You can make chicken sauce tofu skewers. The specific method is as follows. Preparation materials: 2 pieces of tofu skin, 4 shrimps, appropriate amount of Tricholoma, chicken juice: 10 ml, onion: appropriate amount, ginger: appropriate amount, garlic: appropriate amount, coriander: 4 pieces, Chili oil: appropriate amount.
1, cut the bean curd skin into small rectangles.
2. Roll it into a roll and string it with toothpicks for later use.
3. Add water to the pot, add onion ginger, salt and chicken juice, add tofu skewers after the water is boiled, and cook for 10 minute.
4. Add all sauerkraut, and then turn to low heat for 10 minute.
5. Put Chili oil, minced garlic and coriander into a bowl and shake well.
6. Put half of the sauce into the pot and cook for about 5 minutes. Turn off the heat.
2. How to cook a thousand pieces of brine tender?
raw material
Tofu slices
condiments
Lao Lu yi fen
condiment
Pepper, salt, pepper, pepper, sugar, soy sauce, oyster sauce.
working methods
1, step by step to prepare the right amount of thousands of spare; 2. One serving of salt water;
3. Fold thousands of sheets into four squares for later use;
4. Add seasoning to the old brine according to the usage; 5. Put the folded thousands into the pot and put a few eggs in it;
6, pressure cooker 10 minutes;
7. It can be eaten after the marinating process, but the taste is not enough at this time;
8. You can soak for a long time. I usually don't eat or take it out. I put it in the refrigerator and take it out to heat it when I eat.
3. How to make tender tofu?
Crispy and tender tofu
Ingredients: 300g of tender tofu, 80g of tomato sauce, 50g of dry powder, Jiang Mo, minced garlic, refined salt, pepper, white sugar, white vinegar, chicken essence, fresh soup, wet starch, appropriate amount of salad oil1500g (about 80g).
Method:
1, the tender tofu is replaced by diamond-shaped slices, and raw flour is evenly patted on both sides to form tofu blanks.
2, the net pot is on fire, and the salad oil is injected and burned to 70% to 80% heat. When the tofu is fried until the yellow skin is crisp, remove it and put it on a plate.
3. Leave the bottom oil in the pot, add Jiang Mo, minced garlic and tomato sauce, stir well, add fresh soup, add refined salt, pepper, chicken essence, sugar and white vinegar, hook a little wet starch into tomato juice and pour it on the tofu block in the pot.
Features: Tofu is crisp and tender, and tomato juice is thick.
Double pepper tender tofu
Ingredients: a box of tofu with fat inside, two green peppers, a red pepper cut into small pieces 1 cm square, pickled mustard tuber and sesame seeds.
Exercise:
Blanch the pepper in boiling water.
Add salt and sesame oil and mix well.
Cut tofu into small pieces and put them on a plate for later use.
Dice the mustard tuber and stir-fry it in a pot.
Add the stir-fried diced mustard tuber into the melted sesame paste, stir, add refined salt (it can be a little salty, thinking that it will be poured on the tofu later, and the tofu itself has no taste), and add a few drops of Chili oil.
Pour the freshly stirred sesame paste on the tofu (because it was cooked in a hurry, the sesame paste didn't melt well, and some pieces didn't melt, hehe)
Actually, this is delicious.
Ok, now put the freshly mixed pepper on the tofu, sprinkle some sesame seeds and mix it a little to eat. Very refreshing, suitable for summer.
Lotus bean curd
Material: tender tofu150g.
Seasoning: minced chicken 100g, cauliflower 250g, pea 25g, green leaf 250g, egg white 3, wet starch 5g. Salt 5g, monosodium glutamate 5g, Shaoxing wine 2g, clear soup 250g, cooked chicken oil 15g, frozen lard 25g and cooked lard 25g.
Cooking method:
Shred the leaves of Chinese cabbage, mix in 1g salt, wrap them in gauze, put them in a clean basin, and squeeze out the vegetable juice, taking 25g. Mash tofu into fine mud, put it in a bowl, add vegetable juice and mix well for later use. Stir the minced chicken with 2g of Shaoxing wine, 2g of salt and 3g of monosodium glutamate, add egg white and stir well, pour in tofu, adjust the starch, and add cooked lard and stir well. Take a plate with a diameter of 8cm and 65,438+00 small wine glasses, coat it with frozen lard, put the cut tofu into the plate and cup (about 65,438+0/2 of the cup), embed 7 peas as "lotus seeds" in the tofu, and steam it for about 5 minutes on medium heat (the lid is slightly open when steaming). Take it out of the cage and it will become a "lotus". Blanch cauliflower with boiling water, remove and drain, and put it in a soup bowl. Put 2g of clear soup and 2g of refined salt in the pot, add 2g of monosodium glutamate after boiling, pour into a bowl filled with cauliflower, add "Lotus" and drizzle with chicken oil.
Characteristics of dishes: lotus-shaped, fresh tofu, fragrant cauliflower, fresh soup and good taste and shape.