Zhenjun healthy tofu

Raw materials: rare mushrooms (available in supermarkets, and Flammulina velutipes can also be used instead), fresh bamboo shoots, tofu and lemons.

Practice: A Complete Book of Food World Recipes

1, put the fresh bamboo shoots into the pot and cook them, and lay them flat on the plate.

2. Cut the tofu into cubes of about 10 cm, fry it in the pot until golden brown, and spread it on the fresh bamboo shoots.

Stir-fry the mushrooms in the pot and put them on the tofu.

4, lemon as an ornament, can also be used as a condiment, placed on the edge of the plate.

Crucian and Bean Curd Soup

Ingredients: crucian carp, carrot, tomato, tofu, medlar.

Exercise:

1. Wash carrots, tomatoes and tofu and cut into pieces.

2. Clean the crucian carp and cut a few mouths on both sides with a knife to make it tasty.

3. Put the crucian carp, carrots, tomatoes, tofu and medlar into the pot, simmer for 45 minutes, and add monosodium glutamate and salt according to personal taste.

Sesame Tofu

Ingredients: Prepare about half a catty of tender tofu, 0/00g of beef, vegetable oil, garlic sprout, 0/5g of sesame and pepper noodles, 20g of soy sauce and corn flour, 0/0g of refined salt and 200g of fresh soup.

Exercise:

1. Cut the tofu into L cm square cubes, blanch with boiling water, and drain;

2. Chop the beef into powder;

3. Cut the garlic seedlings into small pieces 1 cm long;

4. Heat the wok with oil, add minced beef and stir fry until the color turns yellow;

5. Then add salt and soy sauce and stir fry for a while, then add fresh soup and tofu pieces and cook until the tofu is cooked;

6. Finally, add the garlic seedlings, thicken them with corn flour, pour a little cooked oil, then put them in the pot and sprinkle sesame seeds on the plate.

Features: Sesame tofu is very delicious, the soup color is crystal clear, the skin is white and shiny, the flavor is rich, the taste is slightly waxy, and it can be used in soup and vegetables.

3. Bagongshan tofu

Ingredients: Prepare half a catty of Bagongshan tofu, 20g of cooked bamboo shoots, 50g of water-borne fungus, 0g of shrimp10g, and appropriate amount of corn flour.

Exercise:

1. Cut tofu into pieces, put it in cold water in the pot, take it out and drain it after the fire boils;

2. Add water to corn flour to make a paste, roll the tofu separately, then fry it in 50% hot oil until golden brown, and drain the oil;

3. Slice bamboo shoots;

4. Heat a wok over medium heat, add cooking oil to heat it, and add shrimps, bamboo shoots and fungus to stir fry;

5. Then add tofu, seasoning and water, stir-fry until almost cooked, then add corn flour and water to thicken, stir-fry until juice is collected.

Features: delicious, appetizing, appetizing.