Sufu is tofu and a delicious food with a long history. Caicai liked it very much since he was a child.

Sufu can not only be eaten directly, but also be used as ingredients to stir-fry and steam meat to make delicious food with unique flavor.

| 1. fermented bean curd barbecue |

Ingredients: pork belly, fermented bean curd, onion, ginger, garlic, soy sauce and sugar.

Exercise:

1. Clean the surface of pork belly, cut it into small pieces of 1cm, pour the fermented bean curd and the pieces of fermented bean curd into a bowl, add a little water and mix well, cut the onion, ginger and garlic into sections for later use.

2. Pour a small amount of oil into the pot, add onion, ginger and garlic until fragrant, then add pork belly oil and stir fry over low heat.

3. Pour in the prepared fermented bean curd sauce, add soy sauce, simmer for about 40 minutes, add white sugar to refresh, and serve.

|2. Steamed pork with sufu powder |

Ingredients: pork belly, taro, rice flour, fermented bean curd, soy sauce, soy sauce, cooking wine, ginger, sugar and white pepper.

Exercise:

1. Ginger is ground into Jiang Mo, fermented milk and fermented milk are mashed, and soy sauce, soy sauce, cooking wine, Jiang Mo, sugar and white pepper are added to make marinade for later use.

2. Cut pork belly into thick slices, add marinade, mix well, pick it up and marinate for 20 minutes. Pour the rice noodles into the pork belly and stir well until the rice noodles are completely soaked. If there is a dry part, add a little water, then peel the taro, cut it into small pieces about the size of pork belly, and spread it evenly at the bottom of the steamer.

3. Spread the pork belly mixed with rice flour evenly on the taro, put it in a steamer, boil the water and steam for 1.5-2 hours until the meat and taro are tender.

|3. Steamed chicken with fermented bean curd |

Ingredients: tender chicken, Jiang Mo, minced garlic, red pepper, fermented bean curd, soy sauce, soy sauce, sugar, yellow wine, sesame oil and pepper.

Exercise:

1. Crush the fermented bean curd and mix it with other marinades. Wash and drain the tender chicken and cut it into small pieces. Add Jiang Mo, minced garlic, shredded pepper and the prepared fermented bean curd marinade, mix well and marinate for about 30 minutes;

2. Put it into a boiling steamer and steam for about 15-20 minutes on high fire until the chicken is cooked.

|4. Sufu cauliflower |

Ingredients: cauliflower, sufu block and juice, cooking wine, pepper, oil and salt.

Exercise:

1. Wash cauliflower, break sufu, add a little juice and two spoonfuls of water and mix well for later use.

2. Heat the oil in the pan, put the pepper in the wok, then add the cauliflower, stir-fry until it changes color, and add a little cooking wine;

3. Stir-fry until the cooking wine is almost volatilized, add the prepared fermented milk, add a little salt, and continue to stir-fry until the juice is concentrated.

|5. Braised fish with fermented bean curd |

Ingredients: fish, fermented bean curd, onion, ginger, garlic and sugar.

Exercise:

1. juice: two pieces of red fermented bean curd+two spoonfuls of soy sauce+half a spoonful of soy sauce+one spoonful of sugar+half a bowl of water.

2. Make several cuts on both sides of the fish, control the water, put the oil in the pot after heating, and oil lines appear. Slide the fish into the pot and fry for three or four minutes, then turn over and fry again.

3. Push the fish aside, stir-fry the onion, garlic and ginger together, drain the juice, cover the lid, turn to low heat to collect the juice and taste. After a while, you can open the lid, continue to boil over high heat, and then take out the pot.

|6. Sufu trotters |

Ingredients: pig's feet, ginger, onion, salt, soy sauce, fermented bean curd and wine.

Exercise:

1. Pig hands let the seller cut into small pieces, blanch them in a soup pot until the skin changes color, and then take them out and rinse them clean.

2. Heat the black sesame oil in the pot, saute the chives and ginger, add the pig's hand and stir well.

3. Add soy sauce, fermented milk and wine, and then add boiled water without trotters.

4. After the water is boiled, simmer for an hour with low fire, and finally collect the juice with high fire.

|7. Sufu Chicken Wings |

Ingredients: about 800g of chicken wings, four pieces of spicy fermented bean curd, a little ginger, onion and garlic, salt, oil, chicken powder, soy sauce, sugar, cooking wine and raw flour.

Exercise:

1. Wash and drain chicken wings, cut chicken hammers, chicken wings and chicken wing tips, and marinate them with a little salt, chicken powder and soy sauce for more than 20 minutes.

2. Heat oil pan, saute ginger and garlic, add chicken wings, pour cooking wine, fry chicken wings until golden brown, add a little water, bring to a boil and turn to low heat.

3. Add the pre-crushed fermented bean curd and sugar, stir well, cover and cook for a while until the juice becomes thick.

4. Sprinkle chopped green onion, finally season (add salt, soy sauce or sugar according to your taste), thicken and serve.

|8. Small rows of fermented bean curd |

Ingredients: 3 pieces of rose fermented bean curd, 4 tablespoons of fermented bean curd, 350g ribs, 3-4 pieces of ginger, fennel 1 piece, dried pepper 1 piece, 8 pieces of pepper, oil, cooking wine, soy sauce, salt and sugar.

Exercise:

1. Chop the ribs into small pieces, wash and blanch them once to remove the blood, remove them and drain them.

2. Mix fermented bean curd and fermented bean curd.

3. Heat the oil in the pot, stir-fry the ribs when it is 70% hot. When the surface of the ribs is evenly coated with oil and the surface is slightly brown, add cooking wine, stir-fry slightly, then add fermented bean curd and stir-fry evenly.

4. pour hot water into the pot, which is almost deeper than ribs. Add ginger slices, fennel, dried peppers and prickly ash, and add some soy sauce and soy sauce. After the fire boils, turn to low heat and simmer for about 1 hour.

5. When the ribs are cooked until the meat is soft and tender, add a proper amount of salt (soy sauce and rotten milk are salty, you can add less salt or even no salt), sugar, and collect the juice on high fire, pretending to be edible.

|9. Sufu potatoes |

Ingredients: a big potato, 1.5 slices of rose sufu, a spoonful of sufu, soy sauce, vegetable oil, sesame and onion.

Exercise:

1. Wash the potatoes, peel them and cut them into small pieces, grind the fermented bean curd into mud with a spoon and cut them into small green circles.

2. After the pot is hot, pour the oil, fry the potato chips, add a little soy sauce and water to stew.

3. Cook until the potatoes are soft and rotten and the soup is thick. Add the fermented bean curd and cook it a little.

| 10. Braised pork with fermented bean curd |

Ingredients: 500g pork belly with skin, 2-3 pieces of fermented bean curd, a proper amount of fermented bean curd and a piece of tofu.

Exercise:

1. Wash pork belly, put water in the pot, and put the meat in the pot with cold water.

2. Cook for about 20 minutes. Chopsticks can be dipped in pork belly and then taken out to cool.

3. Put the fermented bean curd and fermented bean curd into a small bowl, add appropriate amount of water, and crush the fermented bean curd.

4. Put the oil in the pot. When the oil is 70% hot, put the pork belly into the frying pan, constantly turning the meat pieces and frying until the skin is slightly hard and hard.

5. Cut the fried meat into even pieces.

6. Put the sliced meat into a bowl and pour the prepared fermented milk, and grasp it evenly by hand.

7. Take a bowl and put the skin in it. Finally, cut the tofu and put it on the meat. Steam in a steamer for more than 1 hour. The longer the time, the softer the meat will be.

8. Steam out the bowl, pour out some juice, put a plate on the bowl, turn it over quickly, and buckle the meat slices in the plate.