Raw materials: one or two shredded pork, one box of silken tofu, one shiitake mushroom, one straw mushroom, ten seaweed
Seasonings: salt, sugar, monosodium glutamate (MSG), white pepper, sesame oil, cornstarch
Preparation: 1, I bought ready-made shredded pork, so just put it into a bowl, add the right amount of salt, MSG, cornstarch and water and mix well to be used
2, the tofu Scratch around with scissors, tear off the top layer of plastic paper, and cut four small slits in the four corners of the bottom of the box to make it easier to pour. With a knife, cut the tofu into small pieces
3, shiitake mushrooms, straw mushrooms, cleaned, sliced
4, seaweed into a small bowl, soak in a small amount of water
5, take a small bowl and add the right amount of starch, add a little water, make water starch to be used
Practice: 1, the pot on the fire heating, pour the oil, a little bit of heat pour into the shredded meat sautéed until it turns white (and then poured into the shredded pork mix well) Before, then slightly add some water in the bowl and mix, will make the fried meat more tender some), sheng out
2, the remaining oil poured into the mushrooms, straw mushrooms stir-frying,
3, add shredded meat, pour into the seaweed and soaking water, and then a small amount of water
4, the water boiled, pour into the tofu, add the right amount of salt, and then open, turn to a small fire
5, simmering for about ten minutes, add a small amount of sugar, plus MSG, pour water starch thickening
6, sprinkle white pepper, drizzle sesame oil, sprinkle green onion, sheng out
1, this dish can be used with shredded pork and tofu burn, you can also add seaweed. Yesterday, I had shiitake and straw mushrooms on hand, so I added one of each to make the tofu more nutritious and flavorful.
2, this dish with silken tofu and lactone tofu can be. Originally I wanted to make cold tofu, so I bought silken tofu.
3, as we all know, tofu is a very nutritious and inexpensive food, you may want to eat more of it Oh, good for health.
Hunan stinky tofu: deep-fried "stinky tofu" smells stinky to eat a strange aroma, is a Chinese snack. "Stinky tofu" is available everywhere, but the fried "stinky tofu" in Changsha's "Fire Palace" in Hunan Province is more famous. It is said that in the 50's, some celebrities went to Hunan to collect folk information, and came to the "Fire Palace" which is famous for its "stinky tofu". The stinky tofu here is fried over a moderate fire, then the piece of tofu is drilled and filled with chili oil. It is very appreciated for its spicy taste and rich odor, and therefore, the fame of stinky tofu in "Fire Palace" spreads out of Hunan, spreading all over the country. First made from soybeans and other tofu slices (white tofu), then brewing brine, boiling black soybean tempeh, cooled with mushrooms, asparagus, white wine and other condiments, soaked for 15 minutes. The surface should be fried thoroughly, but the inside is white and tender. Drizzle with chili paste and eat.
2 "stinky tofu made of raw materials and formulas: soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g marinade 15kg, 100g of coarse salt, 300g of cooked gypsum
Production process: (1) tofu will be soaked soybeans, soaked, washed with water, replaced with 20-25kg of water, ground into a thin paste with a stone mill, then add the same amount of warm paste as the thin paste. Add the same amount of warm water and thin paste, mix well, into a cloth bag, force the pulp juice extrusion, and then in the dregs of soybean residue into the boiling water mix well and then squeezed, so that continuous dregs of soybean residue is not stained, soybean paste has been squeezed out of the hands, skimming off the foam, will be the pulp into the pot over high heat to boil, and then poured into the cylinder, add gypsum juice, plus the side of the wooden stick to stir, stirring, about 15 to 20 turns, a little water can be dripped on the pulp, such as mixing, that is, the gypsum juice is not enough to add some gypsum juice and then stirring. Add some gypsum juice and stir again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed with heavy stones, pressed to remove the water, that is, tofu. (2) deep-fried stinky tofu will be alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold water slightly wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5min, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put it on the tofu hole, and mix it together. Mixed together, put in the hole in the tofu is ready. (3) Marinade method: 2.5kg of tempeh is used as a standard, 15kg of water is added and boiled, filtered, and 1500g of alkali is added to the juice and soaked for about half a month, stirred once a day, and then fermented into marinade. Product characteristics of the color burnt yellow, burnt outside and tender inside, fresh and spicy.
[Ingredients]
1. 2 boxes of home made tofu, 70g of mushrooms, 50g of bamboo shoots, 1/4 tsp of grated ginger
2. 6 pieces of green vegetables, 1 sheet of egg skin, 40g of carrots
[Seasoning]
1. 1 egg white, 1 tsp of salt, 1 tsp of sesame oil, 2 tbsp of cornstarch
2. 1 tbsp of oyster sauce, 1 tbsp of sesame oil, pepper, 1 tbsp of soybean paste, 1 tbsp sesame oil, 1 tbsp ground pepper
3. 1 cup stock, 1/2 tsp salt, 1 tsp cornstarch, 1/3 tsp sesame oil, 1 tsp mirin
[Preparation]
1. Press tofu to dry, cut off the skin around the bean curd, and add the seasoning (1) to the mixture, stirring well.
2. Sift the tofu through a sieve.
3. Soak the mushrooms in warm water, remove the roots and impurities, rinse and cut into small pieces with the bamboo shoots, add chopped ginger and mix well.
4. Place a piece of plastic wrap on the model and coat evenly with sesame oil.
5. Spread 1/2 of the tofu on the model.
6. Continue with step 3, then add the remaining 1/2 of the tofu from step 2.
7. Cut the egg sheet into small pieces and place the word "一品" on the tofu cake.
8. Chop the carrots and sprinkle them on top of the tofu.
9. Steam the tofu in a steamer basket over medium heat for 15 minutes, serve with hot green cabbage on a plate, and drizzle with seasoning (3).
[Suitable Consumers]
1. Those who are under pressure from school work and study, and those who have a heavy workload.
2. Those who are obese, have high blood pressure, heart disease, diabetes, suffer from chronic sinusitis, bronchitis.
3. Those who have been smoking and drinking for a long time, have weak digestive function, forgetfulness, and brain fog, as well as middle-aged and elderly people.
4.