The practice of bean curd porridge introduces the cuisines and their functions in detail: fine staple food preschool children's cookbook elderly cookbook arteriosclerosis cookbook taste: rotten juice flavor technology: making materials of boiled bean curd porridge: main ingredients: tofu (white) 30g, rice 200g auxiliary materials: green onion 5g, coriander 5g teach you how to make bean curd porridge, and how to make it delicious 1. Wash onion and coriander, shred onion and cut coriander into small pieces. 2. Pour the right amount of water into the pot, and add the washed white rice to cook. After boiling, cook over low heat until the white rice is eroded. 3. Put the porridge in a big bowl with coriander and tofu on it. 4. Just sprinkle with shredded onion. Petty Pie-Eat like a pig: Rice: Tang: "Japonica rice can't eat meat with horses, which will cause tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Yu Ying, the king of Qing Dynasty, said, "Although fried rice is fragrant, dryness helps the fire. People with diarrhea should avoid it unless it is cold in the middle. " Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic. The practice of tofu water spinach introduces the cuisine and its efficacy in detail: constipation recipe in private kitchens, diuresis recipe, hemostasis conditioning recipe, heat-clearing and detoxicating recipe, thirst-quenching recipe, hemorrhoid recipe, taste: rotten juice flavor technology: raw fried tofu water spinach making material: main ingredient: water spinach 400g, auxiliary material: fermented bean curd (white) 30g, seasoning: garlic (white skin) 3g, ginger 3g, salad oil 40g, 1g, salt, soy sauce 5g, seasoning. 1g。 Wash the water spinach, cut off the older part of the root, about 5cm, and cut the rest into 5-6cm long. 2. Chop garlic and ginger; 3. Heat the pan, pour salad oil and stir-fry the above materials over high fire; 4. Add appropriate amount of salt, soy sauce, wine, sugar and bean curd paste, and stir gently to serve. Tips-Health Tips: If diabetics follow this recipe, please remove the sugar from the seasoning. The method of fermented bean curd chicken wings introduces the cuisine and its function in detail: home menu taste: salty technology: original stewed fermented bean curd chicken wings. Material: main ingredients: chicken wings 300g, seasoning: onion 15g, ginger 10g, garlic 5g, sugar 10g, cooking wine 10g. 3 grams of monosodium glutamate teaches you how to make sufu chicken wings, and sufu chicken wings are delicious. 1. Put the oil in the wok, heat it slightly, and stir-fry the chicken wings until the skin is tight and there is no blood oozing out. 2. Put a little more oil in the original pot, and add onion, ginger and garlic after it is slightly hot; 3. Add cooking wine, sugar and fermented milk after fragrance; 4. After the juice is boiled, add the chicken wings, add water to the level of the chicken wings, stew over high fire, and collect the soup. The practice of fermented bean curd meat introduces the cuisine and its effects in detail: private cuisine supplements deficiency, nourishes the body, strengthens the spleen and appetizes, and is malnourished. Taste: Sweet and salty technology: Steamed rotten milk. Material: main ingredient: pork ribs (pork belly) 750g, auxiliary material: duck 2000g, seasoning: red rice10g, cinnamon 4g, salt10g, and crystal sugar 75g. Soy sauce 15g, ginger 10g, shallot 10g and star anise 3g teach you how to make fermented milk meat, which is delicious. Slaughter the fat duck, gut it and wash it for later use. 2. Wash and slice ginger; 3. Wash the onions and tie them into knots; 4. Cut the ribs into 5cm square pieces and remove them; 5. Grind Redmi into powder, add 30 grams of water and mix well; 6. Put the liner in the pot, add ginger slices, onion knots, cinnamon and star anise, then add ribs and put fat ducks on the meat; 7. Pour Redmi water into the pot, add cooking wine, refined salt, soy sauce, rock sugar 45g and water to submerge; 8. Boil over high fire, then simmer 1.5 hours, add 30 grams of concentrated juice of rock sugar, take out the pot and buckle it in a bowl (skin down); 9. Steam the bowl thoroughly. When eating, turn the meat in the soup bowl, thicken the gravy with strong fire and pour it on the meat. The key to the production of fermented milk meat: fat duck and meat are cooked together, and cooked duck and another dish are simple and convenient. The practice of sufu chicken introduces the cuisine and its effect in detail: Huizhou cuisine supplements deficiency and keeps fit. Taste: salty and sweet technology: steamed sufu chicken. Material: main ingredient: chicken 1000g. Accessories: 75g of fermented bean curd (red). Seasoning: rock sugar 4g, rice wine 20g, salt 3g, ginger 15g, starch (corn) 8g. Teach you how to make a fermented bean curd chicken and how to make it delicious. 1. Take out the internal organs of the chicken, remove the crop, esophagus and trachea, wash them, chop them into pieces 5 cm long and 2 cm wide, put them in a big bowl, add red fermented milk, rice wine and salt, and mix well for later use; 2. pat the ginger loosely, put it in a rough bowl with the onion, put the chicken neatly on the table, put the broken rock sugar and cooked lard on it, cover the big plate, put it in a cage and steam it over high fire until it is cooked, take it out and buckle it on the plate; 3. Pour the steamed chicken juice into a spoon, bring it to a boil, then dilute it with wet starch, pour in cooked lard and pour it on the chicken. The cooking style and efficacy of fermented bean curd are introduced in detail: Huizhou cuisine nourishing blood recipe and malnutrition nourishing health care recipe. Taste: Salty and sweet technology: Sauce fermented bean curd making material: main ingredient: pork tenderloin 300g, auxiliary material: egg white 25g, fermented bean curd (red) 25g, seasoning: shallot 2g, fermented bean curd 10g, yellow wine 25g, sesame oil 65438. Sugar 10g, lard (refined) 65g and starch (corn) 5g are the characteristics of sufu: bright red color, tender meat, rich aroma and salty and slightly sweet taste. Teach you to make fermented bean curd and fry meat. How to make fermented bean curd? Fried meat is delicious. 1. Mash the fermented bean curd into mud with a knife and put it in a bowl. Add rice wine, sugar, wet starch and pork soup 150ml and mix well. 2. Slice tenderloin 6 cm long, 2.5 cm wide and 0.3 cm thick, put it in a bowl, add egg white and mix well; 3. Heat the wok on a large fire, add the cooked lard, and set aside the sliced meat when it is 60% hot. When the meat changes color, pour it into a colander to drain the oil; 4. In the oil pan, put the prepared rotten juice. When the juice is slightly boiling and sticky, put the sliced meat into the pot and stir-fry it quickly for a few times, then add the chopped green onion, pour in the sesame oil, turn the pot over a few times and put it on the plate. The key to making fried meat with fermented bean curd: 1. The key to making kimchi is to fry the sauce well. The amount of sauce is generally 1/5 of the main ingredient. The amount of fried soy sauce is generally equivalent to 1/2 of the sauce. More oil and less sauce can't wrap the main ingredients, but less oil and more sauce will make it easier. The ratio of oil to sauce is not absolute. According to the thickness of the sauce, the amount of oil should increase or decrease. Generally, thin sauce uses more oil, while thick sauce uses less oil. Stir-fry the sauce thoroughly, stir-fry the fragrance, and don't smell of raw sauce; 2. Because of the frying process, 500g cooked lard should be prepared. 2. Petty Pie-Eating phase grams: Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.