Ingredients: raw materials: tofu 10 Liang (about 400g), minced beef, green garlic, and appropriate amount.
Seasoning: Douchi, Douban, Chili powder, Zanthoxylum powder, salt and soy sauce.
Features: Jade inlaid with amber has a unique flavor of hemp, spicy, hot, tender, crisp, fragrant and fresh.
Production method: 1. Cut tofu into small cubes, put it in a boiling pot, add salt and soak it slightly, and drain.
2. Chop the beef and stir-fry until crisp and fragrant. Add seasoning and broth to boil, then cook the tofu, thicken the garlic and sprinkle with pepper powder.
Fish-flavored pocket tofu
Its cuisine is Cantonese.
Cantonese cuisine with special features
The basic characteristics are crispy outside and empty inside, and fishy.
Material A: 500g of tender tofu, 50g B of pork tenderloin, eggs, salt, baking soda, bean powder, flour C, ginger, garlic, onion, sugar, vinegar and salad oil.
1. Stir material A into mud, and mix material B evenly;
2. Heat the oil in the pot to 30% heat, fry the tofu into a pocket, put it in a plate, and pour the fish juice on it.
Glass tofu
The raw materials are 5 pieces of tofu, 40g of water starch, 0/5g of flour/kloc-,750g of cooked vegetable oil (about 75g) and 0/00g of sugar/kloc-.
Practice: Cook the tofu thoroughly in boiling water, take it out for a bath, cut it into pieces and roll it up with flour for later use.
Put the wok on a big fire, add oil. When the oil is 70% hot, hang the tofu pieces with starch paste and fry them one by one in the oil until the tofu pieces are golden yellow. It is best to use spoons to feel stiff, pour them into the colander and control the remaining oil. Leave a little base oil in the original pot, add sugar to boil the syrup until the syrup is poured down with a spoon, making a crisp sound of "la la", immediately add the fried tofu, turn it over twice, and spread it on a large flat plate (the bottom of the plate is oiled) after the tofu is evenly hung with syrup. Spread it out quickly with chopsticks, and don't let the tofu pull out. Then pick the tofu piece by piece into the plate and code it.
Pregnant tofu
It's a bit strange to hear this name, because there is meat in the middle of tofu, so it's named pregnant tofu.
Ingredients: tofu, minced meat (preferably minced pork belly), wild mushrooms, starch, chicken essence, refined salt, chopped green onion, etc.
Its specific production process is: first cut tofu into squares, cut a knife horizontally in the middle, and then fill in the chopped meat. Then wrap it in wet starch and fry it in 70% heat, not too old. Then put it in a plate and pour in the juice. First, add proper amount of peanut oil into the pot, stir-fry the onion, ginger and garlic until fragrant, then take out, stir-fry the cut wild mushrooms in the pot a little, add a little broth and add starch to thicken them. Sprinkle some chopped green onion on the tofu and pour the prepared soup on it. There are many ways to eat tofu, and you will like tofu more after you taste it.
Characteristics of dishes: Tofu is extremely rich in natural nutrition. Pregnant tofu tastes tender and tender, but also with meat flavor and attractive color.