Materials:

A piece of tofu, bean paste, garlic, sugar, vinegar, soy sauce, ginger, salt and oil.

Exercise:

1. Cut the tofu into small pieces (the smaller it is, the better it tastes) and fry it in the oil pan until the surface is golden. Chop garlic and ginger.

2. Mix a small bowl of fish-flavored juice: 1 tablespoon soy sauce, 2 tablespoons vinegar, 1 tablespoon sugar.

2. After the pot is hot, pour in the oil, first add the minced ginger and garlic and stir fry.

3. Pour in bean paste, stir-fry until fragrant, and pour in 2 spoonfuls of water or stock.

4. Pour in tofu and mix well.

5. Then pour in the fish-flavored juice prepared in advance and cook over high fire until the juice is collected. It smells really, really good.

A vegetarian dish-Guli tofu

Raw materials:

400g of tofu, pineapple 1 00g, 30g of dried starch, onion, ginger slices, garlic 1 5g, salt1teaspoon, 4 teaspoons of tomato sauce, 2 teaspoons of sugar, water starch10g, and vinegar1teaspoon.

Exercise:

1, cut tofu into small pieces, and dice pineapple. Tofu needs blanching.

Pat the dried starch on the tofu block, put it in 60% to 70% hot oil, fry or fry until golden brown, and take it out. 3. Heat the wok, pour in proper amount of oil, add onion, ginger and garlic slices, stir-fry until fragrant, then take out, pour in tomato sauce and burn red oil, add salt, sugar and water to boil, thicken the water starch, pour in tofu and diced pineapple, pour in oil, stir-fry evenly, and serve. Those who like sour taste can order a little vinegar.

Crispy tofu raw materials:

Tofu, tomato sauce, starch, white vinegar.

Exercise:

1, cut the tofu into 5cm square chunks. When cutting, be gentle. Don't chop it up. Be careful again.

2. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand, so that the starch covers the tofu evenly. Hands must be dry, or they will stick to your hands and cause tofu to break. There is little starch at home, so don't forget to buy it. 3. Put more oil in the pot until it is 70% hot and turn to medium heat. Pour in the powdered tofu pieces and stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. After the tofu slices are fried to golden brown, take them out, drain the oil and put them on a plate.

3. Put more oil in the pot until it is 70% hot and turn to medium heat. Pour in the powdered tofu pieces and stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. After the tofu slices are fried to golden brown, take them out, drain the oil and put them on a plate.

4, stir-fry sauce, leave a little base oil in the pot, just a little, pour tomato sauce, pour more. Pour in white vinegar and add some sugar. I don't know why I poured white vinegar. Maybe it's seasoning. My cook friend only taught me how to do it. When asked why, he didn't know. If you open it, you can tick off the debt. Turn off the heat and stir, then pour it on the fried tofu.

Fried tofu at home

Materials:

Tofu brain 1 box, pork stuffing 100g, 2 green peppers and a little red pepper.

2 cloves of garlic, 2 slices of ginger, 2 tablespoons of soy sauce, half a spoonful of sugar, 0 tablespoon of 65438+ cooking wine, and proper amount of salt and oil.

Exercise:

1. Slice the tofu, blanch it with boiling water (to remove the beany smell in the tofu), remove it and drain it for later use. Chop garlic, dice ginger, remove seeds and tendons from green pepper, wash and cut into pieces, and chop red pepper;

2. Heat the pan, add oil, stir-fry the meat stuffing, and add minced garlic, Jiang Mo and minced red pepper: 3. Add wine and light soy sauce and appropriate amount of water: 4. Add tofu and gently push it away with a frying spoon. Don't fry too much: 5. Add green pepper, salt and sugar: 6. Stir-fry tofu until golden on both sides.

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.

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"Mapo Tofu" is a famous specialty in Sichuan. According to legend, during the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu, Sichuan. Chen Mou, the shopkeeper, is good at cooking. The tofu she made with tofu, minced beef, pepper, pepper and bean paste is very spicy, delicious and popular. At that time, there was no formal name for this dish. Because Chen's face is pockmarked, people call it "Mapo Tofu", which is famous all over the country. /kloc-For more than 0/00 years, with the development of Sichuan cuisine, Sichuan cuisine restaurants in scenic spots all over the country and even Chinese restaurants opened by some overseas Chinese are selling this dish. Not long ago, Japanese businessmen imitated Sichuan's "Mapo Tofu", canned it and sold it all over the world.

Features: light yellow color, soft and shiny tofu, spicy, crisp, fragrant, tender, fresh and spicy. The surface of tofu is covered with reddish spicy oil, which can keep the heat in tofu from losing quickly, and it tastes better when it is hot, and the Chili noodles are also tangy. Eating in cold winter is a delicious food to warm the body and relieve the cold.

Spinach and egg soup

Step: 1. Wash spinach, fry in oil pan for 30 seconds and add salt. Remove astringency.

2. Add cold water and boil it with high fire until the water boils.

3. Add the broken eggs, boil over medium heat and season.