Homemade Tofu
by Meimeijia's Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
3
Tofu is the little prince of calcium in the vegetarian world. Although the price is cheap, its nutritional value is comparable to fish meat. Since ancient times, tofu has the reputation of plant meat, high protein, high calcium, low calorie, low fat, and texture. Tender, easy to digest and absorb, suitable for all ages, it is the most affordable nutritious dish.
There are many ways to make tofu, frying, deep-frying, roasting, and boiling. They are delicious, but the texture of tofu is soft, and it will crumble into a mess if you are not careful, which makes the novice cooks crazy! The simplest home cooking is actually the most challenging cooking skill. To make tofu beautiful and delicious, you really need some experience! Today, Meimei will teach you a delicious homemade tofu. When frying the tofu, don't put it in the pot directly. Just add one more step. The tofu is browned and tender, and the pieces are quite complete, beautiful and delicious!
Meimei has liked to eat tofu since she was a child, but when she first learned to cook, she was really cried by this little tofu. Either the tofu was fried to black charcoal, or it was broken into a pot of tofu brain, or it was not. Tasty, the tofu that was so obedient in my mother's hands, I don't know why it became a demon king who couldn't handle it anyway.
Since I learned this method, my family has to eat it almost every day. It is cheap and nutritious, and it is also quite good! How can I miss such delicious and simple ingredients!
To make this homemade tofu, we'd better choose soft tofu, which is what you call southern tofu. When you buy tofu, you can look at the slices. The cut noodles of soft tofu are very counterattack, while old tofu has honeycombs and is not so delicate. Some friends said that the tender tofu will be shredded as soon as it is fried. Here again, the method of cooking and the degree of frying are very important. It must be fried until one side is golden and then turned over. Most of the friends who say that the tofu is fried is too fast. , Turn it over before frying. There will also be very detailed pictures and text descriptions in this recipe, so you can master it by looking at it.
There are many ways to make tofu, frying, deep-frying, roasting, and boiling. They are delicious, but the texture of tofu is soft, and it will crumble into a mess if you are not careful, which makes the novice cooks crazy! The simplest home cooking is actually the most challenging cooking skill. To make tofu beautiful and delicious, you really need some experience! Today, Meimei will teach you a delicious homemade tofu. When frying the tofu, don't put it in the pot directly. Just add one more step. The tofu is browned and tender, and the pieces are quite complete, beautiful and delicious!
Meimei has liked to eat tofu since she was a child, but when she first learned to cook, she was really cried by this little tofu. Either the tofu was fried to black charcoal, or it was broken into a pot of tofu brain, or it was not. Tasty, the tofu that was so obedient in my mother's hands, I don't know why it became a demon king who couldn't handle it anyway.
Since I learned this method, my family has to eat it almost every day. It is cheap and nutritious, and it is also quite good! How can I miss such delicious and simple ingredients!
To make this homemade tofu, we'd better choose soft tofu, which is what you call southern tofu. When you buy tofu, you can look at the slices. The cut noodles of soft tofu are very counterattack, while old tofu has honeycombs and is not so delicate. Some friends said that the tender tofu will be shredded as soon as it is fried. Here again, the method of cooking and the degree of frying are very important. It must be fried until one side is golden and then turned over. Most of the friends who say that the tofu is fried is too fast. , Turn it over before frying. There will also be very detailed pictures and text descriptions in this recipe, so you can master it by looking at it.
