Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, B2, C and other substances. Tofu is a kind of physical food with the highest content in protein. Not only is it more than milk, but protein is easily absorbed by human body. 750g of raw bean curd, 25g of mushrooms, winter bamboo shoots, water chestnuts and ham, 50g of dried scallops, sea cucumbers, fat lean pork and fresh shrimps. Method. Dice scallop, sea cucumber, shiitake mushroom, winter bamboo shoot, fat and lean meat, water chestnut and ham, and blanch with shrimp to dry; Seasoning wine and salted salt; Elbow slice; Peel the tofu slices, cover them in pieces, dig a hole in the middle to fill in the stuffing, cover them, enclose the elbow slices in a casserole, add the soup and seasoning, and buckle them into a bowl with slow fire 1 hour; Boil the stock, thicken it and pour it on the tofu.
Tofu is a traditional Tianjin flavor dish, which is traditionally made of high-grade raw materials, wrapped in fresh bean skin, steamed and pickled. Pickled vegetables are fresh and tender, with excellent taste, rich nutrition and no greasy taste. On the basis of inheriting the traditional practice, Hongqi Hotel improved the first product of tofu. Using Shanhaiguan tofu, chop it with broken salted tofu, add egg white and a little fat, salt, monosodium glutamate and eight-treasure raw materials (shrimp and sea cucumber). Fan, decorated with decorative patterns (plum, orchid, bamboo, chrysanthemum), steamed in a drawer, and poured with a glass of juice, became a craft food. This dish not only retains the characteristics of traditional tofu, but also shows noble and elegant temperament. 1999 won the gold medal for hot dishes in the "maotai liquid cup" Tianjin cuisine cooking technology competition.