Ingredients: 2 pieces of tender tofu, 2 pieces of shrimp, 2 pieces of fresh shellfish and 2 pieces of ground meat; 2 mushrooms and 2 asparagus.

ingredients: 1 tbsp of soy sauce and oyster sauce, 1 tbsp of sugar, 1 cup of stock, 1 tbsp of potato powder, and appropriate amounts of pepper and sesame oil.

Practice:

(1) Dice all materials for later use.

(2) Remove from the oil pan, stir-fry diced mushrooms, minced meat, tofu and fresh shellfish with 4 tablespoons of oil, add seasonings and simmer with low heat, then stew diced shrimps and asparagus, thicken with potato powder, sprinkle with pepper and delicious China with sesame oil.

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Practice 2

Food materials

Fresh tofu, dried mushrooms, pork belly (with skin), horseshoe crab (or scaly fish), coriander, onion, dried tangerine peel and lettuce.

Food practices

1. Soak fresh tofu in salt water for 1 hour, and soak mushrooms in warm water for 1 hour.

2. Bone the fish, cut it into pieces together with the pork belly, add coriander, a small amount of dried tangerine peel, onion and mushroom, then add monosodium glutamate, oil, salt and soy sauce, and make all of them into a pulp (be sure to use a meat knife and a wooden raft). It is best to freeze it in the refrigerator for 1 hour.

3, monosodium glutamate, oil, salt, soy sauce, coriander, onion, mixed into a sauce.

4, this step is the most critical.

① heat the wok, drain the oil, adjust the fire to the minimum, cut half of the tofu soaked in salt water into 4CM×4CM×.5CM thick tofu slices with a meat knife, and put them in the pot (be careful that the hot oil burns your hands).

② Turn off the fire, and spread the meat pulp prepared in the second step on each tofu slice one by one.

(3) Finally, cut the remaining half of the tofu into pieces by the same cutting method, and then cover the meat paste one by one, thus making two pieces of tofu with meat stuffing.

5. Heat on low heat, fry the bean curd evenly, until the bottom has turned yellow (don't burn it), then turn off the fire and fry it carefully in reverse. Be sure to turn it upside down carefully one by one, so as not to scatter it. Fry the tofu until the other side is yellow, and serve.

6. Stuff the meat pulp into the shiitake mushrooms to make the fermented shiitake mushrooms.

7. heat the casserole (earthenware pot), evenly drain the oil, spread the lettuce on the bottom, add the bean curd brewed in the fifth step and the mushroom brewed in the sixth step, pour the miso sauce in the third step, add the lettuce, add a small amount of water (preferably soup), and heat it slowly until it is cooked. You can always cook and eat while burning like a side furnace.

Cooking tips

1. The cooking time of fermented mushrooms can be appropriately extended to make them more tasty.

2. If there is no casserole, just adjust the taste in the fifth step, and it will taste good when cooked.

3. The extra lettuce can be eaten after the bean curd and mushrooms are cooked.

4. You can make soup with fish heads and fish tails left after meat removal and extra tofu, and add coriander to increase the flavor.

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Practice 3

Ingredients: 1g of seasonal mushrooms, 1 side of tofu

Accessories: refined salt, pepper noodles and chopped green onion

Production steps:

1. Wash fresh wild mushrooms (mushrooms) for later use;

2. Soak the tofu slices in boiling water for later use;

3. Add fresh soup (which can be replaced by clean water) into the pot, and heat the wild mushrooms for 2 minutes;

4. Boil tofu for 5 minutes, season with salt and pepper noodles, and sprinkle with chopped green onion.

menu features: mushrooms and tofu are smooth and delicious, and the soup is delicious and pleasant.