Raw materials: fresh Lentinus edodes150g, yuba150g, peanut oil 50g, refined salt 7g, monosodium glutamate 2g and cooking wine 5g.

200g of chicken soup, 2g of ginger, and 0/0g of water starch/kloc-.

Methods: 1. Put the dried yuba in a pot and soak it in cold water, press a heavy object and soak it for 5 hours. After expansion,

Cut into 3 cm long slices, wash the fresh mushrooms and scatter them into small pieces.

2. wok fire, add water to boil, add yuba and fresh mushrooms, and take them out after boiling.

3. Heat the wok, add oil to heat it, stir-fry in Jiang Mo for a while, add cooking wine, chicken soup and refined salt, and adjust the taste.

Add yuba, simmer, add monosodium glutamate and starch, and pour in sesame oil. Serve.

Halogen-rotten bamboo

Ingredients: dried yuba, onion, ginger, garlic and dried red pepper.

Seasoning: salt, sugar, soy sauce, chicken essence, thirteen spices and pepper powder.

Practice: 1. Soak dried yuba and drain. This step should be done one or two hours in advance, with both cold water and boiled water.

All right.

2. Chop onion, ginger and garlic.

3. Put the oil in the pot, stir-fry the red pepper, and then add the onion, ginger and garlic to stir-fry the fragrance.

4. Stir-fry the yuba twice, soy sauce thirteen fragrant chicken essence sugar, add a small amount of pepper powder, and simmer on low heat.

DuDu. The soup is almost collected. Sprinkle with chopped green onion and minced garlic and serve.

Supplement: I smoked too much and didn't put salt.

Braised yuba

The raw materials are 200g of yuba, 0g of auricularia auricula100g and 50g of carrot. 25g of edible oil, soy sauce 15g, salt 1g, 5g of sugar, cooking wine 10ml, and appropriate amounts of sesame oil, monosodium glutamate, onion and ginger. After making (1) yuba with hot water, boil it with clear water, let it cool, and cut it into sections with an oblique knife for later use; After watering the auricularia auricula, wash off impurities and break into small flowers; Slice carrots diagonally, and cut onions and ginger into small pieces. (2) Heat the wok with oil, add onion and ginger, stir fry, add yuba, auricularia, carrot, cook wine, add soy sauce, sugar, salt and water, turn to low heat after boiling, add monosodium glutamate and sesame oil after the juice is thick, stir fry evenly, and then take the pan and plate. The characteristic color is brownish red, salty and slightly sweet.

Braised pork with yuba

Raw materials: 750g lean pork and 300g yuba. Ingredients: soy sauce 200g, refined salt 7g, cooking wine 10g, onion 30g, ginger 15g, aniseed 5 petals, water starch 60g, vegetable oil 2kg (actual dosage is 75g).

Production method: ① Cut the meat into 2 cm square pieces with a thickness of 1 cm, put it in a basin, marinate it with a little soy sauce for 2 minutes, fry it in 90% hot oil and take it out; Cut the onion into small pieces; Sliced ginger; Put the yuba in a pot, soak it in cold water for 5 hours to fully decompose it, and cut it into small pieces with a length of 1.5 cm.

(2) Put the meat into the pot, and add water (to the extent that the meat has not been eaten), soy sauce, refined salt, cooking wine, aniseed, onion and ginger slices. After the pot is boiled, turn to low heat and stew until it is 80% rotten. Add yuba, cook together and thicken.

Features: the pork is crisp and rotten, the yuba is tough and soft, delicious, nutritious and golden in color.

Production key:

The meat should be burnt, and the yuba should be cooked thoroughly before eating. When the meat is cooked, simmer it gently. In order to make meat rot easily, salt should be added when the meat is about to rot. The yuba must be soaked in cold water, which can make the yuba neat and beautiful. If soaked in hot water, it will

Roasted bamboo

Raw materials: 250g of yuba, 20g of bamboo shoots and mushrooms, 0/00g of coriander/kloc, 0/00g of fresh soup, 0/5g of salad oil/kloc, 0/0g of shredded onion and ginger, 0/0g of cooking wine10g of soy sauce.

Exercise:

1, soak yuba in boiling water, rinse with alkaline water, rinse with clear water, and drain. Cut into sections.

2. Add oil to the pot. When it is 80% cooked, add yuba and fry until golden brown. Remove the control oil.

3. Add oil to the wok, stir fry the wok with onion and ginger, add refined salt, fresh soup, monosodium glutamate, cooking wine, soy sauce and fried yuba, bring to a boil, adjust the taste, and burn thoroughly with slow fire. When the juice is thick, pour the pepper oil out of the pot and serve.

Features: The juice is thick. Salty and delicious.

Braised bamboo with shrimp

Practice: 1. Soak yuba in boiling water for 20 minutes, squeeze out water, and cut into sections; 2. Soak the shrimps in a bowl with clear water, wash the winter bamboo shoots, and cut into pieces ... Put the oil in the pot, stir-fry the onion and ginger until the oil is 50% to 60% hot, add cooking wine, soy sauce, salt, sugar, shrimp and a small amount of broth, add yuba and winter bamboo shoots, simmer for about 15 minutes, and then collect the soup!

Auricularia yuba

Ingredients: water-based yuba and water-based auricularia.

Accessories: chopped green onion, shredded ginger and sliced garlic.

Seasoning: soy sauce, salt, Tian Tian fresh, starch, broth, sesame oil.

Operation:

1. Slice yuba, wash auricularia and cut into small pieces;

2. Heat a wok, add oil, stir-fry chopped green onion, shredded ginger and garlic slices, and then add yuba, fungus, broth, soy sauce, salt and Tian Tian Xian. After boiling, thicken with water starch and pour some sesame oil to serve.

Fresh yuba ginkgo quail soup

Raw materials:

Fresh yuba 1 piece, ginkgo 75g, water chestnut 150g, coix seed 38g, 2 quails (washed), lean meat 225g, dried tangerine peel 1 piece, and appropriate amount of salt.

Exercise:

1. Wash fresh yuba and cut into pieces.

2. Remove the shell, coat, core and wash the ginkgo.

3. Peel the water chestnut, wash it and cut it in half.

4. Wash the barley.

5. Soak the dried tangerine peel and scrape off the pulp.

6. Wash quail and lean meat, blanch and wash.

7. Boil a proper amount of water, add yuba, ginkgo, water chestnut, coix seed, quail, lean meat and dried tangerine peel, simmer for about 2 hours, and season with salt.

Reminder:

Eating too much fried food may cause ulcers and inflammation in the mouth and corners of the mouth (called angular stomatitis). Drinking yuba baiguo quail soup can reduce this situation.

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Dried bamboo with dried seaweed

Exercise:

1, material: yuba, dried rice, half a bowl of soup.

2. Soak the dried seaweed in clean water;

3. Soak the yuba in hot water, then take it out and drain it;

4. Cut the yuba into inches for later use;

1, add a little oil to the wok and heat it;

2. Stir-fry dried seaweed and yuba, and cook a little cooking wine;

3. Add half a bowl of broth, cover and simmer for a while;

4. After the soup is dried, add a little salt and chicken essence to taste; (Pay attention to less salt, because dried seaweed itself has a salty taste. )

Just put the pot on the plate ~ is it very simple ~

Very light and delicious food. Eat:)

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Spicy oil mixed with yuba

Practice: take 200 grams of yuba, kenaf oil 10 gram, refined salt, soy sauce and sugar. First put yuba in a pot, soak it in hot water at 80℃ for several hours, take out the slices, blanch them in a boiling water pot, take them out and drain them, put them in a plate, and then add soy sauce, refined salt, monosodium glutamate, white sugar and fried Chili oil.

Features: sweet and spicy, invigorating spleen and stomach, warming middle warmer and dispelling cold.

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Stewed bamboo with celery

Raw materials:

200g water-borne yuba, celery 150g.

Accessories:

5 grams of cooking wine, 3 grams of salt, 2 grams of pepper, and a little monosodium glutamate.

Exercise:

① Wash the yuba and cut it into 3 cm long sections; Remove the leaves from celery, wash it, slice it with an oblique knife, blanch it in boiling water, take it out and drain it for later use.

(2) Put the pot on fire, put oil, add yuba and cooking wine, stir well, add appropriate amount of water to boil, add salt, monosodium glutamate and pepper to cook for a while, add celery and stir-fry until the soup is thick and the materials are mature.

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Tofu, ginkgo and pork tripe soup.

Ingredients: pork belly, lean meat160g, yuba 80g, ginkgo 80g, half bowl of raw and cooked coix seed, four pieces of horse tellurium meat, a little salt and a proper amount of water.

Exercise:

(1) First, remove the fat from the pig's belly, open it, knead it with salt and raw flour, and clean it; Do it again, wash it, roll it in boiling water for a while, take it out and wash it again.

(2) breaking yuba, removing the core of Ginkgo biloba and slicing horseshoe.

(3) Boil the water in a straight casserole until it is about 80% full, put the pork belly in the pot and cook for about an hour, add other ingredients and cook for another hour, take out the pork belly slices and put them in a plate together with other ingredients.

note:

(1) Soup can be dipped in soy sauce.

(2) Yuba is a flat round stick-shaped bamboo made of bean curd skin, which is often used in vegetarian food.

Laminaria japonica mixed with yuba

Raw materials: water-borne yuba and kelp 200g, lean pork 100g, green pepper 50g, carrot 25g, Chinese cabbage 50g, cucumber 40g, coriander 25g, sesame oil 15g, cooked salad oil 25g, mustard, soy sauce, vinegar, refined salt, monosodium glutamate, Chili oil, etc.

Practice: cut the water-borne yuba into 3 cm long filaments, blanch them in boiling water, take them out for a shower and drain them. Cut kelp, green pepper, cabbage, carrot and cucumber into 3cm long shreds. Cut the meat into 3 cm long shreds, put it in hot oil, add soy sauce, stir fry a little, and pour it into a bowl for later use. Clean coriander and cut it into powder. Put shredded yuba, shredded kelp, shredded green pepper, shredded cabbage, shredded carrot, shredded cucumber and shredded pork into a dish, sprinkle with coriander powder, and add mustard, soy sauce, vinegar, refined salt, monosodium glutamate, Chili oil, sesame oil, garlic paste and sesame sauce when serving, and mix well.

Braised bamboo with shrimp

Raw materials: 200g of water-borne yuba, 5g of shrimp skin, 25g of water-borne shiitake mushroom, 40g of green pepper, 0/5g of water starch/kloc-,0/kg of cooked salad oil/kloc-(about 50g), chopped green onion, shredded ginger, garlic slices, soy sauce, vinegar, refined salt, monosodium glutamate, sugar and fresh soup.

Practice cut the water-borne yuba into 3 cm long sections and drain the water. Slice mushrooms and green peppers. Take 1 small bowl, add fresh soup, add soy sauce, vinegar, refined salt, monosodium glutamate and sugar, and beat into juice for later use. Put the wok on a big fire, add oil, when the oil is heated to 50%, add yuba, mushrooms and green peppers to disperse, pour in a colander and drain the oil. Leave a little base oil in the original pot, add chopped green onion, shredded ginger and garlic slices and stir-fry until fragrant, then add shrimp skin, yuba, mushrooms and green peppers, cook the mixed juice in advance, and after the sauce is soaked evenly, add some oil and serve.

Roasted bamboo with rape

Raw materials: 200g of water-borne yuba, 250g of rape, 20g of lean meat 100g, water starch, cooked salad oil 1kg (about 50g), chopped green onion, shredded ginger, garlic slices, refined salt, monosodium glutamate, soy sauce, cooking wine, vinegar, white sugar and fresh soup.

Practice cut the water-borne yuba into 3 cm long sections and drain the water. Clean the rape, cut it into pieces, blanch it in boiling water, take it out, take a bath and drain it. Cut the lean pork into willow leaves, put it in a bowl and size it with water starch. Take 1 small bowl, add 1 semi-fresh soup, add soy sauce, refined salt, monosodium glutamate, vinegar, cooking wine, white sugar and water starch, and make juice for later use. Put the wok on a big fire, drain the oil, when the oil is heated to 50%, add the yuba and meat slices, spread them out with iron chopsticks, pour out and drain the oil. Leave a little base oil in the original pot, add shredded ginger and garlic slices, stir-fry, add yuba, sliced meat and dried seaweed, cook the pre-mixed juice, turn it over twice, and after mixing evenly, add some oil to eat.

Roasted kelp and yuba

Raw materials: water-based yuba 200g, water-based kelp 200g, lean pork 100g, green pepper 100g, carrot 25g, water starch 10g, pepper oil 15g, refined salt and monosodium glutamate.

Practice: cut the water-borne yuba into 3 cm long filaments, blanch them in boiling water, take them out for a shower and drain them. Cut the soaked kelp into 3 cm long shreds, blanch in boiling water, take it out, shower and drain. Cut the meat into pieces as thick as matchsticks and 3 cm long, put them in a bowl, size them with water, spread them out in boiling water, take them out and take a shower to drain the water. Remove the spicy tendons from the green pepper, cut it into 3 cm long shreds, blanch it in boiling water, take it out for a shower, and drain it. Peel the carrot, cut it into 3 cm long shreds, blanch it in boiling water, take it out, take a shower and drain it. Put shredded yuba, kelp, shredded pork, shredded green pepper and shredded carrot into a basin, add refined salt and monosodium glutamate, pour in Chili oil, and mix well to serve.

Stewed lettuce and yuba

Raw materials: 200g of water-borne yuba, 200g of lettuce, 200g of lean pork, 40g of radish, 40g of winter bamboo shoots, 40g of water-borne fungus, 0/0g of water starch/kloc-,0/5g of pepper oil/kloc-,refined salt and monosodium glutamate.

Practice: cut the water-borne yuba into sections 3 cm long and half a centimeter wide, blanch it in boiling water, take it out, let it cool, and drain it. Peel the lettuce, cut it into elephant-eye slices with a width of 1cm, blanch it in boiling water, take it out, take a shower and drain. Cut the meat into willow leaves, put it in a bowl, size it with clear water, spread it out in boiling water, take it out for a bath and drain the water. Peel carrots, cut them into elephant-eye slices with a length of 2 cm and a width of 1 cm, blanch them in boiling water, take them out, take a shower and drain. Cut the winter bamboo shoots into elephant-eye pieces with a length of 2 cm and a width of 1 cm, blanch them in boiling water, take them out for a shower, and drain the water. Pick the fungus clean (tear the big one into small pieces), soak it in boiling water for a while, take it out for a bath and drain it. Put yuba slices, lettuce slices, meat slices, carrot slices, winter bamboo shoots slices, and auricularia into a pot, add refined salt, monosodium glutamate, and Chili oil, and mix well to serve.

Stewed mushrooms and yuba

Raw materials: 200g of water-borne yuba, 50g of water-borne mushroom150g, 50g of lean pork150g, 50g of green pepper, 40g of carrot, 20g of winter bamboo shoots, 0g of water starch10g, 5g of pepper oil15g, and proper amount of refined salt and monosodium glutamate.

Practice: cut the water-borne yuba into 3 cm long and half cm wide sections, blanch them in boiling water, take out the shower and drain the water. Wash the mushrooms, remove their pedicels, blanch them in boiling water, take them out for a shower and drain. Cut the meat into willow leaves, put it in a bowl, size it with clear water, spread it out in boiling water, take it out for a bath and drain the water. Cut the pepper to remove the spicy tendons, cut it into elephant-eye slices with a width of 2 cm and 1 cm together with the winter bamboo shoots, blanch it in boiling water, take it out and shower to drain the water. Put yuba, sliced mushrooms, sliced meat, sliced green peppers, sliced carrots and winter bamboo shoots into a pot, add refined salt and monosodium glutamate, pour in Chili oil and mix well to serve.

Braised bamboo with gluten

Raw materials: water-based yuba 200g, oil gluten 200g, lean meat 100g, water starch 15g, cooked salad oil 1kg (about 50g), chopped green onion, shredded ginger, garlic slices, refined salt, monosodium glutamate, soy sauce, cooking wine, vinegar, sugar, etc.

Practice cut the water-borne yuba into 3 cm long sections and drain the water. Cut the meat into willow leaves, put it in a bowl and starch it with water. Take 1 small bowl, add fresh soup, add soy sauce, refined salt, monosodium glutamate, vinegar, cooking wine, sugar and water starch, and make juice for later use. Put the wok on the fire, put the oil, and when the oil is heated to 50%, add the sliced meat, yuba and oil gluten, spread them out with chopsticks, pour them into a colander, and drain the oil. Leave a little base oil in the original pot, add chopped green onion, shredded ginger and sliced garlic, stir-fry until fragrant, pour in the prepared juice, add yuba, oil gluten and sliced meat, turn it over twice, and after mixing evenly, add some oil and serve.

Auricularia auricula with silver buds of yuba

Ingredients: yuba150g, mung bean sprouts and auricularia auricula100g, peanut oil 20g, sesame oil and salt 5g, monosodium glutamate 2g, water starch15g, ginger10g, and soybean sprout soup 20g.

Characteristic color: This dish is rich in protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. Has the effects of invigorating qi, nourishing stomach, moistening dryness, promoting diuresis and reducing swelling, and can be used for treating hypertension. It is also suitable for late pregnant women and is an essential food for fetal bone development. (HaoChi 123.com)

Exercise: 1 Put the yuba in the pot, pour boiling water, cover tightly, soak until there is no hard core, take it out, and cut it into 3-4 cm long sections.

2. Wash ginger and cut into pieces; Wash the mung bean sprouts, drain and take them out; Wash the auricularia auricula, tear the big flowers into small flowers, or fish them out with boiling water.

3, wok fire, put oil to heat, Jiang Mo slightly stir-fry, add mung bean sprouts, black fungus stir-fry a few times, add bean sprouts soup, refined salt, monosodium glutamate, pour yuba, simmer for 3 minutes, turn to high fire to collect juice, thicken water starch, and pour sesame oil, and serve.

Sesame salt mixed with yuba

■ Ingredients: yuba, cucumber, sesame, salt and chicken essence.

■ Practice: Soak yuba in warm water, wash and shred, and wash and shred cucumber.

Light the fire in the pot, add sesame seeds and stir-fry slowly. After stir-frying, roll them into noodles, add salt and mix well.

Put the prepared sesame seeds and salt into yuba and shredded cucumber, add chicken essence and mix well.

■ Features: light and refreshing.