The homemade tofu that is to be made today is a very common dish. Tofu is rich in protein, and the protein of tofu is a complete protein. It not only has 8 kinds of amino acids required by the human body, but also has the highest nutritional value. It also lowers blood lipids, protects vascular cells, and prevents cardiovascular diseases. In addition, tofu is also very good for nursed back to health, weight loss, and delicate skin. Tofu can be seen at restaurants and family dinner tables all year round. It can play an important role in high-end banquets, and it can be seen frequently in ordinary people's homes. It is a very good health food. There are many varieties of tofu in China, covering all parts of the North and the South. There are South tofu, North tofu; there are soybean bean tofu, black bean tofu, mung bean tofu; old tofu, tender tofu and so on. There are different practices and different tastes, but no matter how you do it, it is a delicious meal.
Wash the dry scallops and put them in cold water for 10 minutes.
Cut the tofu into large pieces of the same thickness
Heat the pan, add the right amount of oil, and stick the tofu on both sides.
Put it in the hot oil pot right away.
Slowly fry the medium and small fire until it is fried to the golden side of the tofu.
Take the fried tofu and cut it into small pieces.
Use chopsticks to poke from the bottom of the tomato and place the tomatoes on the fire.
Until the tomato skin is completely cracked
This way, the tomato skin can be easily peeled off, and then the tomatoes are cut into small pieces.
Leave a little base oil in the pot, add the onion ginger and stir fry
After sautéing the scent, add the tomato diced and stir it a little.
Pour the scallops that have just been soaked in with water
Add salt and other seasonings, then add the appropriate amount of oyster sauce and boil
Add the prepared tofu block
After cooking together for a few minutes, add water starch
You can collect the juice from the fire.
Put it in the dish and sprinkle with green onion
1. Cut the tofu into large pieces, fry them and then dissolve them into small pieces, in order to have a cut surface that is more conducive to taste; 2. After the cut tofu is glued to the raw powder, immediately go to the oil pan, or if it is not powdered, it will be saturated with the water from the tofu; 3. Tomatoes are best peeled, I use the fire roasting method, very convenient; 4. Pour the water from the scallops into the tomato sauce and boil, so that the umami is more preserved (if you have a soup in your home, you can join); 5. Adding an appropriate amount of oyster sauce to the sauce can make the taste fresher; 6. Concentrate on the remaining raw powder of sticky tofu and adjust it into water starch, and add it to make the soup thicker.