IngredientsTofumust be mentioned, many people in ancient China used to make elixirs to achieve immortality, although they may not have successfully made elixirs for immortality, their contributions are significant. During the process of making elixirs, the fusion of different ingredients produced many inventions, one of the most famous of which is gunpowder, which originated in China.In fact, this tofu is a newingredient invented during the elixir-making process.Eating a bowl of braised tofu in winter, you will feel a warm current spreading from the inside out, but you can't eat hot tofu quickly, let's take a look at some common ways to braise tofu.

Braised Tofu

Ingredients preparation

Soft tofu，Shiitake mushroomsGreen onionsCarrotsOyster sauce, salt,Garlic chives.

Method steps

1. Cut the tofu into pieces and soak in salted water;

2. Cut the shiitake mushrooms and carrots into slices, and cut the garlic chives into small pieces;3. Heat the pot, heat the oil, and sauté the carrots and shiitake mushrooms until fragrant;4. Then add the tofu and stir-fry evenly, add oyster sauce, and add an appropriate amount of water (preferably to cover the tofu), cover the pot and simmer for 6 minutes;

5. Add garlic chives and salt, and stir-fry evenly.

Braised Tofu with Lotus Root

Ingredients preparation

Soft tofu, lotus root slices, carrots,

Chinese cabbage

PeanutsOil, green onions,，GingerGarlic, salt,MSGBlack pepperMSG (Monosodium glutamate)，Method steps1. Wash the tofu, cut it into 3-4 cm long strips, and blanch it in boiling water;

2. Wash the carrots and cut them into slices, wash the Chinese cabbage and cut it into segments, and put them in a pot of boiling water to blanch until cooked;

3.

Cilantro

Wash and cut into segments, and cut the lotus root slices;4. Heat the pot on the fire, add oil and heat to 70-80% hot, add chopped green onions, ginger and garlic to sauté, after the fragrance is released, add lotus root slices, carrot slices and Chinese cabbage segments and stir-fry for a moment;5. Add an appropriate amount of fresh soup and put in the tofu pieces, bring to a boil and roll a few times, then add black pepper water and salt, reduce the heat and simmer for 8-10 minutes;

6. Before serving, add MSG and sprinkle with cilantro segments.

Tofu Braised with Chinese Cabbage

Ingredients preparation

500g tofu, 500g Chinese cabbage, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of garlic, a small amount of black pepper.Method steps

1. Wash the Chinese cabbage and tear it into pieces by hand, I think tearing by hand is better than cutting with a knife;

2. After cutting the tofu into pieces, soak it in light salt water, so the tofu will not be broken;

3. Heat the oil in the pot, add a small amount of black pepper, green onions, ginger and garlic to sauté;

4. Add the Chinese cabbage and stir-fry until the Chinese cabbage is soft, add an appropriate amount of water, not too much, the Chinese cabbage will release a lot of water;

5. Add salt,

Soy sauce

Boil over high heat for a while, then add tofu and continue to cook until fully cooked;

6. After boiling, turn the heat down and simmer until cooked.Tofu Braised with CodIngredients preparation

250g soft tofu, 500g cod,

675g pork,50g chives,

75g lard, 15g large green onion, 5g ginger, 5g garlic, 20g rice wine, 5g salt, 2g MSG.

Method steps1. Wash the tofu and cut it into 3-4 cm long cubes, and blanch it in boiling water;2. Wash the chives and cut them into 1 cm long segments;3. Wash the green onions, 5g, and 10g, wash the ginger, 2g and 3g, and chop them;4. Remove the scales and innards from the cod, wash it, and cut knife marks on both sides;5. Chop the pork into minced meat, mix with chopped green onions, ginger, 1g salt and 5g rice wine;6. Heat the pot on the fire, add lard and heat to 60-70% hot, add the cod to fry until both sides are reddish, add rice wine, add fresh soup, green onion, ginger and garlic, use high

heat to cook for about 5 minutes;

7. Add the tofu pieces, reduce the heat to medium heat and simmer for 8-10 minutes, then add salt, MSG and chives, and cook until the soup is open.

2 Wash and cut the scallions into 1 cm segments;

3 Wash and chop 5g of scallions, 10g of scallions, and ginger. Wash and chop 2g of ginger and 3g of ginger into slices;

4 Remove scales and internal organs from the carp, wash, and make shallow cuts on both sides;

5 Mix ground pork with chopped scallions, ginger, 1g of salt, and 5g of cooking wine, then fill the fish belly;

6 Heat a pot on high heat, add oil until it's nearly smoking, then add the carp and pan-fry until both sides are golden brown and slightly cooked. Add cooking wine, then add fresh broth, scallion segments, ginger slices, and garlic slices. Simmer over high heat for about 5 minutes;;until the broth thickens;

7 Add tofu cubes and simmer over medium heat. Add salt, MSG, and scallion segments after the fish meat is cooked through. Serve when the broth thickens.