250g of rice bean curd, 0/0g of crisp soybean/kloc-,0/0g of fried peanut/kloc-,0/0g of kohlrabi/kloc-and 0/0g of pickles/kloc-.

Material adjustment:

Red oil, sesame oil, pepper oil, soy sauce, vinegar, monosodium glutamate, ginger juice, garlic water, chopped green onion, etc.

Production method:

Mix. After washing and soaking rice, add water to grind it into rice slurry, put it in a pot to boil and stir it into a thick paste, add a small amount of lime water to stir it until it is cooked, put it in a pot, and cool and solidify to get rice tofu. Then cut the rice tofu into 5cm strips or diamond-shaped blocks, put them in a plate, put the cut kohlrabi, pickles, crisp soybeans, crisp peanuts and chopped green onion on the rice tofu, add seasonings such as red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice and garlic water, put them in a small bowl, and pour them on the rice tofu.

Flavor characteristics:

Bright red color, sweet and sour taste, cool and refreshing, won the title of the first "Chinese famous snack" in China.

Technical points:

The concentration of rice slurry should be moderate, and the lime water added when cooking rice slurry should not be too much; Rice tofu should be made in batches.

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Cooking style and efficacy of chicken rice tofu: private kitchen, preschool children's diet, arteriosclerosis diet, menopause diet, osteoporosis diet technology: braise in soy sauce.

Preparation materials of chicken rice tofu:

Ingredients: chicken 200g, tofu 150g (north).

Accessories: 5 grams of garlic (white skin), 5 grams of ginger and 5 grams of green onions.

Seasoning: bean paste 10g, soy sauce 20g, salt 2g, sugar 5g, egg 50g, vegetable oil 20g, starch (pea) 5g.

The practice of chicken rice tofu:

1. Add raw flour, water and oil to the chicken breast and stir well.

2. Cut tofu into pieces, blanch in boiling water for about 3 minutes, remove and drain.

3. Pour 20g of oil into the pot, saute garlic and ginger, add chicken breast and mix well, season with salt and boil.

4. Pour in bean paste, 20 grams of soy sauce and 5 grams of sugar, then add starch and egg mixture and mix well. Finally, pour in chopped green onion.

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Xiangniang rice tofu

Xiangniang rice tofu

raw material

250g of rice bean curd, 50g of chicken, 5g of coriander15g, 5g of ginger, 0g of carrot10g, and 0g of mushroom10g. Seasoning: cooked peanut oil 5g, salt 6g, monosodium glutamate 2g, chicken essence powder 1g, soy sauce king 3g, sesame oil 1g, and proper amount of starch.

prepare

(1) Cut the rice tofu into Japanese thick slices, chop the chicken into mud, wash and dice the coriander, peel and dice the ginger, peel and dice the carrot and dice the mushroom.

(2) Add carrots and mushrooms into the chicken paste, add proper amount of salt, monosodium glutamate, chicken powder and starch, and stir to form pits.

(3) Pat starch on one side of rice tofu, add chicken, steam in a steamer for 8 minutes, and take it out for later use.

(4) Put the coriander and ginger into a bowl, add the remaining salt, monosodium glutamate, soy sauce king, cooked peanut oil and sesame oil, add a little soup, mix well, and then pour it on the steamed rice tofu.

trait

Rice tofu should be slightly tender and taste smoother.