Materials:

Beijing tofu, soybean paste, garlic, sugar, vinegar, soy sauce, ginger, salt, oil

Methods:

1, tofu cut into small pieces (smaller is more flavorful), frying in a frying pan until the surface is golden brown. Chop garlic and ginger.

2, mix a small bowl of fish sauce: 1 spoon of soy sauce, 2 spoons of vinegar, 1 spoon of sugar and mix well.

2, the pan is hot, pour the oil, first into the ginger and garlic stir fry.

3, pour in the bean paste, stir fry flavor, pour 2 spoons of water or stock.

4, pour in the tofu block, stir fry.

5. Pour in the fish sauce, and cook over high heat until the sauce is reduced. It's very, very flavorful.

A vegetarian dish - sweet and sour tofu

Ingredients:

400g tofu, 100g pineapple, 30g dry cornstarch, 15g green onion, ginger, garlic, 1 tsp salt, 4 tsp tomato paste, 2 tsp sugar, 10g water starch, 1 tsp vinegar.

How to make it:

1. Cut tofu into small cubes and pineapple into small dices. Tofu should be blanched.

Tofu blocks patted with dry starch, into the six or seven percent of the heat of the oil, deep-fried or pan-fried into a golden brown fish out. 3, frying pan is hot, pour a moderate amount of oil, into the onion segments, ginger, garlic slices burst incense, then fish out, pour into the tomato sauce simmering out of the red oil, add salt, sugar, water boiling, thickening with water starch, pouring the tofu blocks and pineapple diced, dripping oil, stir-fry evenly, can be plated, like the acidic flavor of the can be a little bit more!

Crispy tofu ingredients:

Tofu, tomato sauce, starch, white vinegar.

Practice:

1, cut the tofu into 5cm square blocks, cut the strength to be a little soft, do not cut into pieces, careful and careful.

2. Put the cut tofu into a plate with dry starch, and use your hands to turn the tofu so that the starch coats it evenly. Your hands must be dry or they will stick and cause the tofu to crumble open. I have less starch at home, there is no way to forget to buy it. 3, put more oil in the pan, when it burns to seventy percent of the heat, turn the heat to medium. Pour into the tofu block wrapped in powder, frying with a large spoon in the pan slowly stirring, so that the tofu will not stick together. Remove the tofu from the pan, drain the oil and place on a plate.

3. Heat more oil in a wok to 70%, then reduce heat to medium. Pour in the flour-coated tofu pieces, and slowly stir with a large spoon in the pan while frying so the tofu doesn't stick together. Remove the tofu from the pan, drain the oil and place on a plate.

4, frying sauce, leaving a little bit of oil in the pan, a little bit on the line, pour in the tomato sauce, pour a little bit more is not a problem. Pour white vinegar, add some sugar. Why pour white vinegar I'm not too clear, may be flavored, my chef friend only know how to teach me to do, ask him why, he does not know. 5, open on the hook point owed. Off the heat stir a little, you can pour on the fried tofu.

Home made fried tofu

Materials:

North tofu 1 box, pork stuffing 100 grams, 2 green peppers, a little red pepper

Garlic 2 cloves, 2 slices of ginger, 2 tbsp soy sauce, ? tbsp sugar, 1 tbsp cooking wine, salt to taste, oil

How to do it:

1, will be sliced tofu, boiled in boiling water and cooked a little bit (to remove the soybean smell in the tofu) Garlic minced, ginger diced, green peppers to remove seeds and tendons cleaned and cut into pieces to be used, chopped red chili pepper to be used:

2, the pot is hot, the oil, the meat into the stir fry, under the garlic minced, ginger and crushed red chili pepper:

3, under the cooking wine and soy sauce and the right amount of water:

4, will be put into the tofu, frying spoon to gently push the scattered, do not overly stir fry:

5, into the green pepper pieces, put the salt, sugar:

6, tofu stir fry to both sides of the golden can

Ma po tofu

Raw materials: 1 pair of tofu, 50 grams of minced meat, 100 grams of veggie oil, 35 grams of soybean chili sauce, 3.5 grams of monosodium glutamate (MSG), 10 grams of bone broth, 15 grams of red oil, 0.5 grams of pepper powder, 30 grams of wet cornstarch, 2 green onions, 10 grams of ginger, 2 cloves of garlic.

Method: tofu cut into 1 cm square d, into the container, pour 1000 grams of boiling water, soak for about 10 minutes, poured into a colander drain. Onion, ginger, garlic clean, cut into fine powder. Wok set on high heat, add 50 grams of oil to heat, under the minced meat stir fry until color, add green onions, ginger and garlic, stir fry the aroma, add soybean sauce, stir fry red oil. Diced tofu into the pot, add bone broth, monosodium glutamate, boil with wet starch thickening, pour 50 grams of vegetarian oil, turn the pot, gently push the spoon a few times, dripping red oil, sprinkle pepper, out of the pot into a deep soup pot on the table.

Features:Golden red color, spicy flavor, fresh and delicious.

Key: hot tofu diced water to open, tofu thickened to drizzle cooked oil, plate will not come out of the water.

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"Mapo tofu" is a famous Sichuan specialty. According to legend, during the Tongzhi period of the Qing Dynasty, there was a small restaurant in Chengdu, Sichuan Province, by the Wanfu Bridge outside the north gate, and the woman owner, Chen Mou, was good at cooking dishes, and she used tofu, minced beef, chili peppers, peppercorns, and soybean paste to cook the tofu, which was spicy and fresh and tasty, and was very popular. At that time, there was no official name for this dish, because of the hemp on Chen's face, people will be called "Ma Po Tofu", and since then it has become famous all over the country. More than a hundred years, with the development of Sichuan cuisine, the country's famous Sichuan restaurants, and even some overseas Chinese opened Chinese restaurants, are operating this dish, not long ago, Japanese businessmen also imitated the Sichuan "Ma Po Tofu" made "Ma Po Tofu" canned food, sold to the The Japanese businessmen also made canned food of "Mapo Tofu" imitating "Mapo Tofu" in Sichuan and sold it all over the world.

Features: yellowish color, tofu soft and shiny, its taste numb, spicy, crispy, fragrant, tender, fresh, hot, tofu surface covered with a layer of reddish spicy oil, can keep the heat inside the tofu does not make the rapid loss, while hot to eat better taste, pepper face is also pungent. In the cold winter season to eat, but also to warm the cold delicious food.

Spinach and egg soup

Steps: 1, spinach washed into the frying pan stir-fried 30 seconds, put salt. To remove astringent flavor.

2, add cold water, cook over high heat until the water boils.

3, put the beaten eggs, medium heat until the water boils, seasoning can be out of the pot.