Method 1

Ingredients: Northern tofu (marinated tofu), 3 eggs (beaten into egg liquid), green onions, ginger, salt, monosodium glutamate, pepper, cooking wine and white wine, sesame oil , starch or flour

Method:

1. Cut the tofu into 0.5 cm thick cubes, add salt, monosodium glutamate, pepper, cooking wine, sugar, green onion and ginger (the finer, the more OK) marinate for a while;

2. Dip the marinated tofu one by one in starch, then dip it in egg liquid, put it in the pan and fry, then add a little egg liquid to the interface of each piece of tofu (this way The tofu is connected together~) After one side is set, turn it over and fry the other side. Add the onion and ginger, cooking wine, chicken broth, salt, monosodium glutamate, and pepper. Simmer over low heat until the soup thickens and the water starch thickens. Pour sesame oil and serve.

Method 2

Ingredients: tofu, green peppers, onions, carrots, dried mushrooms, meat stuffing and eggs, seasonings: salt, sugar, seafood soy sauce, chicken essence, oyster sauce, sesame oil starch cooking wine

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Method:

1. Cut the tofu into 6 cm long, 4 cm wide and half cm slices. Beat the eggs well and add cooking wine, chicken essence, salt and starch to form an egg paste.

2. Wash the green peppers, onions and carrots and cut them into small cubes. Soak the dried mushrooms in boiling water for about half an hour. Cut them into small cubes and keep the water for soaking the mushrooms.

3. Add cooking wine, seafood soy sauce, sesame oil, oyster sauce, salt and chicken essence to the meat filling, and stir evenly in one direction.

4. Pour the egg batter into a plate, arrange the tofu on the batter, spread the meat filling on the tofu, cover it with the tofu, and spread a layer of egg batter on the tofu.

5. Put a small amount of oil on the pot and heat it to 50% heat. Push the tofu into the pot and fry it until it is light yellow. Gently turn it over and fry the other side. After frying, take it out. Add green peppers, onions, carrots, and diced shiitake mushrooms to the pot and stir-fry until fragrant. Pour in the shiitake mushroom water, add salt, cooking wine, chicken essence, and starch to make a sauce, and pour it onto the tofu.

Tips:

1. Do not cut the tofu too large or too thin, otherwise it will easily fall apart.

2. It will be very easy to use two shovels to assist when turning the tofu over.

3. The diced vegetables here can be changed according to personal taste, and the filling can also be replaced with shrimp meat.

4. The final juice will taste better if you use old soup.