How to make tofu at home, which is fresh and delicious without bean smell?

When I was a child, I entered the 25th day of the twelfth lunar month every year, and my family began to visit grinding bean curd. The homonym of tofu is "tofu" and "Duofu". Making tofu means harvesting happiness and blessings in the new year.

As for who invented tofu, there are different opinions. Some people say it was invented by Liu An, the king of Huainan in the Han Dynasty, while others say it was invented by Guan Yu and Le Yi. We won't delve into these for the time being. In a word, tofu, as a traditional food in China, is delicious and healthy. It is said that eating tofu residue in the memory of our ancestors was actually inefficient in ancient times, and there was not so much delicious food, and the tofu made at that time was terrible. Later, after continuous transformation, delicious tofu was obtained.

Tofu has high nutritional value and is rich in nutrients such as calcium, iron and vitamins. Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals. Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". Two small pieces of tofu can meet a person's daily calcium requirement.

Tofu Guinness Book of Records:

(1) The world's largest tofu

The world's first tofu weighs 6 tons, 3.49 meters long x 3.45 meters wide x 0.38 meters high. 2011February 15 was born in Shegangxia Village, Gaogang Town, Fogang, Guangdong Province, and has been recorded in the Guinness Book of World Records.

(2) Taipei stinky tofu set two Guinness records.

2011119, Tianmu Baseball Stadium, Taipei City, Taiwan Province Province, 1339 people ate a giant stinky tofu can weighing 1026 kg at the same time, successfully setting a record for the largest number of people and the largest number of people.

Since tofu is so delicious, what do friends usually do? Are you used to eating Mapo tofu and stewed tofu? Today, I will share with you a dish "crab-flavored tofu", which is a perfect collision between tofu and crab-flavored mushrooms. Why is it called this name? Because the crab-flavored mushrooms themselves are named after the taste of seafood crabs. Ok, share it with everyone quickly!

Crab tofu

Ingredients: 300g of old tofu, 0/00g of seafood mushroom/kloc.

Accessories: millet pepper, ginger, garlic, vegetable oil, starch and flour.

Seasoning: soy sauce, oyster sauce, salt, sugar and water.

Start making—

(1) Wash the tofu and cut it into 2cm square pieces. Boil the pot with water, add a spoonful of salt, and then pour in tofu for two minutes.

Tip: South tofu is made of gypsum, and North tofu is made of brine or acid paste. Tofu smells like beans, while north tofu is slightly bitter. In order to remove the peculiar smell, it is suggested that the tofu should be blanched before cooking. Adding salt can make the tofu more compact and not fragile when cooking.

(2) Drain the cooked tofu for later use. Take off the roots of the crab-flavored mushrooms, wash them with clear water, then pour them into the pot that has just been blanched with tofu water, blanch 1 min, and take out the water to control drying.

Tip: Mushrooms belong to fungi. They grow in a dark and humid environment and are easy to carry other bacteria. Blanching water can sterilize and further remove dirt.

(3) Cut the millet pepper, mince the garlic and mince the ginger into a bowl for later use.

(4) Next, mix the juice, add 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a spoonful of salt, half a spoonful of sugar, a little light soy sauce and a bowl of water to the bowl, and stir well for later use.

(5) In this step, it is necessary to ensure that there is not too much moisture on the surface of tofu. Add a tablespoon of flour and a tablespoon of starch to the bowl, stir well, then pour in the tofu, and gently stir with your hands so that each piece of tofu is evenly covered with flour.

(6) In order to prevent the tofu from having extra impurities in the pot, we filter it with a strainer and put it in a bowl.

(7) Pour the oil into the pot. When the oil temperature is 50% hot, add the tofu and fry until the surface of the tofu is golden yellow. Take it out after controlling the oil.

(8) Leave the bottom oil in the pot, pour in the millet pepper, minced garlic and Jiang Mo, stir-fry, add the crab mushroom, stir-fry for a while, and pour the tofu into the pot.

(9) The tofu has been stir-fried evenly. Next, pour the sauce into the pot and cook for about two minutes, so that the tofu can fully absorb the taste of the soup and become more delicious. If you think there is a little too much soup in the pot, you can hook it up properly and serve it when the soup is thick.

A delicious "crab-flavored tofu" is ready. Does it look appetizing? Come and try it quickly!