Shrimp 12, half onion, starch, water, soy sauce,
A little soybean oil and sesame oil, a little sugar and salt.
1, tofu is cut into pieces, and the thickness is self-determined. Cucumber and carrot are also cut into corresponding rhombic slices. Cut the onion into small pieces.
2. Wrap the tofu with a little starch, put it in the oil pan, fry until golden brown, and take it out. Stir-fry the shrimps with the remaining oil and take them out.
3. Add some oil to China. When the oil is hot, add chopped green onion and carrot slices and stir fry.
4. Finally, put the tofu in and pour in a little soy sauce, salt, sugar and wet starch. Put cucumber and shrimp. Continue to stir fry, and finally drizzle with sesame oil. You can cook.
Reference menu 3:
500g of bean curd, egg 1 piece, onion ginger 1 0g, Shaoxing wine1g, 50g of lard, and proper amount of salt, starch, chicken powder, sesame oil and coriander.
1, cut the tofu into thick slices of 3x2 cm, and put it in the boiling water pot to take it out.
2. Add a little salt and starch to the eggs and break them up; Put oil in the pot and burn the eggs into egg skins; Then cut the egg skin into diamond-shaped pieces.
3, pot fire, add lard to heat, add half a glass of water, add tofu, chicken skin, onion ginger, salt, chicken powder, Shaoxing wine, coriander to boil, and pour sesame oil.
Reference menu 4:
origin
Ingredients: South Tofu 200.2g, Auricularia auricula 10g, bamboo shoots 15g, pork slices 35g, vegetable oil 75g, hot sauce 20g, monosodium glutamate 1g, salt 1g, soy sauce 12ml, cooking wine 6ml.
Production process:
1, cut south tofu into domino pieces, fry in 80% hot oil until golden brown, and take out.
2, pork slices with salt, monosodium glutamate, cooking wine, pepper, egg white, starch sizing.
3. Heat the pan and add oil. The oil is hot. Stir-fry the sliced meat. Add Chili sauce, onion slices, ginger slices, garlic slices and winter bamboo shoots and stir-fry until fragrant. Then add soup, cooking wine, soy sauce, monosodium glutamate, fungus, sugar, add tofu, cook for a while and thicken with water starch.
Sichuan style-home-cooked tofu