Step by Step to Make Delicious and Beautiful {tea-flavored Stewed Tofu}

Name: Step by Step to Make Delicious and Beautiful {tea-flavored Stewed Tofu}
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried white tofu; Some Halogen material; Some crystal sugar; Some Soy sauce; Some salt; Some Soybean oil; Some Buckwheat tea

by lizkitchenlife

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In fact, this fragrant dried tofu is borrowed from the practice of dried tofu with orchids, but the traditional dried tofu with orchids has requirements for dried tofu, and there must be sufficient sunlight. The cut dried tofu is completely dried and then marinated. It’s a little troublesome. I recommend this easy-to-make tea-flavored dried tofu, which does not require too much knife skills. The buckwheat tea bag I added to the marinade, the dried tofu has good color and refreshing taste. It will be salty and sweet, it tastes chewy, and it has a light wheat fragrance~~~~~~

Anyone who has eaten dried orchid tofu must know that they are still very demanding on knife skills, so the one that I introduced today is easier to operate, no special tools are needed, and it can be done with only two chopsticks. If you eat it at home, you don’t need to open a knife. The dried tofu is so dense, because if the firmness of the dried tofu is not enough, or the depth is not well grasped, the dried tofu will easily fall

It can be seen that even if you don’t use a professional sharpener and the knife is very fine, you can still get a good-looking pattern, and the outer skin can be crispy. It tastes a bit like dried tofu. After drying, soaking, tofu Dry completely absorbs the aroma of the marinade and the special taste of buckwheat tea. It is delicious when it is cold or hot, and the color is not adjusted with soy sauce or sugar at all. It is delicious and healthy!

It’s the same sentence: The ingredients will not lie, and the taste will not betray~~"

Ingredients

Step by Step to Make Delicious and Beautiful {tea-flavored Stewed Tofu}

1. Tofu dry clean

Step by Step to Make Delicious and Beautiful {tea-flavored Stewed Tofu} recipe

2. Boil in hot water for a minute or two to remove too cold

3. Spread it out flat and let it dry completely

4. Hold the dried tofu with two chopsticks, place them in parallel, cut to 2/3 with a horizontal knife, keep the same distance and cut into whole pieces

5. Turn it over, lay it horizontally, cut to 1/2 at an angle, keep the same distance and cut into complete pieces

6. Cut all the dried tofu one by one, then use a bamboo stick to wear it or dry it directly

7. Heat the pan, add the oil, add the dried tofu and fry the golden brown after the oil is hot, and the skin will become crispy

8. Deep-fried dried tofu is the key to good color

9. Put the marinated ingredients, rock sugar, light soy sauce, salt, buckwheat tea bag, appropriate amount of water and boil on high heat

10. Then put the fried dried tofu to boil, skim off the foam, then turn to low heat and cook until it tastes good, then turn off the lid and soak for a few hours

Tips:
When making ingredients such as dried tofu, try not to put soy sauce, because soy sauce is heavy in color and taste. The stewed vegetables cooked for a long time are not bright in color, but also have a bitter taste. So when fried dried tofu It is necessary to control the heat, deep fry, and fry the color so that when marinating later, the next layer of color is completely the color of the marinade and the tea bag, which is healthy and beautiful~~~~~~~

To deep-fry dried tofu, heat the pan first, and then keep the oil at medium to high heat. This will quickly set the shape and crisp the skin; if your dried tofu has a tender texture or the drying time is not enough, then the heat can be adjusted to a lower and more Fried for a while