Ingredients: panko, golden tofu, garlic, cornstarch, soy sauce, scallions

1. First, slice the panko with garlic and chop it, then mix it with cornstarch and salt.

2, golden tofu cut in half.

3, after the meat is chopped, use chopsticks to put it inside the tofu that has been cut in half.

4, put into the pot frying, to put one by one in reverse.

5, fried three to five minutes and then reverse fried.

6, after frying put soy sauce, put water. Then boil dry water directly from the pot.

Vegetarian steamed fried tofu

Raw materials: fried tofu, glutinous rice, fritters, golden needles

Making:

1, buy six square fried tofu, a larger kind, in each fried tofu to open a mouth, hollow out the inside with a spoon, and then put in boiling water for a minute and then fish up, the water squeezed out;

2. In the glutinous rice, add soy sauce, monosodium glutamate, salt, sugar and other seasonings, placed aside for four hours, so that it is flavored, and then put the glutinous rice in a pot to steam into glutinous rice;

3, a whole stick of doughnut cut into crumbs, tossed in the glutinous rice, and then stirred into the glutinous rice is divided into small clusters of small clusters, stuffed with fried tofu;

4, with a few pinches of gold cabbage to the deep-fried tofu tied into a one by one small parcel, steam on the pot for 10 minutes and then can be served.

Steamed fish with fried tofu

Raw materials: grass carp (grass carp), fried tofu a number of (bubble-shaped or long can be), green onions, ginger and garlic at random.

Practice:

1, deep-fried tofu cut small pieces, spread on the plate (I looked too small, asked my mom why to cut so small ah? She said: cut small pieces before everyone has to score ah, otherwise you have a chopstick clip eaten up, material rich students, you can enjoy putting fried tofu ha);

2, fish washed and sliced, spread in fried tofu;

3, laying on the ginger, green onion white silk, etc. (green onion leaves chopped up and put the last);

4, pouring soya sauce (or soy sauce), vegetable oil;

5, the water in the steamer, the water in the steamer, and the oil, the oil, and the oil, and the oil, and the oil. p>5, the steamer pot of water boiling, put the fish in, steamed for about 10 minutes.

Sprinkle with chopped green onion when it comes out of the pot~

Comments: This dish is lovely in form, plain in color, and it smells fragrant as soon as it comes out of the pot. Clip a deep-fried tofu taste a bite, a little salty, delicious flavor, usually love to eat shumai friends will love.

Fried tofu vermicelli

Main ingredients: 100 grams of vermicelli, 100 grams of fried tofu, 100 grams of potherb mustard.

Accessories: 3 ? cups of stock, 1 tablespoon of dark soy sauce, ? tsp of sugar, salt, 1 tablespoon of salad oil, 3 green onions chopped.

Method:

1. Soak the vermicelli in soft soy sauce, pick up and cut about 2 inches long.

2, potherb mustard soaked in water for about 1 hour (add a little salt to the water when soaking, so that it quickly reduce the salty taste), rinse and drip dry, chopped.

3, 1 tablespoon of salad oil in a vessel, add 3 1/2 cups of stock, 1 tablespoon of dark soy sauce, ? tsp of sugar, salt to taste (or 1 tsp of chicken essence, 3 cups of water instead of stock and salt), cook on high for 10 minutes, add the fans, potherb mustard, deep-fried tofu pockets, 10 minutes on high, and then the next green onions can be. practice

Main ingredients: tofu (North) 75 grams, eggplant, 300 grams, 200 grams of green peppers

Seasoning: 70 grams of vegetable oil, 15 grams of soy sauce, 15 grams of glutinous rice wine, 5 grams of ginger, 5 grams of mustard, 1 grams of white ginseng mushrooms

1. Put the tofu with gauze