Basically, I insist on going home from work every day to cook and eat. The food outside is too greasy, but I can't be too troublesome to do it at night. It is not too late to get home from work. I have no time to cook and eat the dishes. I usually make simple home cooking, vegetables, tofu, eggs, and bacon are all commonly used ingredients. The tofu in this is a good thing, and everyone should eat soy products every day. When I was a child, I often eat tofu in the northeast, because there were few green vegetables in the past, especially in winter. The most common thing is cabbage tofu, so each family will change into a tofu. In the winter, the tofu is frozen. First, it is good to preserve. Second, the honeycomb of tofu is very large. When the vegetables are stewed, the taste of the soup can be particularly delicious. It is best to eat tofu in the northeast with outdoor temperature, and the honeycomb is large. If you use a refrigerator, it will not have this effect. I don't know if it is because the outdoor temperature is too low. I don't really like the tofu in the stew, but I like the fried tofu, which is tender and tender. After frying, you can fry, or you can eat it braised. This home-made fungus fried tofu is a dish in my memory. The fungus is also the wild fungus brought by the northeast. It is a Northeastern dish in memory.
Cut a piece of northern tofu into a slightly thicker piece, put a small amount of oil in the pot, fry one side until it is slightly yellow and then turn over the other side.
Put another pot into the base oil, add the onion, ginger, garlic and saute, then add the fungus and stir fry for a while.
Add the fried tofu, add soy sauce, salt, a small amount of water, simmer for a few minutes with medium heat, and then serve the soup.
South Tofu VS North Tofu From the geographical point we will divide the South and the North, but the region has also made different foods. The tofu we usually eat will also be divided into north and south, because when I was a child, I grew up in the northeast, eating northern tofu, and the dishes used are all northern tofu. Later, I learned that there is still a kind of South tofu, because I have bought such tofu to cook, the result is that it can not be fried and can not be fried, which makes me depressed. Q: What is the difference between the north and south tofu practices? A: South tofu, also known as gypsum tofu, uses a molding agent that is a gypsum liquid. The texture is soft and delicate. Northern tofu is also known as brine tofu. I have known since childhood that brine can be tofu, which is a chemical reaction. Q: What are the suits for north and south tofu? A: The north tofu is firmer than the south tofu texture, and the cut surface is not as smooth as the south tofu. The old tofu eaten by Beijingers, or the bean curd brain, is also made of northern tofu. Northern tofu has a fragrant taste and is suitable for frying, frying, brewing, and braised. Frozen tofu is also made with northern tofu. South tofu, more water, is also relatively tender, not suitable for cooking, but can be used to make soup. The tofu in the restaurant is mixed with tofu, and the southern tofu is also used. When buying a tofu in a supermarket, pay attention to which one is written on it, and don't buy it wrong.