How to choose fresh ingredients
How to choose to buy delicious, quality tofu
You should buy tofu that is ivory white in color and feels light when held. Tofu made from soybeans feels soft and smooth to the touch. When smelled, it has a characteristic aroma.
Do not buy hard tofu that feels heavy when picked up because it contains gypsum. Chemically processed tofu will be pure white and should never be purchased.
How to choose fresh and delicious Vietnamese coriander
You should choose to buy fresh Vietnamese coriander leaves, the best are small Vietnamese coriander leaves the size of a fingertip. Fresh Vietnamese coriander will have a characteristic light Vietnamese coriander aroma when smelled, without any strange smell.
Do not buy Vietnamese coriander if the leaves are bruised, wilted or have turned yellow.
Do not buy Vietnamese coriander with large, shiny leaves because they may contain high levels of pesticide residue and do not smell as good as small-leaf Vietnamese coriander. Do not buy Vietnamese coriander if the leaves are bruised, wilted, or have turned yellow.
Ingredients for steamed tofu with Vietnamese coriander
8 pieces of fried tofu; A little Vietnamese coriander; 4 kumquats; 1 chili; 1 teaspoon chili powder; 1 tablespoon cooking oil; 1 tablespoon salt and pepper; 1 tablespoon sugar; 1 teaspoon MSG.
How to make steamed tofu with Vietnamese coriander
Prepare the ingredients
Drain the tofu. If you buy white tofu, fry both sides until golden brown and then drain the oil.
Ingredients for steamed tofu with Vietnamese coriander.
Pick the green leaves and tops of the Vietnamese coriander, wash them and drain. Cut the kumquats in half and remove the seeds. Remove the stems of the chili peppers and chop finely.
Make chili sauce
Add 1 tablespoon of cooking oil to the pan and heat the oil. Once the oil is hot, reduce the heat to low and add 1 tablespoon of sugar, stir well until the sugar dissolves and forms a caramel color.
Next, add about 2 tablespoons of water and chopped chili, season with 1 teaspoon of MSG and 1 teaspoon of chili powder. Stir well for about 3-5 minutes then turn off the stove.
Steamed tofu
Arrange the tofu in a steamer and steam for about 5 - 8 minutes until the tofu is soft, then remove.
Complete
After steaming the tofu, cut it in half horizontally, but be careful not to cut it all apart. Brush a little salt, pepper, and chili sauce on top, add a few Vietnamese coriander leaves, and squeeze half a lemon into the cut surface of the tofu, then close it up and enjoy.
The finished product of steamed tofu with Vietnamese coriander is delicious and irresistible.
Finished product
Soft, fragrant, fatty tofu combined with Vietnamese coriander, spicy chili sauce, and the sour taste of kumquat creates an extremely attractive flavor.
Source: https://giadinh.suckhoedoisong.vn/day-moi-la-cach-lam-mon-dau-phu-hap-rau-ram-sieu-la-dan-da-ngon-kho-ta-172250706124459287.htm
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