Tofu has much higher nutritional value than other foods. If consumed regularly, it has many benefits for the body and is essential for many people when dining. For pregnant women, the body needs more comprehensive nutrition after pregnancy, and tofu is essential. However, how can pregnant women make tofu delicious?
1. Firstly, wash the tofu with water, then place it in a clean bowl, sprinkle a little salt on the surface, and put it in the refrigerator for two to four hours. This way, the taste of the tofu will be better during production.
2. Take the tofu out of the refrigerator and you will see that some of the water has frozen off, mainly because the tofu has a higher water content. The purpose of the first step is naturally much clearer, to reduce the water content. It is not easily damaged during production. Then it is evenly cut into small squares (about 1 centimeter thick).
3. Take a little soy sauce and oyster sauce, add three drops of sesame oil and mix well, set aside. (This step needs to be done before preparing tofu). Cut two small green onions into scallions and set aside.
4. Start the frying pan, add a spoonful of oil, and heat over medium heat for 7-8 minutes. Put some salt in the pot. Then drain the water from the tofu, pour it into the pot, and shake the pot continuously. (Suggested non stick clay pot.) Fry the tofu until both sides turn golden brown. It can't explode for too long. Tofu will age and lose its soft taste.
