At first, Japanese tofu only appeared as a specialty of some high-end restaurants. Because of its environmental protection, health, good taste, convenient production and many other characteristics, it caters to the eating habits of China people and gradually enters the lives of ordinary people.
Nutritional analysis of Japanese tofu;
"Japanese Tofu" is made by scientifically extracting effective ingredients from eggs and natural terrestrial plants and adding some other edible accessories. Boiled in water, it automatically condenses into "Japanese tofu", which is as white as fat, rich in nutrition, crisp in taste, attractive in aroma, sweet and delicious, comfortable after eating, and suitable for all seasons. It is a corrector for snacks, suitable for catering and satisfying hunger.
Patented technology and equipment for tofu manufacturing
1 (instant) Xianning bean curd and its making process
2, packaging egg tofu
3. Color health-care instant bean curd and its production method.
4. Manufacturing equipment and methods for long-term preservation of functional tofu.
5. Pure bean curd bamboo food and its preparation method
6. A processing method of crispy tofu
7. A method for making crispy tofu
8. How to make crispy tofu
9. Bag fried tofu
10, Egg Tofu (Japanese Tofu)
1 1, canned egg tofu and its preparation method
12, Production Technology of Egg-flavored Tofu
13, method of making canned tofu
14, slow-release and controlled-release preparation of bean curd essence
15, processing method of tofu food
16, method of making soybean milk and tofu
17, soybean milk, packaged soybean milk, its production method and the method of producing tofu with it
18, bean curd with bean dregs and its production technology
19, polypeptide tofu
20. Multiflavor tofu and its preparation method
2 1. Multiflavor lactone tofu and its preparation method
22, multi-color multi-nutrient tofu production method
23. Instant tofu and its preparation method
24, convenient tofu products
25. Sufu and its production method
26. Compound tofu
27. New technology for making compound vegetable protein tofu.
28. A production method of calcium-rich spicy bean curd sauce.
29. Selenium-enriched tofu fruit
30, the preservation method of dried bean curd
Japanese tofu
Raw materials:
Two packages of Japanese tofu, a few small vegetables, salt and chicken essence.
Steps:
1. Cut the Japanese tofu from the middle, pour it out and cut it into small pieces 1cm long for later use. Wash the small vegetables for later use.
2, hot pot refueling, you can put a little more. When it's 70% to 80% hot, put the Japanese tofu in, and be careful not to spill the oil!
3. Stir gently with a shovel (because Japanese tofu is very crisp) to spread the tofu evenly, sprinkle some fine salt and let it fry for a while.
4. On the other side, blanch the small vegetables in boiling water. They should be cooked, but don't change color. Put it around the plate in order after ironing (for decoration, of course, you can eat it).
5. Turn the tofu over gently with a shovel and continue frying. Turn the noodles once every once in a while, so that the colors of both sides of the tofu are almost the same, which makes it look better.
6. Fry until the color turns golden yellow, and then add some chicken essence to the pot. Put it in the center of the little vegetable.
In this way, a beautiful and delicious dish is served ~ the process of putting salt in front can also be omitted, and finally soy sauce can be added instead.
Binfen Japanese tofu
Wash the cherry tomatoes, mushrooms and green peppers, cut the cherry tomatoes in half and cut the green peppers into small pieces. Cut the mushrooms into pedicels and soak them in boiling water for one minute to make them supercool. Japanese tofu is cut into thick slices. Ginger and garlic are broken and chopped. Beat the eggs and add a little salt. Pat the lean meat loose and chop it into powder. Mix well with cooking wine, starch and soy sauce. Wrap Japanese tofu with dried starch and egg liquid in turn. Heat the oil (slightly more) to 60% and fry the tofu until golden brown on both sides. If there is any leftover egg liquid, fry it in the pan and chop it up. There is a little oil left in the pot. Add minced meat and stir-fry to change color. Then add ginger and garlic and saute until fragrant. Add green pepper, mushrooms and cherry tomatoes, stir-fry, add salt and soy sauce, pour tofu, minced meat and chopped eggs in turn, stir-fry carefully, season with chicken essence, thicken and drop sesame oil. Delicious, incomparable, very delicious