Tender tofu, starch, vermicelli, celery, kohlrabi (mustard tuber is also acceptable), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper and shredded pork (braised beef or shredded chicken can be used, which are the most authentic beef bean curd, called beef bean curd and shredded chicken bean curd respectively, and I use bacon strips instead).

working methods

(1) Dice radish and mince celery;

② About 50g starch, we made four bowls;

(3) Adjust the starch into water starch, neither too thin nor too thick, and there is no starch just after watering;

beef with beancurd

Beef tofu (2 pieces)

(4) Boil four bowls of water in the pot. After the water boils, slowly pour in water starch. Be sure to pour slowly and stir while pouring, otherwise it will form a hard lump, which will affect the taste until it boils and bubbles;

⑤ Gently cut off the thin bean curd slices with a shovel;

⑥ Gently put the tofu slices into the boiled starch paste until it boils again;

⑦ Take a bowl and pour in proper amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add boiled vermicelli;

⑧ Scoop the bean curd starch paste into a bowl until it is about six or seven minutes full, and then add a proper amount of cooked vermicelli;

Pet-name ruby sprinkle with celery, diced radish and crispy peanuts!

Exercise 2

tofu

tofu

Raw materials: soybean, pork, scallop, day lily, fungus.

Production method:

(1) cleaning soybeans and soaking them in clear water for more than 4 hours;

(2) Pour the soaked soybeans into a soymilk machine, and pour a proper amount of water to cook the soymilk;

③ The internal fat is melted with a little cold water;

(4) Filter the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it, and let it stand for 20 minutes.

⑤ Diced pork, diced scallop and day lily are soaked in clear water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;

6. Marinate diced meat and scallops with soy sauce, cooking wine and water starch for more than ten minutes;

⑦ Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until white, add scallops and stir-fry evenly, add cucumber and fungus and stir-fry for a while, pour in soy sauce for seasoning and coloring, pour in appropriate amount of water to boil, and finally add water and starch to thicken.

Exercise 3

Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers, mushrooms.

Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch salt.

Steps: ① Dice auricularia auricula, yellow flowers and mushrooms, and stir fry in a wok with a little oil.

(2) Add soy sauce, stir-fry to taste, add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after boiling. Finally, put a little salt.

③ Unpack the boxed tender tofu, scoop it out horizontally with a spoon, put it in the pot, and turn off the heat after 2 minutes.

④ Put the prepared bean curd into a bowl and add a little garlic paste and Chili oil.