Happy ever after-rich and rich.
/S _ Cai pu/2005 _ 7/Cai pu 188 1 . htm
With drawings ...
Ingredients: main ingredients:150g shrimp glue, 250g tofu and 500g cabbage gall.
Accessories: 5g of salt, 2g of monosodium glutamate, starch 10g, 50g of egg liquid, 20g of Shaoxing wine, 50g of crude oil, Jiang Shui onion 10g, 0.5g of pepper, and proper amount of soup (HaoChi 123.com).
Exercise: 1) Remove the old skin of tofu brain and cut it into 5cm thick slices, sprinkle with dry starch, coat it with shrimp glue and cover it with a layer of tofu brain, stick the dry starch evenly, dip it in egg liquid, fry it in a 70% hot oil pan until golden brown, and take it out to control the oil;
2) Drop the vegetable gall with oil and salt water and pile it on the plate;
3) Leave the bottom oil in the pot, add the onion and Jiang Shui, add the soup, Shaoxing wine, salt and pepper, add the fried tofu and burn it to taste, shovel out the tofu and put it on the vegetable gallbladder;
4) Add monosodium glutamate to the juice in the pot, thicken it with wet starch, coat it with tail oil, and pour it on tofu and cabbage. (HaoChi 123.com)
Nutritional value: Tofu-Tofu, as a food with the same origin of medicine and food, has many functions such as benefiting qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg ... All tofu recipes.
Cabbage-Cabbage comes from the Mediterranean region of Europe, also known as cabbage or cabbage, and its scientific name is "cabbage". It is the most important vegetable in the west ... all cabbage recipes.
Cuisine: Zhejiang cuisine-the southern cuisine represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. Shi Jing people go to the south ... all Zhejiang cuisine.
Happy ever after-rich and rich.
Ingredients: small pond vegetables, Japanese tofu, fresh eggs, scallops, wood frogs and Chinese cabbage.
Seasoning: salt, chicken essence, monosodium glutamate, thick chicken soup.
Exercise:
1. Wash the foam of Rana chensinensis in China for later use. Take egg white to make fresh eggs, and cut Japanese tofu into small cubes for later use.
2. Fry the egg whites in oil for later use. Fry scallops until the seafood is fragrant, and then drain the oil in the pot for later use.
First, oil the Japanese tofu and cook it in the stock for a while. Soak the delicious food in the stock for about one minute. Then add salt and monosodium glutamate to the clear water to cook the small pond vegetables for later use.
4. Drop a little oil into the pot, add ginger slices and onions and stir-fry until fragrant, then pour all the raw materials into the pot and stir-fry a few times, and drop a little monosodium glutamate and salt. After thickening, put the pot on the plate and put the cooked small pond vegetables around the plate. You're finished.
In terms of taste, this dish is delicious, and the tofu is slippery and melts in the mouth. If you take a bite of tofu heart, it will be crisp and refreshing, and the overall feeling will be smooth and refreshing. Scallops are delicious, no matter what raw materials are delicious. )
Happy ever after-rich and rich.
Materials:
Material A: 6 vegetarian dishes.
soybean
sugar
Monosodium glutamate
sesame oil
Material b: flour
Stir 3 eggs evenly.
bread flour
Exercise:
1. Soak the vegetarian slices, wash them, add material A and appropriate amount of water, and cook them slowly over medium heat (add soy sauce and sugar).
Fragrance and stickiness). Pick up the spare.
2. The sequential dipping method of material B is 1, which can be fried to golden brown at medium temperature and then sliced.