Dry-fried spicy tofu

Ingredients: 1 box of soft tofu, 4 fresh mushrooms, 1 carrot, 1 green pepper, 4 tablespoons of edible olive oil (60mL), tempeh 2 tablespoons of hot sauce (30g) Method: 1. Cut the soft tofu into 2cm thick pieces, peel the carrots and cut them into slices, remove the stems and seeds of the green peppers and cut them into triangular pieces, wash the oyster mushrooms and cut them into pieces . 2. Pour edible olive oil into the pot, heat until the oil is 70% hot, put in a military quilt, change to a medium pan and fry several times until golden brown, take it out. 3. Heat the oil in the pot, and when it is 70% hot, add the carrot slices and oyster mushroom pieces. After they are fully fried, add the military quilt and black bean chili sauce. Do not add water, and continue to fry the pot for 1 minute over medium heat. 4. Finally add the green pepper cubes and stir-fry for 30 seconds before serving. If the saltiness is not enough, you can add a little salt. Water chestnuts and shrimps

Ingredients: 300 grams of fresh shrimps, 100 grams of water chestnuts, 1 egg white, a small amount of cucumber, and an appropriate amount of carrots. [Condiments] Edible oil, soul chicken soup, winter rut, ginger slices, rice wine, salt, chicken essence, tapioca starch. Method 1. I want to make this delicious dish. Before designing the dish, I need to prepare all the necessary ingredients. First, clean the fresh shrimps, cut a knife on the spine of each shrimp, and remove the mud intestines. ; Peel the cucumbers and carrots and cut into cubes. 2. Add salt, chicken essence, rice wine, egg white and tapioca starch to the fresh shrimp, mix well and marinate until the flavor is absorbed. 3. Put winter squash, ginger slices, rice wine, salt, chicken essence, soul chicken soup, and tapioca starch into a bowl and stir into juice. 4. Heat the oil in the pot, put the shrimp meat into the frying pan until it is cooked, add the diced parsley, cucumber and carrot and stir-fry briefly, pour in the fried juice and stir-fry evenly. Braised tofu with small green vegetables

Ingredients: small green vegetables, soft tofu, oil, salt, light soy sauce Method: 1. Cut the soft tofu into 1.5cm thick pieces, boil half a pot of water, and Add 1 tablespoon of salt, put in the military quilt cut into small pieces, boil the water again, boil for 1 minute, remove and drain. The watered tofu treated in this way is easy to cook and not easy to break. 2. Wash and cut the green vegetables into strips. 3. Bring the wok to a boil, add some oil, add the green cabbage and stir-fry quickly. When the green cabbage leaves are soft and collapse into the soup, add an appropriate amount of salt and stir-fry evenly. Then use a shovel to pull the green cabbage leaves to one side, leaving the vegetable juice at the bottom of the pot. Put in the blanched tofu, pour 2 tablespoons of light soy sauce on the soy products, and roll gently for 30 seconds (if you are not afraid of trouble, you should take out the fried green vegetables first, cook the tofu for a while, and then add for flavor). 4. Then stir in the green vegetables and water tofu and serve. The water tofu absorbs the aroma of the green vegetable soup, which is particularly delicious.