The practice of tofu 3 kinds of tofu can be seen in restaurants and family tables all year round. It can not only play an important role in high-end banquets, but also make frequent appearances in ordinary people's homes, providing you with all-round nutrition without reservation, and is a very good healthy food. Tofu is rich in protein, and the protein of tofu belongs to complete protein, which not only contains 8 amino acids needed by human body, but also has the highest nutritional value. It also has the functions of reducing blood lipid, protecting vascular cells and preventing cardiovascular diseases. In addition, tofu is also good for nursed back to health, lost weight and tender skin. There are many kinds of tofu in China, all over the country. There are south tofu and north tofu; There are soybean tofu, black bean tofu and mung bean tofu; There are old tofu, tender tofu and so on. Different places have different practices and tastes, but no matter how you do it, it is a kind of delicious food with a watch. Now I will introduce three different ways to eat tofu (north tofu) for your reference, for reference only! First of all, understand a piece of tofu made by the method of "collapse"-shrimp pot collapse: main and auxiliary materials: tofu1; Egg yolk (2 eggs); 200 grams of fresh shrimp; Starch, flour, vegetable oil, onion, ginger, monosodium glutamate, cooking wine, salt and pepper. Production: Cut the tofu into pieces with a length of 5cm, a width of 3cm and a thickness of 1cm, soak them in boiling water to remove the beany smell, and take out the dried water; Wash shrimps, gut them, grind them into shrimp paste, add cooking wine, a little salt and ginger and marinate for a few minutes; Wipe the shrimp paste on one side of the tofu block, be careful not to get it outside, then cover another piece of tofu and tidy it up, and add the shrimp to the remaining tofu in turn for later use; Put the egg yolk in a bowl, add starch and flour and stir into a paste; Put vegetable oil in the frying pan; When the oil is hot to 60% to 70%, wrap the tofu blocks in the egg paste with shrimp sauce, paste them evenly, then put them in a pot and fry them lightly, and then take them out after both sides are browned. Bring another oil pan to a high heat, add onion and ginger, and continue to add cooking wine, broth, salt and pepper. After the soup is boiled, add tofu, cover the pot and simmer slowly. After three or two minutes, turn the tofu over and stew for a few minutes, and add monosodium glutamate. Friends who like spicy food can put some chopped peppers in the soup, which is delicious and beautiful; Prepare a deep dish, spread a layer of green leaves, put tofu on the dish, take out the soup as seasoning, and pour the soup on the tofu (not too much). This delicious shrimp pot is ready when tofu is broken. Let's talk about the method of "roasting" first-hawthorn roasted tofu: main ingredients and auxiliary materials: tofu1; 20 grams of hawthorn; Vegetable oil, onion, ginger, salt, monosodium glutamate. Production: cut tofu into pieces and blanch it, and take it out for later use; Wash hawthorn (fresh), remove the core and dice; Onion and ginger cut flowers and silk respectively; Heat an appropriate amount of vegetable oil to 60% to 70% in a wok, add chopped green onion and shredded ginger, and stir fry with tofu; Add hawthorn, salt and monosodium glutamate, stir well and take out. Because of hawthorn, this dish is helpful for digestion, weight loss and lipid reduction, but pregnant women and the infirm had better eat it carefully. Finally, a kind of "boiled"-assorted tofu soup is introduced: main and auxiliary materials: tofu150g; 200 grams of rapeseed; Appropriate amount of mushrooms (fresh), winter bamboo shoots and Jinhua ham; Cooked lard, salt, monosodium glutamate, pepper. Production: sliced tofu; Shred mushrooms, rape, winter bamboo shoots and ham; Boil the broth and cooked lard in a casserole; Add shredded mushroom, shredded rape, shredded winter bamboo shoots, shredded ham and salt, remove and cook, and put in a soup bowl. Boil the soup again and pour the tofu slices into the soup bowl. When all the tofu slices float, you can immediately pour them into the soup bowl, add monosodium glutamate and pepper, and sprinkle some green leaves. Visual shock can stimulate appetite, and taste shock can arouse greedy insects! What else do you have? Say it and share it with everyone!