1. Fish-flavored tofu 1 piece of auricularia auricula 3 carrots, sugar, salt, vinegar, starch, garlic cloves 3 shallots, tomato sauce 1) First cut the tofu into 2 cm square pieces and soak it in light salt water 10 minutes (to prevent frying for a while) 2) soak the auricularia auricula in Kamikiri shreds, carrots. Chop garlic 3)2 tablespoons sugar 1 vinegar 2 tablespoons tomato sauce 2 tablespoons water 1 soy sauce and beat the juice for later use 4) Take the tofu out of the salt water, drain the water, put the oil in a hot pan and cool it, add the minced garlic and stir-fry until fragrant. When you hear the noise of the fungus, stir-fry the tofu until it is golden yellow, and put the prepared juice on a small fire. When the soup thickens, add carrot and fungus. Sprinkle shallots on the pot. 2. A piece of chopped tofu, 2 pieces of minced meat, 3 mushrooms, 3 garlic cloves, a handful of garlic moss, salt, sugar and starch. 1) Cut the tofu into 2cm square pieces and soak it in light salt water 10 minute (to prevent later frying). 2) Wash the mushrooms and cut them into small pieces. Take out the tofu and pour it into the pot and stir fry a few times. Then add mushrooms and garlic sprouts and a little salt and stir fry. Tofu doesn't suit the taste. Add 2 tablespoons less water and 1 tablespoon sugar for a while. After the sauce is colored, thicken it, take it out of the pot and put it on the plate. 3. Kung Pao Tofu A piece of tofu, peanuts 1, 6 peppers, 6 cloves of garlic, 3 green garlic, sugar, salt and tomato sauce 1) First cut the tofu into 2 cm square pieces, fry it with 50% fire until golden brown, and drain the oil for later use. 2) Wash the peanuts with cold water, soak them for a while, and wrap them in red paper. Cut green garlic into peanut-sized pieces 3)2 tablespoons sugar 1 vinegar 2 tablespoons tomato sauce 2 tablespoons water 1 soy sauce and beat into juice for later use 4) Leave little bottom oil in the pot, be sure to cool the oil, and put the pepper and peanuts into the pot and stir fry slowly at the same time. The heat should be moderate. Don't fry peanuts until golden brown. Put the tofu in the pot, pour in the prepared juice and stir fry. Stir-fry the salt a few more times and you can turn off the fire. This dish is kung pao chicken, with the color, fragrance and taste of Kung Pao. Shredded chicken tofu, 2 shallots, 2 cloves of garlic, salt, sugar, starch and pepper. 1) Don't cut the tofu, crush it with a knife, chop the garlic, and shred the onion with an oblique knife. 2) put it in a hot pot and cool it for later use. This dish is golden and crispy, with the color, fragrance and taste of scrambled eggs! 5. Pocket Tofu Tofu, a handful of chives, salt, sugar, starch, and garlic hot sauce 1) Cut tofu into thin slices with a thickness of 1 cm and a length of 5 cm, mince chives, 1 tablespoon salt, half a spoonful of sugar, and a little garlic hot sauce, 1 tablespoon. 2) Put the oil in a flat pan, spread the tofu on the bottom of the pan, fry on low heat until both sides are golden, pour the prepared juice into the pan, tilt the pan, let the tofu hang soup, turn off the fire and sprinkle with chives. This dish is golden in color, crisp in the outside and tender in the inside, sweet and sour, spicy and fragrant. Tofu meatball soup contains one piece of tofu, one egg, two mushrooms, salt, sugar, pepper, coriander, sesame oil, starch, 1). Mash tofu in an enlarged bowl, add eggs, starch, salt, sugar and mushroom powder, and stir evenly in one direction. 2) Boil half a pot of boiling water in the casserole. Beat all the tofu stuffing into balls and put them in water. Push the water along the edge of the pot with the back of the spoon, so that all the balls will float. Add a little salt and cook for a few minutes. The meatballs are made of salt, but a little in the soup is enough. ) Take it out of the pot and put it in the soup bowl. 3) At this time, sprinkle coriander and pepper in the bowl and drop a few drops of sesame oil. Tofu, as a kind of food with the same origin of medicine and food, has many functions, such as invigorating qi and tonifying deficiency. According to the determination, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant food, which contains 8 amino acids necessary for human body, and also contains unsaturated fatty acids and lecithin which are lacking in animal food. Therefore, eating tofu regularly can protect the liver, promote metabolism, enhance immunity and detoxify.

Steamed tofu with pickled mustard tuber and minced meat

Ingredients: Japanese tofu

Accessories:

Coriander, minced meat, pickled mustard tuber and dried seaweed

Seasoning:

Salt, chicken essence, onion, ginger, pepper, sesame oil, edible oil.

Exercise:

1, shredded onion and ginger.

2. Cut the tofu into thick slices, put it on a plate, and add salt, sesame oil and water;

3. Put minced meat into mustard tuber, add salt, chicken essence and pepper, mix well, put it on the cut tofu, add dried seaweed, onion and shredded ginger and steam for 5 minutes;

4. Take out the steamed tofu and sprinkle with onion and shredded ginger;

5. Pour oil in a pot. When the oil is hot, pour it on the tofu.

Braised tofu with mushrooms

Ingredients: mushrooms

Accessories: tofu, ham

Seasoning: salt, tomato sauce, water starch, chicken essence, soy sauce, cooking oil.

Exercise:

1. Cut tofu, wash mushrooms and cut into small pieces, and cut ham into pieces for later use;

2. set fire to the pot and drain the oil. When the oil is 40% hot, add the tofu pieces and fry until both sides are golden.

3. Leave the remaining oil in the pot, stir-fry the oil in tomato sauce, pour in mushrooms, soy sauce and appropriate amount of water, add tofu and stir-fry, add salt, chicken essence and ham, and then take out the pot.

Hot and sour bean curd soup

Main ingredients:

tofu

Accessories:

Mushrooms, tenderloin, winter bamboo shoots, coriander

Seasoning:

Onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, water starch, chicken essence, edible oil.

Exercise:

1. Shred tofu, shredded tenderloin, washed mushrooms, shredded winter bamboo shoots and onion ginger, and washed coriander;

2. Put water into the pot after ignition. After the water is boiled, add shredded tofu, shredded mushrooms, shredded winter bamboo shoots and shredded pork, then take it out and put it on a plate.

3. Put the broth, salt, chicken essence, vinegar, pepper noodles and chicken essence into the pot, pour in shredded tofu, shredded winter bamboo shoots and shredded pork, sprinkle with onion, shredded ginger and minced coriander, and take out the pot.

Pocket tofu soup

Ingredients: tofu

Accessories:

Chinese cabbage, dried laver, meat stuffing, straw mushroom, kelp silk.

Seasoning:

Salt, onion, ginger, cooking wine, soy sauce, chicken essence, soup stock, edible oil.

Exercise:

1, cut tofu into rectangular blocks, wash dried rice, straw mushroom, onion and ginger into powder, and wash rape heart;

2. Pour oil in a pot. When the oil temperature is 6-7, put in tofu blocks and fry them until they are golden on both sides, take them out and soak them in hot water until soft;

3. Leave residual oil in the pot. When the oil temperature is 50% hot, add minced onion, ginger and minced meat and stir-fry until it changes color. Add cooking wine, soy sauce, salt, dried seaweed and straw mushroom powder, stir-fry evenly, and put in a plate for later use.

4. Cut a mouth on the tofu with a knife, add the fried meat stuffing and tie it tightly with kelp silk;

5, sit in a pot and ignite, add broth, tofu, a little salt, chicken essence, cabbage, boil and pour into the soup plate.

Crispy fried tofu

Main ingredients:

Japanese tofu

Composition:

Dry starch, chicken essence, condensed milk, edible oil.

Brand:

1, Japanese tofu is cut into thick slices, and dry starch is mixed with water to make paste;

2. Pour oil in a pot. When the oil is 60% hot, first roll the tofu block in dry starch, then hang the starch paste, fry it in oil until golden brown, and take it out. Dip it in condensed milk when eating.

Duck egg tofu

Main ingredients:

Northern Tofu-Tight Tofu

Accessories:

Salted duck eggs and yellow garlic seedlings

Seasoning:

Cooking oil, salt, sugar, chicken essence, cooking wine, water starch, onion, ginger, broth, sesame oil.

Exercise:

1. Dice tofu and blanch it with boiling water;

2. The salted duck eggs are ground into powder, the garlic seedlings are cut into powder, and the onions and ginger are washed and cut into powder;

3. Put the oil in the pot, stir-fry the onion and ginger in the oil, add tofu, soup stock, salt, sugar and cooking wine, add egg yolk powder when the pot boils, sprinkle with minced garlic, and pour sesame oil when the pot is thin and thick.