How to make delicious white jade tofu

Tofu is really a magical existence in dishes. It is a vegetarian dish, but if it is cooked well, it is no worse than meat dishes. For example, Sichuan's Mapo Tofu is a unique dish. If you want to make white jade tofu delicious, it usually depends on the side dishes. The most common way is to cut it into cubes, fry it in a pan over low heat until both sides are slightly yellow, then add the meat slices and stir-fry, thicken with starch, and then you can serve it after the sauce is reduced.

(1) Cut the tofu into small pieces and slice the cabbage heart into small pieces. Heat a wok and add a little oil. Add chopped green onion and ginger slices. Add the meat slices and stir-fry. Add cooking wine. Add the cabbage and stir-fry until soft. Then add the tofu and stir-fry gently. Add appropriate amount of broth, salt, chicken essence, and pepper. Bring to a boil and then turn to low heat. After the tofu is cooked through, turn to high heat and thicken with water starch. Add some oil and serve.

Main ingredients: 600 grams of tofu (southern),

Accessories: 10g mustard tuber, 10g dried shrimp,

Seasoning: 10g soy sauce, 10g sesame oil, 5g shallot, 5g coriander, 1g MSG, 1g salt, 1g sugar, 1g pepper, 2g chili oil

practice

1. Wash the mustard tuber, dried shrimp, shallots and coriander separately and chop them into fine pieces;

2. Cut the tender tofu into 5 cm long and 3 cm wide rectangular slices and place them in the middle of a long plate; 3. Put the chopped pickled mustard tuber, dried shrimp, chopped green onion and coriander into a bowl, add soy sauce, MSG, salt, sugar and pepper powder, mix well, drizzle with sesame oil and chili oil, and pour it on the tofu.

How to make golden white jade tofu: Cut the tender tofu into 1.2 cm slices and place them in a container. Sprinkle a thin layer of salt on each slice and marinate for 15 minutes. After marinating for 15 minutes, slowly add boiling water along the wall of the container (pouring directly will break the tofu), and soak for 5 minutes. Grease the non-stick frying pan with oil, gently put the soaked tofu into the frying pan, and fry the bottom over high heat until it turns yellow (be sure to use high heat so that the surface can be fry-brown as quickly as possible and the middle remains tender). During the frying process, some water will come out at the beginning, which is okay. Remember to use high heat. Turn over when the bottom is fried and brown (this simple sentence is not so easy to operate because the tofu I chose is very tender, so turning it over is a very careful job: use chopsticks to pinch the scorched shell on the edge and gently lift it up and turn it over). At this time, sprinkle with pepper powder, cumin powder, Sichuan pepper powder, and chili powder according to your taste (add more chili if you like spicy food, and add more Sichuan pepper and chili if you like spicy food). When the other side becomes burnt and golden, shake the pan so that the bottom is also covered with the seasoning powder sprinkled on the pan, and sprinkle with chopped green onion and chopped coriander.