1. Prepare ingredients:
Prepare a piece of tender tofu, cut it into cubes of about 1 cm, put it in boiling water, add a spoonful of salt and blanch it for a few minutes to remove the beany smell, so that the tofu is smoother and easier to set.
Prepare a small piece of beef, shred it first and then chop it into minced beef.
Prepare 10g Chili noodles for later use.
Cut some Jiang Mo, minced garlic, onion and minced garlic for later use.
Start cooking:
Heat the pan and add it to the vegetable oil sliding pan. This step is to prevent the pan from sticking when frying beef. After sliding the pan, pour out the oil, stir-fry the minced beef for about 65,438+0 minutes, stir-fry until it is fragrant, add a little pepper, pour in the bean paste and lobster sauce, stir-fry until fragrant, and then pour in the minced ginger and garlic to continue stirring.
Stir-fry garlic until fragrant, then add pepper noodles and stir-fry until fragrant. Pour in the right amount of water. After the water is boiled, pour the tofu into the pot. Add appropriate amount of pepper, chicken powder, sugar, pepper powder and soy sauce. Don't stir-fry tofu back and forth, or it will break easily. You can shake the pot gently.
When the tofu is cooked to 70-80% maturity, add a spoonful of salt, hook it up a little, and let the fragrance penetrate into the tofu. The first thickening powder should not be too thick, otherwise it will be easy to paste the pot and fall off if it is not firm. The second time and the third time, thickening powder can be a little thicker, so tofu will be more delicious if it is completely glued together. You can pour a little pepper oil to brighten the color and then take it out of the pot.
1. Prepare ingredients:
Prepare a piece of chicken breast, clean it, cut it into thick slices, then cut it into small diced meat and put it in a bowl. Add 1g salt, 5g oyster sauce, 2g soy sauce, and color with a little sugar to refresh. Beat the juice into diced meat, add a little starch and stir well. Lock the water and marinate in it for 10 minute.
Prepare a small bowl, put in a spoonful of starch, pour in a proper amount of water, and stir into water starch. Pour the water starch into the egg mixture and continue to stir evenly for later use.
Prepare 4 eggs and beat them in a bowl. Stir with chopsticks and set aside.
Prepare a piece of tofu and cut it into thick slices for use.
Cut some Jiang Mo and minced garlic for later use.
2. Fried tofu:
Heat a pot, add vegetable oil to the pot, pour out the hot oil, add cold oil after sliding the pot, and sprinkle salt on the bottom of the pot. This step is mainly to prevent tofu from sticking to the pot when frying. Pour tofu into the pot and fry for about 4 minutes. When the tofu is golden yellow, pour it out and put it at the bottom of the casserole for later use.
3. Fried eggs:
Burn the oil pan again, pour out the hot oil and add the cold oil after sliding the pan, pour in the egg liquid when the oil temperature is 50% hot, spread the egg liquid into an egg roll, pour the vegetable oil along the edge of the pan after the egg liquid is shaped, fry until both sides are golden, and pour out and cut into small pieces for later use.
Start cooking:
Heat the oil in the pan again. When the oil temperature is 50% hot, pour in the marinated diced chicken, stir fry 1 min, stir fry diced chicken with minced ginger and garlic, add a spoonful of bean paste and stir fry red oil, color the diced chicken, add a little water and stir, add 5g of chicken essence and pepper 1g, and stir until the seasoning melts.
Put the sauce in a casserole, bring it to a boil, pour in the fried eggs, cover the pot and stew for 5 minutes, so that the tofu and eggs can absorb the soup and taste.
After 5 minutes, pour a little sesame oil and sprinkle with chopped green onion, and a delicious and nutritious egg tofu will be ready.
1. Prepare ingredients:
Prepare a piece of tender tofu, clean it, cut it into tofu slices, put it on a plate evenly, and steam it in a steamer for 10 minutes.
Prepare an appropriate amount of boiled preserved eggs, peel off the shell and cut into small pieces.
Cut some millet pepper rings and garlic paste together, add appropriate amount of chicken essence, sugar, soy sauce, sesame oil and balsamic vinegar, then pour in a little cold boiled water and stir well for later use.
2. Seasoning:
Take out the steamed tofu, control the moisture, put the preserved eggs and pour the sauce evenly. A very simple preserved egg tofu is ready.
1. Prepare ingredients:
Prepare a piece of tofu, cut it into diced tofu about one centimeter, use old tofu for those who like gluten, and use tender tofu for those who like soft tofu.
2. Blanch the tofu in water;
Boil half a pot of boiling water, add a spoonful of alkaline noodles, pour tofu into the pot and cook it to remove the beany smell. Boiling tofu with light alkali here can make tofu smoother and tender. After boiling the pot, continue to cook for 1 min, then completely pour out the tofu and immediately put it in cold water to cool it, which will make it smoother and non-sticky.
3. Sauce:
Prepare a handful of fennel, clean it and cut it into pieces.
Prepare half a red pepper, cut into pieces and add fennel.
Add a proper amount of salt, chicken powder and sugar to the pot, pour more sesame oil, mix well, pour in tofu and mix well in the pot, and a fennel with spleen strengthening and appetizing will be ready.
1. Prepare ingredients:
Prepare a proper amount of laver and put it in a bowl, then grab a handful of shrimp and soak it in clear water to remove impurities and salt.
Prepare a tomato, clean it, punch it with a cross knife, scald it in boiling water for a while, peel it after scalding, and cut it into diced tomatoes.
Prepare an old tofu, cut it into thick slices, then cut it into diced tofu of about 1 cm, and then cut some lettuce strips for later use.
Prepare 100g shredded pork, add a little salt, pour a little cooking wine to remove fishy smell, color with a little soy sauce, and marinate evenly by hand for 10 minute.
2. Blanch the ingredients:
Boil water in a pot. After the water is boiled, put the shredded pork into the pot, remove the fishy smell, pour it out after the shredded pork becomes discolored, and control the water for later use.
Boil the water in the pot again, add a spoonful of salt until it tastes low, pour the tofu into the pot, blanch it for about 1 minute, and rinse it quickly with clear water to prevent the tofu from sticking together. This step is mainly to remove fishy smell.
Start cooking:
Heat oil in a pot. When the oil is hot, put diced tomatoes in the pot, add a spoonful of salt and stir-fry tomato juice. After the tomatoes are soft-shredded, add appropriate amount of water, pour in tofu, shredded pork, dried shrimps and seaweed, add 2g pepper and 2g salt, and soy sauce. After the soup is boiled, clean up the floating foam on it and stew for 2 minutes to stew out the nutrition of tomatoes.
After 2 minutes, add a little water starch to thicken the soup, then add lettuce, pour in the egg mixture and cook it a little. After the eggs float, pour in a little sesame oil and balsamic vinegar, and a sour and appetizing tomato bean curd soup will be ready.
1. Prepare ingredients:
Prepare a proper amount of sesame leaves and soak them in water for four hours. Sesame leaves are bitter. After soaking, wash it repeatedly and chop it for later use.
Prepare an old tofu, cut it into diced tofu, put it in a basin, and mash it into pieces for later use.
Cut some chopped green onion for later use.
2. Stir the batter:
Heat the pan, add a spoonful of flour, and stir-fry slowly over low heat until the flour is slightly fragrant and Huang Shi takes it out. After the flour is fried, the soup is more fragrant. Pour in a little vegetable oil and stir well. Vegetable oil is mainly used to enhance fragrance. If you like a stronger flavor, you can add more, and then pour in the right amount of water several times and stir it into a slightly thicker batter.
Start cooking:
Boil water in a pot, add sesame leaves and tofu, add 2g of salt, 2g of pepper and 2g of chicken powder, stir to melt the seasoning, simmer for 2 minutes after the fire is boiled, simmer the fragrance of sesame leaves, turn to low heat, scoop a spoonful of batter into the pot to master the thin consistency of the soup, and cook until the soup boils again, then take out the pot, sprinkle with chopped green onion, and pour sesame oil and a delicious sesame leaf.
Summer editor