Ingredients: one or two pieces of shredded pork, one box of shredded tofu, one mushroom, one straw mushroom and ten seaweed.

Seasoning: salt, sugar, monosodium glutamate, white pepper, sesame oil and starch.

Preparation: 1, I bought ready-made shredded pork, so just put it in a bowl, add some salt, monosodium glutamate, starch and water and mix well for later use.

2. Cut the tofu around with scissors, tear off the top layer of plastic paper, and cut four small holes at the four corners of the bottom of the box for easy pouring. Cut the tofu into small pieces with a knife.

3. Wash mushrooms and straw mushrooms and slice them.

4. Put the dried seaweed in a small bowl and soak it in a little water.

5. Take a small bowl, add appropriate amount of starch and a little water to make water starch for later use.

Practice: 1, heat the pan, pour in the oil, and stir-fry the shredded pork slightly until it turns white (add some water in the bowl to make the fried shredded pork more tender before pouring in the evenly stirred shredded pork), and serve out.

2. Pour the remaining oil into mushrooms and straw mushrooms and stir fry.

3. Add shredded pork, pour in dried seaweed and soak in water, and add a little water.

4. Boil the water, pour in the tofu, add the right amount of salt, then turn it on and turn the heat down.

5, stew for about ten minutes, add a small amount of sugar, add monosodium glutamate, and pour water starch to thicken.

6. Sprinkle with white pepper, drizzle with sesame oil and sprinkle with chopped green onion.

1, this dish can be made with shredded pork and tofu or dried seaweed. Yesterday, I just had mushrooms and straw mushrooms on hand, so I added one each, which not only enriched the nutrition, but also made the tofu more delicious.

2. This dish can be served with silk tofu and lactone tofu. I wanted to make cold tofu, so I bought silk tofu.

As we all know, tofu is a nutritious and cheap food. You might as well eat more, which is good for your health.

Hunan stinky tofu: Fried stinky tofu smells bad and tastes strange. It is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country. First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.

2. Raw materials and formula of stinky tofu: 5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-0, 500 g of sesame oil 1 50, 500 g of soy sauce, 0/5 kg of brine 100, 300 g of crude salt100, and plaster of Paris.

Production technology: (1) Tofu is made by soaking soybeans in water, washing them with clear water, adding 20-25 kilograms of clear water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, squeezing out juice, mixing them with boiling water in bean dregs, and then squeezing. When the bean dregs do not touch your hands continuously, skim off the foam and squeeze the soybean milk. Stir with a wooden stick while adding. After stirring for about 15~20 revolutions, drop a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added before mixing. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd. (2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks. (3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine. The product is brownish yellow in color, tender inside and tender outside, and full of fresh fragrance.

[raw materials]

1. 2 boxes of homemade tofu, 70g of mushrooms, 50g of bamboo shoots and 4 teaspoons of Jiang Mo1.

2. 6 Qingjiang vegetables, egg skin 1 piece, and 40 grams of carrots.

[seasoning]

1. egg white 1, salt 1 teaspoon, sesame oil 1 teaspoon, 2 tablespoons white powder.

2. 1 tbsp oyster sauce, 1 tbsp sesame oil, a little pepper.

3. 1 cup of stock, 1/2 teaspoons of salt, 1 teaspoon of white powder water, 1/3 teaspoons of sesame oil, 1 teaspoon of Lin Wei.

[method]

1. Squeeze the tofu, cut off the hard skin around it, add seasoning (1) and stir well for later use.

2. Screening method 1.

3. Soak mushrooms in warm water, remove old roots and impurities, wash, dice with bamboo shoots, add Jiang Mo and mix well; Add seasoning (2) and stir-fry until fragrant.

4. Plastic wrap is placed on the model and evenly coated with sesame oil for later use.

5. Spread 1/2 tofu from method 2 on the model.

6. Continue to spread the method 3 on the tofu, and then spread the remaining 1/2 tofu from the method 2 on the floor.

7. Dice the egg skin and write the word "Yipin" on the dried bean curd.

8. Cut the carrots and sprinkle them on the tofu.

9. Put in a steamer and steam over medium heat 15 minutes. Take it out, surround it with hot Qingjiang vegetables, and pour in the mixed seasoning (3).

[Edible person]

1. Those who are under great pressure from schoolwork and further studies and have heavy work.

2. Obesity, hypertension, heart disease, diabetes, chronic sinusitis and bronchitis.

3. Long-term smoking and drinking, weak digestive function, forgetfulness, dizziness, and middle-aged and elderly people.