Seaweed Frozen Tofu

Name: Seaweed Frozen Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces frozen tofu; 1 piece tomato; Some Ginger garlic onion; Some kelp; 1 box Thick soup treasure

by Ying Ying Love Food

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Frozen tofu is made by freezing fresh tofu. It has many pores, good elasticity, rich nutrition and delicious taste. Frozen tofu can make many delicacies. After the new tofu is frozen, the internal structure of the tofu has changed. Its shape is honeycomb and the color turns gray, but the protein, vitamins, and minerals are less damaged. After tofu is frozen, it can produce an acidic substance. This acidic substance can destroy the body's fat. If you can eat frozen tofu regularly, it is conducive to fat excretion, so that the accumulated fat in the body is continuously reduced to achieve the goal of weight loss. Frozen tofu has the characteristics of more pores, rich nutrition, and less calories. It will not cause obvious hunger. It is an ideal food for obese people to lose weight. However, people who are thin should not eat frozen tofu often.

Frozen tofu is tofu that is reprocessed by using Bantofu as the base. The method is very simple. Put Bantofu into the freezer until it is cold and hard and then thawed. So everyone can easily DIY at home. Because frozen tofu has undergone the process of freezing and thawing, its tissue is destroyed and the pores become larger, making it more capable of absorbing the soup than ordinary tofu. This is its characteristic and advantage, so it is used in soup dishes and In hot pot cuisine, the benefits of frozen tofu can be maximized. Especially in the hot and spicy hot pot in winter, frozen tofu is an indispensable member! "

Ingredients

3 pieces Frozen Tofu
1 piece Tomato
Some Ginger Garlic Onion
Some Kelp
1 box Thick Soup Treasure

Seaweed Frozen Tofu

1. Keep fresh tofu in the refrigerator for more than one day. Take it out a few hours in advance to thaw.

2. Shred ginger, shred garlic, cut green onions, a box of thick soup, a tomato, and 3 pieces of thawed tofu.

3. Soak the kelp in advance, wash it, cut into small pieces, continue to soak with water, try to dissolve the harmful substances in it, it is best to soak for more than 12 hours.

4. Squeeze the tofu to 1/2 the original thickness to remove the moisture. When squeezing, the action should be light or slow to maintain the integrity of the tofu. Cut each piece into four equal pieces.

5. Add a small amount of oil to the pot and saute the ginger and garlic.

6. Pour three bowls of water (the water requirement for the thick soup treasure) and a box of the thick soup treasure into the pot, and bring to a boil. (You can use other broth instead)

7. Add frozen tofu.

8. Add kelp slices and crescent-shaped tomatoes, cover with medium heat and cook for 10 minutes.

9. Add the shallots and cook a little.

10. Just start the pot. (Because the saltiness of the thick soup is dry, there is no need to add salt.) Frozen tofu absorbs the soup and expands to two or three times its original volume.