Lean minced meat100g

Eat four onions together.

2 tablespoons Pixian bean paste

Sichuan pepper

Garlic 3 cloves

A little salt

A little chicken essence

Appropriate amount of starch

Recipe practice:

1. Cut tofu into small pieces, lean meat into minced meat, onion into sections, green leaves into chopped green onion and garlic into pieces.

2. add water to the pot, put the tofu in a small fire for a while, and remove it for later use.

3. Heat the oil in the pot, then add the pepper and stir fry slowly.

4. Add onion and stir fry.

5. Add the meat foam and stir-fry until it turns white.

6. Add bean paste and stir well.

7. Adding water can almost cover the minced meat and simmer for a while.

8. Add tofu, stew on low heat, let the taste penetrate into the tofu, and add a little salt, because the bean paste is salty.

9. When the soup is almost ready, add chopped green onion and minced garlic, then add starch sauce, and stir-fry gently and evenly.

10. Loading and unloading work

Recipe tip:

I put two spoonfuls of bean paste here. You can put more spicy food, but you can't put salt because the salinity is enough.

Material: Tofu (250g)

Accessories: beef (fat and thin) (75g)

Seasoning: Douchi (15g), Zanthoxylum powder (3g), cooking wine (5g), salt (3g), monosodium glutamate (2g), starch (pea) (5g), peanut oil (15g) and shallot (5g).

Category: home cooking, Sichuan cuisine, malnutrition conditioning, spleen strengthening and appetizing conditioning, adolescent recipes.

Technology: cooked and fried

Taste: spicy.

Folding cooking step

1. Cut the tofu into 2cm square pieces, soak it in boiling water with a little salt to remove the beany smell, take it out and soak it in clear water.

2. Chop lobster sauce and bean paste, cut green garlic into sections, and mince ginger.

3. Heat the wok, put the oil, add the beef stuffing and stir fry.

4. When the beef stuffing is fried to golden brown, add the bean paste and stir fry.

5. Add lobster sauce, Jiang Mo and Chili powder, stir-fry until the beef changes color.

Step 6 cook broth

7. Add tofu and cook for 3 minutes.

8. Add soy sauce, green garlic, sugar, and season with salt (if it is salty enough, you don't need to put salt).

9. Thicken with wet starch.

10, sprinkle pepper noodles after serving [2]

Method for make folding edit paragraph

Folding exercise 1

material

300 grams of tofu, beef stuffing 1 00g, leek 1 root, ginger 1 small piece, 6 cloves of garlic, pepper1tablespoon, proper amount of starch and 2 dried peppers.

condiment

30g of cooking oil, sesame oil 1 tablespoon, soy sauce 1 2 tablespoons, bean paste1tablespoon, and 2 tablespoons of sugar.

working methods

1. Dice tofu, and chop onion, ginger, garlic and dried pepper for later use.

2. Heat the oil in the pan, first saute the minced chives, Jiang Mo, minced garlic, minced dried peppers and bean paste, then add the beef stuffing and stir fry, add a proper amount of water, bring to a boil, add diced tofu, soy sauce and white sugar, cook for 3 minutes, thicken with water starch, and serve.

3. Heat sesame oil, saute pepper, and pour pepper oil on tofu.

Folding exercise 2

Stir-fry the spicy pot with onion, ginger, garlic and pepper, then add minced meat, stir-fry with soy sauce and add half a packet of Mapo tofu seasoning. After coloring, add the bean curd to Mapo bean curd, stir-fry the minced meat, add the remaining seasoning, and take out.

Cut the bean curd into pieces about 1 cm square, put it in a bowl and blanch it with boiling water (you can't cook it in the pot), then drain the water, put the watercress and soy sauce in the bowl, chop the garlic sprouts, press the fermented beans with a knife or chop them into fine powder, and put the starch and monosodium glutamate in the bowl and add water to make a sauce.

Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, and put it in a bowl for later use.

Heat the oil in the pan to 60% heat, add douban soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.

Add half a bowl of soup (water is ok), bring to a boil, then add tofu and minced meat and cook for three or four minutes.

Add garlic sprouts, cook for half a minute, add thicken and add red oil.

Sprinkle pepper after cooking.

Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

When making tofu, you should choose the fragrant "gypsum tofu", with red pepper as the best Chili noodles and beef with yellow beef as the best. There are four keys to making Mapo tofu, namely "hemp, spicy, spicy and firm".

Folding exercise 3

Ingredients: tofu, chicken.

Accessories: Ishihara soup and leek.

Seasoning: Lee Kum Kee spicy bean paste, pepper powder, Lee Kum Kee Panda brand fresh oyster sauce, vegetable oil.

1. Prepare ingredients.

2. Cut the tofu into small pieces 1.5cm square, and mince the shallots for later use.

3. Find a safe and heat-resistant glass bowl, add a spoonful of vegetable oil, then add bean paste and chafing dish base, microwave 1 min, then add minced meat and mix well 1 min.

4. Add chopped tofu and a little stock, mix well, cover and put in the microwave for 3 minutes.

5. Add a little pepper powder, oyster sauce and water starch, continue to heat for 1 min, and finally pour in a little chives.

Folding exercise 4

[1] 1. Cut the tofu into small pieces and add water to the pot to boil. Add half a spoonful of salt, then pour in water starch.

2. Then take tofu with water and pour it into a big bowl for later use.

3. Take another pot, pour in the right amount of oil, heat it, add pepper and red pepper and stir-fry until the hot oil of pepper is ready, and then remove the pepper and pepper.

4. Dice the pork, add 1 tbsp cooking wine and mix well, then pour it into the oil pan and spread it out with chopsticks. After the meat turns white, add a spoonful of lobster sauce and a spoonful of bean paste.

5. Stir-fry the red oil, add the minced ginger and garlic, and then pour 1 bowl of water to boil.

6. Then drain the previously cooked tofu and pour it into the pot. Cover and stew for about 6 minutes. Add 1 teaspoon sugar to taste after cooking, and then add water starch.

7. Finally serve, sprinkle with chopped green onion and chopped pepper.

Folding fit

1. Tofu is nutritious and contains many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium. Its digestion and absorption rate is over 95%. Suitable for people with heat constitution, halitosis, thirst, indigestion and fever. In addition to increasing nutrition, helping digestion and stimulating appetite, it is also beneficial to the growth and development of teeth and bones. Does not contain cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease; Phytoestrogens have a good effect on the prevention and treatment of osteoporosis; Has the effects of inhibiting breast cancer, prostate cancer and blood cancer.

2. Chicken contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B 1, B2, c, e and nicotinic acid. Less fat and high unsaturated fatty acids. Protein has a high proportion, many kinds and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. In addition, it also contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles. Green pepper, sweet corn and green beans can provide enough vitamins for pregnant women. The whole dish is crisp, sour and colorful, which can stimulate appetite.

Folding taboo

Tofu:

1. Tofu is not suitable for gout patients with abnormal purine metabolism, patients with elevated blood uric acid concentration, and those with weak spleen and stomach, frequent diarrhea and loose stool.

2. Tofu is digested slowly, and children with indigestion should not eat more.

3. Don't mix shallots with tofu, and spinach should not be cooked with tofu, because oxalic acid in shallots and spinach is easy to combine with calcium in tofu to form insoluble calcium oxalate, which affects the body's absorption of calcium. Long-term consumption is easy to lead to stones.

4. Spinach avoid tofu: oxalic acid contained in spinach and calcium contained in tofu generate calcium oxalate condensate, which hinders the absorption of iron in spinach and protein in tofu. (Tip: If you like to eat together, you can first blanch the spinach with boiling water and remove the excess oxalic acid. Making soup with bean curd cold salad is not only incompatible, but also beneficial. )

Chicken:

Not suitable for eating with chrysanthemum, mustard, glutinous rice, plums, garlic, carp, turtle meat, shrimp and rabbit meat. It is not advisable to eat when taking levodopa; It is not suitable to eat when taking iron preparations.

Fold and edit this paragraph. Exercise 5

material

300g of bean curd, pork stuffing 100g, leek 1 small piece, ginger 1 small piece, 6 cloves of garlic, appropriate amount of starch, 2 dried peppers, 30g of edible oil, sesame oil 1 large spoon, and soy sauce.

working methods

1, diced tofu, minced leek, ginger, garlic and dried Chili for later use.

2. Heat the oil in the pan, first saute the minced chives, Jiang Mo, minced garlic, minced dried peppers and bean paste, then add the pork stuffing and stir fry.

3. Add appropriate amount of water, add diced tofu, soy sauce and white sugar, and boil for 3 minutes.

4. thicken with water starch and plate.

5, heat sesame oil, saute pepper, and pour pepper oil on tofu.

[4]

Fold and edit this paragraph. Exercise 5

material

300g of bean curd, pork stuffing 100g, leek 1 small piece, ginger 1 small piece, 6 cloves of garlic, appropriate amount of starch, 2 dried peppers, 30g of edible oil, sesame oil 1 large spoon, and soy sauce.

working methods

1, diced tofu, minced leek, ginger, garlic and dried Chili for later use.

2. Heat the oil in the pan, first saute the minced chives, Jiang Mo, minced garlic, minced dried peppers and bean paste, then add the pork stuffing and stir fry.

3. Add appropriate amount of water, add diced tofu, soy sauce and white sugar, and boil for 3 minutes.

4. thicken with water starch and plate.

5, heat sesame oil, saute pepper, and pour pepper oil on tofu.

[3]

Fold and edit this cooking skill.

1. Choice of dishes: quick-fried or stir-fried dishes are the main ones. In this way, the microwave oven and oven at home can achieve the same effect. For example, kung pao chicken, Beijing sauce shredded pork, spicy tofu and so on.

2. Selection of ingredients: Try to choose simple and easy-to-make ingredients. Diced meat, shredded pork, chicken wings or fish fillets, which are easy to cook, are the best choices. Chicken nuggets, brisket and other ingredients are not recommended.

3. Pretreatment of ingredients: For example, diced chicken, shredded pork or chicken wings are stored in a sealed box one day in advance and can be used after work the next day.

4. Soup is a good choice: high-quality soup on the market, add 1-2 ingredients, and then 10 minutes to make an egg, which is simple and convenient.

5. Choice of glassware: gas boiling, stir-frying and deep-frying. If you choose poor quality glassware, it is very dangerous to explode easily, so you must choose special glassware.

6. When buying tofu, smell it directly at room temperature. Normal tofu has the unique smell of tofu. The smell of inferior tofu is dull. Inferior tofu has bad smells such as bean smell, rotten smell or other peculiar smell. High-quality tofu is even milky white or light yellow with a slight luster. Inferior tofu is dark red to light red and dull. Inferior tofu is dark gray and dark yellow.

7. Preservation: Stir the salt in boiling water to melt it. After the salt water cools, soak the tofu that can't be eaten that day in cold salt water. Salt water can soak tofu. Usually 500 grams of tofu needs 50 grams of salt. It can keep tofu from going bad for a week. Cook with tofu soaked in salt water, without salt or with less salt.

Fold and edit this food guide.