Fried tofu with meat

500g of tofu, 250g of minced meat, 5g of onion 1 0g, 3g of soy sauce10g, 3g of sesame oil, 5g of starch, water, sugar, 5g of refined salt, 80g of monosodium glutamate, pepper1g and oil.

manufacturing process

1, mix the minced meat with salt, soy sauce and starch and mix well for later use;

2. Soak the oily tofu in boiling water, wash it with clear water to squeeze out the water, dig a hole and stuff it into the meat, and set it aside for use;

3. Heat the oil, add the bean curd powder, soy sauce, sugar, pepper and water, cover the pot, cook thoroughly on low heat until the juice is dry, and pour in sesame oil.

[Cantonese cuisine]-Beef tenderloin with black pepper on iron plate

raw material

500g beef tenderloin, diced onion, diced green and red pepper, diced black pepper, and crushed chicken.

manufacturing process

1, blanch the duck and cut into pieces, and cut the cabbage.

2. The mushroom is crossed with a knife at the top.

3. Leave the bottom oil in the pot, add garlic, onion, ginger flower, oily duck and Chinese cabbage, add soup, salt, monosodium glutamate, oyster sauce, sesame oil, pepper and water starch, and put the oil in the pot until the Chinese cabbage is transparent and tasty.

The name of the dish [Cantonese cuisine]-Dongjiang sufu

raw material

325g of skinless pork, 750g of Daner soup, 50g of soaked dried seaweed, 500g of peanut oil, 0/0g of left-handed surimi/kloc, 0/5g of onion/kloc, 600g of tofu, 7.5g of monosodium glutamate, 0/2.5g of salt/kloc, and 0/0 of soy sauce.

manufacturing process

1. Cut tofu into small pieces with a length of 5 cm, a width of 4 cm and a height of 2.5 cm, with 30 pieces. Chop pork and fish into soybean grains respectively, and cut shrimp into fine grains.

2. Put the pork and fish into the pot, add 10g refined salt and 0.5g monosodium glutamate, and stir until there is glue. Then add shrimp, clear water, dried starch, 10g onion and 5g chopped left-handed fish, and stir for about 2 minutes to form meat stuffing.

3. Dig a small hole 2.5cm long, 1.5cm wide and 1.5cm wide in the middle of each tofu, and then add 20g minced meat to each tofu. 4. Heat the wok on medium heat, add 25g of oil, add the tofu pieces one by one, fry twice and then add oil (about 20g each time).

note:

1. How to make minced fish with left mouth: Dried fish with left mouth is a specialty of Guangdong. Peel off the head, skin and bones of the dried left-handed fish, wash it, heat the wok with medium heat, add peanut oil to 50% heat, fry it in the dried fish until golden brown and loose. Cooling and grinding into powder.

2. Stir the stuffing evenly and stir in one direction.

3. Turn the pan at any time when frying to avoid the bottom.

trait

This dish is served in the original pot, fragrant and soft, with the characteristic flavor of left-handed fish. It's a winter dish in Dongjiang area.

The name of the dish [Sichuan cuisine]-home-made tofu

raw material

500g of white tofu, 20g of pork125g, 50g of water bean powder and green garlic, 50g of clear oil150g, 30g of bean paste, 0g of soy sauce10g, 2g of monosodium glutamate and cooking wine, and 250g of clear soup.

manufacturing process

1. Cut the tofu into pieces 5 cm long, 3 cm wide and 0.7 cm thick. Slice pork. Wash the green garlic and cut it into small pieces. Chop the bean paste into fine powder, heat the oil in the pot to half-cooked, put the tofu together, fry both sides until cooked, and shovel it out;

2. Stir-fry the sliced meat in hot oil, stir-fry with watercress, add soup, tofu, soy sauce and cooking wine, simmer with low heat until soft and glutinous, then add monosodium glutamate, green garlic and water bean powder, thicken and collect juice, and serve.

The name of the dish [Sichuan cuisine]-kung pao chicken

raw material

300g of chicken breast, 50g of peanut, 20g of dried red pepper, 2g of pepper, 0g of soy sauce 1 0g, 0g of vinegar10g, 0g of sugar15g, 0g of cooking wine10g, 0g of refined salt10g, and monosodium glutamate.

manufacturing process

1. chicken breast is deboned, cut with a cross knife, cut into 2 cm square dices, put in a bowl, add soy sauce, refined salt and cooking wine, and mix well with water bean powder;

2. Make sauce with soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder;

3. Dried red pepper is pedicled and seeded, and cut into 2 cm long sections;

4. Soak peanuts in warm water, peel them, and fry them crisp;

5. Heat the oil in the pot to 50% heat, add dried peppers and prickly ash, stir-fry until brown, add diced chicken and stir-fry, add ginger, onion and garlic, cook the sauce, add peanuts and turn it over twice.

trait

Sichuan Chengdu famous dishes. It is fried with chicken breast, peanuts and dried peppers as the main materials. The dishes are golden in color, the chicken is tender, the peanuts are crispy, salty and spicy and slightly sweet.

Dry fried green beans with minced pork and pickled vegetables

raw material

Green beans (one catty), golden head pork (three ounces), fried vegetables, spare rice, onion (one tablespoon each), ginger (one teaspoon), wine seasoning: salt, sugar, light sesame oil and water.

manufacturing process

1. Wash and chop pork, soak it in rice and chop it.

2. Tear the string beans, wash them and drain them. Fry in the oil pan for a while, then remove the oil.

3. Heat a wok, add two tablespoons of oil and saute ginger, add pork, spare rice and fried vegetables, stir fry for a while, add green beans and wine, add seasonings, change the heat to medium heat until the juice is dry, sprinkle with shallots and soak well, and serve.

trait

Large heat, quick action, simple materials, and the dishes made are green and crisp.

Spicy hot bean curd

Ingredients: tofu 1 pair, minced meat 50g, vegetable oil 100g, douban hot sauce 35g, monosodium glutamate 3.5g, bone soup 10g, red oil 15g, pepper powder 0.5g, wet starch 30g, 2 onions and ginger 65438+.

Methods: Cut the tofu into squares with a square of 1 cm, put it in a container, pour1000g of boiling water, soak it for about10min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat a wok with high fire, add 50g vegetable oil, stir-fry minced meat until it changes color, add minced onion, ginger and garlic and stir-fry until fragrant, and add douban hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate into diced tofu, thicken it with wet starch after boiling, pour 50g vegetable oil, turn the pot, gently push it with a spoon, pour red oil, sprinkle with pepper powder, and put it in a deep soup basin.

Features: golden red color, strong spicy taste, fresh and delicious.

Key points: Boil the water for scalding diced tofu, pour the cooked oil on the tofu, and no water will come out after serving.

Stewed tofu with cabbage and vermicelli

Gourmet: other delicacies

Spleen and stomach, prolong life.

500g of Chinese cabbage, 0/00g of vermicelli/kloc-0, 400g of tofu, and a little onion, ginger, oil and salt.

Method: Slice tofu, slice Chinese cabbage, cut vermicelli into pieces after soaking, put base oil in the pot, add onion and Jiang Mo wok to add soup, add tofu, cooking wine, salt and monosodium glutamate, then add Chinese cabbage and vermicelli, stew until Chinese cabbage and vermicelli are cooked and soft, and pour bright oil when taking out of the pot. Efficacy: strengthen spleen and stomach, prolong life. Usage: Eat tofu and drink soup.

It's almost time to fry another vegetable.