Taste: fragrance technology: baking
Production of kelp frozen tofu: main ingredient: frozen tofu 500g.
Accessories: kelp (fresh) 75g.
Seasoning: salt 3g, salad oil 15g, monosodium glutamate 2g, cooking wine 5g and starch (pea) 5g.
The characteristics of kelp frozen tofu: beautiful appearance, mixed juice, light and delicious.
Teach you how to make frozen tofu with kelp. How to make frozen tofu with kelp is delicious. 1. Wash the frozen tofu and put it in the room for a little slow temperature (not too fast, only slow enough to keep the original tofu soft and tender and fully absorb the fresh fragrance of kelp. Usually, when you can cut it, you will replace it with domino pieces and put them neatly on the plate.
2. Stir-fry kelp with hot oil to give it a delicious taste, then push it into the packed tofu block, add about 750 ml of clear soup and simmer with slow fire, add refined salt, monosodium glutamate and cooking wine to taste, pour it on the pot, and serve the clear soup to the plate.
The practice of frozen tofu, kimchi, fungus and bean sprout soup introduces the cuisine and its efficacy in detail: the secret recipe of defecation, the recipe of losing weight, the recipe of clearing heat and detoxifying, the recipe of invigorating spleen and appetizing, and the recipe of anemia.
Taste: salty and delicious. Technology: boiling
Frozen tofu, pickles, fungus and bean sprouts soup. Ingredients: sour cabbage 320g, soybean sprouts 320g, frozen tofu 250g, dried fungus 100g.
Seasoning: 10g coriander, 5g ginger, 4g salt and 3g pepper.
Teach you how to make frozen bean curd soup with pickled peppers, fungus and bean sprouts, and how to make frozen bean curd soup with pickled peppers and fungus and bean sprouts is delicious 1. Wash coriander and cut it short. Peel ginger, wash it and pat it loose. Rooted bean sprouts, washed and drained. Wash, drain and chop sauerkraut.
2. Soak black fungus, wash and pick small flowers, boil for a while, wash and dry. Thaw the frozen tofu, wash it, drain it and cut it into pieces.
3. Heat the pot, stir-fry ginger and bean sprouts in oil, and pick it up. Boil the water, add salted sauerkraut, bean sprouts, fungus, frozen tofu and ginger, simmer for 20 minutes, add salt and pepper to taste, and put down coriander.
Tips-Health Tips:
Appetite and digestion. Clearing heat and removing blood stasis, containing crude fiber.
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Auricularia auricula (dry): Auricularia auricula should not be eaten with snails. Judging from the medicinal properties of food, cold snails encounter slippery black fungus, which is not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.