Curd milk is bean curd milk, is a very long history of food, dishes from childhood is very like to eat.

Besides eating it directly, curd can also be used as an ingredient in stir-frying and steaming meat to create a unique flavorful dish.

|1. Curd roasted meat|

Ingredients: pork, curd, green onion, ginger, garlic, soy sauce, sugar.

How to do:

1. Pork surface clean, cut 1cm small pieces, curd blocks and curd juice into a bowl, mixed with a small amount of water and mix well, green onions cut into sections, ginger slices, garlic cut into pieces and spare.

2. Pour a small amount of oil into the pot, onion, ginger and garlic into the incense, and then into the oil, stir fry oil over low heat.

3. Pour in the seasoned curd sauce, add dark soy sauce, low-fire slow simmering, about 40 minutes or so, add sugar to refresh, you can get out of the pot.

|2. Steamed Pork with Bean Curd|

Ingredients: pork, taro, rice flour, bean curd, soy sauce, dark soy sauce, cooking wine, ginger, sugar, white pepper.

Methods:

1. Ginger grated into ginger paste, curd with curd juice mashed, add soy sauce, soy sauce, cooking wine, ginger paste, sugar and white pepper into a marinade to be used.

2. Pork cut into thick slices, mixed into the marinade mix, scratched and pinched, marinated for 20 minutes, poured into the five meat in the rice flour and mix well, until all the rice flour soaked wet, if there are dry parts of the water and then a little water, and then taro peeled, cut into almost as large as the five meat small pieces, evenly spread in the bottom of the steamer.

3. will be mixed with rice flour meat evenly spread in the taro, into the steamer, the water boiled steam 1.5-2 hours, until the meat and taro are soft can be.

|3. Steamed chicken with fermented bean curd|

Ingredients: tender chicken, minced ginger, minced garlic, red bell peppers, fermented bean curd, soy sauce, dark soy sauce, sugar, yellow wine, sesame oil, pepper.

Practice:

1. Crush the curd, mix with other marinade ingredients and set aside. Wash and drain the tender chicken and cut into small pieces. Add chopped ginger, garlic, shredded chili and the previously prepared curd marinade and mix well together, marinate for about 30 minutes;

2. Place in a steamer with boiling water and steam over high heat for about 15-20 minutes until the chicken is cooked through.

|4. Cauliflower with Bean Curd|

Ingredients: cauliflower, bean curd pieces and juice, cooking wine, small chili peppers, oil, salt.

Practice:

1. cauliflower broken clean, curd crumbled with a little juice two tablespoons of water and stirred well.

2. pan into the oil is hot, into the small pepper stir fry, and then into the cauliflower, stir fry until browned, cooking wine a little;

3. stir fry until the wine evaporated to almost, add the tuned curd juice, add a little salt, continue to stir fry until the juice can be thickened out of the pot.

|5. Bean curd roasted fish|

Ingredients: fish, red bean curd, scallions, ginger, garlic, sugar.

Practice:

1. Juice: two pieces of red curd + two tablespoons of soy sauce + half a tablespoon of dark soy sauce + a tablespoon of sugar + half a bowl of water.

2. fish on both sides of a few cuts, dry water control, pan hot oil, oil lines, the fish slide down the pan on high heat frying, frying a three or four minutes, turn the other side of the frying.

3. Push the fish to one side, under the onion, garlic, ginger sautéed, under the sauce, cover the pot, turn to medium-low heat juice flavor, after a while you can open the lid of the pot, continue to open the fire after boiling, the pot.

|6. Pig's Feet with Bean Curd|

Ingredients: pork knuckles, ginger, scallions, salt, soy sauce, bean curd, wine.

How to do:

1. Pork knuckles let the seller chopped into small pieces, put into the soup pot blanching, blanching until the skin discoloration, take out and rinse well.

2. Put black sesame oil in the pot and heat it, put onion and ginger and then stir fry evenly.

3. Season with soy sauce, fermented bean curd juice and wine, then fill with boiling water to cover the pig's feet.

4. When the water comes to a boil, reduce the heat to low and simmer for one hour.

|7. Chicken Wings with Bean Curd|

Ingredients: chicken wings about 800 grams, four pieces of spicy bean curd, ginger, green onion, a little garlic, salt, oil, chicken powder, soy sauce, sugar, cooking wine, cornstarch.

Practice:

1. Wash and drain the chicken wings, cut the hammer, middle wing and wing tip, and marinate with a little salt, chicken powder and soy sauce for more than 20 minutes.

2. Heat a frying pan, sauté the ginger and garlic, add the chicken wings, pour in the cooking wine, fry the chicken wings until golden, add a little water, bring to a boil and then turn down the heat.

3. Add pre-crushed curd, sugar, stir fry evenly, cover and cook for a short while until the juice is thick.

4. Sprinkle with chopped green onion, season to taste (add salt, soy sauce or sugar to taste), thicken and serve.

|8. Bean curd baby chops|

Ingredients: 3 pieces of rose curd, 4 tablespoons of bean curd sauce, 350 grams of pork ribs, 3-4 slices of ginger, 1 fennel, one dried chili pepper, 8 peppercorns, oil, cooking wine, light soy sauce, light soy sauce, salt, sugar, as appropriate.

Practice:

1. Cut the ribs into small pieces, wash and blanch once to remove blood, remove and drain.

2. curd and curd juice mixed and stirred.

3. pot of hot oil, seventy percent of the heat into the ribs stir fry, until the surface of the ribs evenly coated with oil, the surface was slightly charred yellow into the wine, slightly stir fry, and then into the curd, stir fry evenly.

4. Pour hot water into the pot, the depth of which is almost nonexistent ribs. Into the ginger, fennel, dried chili peppers, peppercorns, and then into the soy sauce, old soy sauce moderate. After boiling on high heat, turn to low heat and simmer for about 1 hour.

5. When the ribs are cooked until the meat is soft and tender, add a moderate amount of salt (soy sauce and milk rot are salty, salt can be added less or even not add), sugar, high heat juice, loaded out can be served.

|9.curd potatoes|

Ingredients: a large potato, rose curd 1 ? pieces, a spoonful of curd juice, soy sauce, vegetable oil, sesame seeds, green onions.

Practice:

1. Wash the potatoes and peeled and cut into small pieces, curd with a spoon crushed into a puree, green onion green cut into small circles.

2. When the pan is hot, pour oil, put the potato pieces stir-fried, add a little soy sauce and water stew.

3. Cook until the potatoes are soft and the soup is thick, add the curd puree and cook a little more to taste.

|10. Bean Curd Button Pork|

Ingredients: 500 grams of skinned pork, 2-3 pieces of bean curd, bean curd juice, a piece of tofu.

Methods:

1. Wash the pork, put water in the pot and put the meat in cold water.

2. Cook the meat for about 20 minutes so that chopsticks can penetrate into the meat, then pull out and let it cool.

3. Put the curd and curd sauce in a small bowl, add the right amount of water and crush the curd.

4. frying pan with oil, oil seventy percent hot, put the pork into the frying, constantly turning the meat, frying until the meat skin is slightly hard hard when fishing out.

5. Cut the fried meat into even slices.

6. Put the sliced meat in a bowl and pour in the seasoned curd sauce.

7. Take a bowl, and then the meat skin side down in the bowl, and finally the tofu cut pieces arranged in the meat on top of the block, on the steamer steaming for more than 1 hour, the longer the longer the meat will be the more soft and rotten.

8. Steam well out of the bowl, pour out part of the juice, take a plate placed on the bowl, quickly turned, the meat slices buckle in the plate can be.