If the round dumpling dough is hard, start with tofu — 6 ways to moisten and prepare for each dish

Soybean must be squeezed tightly

It's easy to think that it's done.

But tofu that is put into the dough and put into the stew

The tofu is prepared differently.

Choose the cutting technique according to the dish you will make today.

You can do it before adding the seasoning.

There are six of them.

1. The steamed tofu should be from the surface

Preparation materials

Fried tofu for frying

Kitchen towel

Try this

Slice the tofu and season with salt and pepper, then on the surface

Dry off the moisture that comes out.

Put it on a pan with oil so both sides become golden.

I bake it. When making stew, you also bake it first.

It's easier to shape it when you put the seasoning on it.

It is based on fried tofu. Pure tofu is the same.

We don't treat it in that way.

2. Knead and squeeze the whole dough

Preparation materials

bean curd

Face shield

Ground meat

Try this

First, mash the tofu to put in the round patty. Clean

Please wrap it in a towel and squeeze out the moisture.

Mix in the meat, vegetables, and eggs. Wet

Put the tofu as it is and just the batter powder

I don't keep adding.

This method is applied to the whole dough of mixing meat and tofu.

It's preparation for writing.

When making donggrangtang, squeeze the tofu to remove the moisture first.

It was much easier to make the dough.

3. Stir-fry the tofu inside the pasta

Preparation materials

bean curd

a garlic

Tomato sauce

Try this

Crush the drained tofu and add garlic.

Put it in the pan you stir-fried in.

Sauté for about 3 minutes, then add the tomatoes and sauté again.

Add tomato sauce. Put tofu raw into the sauce.

It's different from the mixing method.

When topping grilled tofu, cut it into squares.

I cut it and cook it separately.

4. Thinly spread starch inside the gimbap

Preparation materials

bean curd

starch

Fried chicken grill

Try this

Slice the tofu 1 cm thick.

Remove the moisture and dry the base.

Coat the starch thinly and bake until golden brown.

Put the stew pot in. Simmer the marinade until it thickens, then coat the tofu in it.

Please put it inside the rice roll.

The original starch amount for folded kimbap is 1 cup of tofu.

It's 1T. This article is about tofu.

It's based on 300g.

5. The makpadu is large

Preparation materials

Tofu for stew

Mapo sauce

Water starch

Try this

Cut tofu for stew into 2cm pieces and stir-fry them.

Put the vegetables and sauce in.

After boiling once, add the starch of the water little by little to adjust the concentration.

Match it. When you want to keep the tofu shape

Don't crush it hard with a spatula.

Do not pour the starch powder directly into the sauce while it is dry.

Use it by dissolving it in water.

6. The packaging weight of a single piece

Preparation materials

Tofu packaging paper

Kitchen scale

Try this

The weight of a piece of tofu varies from product to product.

If g is together in the recipe

Check the weight first.

The tofu stew in this article is 450g, and the mapo tofu is

It's 300g. How many packages do I need?

Just calculate and prepare the marinade.

Even if the material and weight are displayed together in the original text, the product

I don't think they are the same size.

If you had taken out the tofu, what would you eat it in today?

Please decide first.

If you want to use the remaining ingredients frugally, please also take a look at the next two menus.

#Tofu preparation

#Tofu moisture

#Tofu dish

#Cooking tips

#Food ingredient tips

#fried tofu

#Tofu stew

#Round and round

#Tofu pasta

#Tofu kimbap

#Mapo tofu

#Remove tofu moisture

#All-purpose clothes

#Kitchen basics

#Home meal tips