Stewed tofu, can not be directly into the pot, simple 3 steps, stewed a stew is not broken, more fragrant than meat

When many people stew tofu, the tofu will always crumble, and it will not taste good, what is the reason for this? Let's use these 3 simple steps to solve these problems.

‬炖豆腐怎样让豆腐入味，还不碎呢？

一、炖豆腐前不能‬直接‬入锅‬，解决豆腐易碎的方法

When stewing tofu, remember not to put it directly into the pot, because the tofu is relatively easy to break, add salt to the water to increase the bottom flavor of the tofu, and then blanch the water before simmering in the pot, so that the tofu is not easy to crumble, and it can also reduce the beany smell of tofu. When we stew the tofu, because the time is longer, the tofu pieces are slightly larger to keep the shape of the tofu. Pour water into the pot, put in the tofu, a spoonful of salt and an appropriate amount of light soy sauce to increase the bottom taste of the tofu, boil for about 1 minute after the pot is boiled, and take out the cold water, so that the tofu will become firmer by the heat expansion and cold contraction.

二、加入一些香型‬食材，使豆腐更加香嫩入味

If you want tofu to be more delicious, when making it, you should not only add seasonings, but also add some spices, such as carrots, onions, celery, and some pork belly, the aroma of these ingredients invades the tofu, and the stewed tofu is delicious and tender. When making them, these ingredients are stir-fried until fragrant, and then they are stewed with tofu.

三、把握好炖煮时间，使‬豆腐入味还不碎‬

When stewing tofu, it is necessary to grasp the stewing time, the time should not be too long, nor too short, too long tofu is too large and crumbly, too short tofu does not taste good, generally 15 minutes. Cook on high heat for 5 minutes, and then simmer on low heat for 10 minutes, so that the stewed tofu will have a honeycomb internal tissue structure, which is particularly flavorful, and it is not easy to break and is very delicious.

The above is why stewed tofu can't be directly put into the pot, through these 3 steps, so that the tofu is more flavorful and not broken. Let's take a look at the practical operation.

——[Home-style stewed tofu]——

一‬、准备‬食材

1.主料‬：豆腐‬；

2.辅料‬：胡萝卜‬、洋葱‬、香菇‬、葱、姜、蒜‬、蒜苗‬；

3.调料‬：盐‬、生抽‬、味极鲜酱油‬、蚝油‬、鸡汁‬、胡椒粉‬。

二‬、开始‬制作

第一步‬，把‬所有‬的食材‬清洗‬干净，豆腐‬切成‬均匀‬的‬块状‬，胡萝卜‬切‬块‬，洋葱‬切‬片‬，香菇‬切块‬，葱‬切‬段，姜切‬末，蒜‬切粒‬，蒜苗‬斜刀‬切段。

The second step is to pour water into the pot, put in the cut tofu, pour in a small spoon of salt, an appropriate amount of light soy sauce, take out the tofu and pass it in cold water about 1 minute after the pot is boiled, and then control the water.

The third step is to continue to pour water into the pot, after the fire is boiling, put in the shiitake mushrooms, blanch the shiitake mushrooms slightly, and take them out to shower. This reduces the impurities on the surface of the shiitake mushrooms, making them healthier to eat.

The fourth step is to pour an appropriate amount of cooking oil into the wok, pour in the green onions, ginger and garlic after heating, after the heat is fragrant, add carrots and onions to stir-fry until fragrant, and finally add shiitake mushrooms and stir-fry.

第五步，然后放入豆腐，倒入没过豆腐的热水，放入盐、生抽‬、味极鲜酱油‬、蚝油‬、鸡汁‬、胡椒粉调味。

第六步‬，水开后‬，大火‬煮制‬5分钟‬，关小火‬在‬慢慢‬炖‬10分钟，豆腐‬中‬出现‬蜂窝状‬就‬炖‬好了‬，倒入‬蒜苗‬，盖上‬锅盖‬在‬焖‬1分钟，让‬蒜苗‬出香‬即可‬出锅‬。

epilogue

以上‬就是‬家常‬炖豆腐‬的‬全过程‬，经过‬这‬3步‬，炖出来‬的豆腐‬鲜香‬入味‬，还不碎‬，比肉还‬香‬，最适合‬下饭‬。 我们‬要是‬喜欢‬其它‬的配菜‬，自己‬也可以‬放入‬一些‬。