Fu Ling Tofu

Prepare food in advance: 500 grams of water tofu (North), 30 grams of Fuling, 40 grams of hazelnut kernels, 25 grams of carrots, 30 grams of oyster mushrooms (fresh) grams, 40 grams of egg white, 3 grams of salt, 5 grams of rice wine, 5 grams of tapioca starch (lentils).

Instruction process:

1. Squeeze out the water from the water tofu and cut it into small triangles. Wash the oyster mushrooms and carrots and cut them into prismatic slices. Beat the egg white until sticky. Shape into a general quilt, sprinkle Poria cocos powder and salt on it;

2. Make a general quilt, coat with egg white, place oyster mushrooms, carrots and pine nuts, put it in a pot and steam over high heat for 10 minutes, take out Next;

3. Pour the white soup, salt and rice wine into the pot and bring to a boil, thicken it into a thick sauce, pour it on the water tofu and you can eat it. Stir-fried tofu with garlic sprouts

Ingredients: leek moss, fried tofu, chili pepper, small chili pepper, ginger, edible oil, edible salt, monosodium glutamate, light soy sauce

Method:

1. Wash the red greens and cut into strips, cut the fried tofu into strips, wash and cut the garlic sprouts into strips, and chop the ginger.

2. Heat the pan with cold oil, add minced ginger and Chaotian pepper and stir-fry until fragrant, add fried tofu and garlic sprouts and stir-fry until fragrant, about 2 minutes.

3. Add salt and light soy sauce and stir-fry evenly, add garlic leaves, add MSG and stir-fry evenly to make fish-flavored eggplant stew

Materials: long eggplant, minced meat, minced garlic , pepper, small pepper, oil, salt, light soy sauce, white sugar, celery, Pixian bean paste, Xianyu,

Method

1: Prepared ingredients

2: Cut the long eggplants into hob pieces with the skin on, soak them in warm water for a while to avoid turning black, wash them, take them out and squeeze out the water.

3: Wash and dice the chili peppers, wash and drain the mackerel fish in boiling water and chop into small pieces

4: In a cold pot, add a little more vegetables than usual for stir-frying of vegetable oil, add minced garlic and sauté until fragrant

5: Pour in minced meat and stir-fry until fragrant, then add fish and fry again until fragrant.

6: Add a spoonful of Pixian bean paste

7: Pour in the long eggplant and stir-fry until soft, keep cooking, add salt, light soy sauce, and white sugar , stir-fry evenly

8: Wash and cut celery into strips, apply a layer of vegetable oil in the stone pot, cover the celery segments in the bottom pot, celery has the effect of freshening up and preventing sticking to the pot, scoop up and fry Cover the long eggplant on top of the celery

9: Cover the outer lid, place it on the stove and simmer for 5 minutes, open the lid and turn off the heat.

Sprinkle some chili pepper segments on top and you can cook it in the original pot and serve it at the dinner table