Ingredients: Prepare a proper amount of frozen tofu and a fresh silver carp head.

Accessories: dried bamboo shoots, coix seed, onion and ginger.

Seasoning: salt, sugar, pepper, cooking wine.

Cooking method:

1. First cut the frozen tofu into pieces, cut the onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, stir-fry the onion and ginger until fragrant, then add the fish head and fry both sides golden, cook a little cooking wine, and add dried bamboo shoots and coix seed;

2. Add a proper amount of boiling water to the pot, add tofu, stew for 20-30 minutes, add salt, pepper and sugar to taste, sprinkle a little cooked lard and chopped green onion or garlic when taking out the pot.

Features: Frozen tofu is soft and tough, elastic, fresh and clear, appetizing and refreshing.

Jiaodong gourmet series-frozen tofu

Ingredients: half a catty of frozen tofu (cut into small pieces of about 2 cubic centimeters). ), 2 slices of coriander (with a few leaves) and one or two slices of fat. Monosodium glutamate, salt, broth, onion, ginger, garlic, monosodium glutamate, sesame oil, vinegar.

Exercise:

1. Cut the meat into small pieces and put it in the pot. Add vinegar and broth until you don't eat meat. Cease fire after the vinegar is boiled. Pour out the vinegar and put the tofu in the pot.

2. add water. Add water according to the time when tofu is taken out. Plus about 250ml just taken out. If the water has been drained, add about 500ml.

3. Put the onion, ginger and garlic slices into the pot and heat them until they boil.

4. Turn off the fire after boiling, add monosodium glutamate and coriander, and serve with sesame oil.