Steamed Tofu with Choi Vegetable Minced Meat
1.
Heat oil in the pot, first put the tofu in whole
2.
Fry until golden on both sides. Set aside
3.
Choi vegetables (red peppers, yellow peppers, shiitake mushrooms) are cut into small cubes, stir-fried with minced meat, and pour in the broth to adjust the flavor. spare
4.
After cooling the tofu, use a knife to cut into tofu slices of even size
5.
Put the tofu slices on the plate and pour the cooked vegetable soup
6.
Steam on the pot for 10 minutes, taste, and then
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Let Du Niang tell us:
What is northern tofu, southern tofu, old tofu, soft tofu, kapok tofu, silk tofu
Beitofu: Tofu made of water milled soybeans and brine as a coagulant, called Beitofu;
Also known as brine tofu, it is relatively yellow. Compared with southern tofu, the texture is firmer and older, and the cut surface is not as smooth as southern tofu.
Lao Tofu: Tofu made with bittern is older than tofu made with gypsum, commonly known as Lao Tofu;
Kapok tofu: Tofu made by filtering with kapok cloth is kapok tofu. The fiber of kapok cloth is slightly thicker, and the filtered tofu looks thicker.
Kapok tofu belongs to northern tofu.
South tofu: tofu made of water milled soybeans and gypsum as a coagulant, called South tofu;
Also known as gypsum tofu, white in color, soft and delicate in texture
Soft tofu: As the amount of gypsum required to make southern tofu is relatively small, the tofu made is relatively tender, which is commonly referred to as soft tofu;
Soft tofu has the characteristics of delicate texture, strong water retention, strong elasticity, bright knife profile, stable molding, beautiful color, soft and strong
Silken tofu: Tofu made by filtering with silk cloth is silk tofu. The silk cloth used for filtering is very fine, and the filtered tofu is more delicate, so it is especially tender;
Silken tofu belongs to southern tofu.
