Chicken Stuffed Bean Curd
Raw materials:
Long bean curd 10, chicken breast 4 pieces, starch moderate, green onion ﹑ tomato sauce, salt, garlic cloves moderate.
Practice:
1, chicken breast meat clean, spare.
2, chicken breast meat chopped, minced.
3, minced meat in the appropriate amount of salt, minced green onions and starch.
4, use chopsticks to mix well.
5, bean curd release water blanch.
6, fish out of cold water, remove the two ends, cut into the same length.
7, bean curd folded.
8, the ends crossed together.
9, the end with the two beanstalks, go through the gap in the center of the beanstalk.
10: Then, just take the end with the two beanstalks and put it through the center of the other end.
11, minced chicken, with a spoon to the center of the braided bean curd, compacted.
12, in turn, all the bean curls are done.
13, put on the pot and start steaming.
14, steam about 10 minutes to steam.
15, garlic patted, chopped into garlic.
16, add a small amount of oil in the pan and heat, put the minced garlic and tomato sauce, add the right amount of salt and stir fry.
17, add a small amount of water, stir fry a few times, tomato and garlic sauce is ready.
18: Use a small spoon to pour the tomato and garlic sauce over the chicken.
Dry Stir-Fry Bean Curd
Raw materials:
1 catty of long bean curd, a spoonful of pepper, a spoonful of mace, a spoonful of dried chili pepper, crushed garlic, crushed ginger, chopped green onion a number of minced, meat 2 two, a spoonful of cornstarch, two spoons of cooking wine, soya sauce, old soya sauce, sugar, salt.
Practice:
1, clean the bean curd, remove the two ends of the silk, broken into 6.7 cm section.
2, pour water into the pot, add a spoonful of salt, boil, into the bean curd blanch, the color becomes dark green, fished out and drained of water to be used;
3, frying pan put a little more oil, usually frying 2 times, put some bean curd slowly fry into a tiger skin on low heat, fished out, then into the bean curd in turn frying drained of oil to be used;
4, the meat filling into the cornstarch, wine, salt, marinated for 20 years, and then put into the water to be used. Salt mix well, marinate for 20 minutes to be used,
5, the pot to stay in the bottom oil, slide into the meat mixture stir-fry evenly browned and fished out;
6, the pot of oil, into the pepper, pepper slowly burned out the flavor of a small fire, into the dry red chili, slow stirring, into the onion, garlic, ginger crumbles, stir-fry after the aroma, into the meat mixture and beans, stir-fry for a while, add soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine, sugar a number of stir-fry dry juice, and then the meat mixture and beans, and then the meat mixture and beans, and stir-fry for a while, add soy sauce, half a spoonful of soy sauce, half a spoonful of wine, and the sugar a number of stir-fry dry juice. Sugar a number of, stir fry dry juice, add salt out of the pot can be.
Bean curd stir-fry
Raw materials:
Meat, bean curd, red pepper, salt, soy sauce, sugar.
How to do:
1, wash the bean curd and slice diagonally, cut the pork into small strips or slices, and cut the red chili pepper into segments.
2, hot pot of oil, put the pork stir-fry, add the right amount of sugar stir-fry until browned.
3, first into the chili, then into the beans stir fry, add the appropriate amount of soy sauce stir fry, and finally add the appropriate amount of salt stir fry evenly.
Bean curd with meat foam
Ingredients:
Long bean curd, pork stuffing