Laver bean curd soup
Ingredients: 500g tofu, chicken breast 125g, 3 pieces of Japanese laver, 5 cups of water.
Marinade: salt 1/4 teaspoons of ginger juice 1/2 teaspoons of soup 1/4 cups of wine 1/2 teaspoons of corn flour 1 teaspoon.
Seasoning: salt 1/2 teaspoons pepper 1/2 teaspoons wine 1 3 teaspoons cornmeal soup 1/4 teaspoons sesame oil 1 teaspoon.
Method:
1. Dice tofu, rinse with boiling water, and chop laver for later use.
2. Wash the chicken breast, dry and chop it, and marinate it in marinade for 10 minute.
3. Pour water into a deep pot to boil, then add tofu, diced chicken and laver, and continue to simmer for 5 minutes. When the seasoning is evenly mixed and cooked until it is slightly thick, taste it and put it in a bowl while it is hot.
Baihua pipa tofu
Ingredients: tofu 300g shrimp 250g water chestnut mushroom 1 tablespoon white gourd mushroom 1 tablespoon protein 1 oil 2 tablespoons ginger 1 tablet.
Marinade: salt 1/2 teaspoons of sugar 1/2 teaspoons of pepper 1/2 teaspoons of corn flour 1 spoon.
Seasoning: wine 1/2 teaspoons of soup 1/3 cups of soy sauce 1 teaspoon of oyster sauce 1 teaspoon of sugar 1 teaspoon of corn flour 1 teaspoon of sesame oil 1 teaspoon.
Decoration: mushroom with coriander leaves.
Method:
1, press tofu into mud, add half of marinade and egg white and mix well.
2. Wash the shrimp sausage, blow dry and press it into paste. Add the remaining marinade, horseshoe and mushroom sauce, until it is sour and elastic, and mix well with tofu.
3. Oil the spoon, smooth the tofu paste and decorate it with a piece of coriander leaf and mushrooms. Steam in a steamer for 5 minutes, then take it out and put it on a plate.
4. Heat the pot, saute the ginger slices in oil and discard them. Pour the wine into the soup to taste and mix well, and pour it on the tofu.
Douchi scallop tofu
Ingredients: ribbon 180g tofu, 4 pieces of salt 1/4 teaspoons of oil 1 tablespoon of ginger 1 piece of coriander for decoration.
Marinade: pepper 1/4 teaspoons of corn flour 1 tablespoon.
Seasoning: wine 1 teaspoon sugar 1/2 teaspoons soup 1/2 cups corn flour 1 teaspoon douchi 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon.
Method:
1. Wash and dry two pieces of adhesive tape, and marinate with evenly mixed marinade for half an hour.
2. Wash and dry the tofu, draw a few shallow lines on the surface of the tofu, sprinkle with salt and marinate it slightly.
3. Deep disks are put into a layer of magnetic tape one by one. Spread four pieces of tofu with a layer of tape on it. Steam in a steamer for 5 minutes, and take out the pouring juice to make soup.
4, the pot is hot, put the oil into the cooked ginger slices. Then drain the wine and pour it into the soup. When it boils, mix the remaining seasoning and thicken it. Pour it on the coriander bean curd and decorate it.
Braised tofu with black pepper
Ingredients: 500g tofu, chopped green onion, garlic 1 tablespoon, chopped green onion 1 teaspoon, celery 1 teaspoon, 2 cups soup, 2 tablespoons oil.
Seasoning: black pepper 1 teaspoon sugar 1 teaspoon brandy 1 teaspoon cornflour 1/2 teaspoons soup 1/4 cups light soy sauce 1 teaspoon light soy sauce 1 teaspoon light soy sauce.
Method:
1, wash tofu and cut into thick slices.
2. Boil the soup in the pot, slide the tofu down and open the lid for 5 minutes, then take it out and put it on the plate.
3. Heat the pan, pour in the oil and bring to a boil. Add all the minced meat until it becomes fragrant. Add black pepper and stir well. Drain the wine, pour in the soup and mixed seasoning to taste. Continue to cook for about 1 min until the juice is slightly thick. Then scoop up the sauce and pour it on the tofu steak.
Mushroom tofu slices
Ingredients: 500g of tofu, 90g of cooked mushrooms, 2 teaspoons of chopped green onion 1, 2 tablespoons of pine nuts1,2 tablespoons of oil and 3 cups of soup.
Seasoning: salt 1/4 teaspoons of sugar, 3/2 teaspoons of soup 1/3 cups of corn starch 1 teaspoon of soy sauce 1 spoon.
Method:
1. Cut tofu into thick slices, slide into the soup in the pot, open the lid and soak for 1/2 hours. Take out the water, dry it and put it on a plate. Cut the mushrooms into small pieces.
2. Heat the pot, add oil to boil, sprinkle with salt, saute ginger and chopped green onion, add mushrooms and other seasonings to boil until the taste is mixed with tofu, sprinkle with pine nuts and serve.
Mushroom tofu
Ingredients: Tremella fuciformis 1 50g tofu 300g cooked mushrooms 20g salt water 2 cups oil 1 tablespoon onion 1 sliced protein 1 Qian Fan1tree.
Seasoning: wine 1/2 teaspoons of soup 1/3 cups of salt 1/4 teaspoons of sugar 1/2 teaspoons of pepper 1/4 teaspoons of corn flour 1 teaspoon of sesame oil 1 teaspoon.
Method:
1. Wash and slice tremella, and spread it in the middle of the dish.
2. Cut the tofu into coarse grains, boil the salt water, and pour the tofu granules into the pot for 5 minutes. Rinse with clear water, dry, and spread on tremella.
3. Cut the mushrooms into coarse grains and surround them with tofu, and the remaining two-thirds of white mushroom slices are surrounded by mushrooms.
4. Heat the pan, stir-fry the onion slices in oil, drain the wine, pour it into the soup to boil, add the remaining seasonings and try well until it tastes good. Stir in the egg whites and pour them on the tofu. Garnish with Qian Fan and serve.
Songhua tofu
Ingredients: 2 pieces of tofu, 4 preserved eggs, 2 cups of soup and sugar, 1 teaspoon of apple, 1/2 cups.
Seasoning: soy sauce 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon pepper 1/2 teaspoons sesame oil 1 teaspoon.
Method:
1. Wash the tofu, put it in the soup and cook it with slow fire. Open the lid and cook for 10 minute. Take it out, spread it out, freeze it, cut it into 1.2 cm pieces and put it on a plate.
2. Shell the preserved eggs, cut them into coarse grains the same size as tofu, remove them evenly with sugar, and add them to tofu with apples.
3, season and evenly flow on the preserved egg tofu, you can eat.
Mapo tofu:
Ingredients: homemade tofu 1 block, minced meat100g, wet starch 30g, broth 250g, oil100g, Mapo tofu (chopped green onion 5g, Jiang Mo 5g, cooking wine 5g, pepper noodles 5g, soy sauce and pepper oil/kloc-0.
Method:
(1) Cut the tofu into small pieces, blanch it in boiling water, take it out and drain it for later use;
② Heat a wok, pour in oil, add minced meat to 60% heat, add Chili noodles, bean paste and Jiang Mo, stir-fry until spicy, add tofu, stock and cooking wine, cook for about 5 minutes, thicken with wet starch, add chopped green onion and Chili oil, and put in a bowl. Those who like food and spicy taste can sprinkle with appropriate amount of pepper powder.
Features: red, spicy, spicy, tender, Sichuan-style famous dishes.
Functions: promoting blood circulation, removing blood stasis, strengthening body resistance, dispelling pathogenic factors, warming stomach, expelling wind and dispelling cold.
Porphyra and tofu broth:
Ingredients: homemade tofu 1, laver 50g, lean meat 150g, cooking wine, refined salt, monosodium glutamate and chopped green onion.
Method:
① Dice tofu, tear laver into small pieces and wash, and marinate lean slices with salt, cooking wine and starch;
(2) Add a proper amount of water to the soup pot, add tofu and salt, boil over medium heat, add sliced meat and cook for 5 minutes, then add chopped green onion and laver into the pot.
Features: Tofu is white and tender, and the soup is delicious.
Functions: clearing away heat and promoting diuresis, resolving phlegm and softening hardness, and lowering blood pressure.
Fried tofu with scallion:
Ingredients: home-made tofu 1, chives 25g, sesame oil, refined salt and monosodium glutamate.
Method:
(1) Cut tofu into pieces, add water to boil, drain water, air-cool, and plate;
2 Wash the shallots, cut them into chopped green onions and sprinkle them evenly on the tofu;
(3) Mix the salt, monosodium glutamate and sesame oil into juice, pour it on the tofu and stir it evenly.
Features: green and white against color, fragrant and refreshing.
Function: benefiting qi and harmonizing middle energizer, promoting fluid production and moistening dryness.
Tomato tofu:
Ingredients: 1 home-made tofu, tomato 400g, starch, refined salt, monosodium glutamate, sugar and sesame oil.
Method:
(1) Cut the tofu, blanch it in boiling water, take it out and drain it, put it in an oil pan, fry the front and back slightly, and take it out for later use;
(2) Wash tomatoes, slice them, stir-fry them in an oil pan, and add sugar, salt, monosodium glutamate and a little water;
(3) After the pot is boiled, add tofu, stir fry, and use starch to hook the juice, and then take out the pot.
Features: sweet and sour, delicious, full of color and flavor.
Function: Warm spleen and stomach, stimulate appetite and promote digestion.
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