1, gold and silver tofu
Ingredients: bean curd 150g, oil bean curd 100g, straw mushroom 20 (canned), onion 2, water 100g, stock (powder) 15g, soy sauce 15g, sugar 4g, onion oil.
Method: Cut tofu and oily tofu into 2cm square pieces, add water to the pot, and add soup, tofu, straw mushroom, soy sauce and sugar. After boiling, cook for about 10 minutes, thicken with starch paste, put in a bowl, sprinkle with onion oil around and sprinkle with onions on the surface.
2. Walnut Tofu Pills
Ingredients: 250g of tofu, 2 eggs, 50g of flour, 500g of salad oil, 500g of stock, salt, starch, pepper, monosodium glutamate and walnut kernel.
Practice: crush tofu with a spoon, beat in eggs, add salt, starch, bean powder, pepper and monosodium glutamate and mix well to make 20 balls, with a walnut kernel in the middle of each ball. Stir-fry meatballs with salad oil until 50% to 60% hot.
3. Pipa tofu
Ingredients: south tofu 150g, lean minced pork 100g, 2 eggs, starch, salt water, cooking wine, pepper, monosodium glutamate, onion ginger, shredded ham and water-soaked mushrooms, red wine 100g, and soup stock 500g.
Method: blanch and mash the tofu in boiling water, mix it with minced meat, egg juice, starch, salt water, cooking wine, pepper and monosodium glutamate until thick, add onion, ginger and water and mix well, then add a little sesame oil and mix well. Use 10 spoon, a little oil in each spoon, add tofu paste, add shredded ham and shredded mushrooms, and serve. Boil the stock, add red wine, and pour it on the pipa tofu when it boils again.
4. Cabbage bean curd soup
Ingredients: 200g tofu, 0/00g potherb mustard/kloc-,50g salt, chopped green onion, monosodium glutamate and salad oil.
Method: blanch the tofu in boiling water, and then cut it into 1 cm square cubes. Wash the wild vegetables and dice them. Heat the pot, add chopped green onion and stir-fry until fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.
5. Mapo tofu
Ingredients: tofu 1 pair, minced meat 50g, vegetable oil 100g, douban hot sauce 35g, monosodium glutamate 3.5g, bone soup 10g, red oil 15g, pepper powder 0.5g, wet starch 30g, 2 onions and ginger 65438+.
Methods: Cut the tofu into squares with a square of 1 cm, put it in a container, pour1000g of boiling water, soak it for about10min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat a wok with high fire, add 50g vegetable oil, stir-fry minced meat until it changes color, add minced onion, ginger and garlic and stir-fry until fragrant, and add douban hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate into diced tofu, thicken it with wet starch after boiling, pour 50g vegetable oil, turn the pot, gently push it with a spoon, pour red oil, sprinkle with pepper powder, and put it in a deep soup basin.
Features: golden red color, strong spicy taste, fresh and delicious.
Key points: Boil the water for scalding diced tofu, pour the cooked oil on the tofu, and no water will come out after serving.
6. Yipin Tofu Soup
Ingredients: tender tofu (250g), green leafy vegetables (a little), chicken (60g), monosodium glutamate (a little), eggs (3), refined salt (a little), dictyophora indusiata (40g), pepper (a little) and chicken soup (1 bowl).
Exercise:
1, pound the tofu into a velvet shape and filter it with a fine sieve; Beat the chicken into minced chicken with the back of a knife, put a little water into it, remove the chicken tendons and merge it into tofu; Remove the protein from the eggs and stir.
2. Mix the above materials, add salt, monosodium glutamate and pepper, pour them into a basin and smooth them (first put some oil on the basin to prevent tofu from sticking to the minced chicken), and decorate the surface with some colored meat (at your discretion) and flowers, trees or other patterns. Then steam it in a cage for seven minutes before eating.
Third, add bamboo shoots and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it.
7. Thai fried tofu
Ingredients: tofu 1 block, fried crispy peanuts 80g, oil 600g. Sweet and sour sauce: 14 cup of water, 1 tablespoon of sugar, 2 teaspoons of lime juice, 1 teaspoon of red pepper.
Exercise:
1 Cooking method of sweet and sour juice: After the water is boiled, add sugar, cook with slow fire until it becomes slurry, and add lime juice and red pepper.
2. Stir-fry crispy peanuts and chop them with a knife.
3. Wipe the tofu evenly with salt, remove and drain the water, cut it into strips, put it in boiling oil, fry it until golden brown, remove it and remove the oil.
4, fried tofu plate, sprinkle with peanuts, mix or dip in sweet and sour juice to eat.
Experience: You can use lemon juice instead of lemon juice. Stir-fry peanuts in a pot. Remove the peanut skin and make fried crispy peanuts.
8. Pocket tofu
Ingredients: 750g of bean curd, 50g of winter bamboo shoots, 50g of Chinese cabbage, edible alkali 1 0g, 500g of cooked vegetable oil, 500g of broth, 500g of milk soup, 2g of pepper, 0/0g of cooking wine/kloc-0, 3g of Sichuan salt and monosodium glutamate1g..
Practice: Peel the tofu and cut it into strips 6 cm long and 2 cm square, with 30 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two pots and put them on two stoves, in which 500 grams of boiling water is put into the upper pot, and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil and burn it to 70% heat (about 175℃), add tofu strips several times, fry until golden brown, take it out, soak it in alkaline water pot for about 4 minutes, take it out and put it in clear water to remove alkali, then put it in alkaline water pot for the second time, soak it for about 5 minutes, and then rinse it with clear water. Soak the fried tofu in boiling water again and blanch it twice in the broth. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add yuba, Chinese cabbage and monosodium glutamate, and put them in a soup bowl.
9.snowflake tofu
Ingredients: 200g tender tofu. Lentinus edodes 15g, Lentinus edodes 25g, pine nuts 5g, melon seeds 5g, cooked ham 15g, cooked chicken breast 50g and shrimp 5g. 200g of chicken soup, 20g of Shaoxing wine, and 0g of salt10g. 2 monosodium glutamate, starch 15g and cooked lard 75g.
Practice: remove the old skin from the tofu slices, cut them into thin slices in batches, then chop them into bowls, scald them with hot water to remove the yellow smell, cut the ingredients such as water mushrooms and mushrooms into pieces, and mix the shrimps with seasonings. Heat a wok, scoop in chicken soup, add various ingredients, drain tofu, pour in, add refined salt, Shaoxing wine and monosodium glutamate, thicken with water starch after boiling, pour in cooked lard, boil and put in a bowl. Heat the wok, put the oil to 40% heat (about 88℃), add the shrimps to pull the oil, pour it out when it is milky white, and sprinkle it into the tofu.
Features: Like snowflakes, it is delicious, unique and nutritious. It is a treasure in tofu dishes.
10. Milk tofu
Ingredients: milk tofu cut into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil.
Exercise:
1. When the milk tofu is fried in the pan, it must be wrapped with egg white and flour. This term is called hanging paste.
2. When the oil is burned to 70% maturity, put the pasted milk tofu into the pot, fry until golden brown, and take it out.
3. stir-fry the sugar juice. This is the most important step, which determines whether your wire drawing products can draw long-lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon until the sugar is light yellow, and when the foam becomes bigger, remove the pan from the fire to make the foam smaller and the color darker. Scoop up the sugar juice with a spoon and pour it down into a line. At this time, the fried milk tofu is quickly turned over in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is 1/3. %zK/#
Note: after the sugar juice is fried, the poured raw materials must be hot. If the raw materials are not hot, the sugar juice will be cold and the silk will not come out. So use two woks to stir-fry sugar juice and one to stir-fry main ingredients. This makes it easy to keep the temperature of the main ingredients, so as to hang the syrup evenly.
Tips for making shredded milk tofu: Do not make shredded vegetables with quick fire, so as not to overheat the syrup and make the shredded vegetables bitter. If you add a little honey to the syrup, it tastes very good, hehe ~ ~ so sweet ~ ~
1 1. Homemade tofu
Ingredients: 4 pieces of tofu, fat and lean pork 150g, pork 150g, bean paste 50g, green garlic 100g, soy sauce 50g, cooking wine 25g, monosodium glutamate 5g, starch 25g, soup 150g.
Exercise:
1, cut tofu into 1 inch and a half square, 1 half thick pieces, and cut green garlic into sections;
2. Heat the wok and add oil. When the oil is hot, fry the tofu until both sides are browned, take it out, fry it in sliced meat, fry it in bean paste until crisp, add soy sauce, soup, cooking wine and tofu, add monosodium glutamate, water starch and add green garlic.
12. Mirror box tofu
Ingredients: 350g small box of tofu. Lean meat150g, big shrimps 50g, winter bamboo shoots 20g, water-soaked mushrooms15g. Shaoxing wine 25g, onion 15g, ginger 10g, salt 7.5g, soy sauce 15g, sugar 5g, tomato sauce 10g, pork soup 100g, starch 15g, cooked lard.
Method: Chop pork, add Shaoxing wine, onion ginger juice and refined salt, and stir. Cut tofu into long cubes with a length of 5cm, a width of 3cm and a thickness of 3cm, fry in an 80% (about 200℃) oil pan until the tofu is soft and golden yellow, take out and drain the oil, cool, dig out the tender tofu in the middle of each tofu, put it into the meat stuffing, and then horizontally embed a prawn in the meat stuffing. Heat a wok, scoop in soybean oil, saute chopped green onion, saute mushrooms and bamboo shoots slightly, put tofu meat face down into the wok, and add Shaoxing wine, soy sauce, sugar, tomato sauce and pork soup. Boil the salt, cover it and simmer for 6 minutes. Then add monosodium glutamate fire, thicken with water starch, pour in cooked lard and sesame oil, and plate the shrimps.
Features: bright orange color, delicate and mellow tofu, fresh and tender meat, good meat and vegetables, suitable for all ages.
13. Sam sun tofu hotpot
Ingredients: tender tofu1250g, snakehead 500g, dried dried dried seaweed 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots150g, cabbage 250g. Seasoning selection: 25g yellow rice wine, refined salt 10g, 5g monosodium glutamate, 30g minced onion and ginger, 50g lard and broth 1250g.
Method:
1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain-lined basin, add a little water, and put them in the refrigerator (-18℃) for quick freezing, and after 5 hours, they will become frozen tofu. Take out and thaw naturally.
2. Wash and drain the cabbage; Cut the sweater from the winter bamboo shoots and cut it into thin slices with a length of 3 cm and a width of 1.5 cm; Cut off the roots and pedicles of mushrooms and wash them; Wash dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (20g), steam it in a steamer for 30min, and take it out for later use.
3. Scrape the scales of snakehead, cut open the internal organs, wash the gills, cut off the fish head and remove the back bone to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a dish.
4, the pot is hot, put down the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into a wok, cook yellow wine, add broth and meat sandwich, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine into the original soup, and boil it for 15 minutes, that is, filter the fish residue with a sieve, discard it, add mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into a hot pot, and finally put it into Chinese cabbage for eating.
Features of the finished product: Tofu is delicious, but the meat is not greasy.
14. Pearl tofu
Raw materials: 2 pieces of gypsum tofu (500g), soaked golden hook 10g, 25g of fresh peas, 25g of soaked blue slices, 50g of cooked ham, 25g of soaked mushrooms, fresh vegetables 10g, 25g of melted chicken oil, melted lard 10g, and 3 egg whites. 0.5g of Zanthoxylum bungeanum, 5g of refined salt, 30g of water starch, monosodium glutamate 1g and 300g of milk soup.
Methods: First, the tofu was put into a sieve and stirred, and then filtered to remove the residue. Put the tofu paste into a bowl. Put the egg whites in a bowl and beat them into egg bubbles. 3 g of salt, 15 g of water starch and 0.5 g of monosodium glutamate are mixed with egg foam and bean curd, and 75 g of lard is added and stirred evenly to form a bean curd block. Slice ham, golden hook, orchid slices and mushrooms into peas. Wash and cook fresh peas and vegetables. Add 1/3 slices of ham, golden hook and blue slice of mushrooms into the dried bean curd, and mix well. Spread clean wet gauze on the steamer, make dried bean curd into four uniform balls and put them on it, and evenly press peas, golden hooks, ham, blue slices and mushrooms on the balls. Steam 10 minute. Put the wok in medium heat and heat the lard to 60%. Stir-fry fresh vegetables and spread them on a plate. Steamed tofu is placed on it. Add milk soup to the pot, add the remaining pepper and salt, hook the starch into small second-rate glutinous rice, add chicken oil when taking out of the pot, and pour it on the tofu.
This dish is very good. Bright color, delicate and delicious, light and delicious. Ha ha. You can do it at home.
15. Tofu
Raw materials: soybean, water and gluconolactone, which are sold in domestic chemical raw material stores or flavor and fragrance stores, are white crystals similar to crude salt. Molecular formula: C6H 10O6.
Exercise:
1) If you have a soymilk machine, it's really not difficult.
The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this).
After the soybean milk is boiled, let it cool.
After lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2) The remaining procedure is brine.
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.
Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.
In addition, people in the chemical raw materials store told me that white vinegar can replace tofu with internal fat. I haven't tried.
16. Squeeze tofu
Ingredients: tofu, mushrooms, eggplant, sweet pepper, white radish sauce 20g, flour 100g.
Practice: 1. Soak mushrooms in hot water, cut eggplant from the end, and cross persimmon peppers in half.
2. Fry the sticky flour of mushrooms, tofu and eggplant in hot oil for 3 minutes.
3. Put it in a bowl and pour in seasoning and radish sauce.
Features: the taste is light and appropriate, and it is quite delicious with Japanese vegetarian dishes.
17. Fried tofu with green pepper
Ingredients: white jade lactone tofu 1 box, 50g green pepper, 50g carrot.
Seasoning: 50g peanut oil, douban hot sauce 10g, 5g sweet noodle sauce, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of chopped green onion, appropriate amount of garlic slices and appropriate amount of shredded ginger.
Methods: 1. Wash tofu and cut into small pieces; Slice green pepper and carrot, blanch in boiling water, remove and dry for later use. 2. Put the oil on the fire, heat it, add chopped green onion, garlic slices and shredded ginger, stir-fry until it smells fragrant, add tofu, stir-fry repeatedly until the water content of tofu is almost dry, add douban hot sauce, sweet noodle sauce, soy sauce, sugar, green pepper and carrot slices, continue to stir-fry until it tastes delicious, and when the marinade is low, add monosodium glutamate and mix well. This kind of cooked fried tofu generally uses green pepper, green garlic and spicy and crispy vegetables as ingredients. The ingredients are mainly shredded and can also be cut into strips or small pieces, but the shredding should not be thin, the strips should not be thick and the slices should not be thin, otherwise it will affect the fresh fragrance, shape and taste of the cooked and fried finished dishes.
Most cooked and fried tofu is not sticky, and it is thin and thick when cooked, but some fried tofu with green peppers is cooked with seasonings such as douban hot sauce and sweet noodle sauce without thickening. Cooked cooking is characterized by slight sauce flavor and strong flavor.