then boil the red duck blood tofu in a pot for about 2 minutes, remove and drain the water for later use. Because the two kinds of tofu have different colors and different densities of solidification, it is better to blanch them separately. If you are in a hurry, you can blanch the water together. The steps and habits vary from person to person. There is no fixed way to do this.

6. Heat the wok on medium heat until the palm feels hot, then pour 10ml of cooking oil and heat it up. When the pan is slightly dark, add the green onion, ginger, and garlic to stir fry the aroma.

7. After cooking the scallion, ginger and garlic, pour the northern tofu and duck blood tofu into the pot together. Don't stir the shovel in a hurry like other dishes. Let the tofu and the oil touch. Fry the two kinds of tofu for a few minutes over medium heat.

8. When frying the tofu, gently shake the wok to make sure that the tofu does not stick to the bottom of the pan, then use a spatula to turn the golden brown side up, and then fry the other side.

9. The two kinds of tofu are golden brown when fried, and the aroma of tofu can already be smelled. Add the right amount of hot water and simmer the tofu for a few minutes. Because the two kinds of tofu have been blanched before being fried, they are almost half-cooked, so there is no need to simmer for too long. Time, the amount of water is the same as tofu or no tofu.

10. After the water is boiled, the essence of this dish can be added to the curry cubes! Put the prepared curry cubes in the pot and immerse them in the stewed tofu soup to dissolve.

11. The solidified curry block will melt quickly when heated, and when the curry is completely dissolved in the tofu soup, the soup will gradually become thicker.

12. After the tofu cubes are completely infiltrated and wrapped in the fragrant curry soup, pour in the cut green pepper cubes and stir fry. After the green pepper changes color and softens, add a proper amount of salt to taste and then turn off the fire and serve. The green pepper enhances its color and also adds a rich taste of ingredients. Because curry itself has spicy elements, I used green peppers as a side dish, and the spicy ones can be replaced with sharp peppers.

13. The fragrant and spicy curry two-color tofu is ready. The white tofu is soft and tender, and the duck blood tofu is crisp and smooth. Except for the aroma of curry, there is not the slightest beany taste. how about it? Is this dish super simple? Tomorrow you also try to make a two-color tofu for your family.

Tips:

Tips:
1. The two-color tofu is basically a combination of white tofu and red tofu. The white tofu is made of northern tofu, which is more flexible and easy to taste. Duck blood does not have to be used for red tofu. Pork blood is cheap and tastes good. . Remember to blanch these two kinds of tofu before cooking, which can remove the beany flavor in the tofu to a large extent, and the taste will be more tender after cooking.
2. When buying duck blood, you must first look at the color. The real duck blood is dark red, while the fake duck blood is generally gray and dark brown. The real duck blood has undergone high-temperature degassing and deodorization during the processing process, and there is no bloody smell, but a duck fragrance; the fake duck blood has honeycomb-shaped small pores because of the addition of some in the processing process. Chemicals, so it generally has stretchable toughness, real duck blood is more crispy when fried.
Thank you for reading. Today I am sharing the process of making home-cooked food that I like. If you happen to like it, then please pay attention to me! If you like my article, please like, bookmark, comment, and forward. If you have different opinions, please discuss them in the message area below. You are also welcome to share your specialty or hometown food.