1. Prepare the ingredients:
Prepare a piece of tender tofu, cut into 1 cm square diced into boiling water, add a tablespoon of salt scalded for a few minutes, to remove the smell of beans, while making the tofu more slippery, easier to shape.
Prepare a small piece of beef, shredded and then minced.
Prepare 10 grams of chili noodles and set aside
Cut some minced ginger, minced garlic, small green onions and minced garlic cloves and set aside.
2. Start cooking:
Heat the pan, add vegetable oil to slip the pan, this step is to prevent the beef from sticking to the pan, slip the pan after the oil out, add the minced beef and stir-fry for about 1 minute, stir-fry, stir-fry, put a few peppercorns after cooking, pour in the soybean paste, tempeh and stir-fry together with the aroma, and then pour in the ginger and garlic to continue to stir-fry.
Stir fry the garlic flavor into the chili pepper after popping, pour in the right amount of water, water boiled after the tofu into the pot, add the right amount of pepper, chicken powder, sugar, pepper, soy sauce, do not stir fry tofu back and forth, otherwise it is easy to break, you can gently shake the pot.
Tofu cooked to seven or eight mature, add a spoonful of salt, hooked into a little thin gravy, so that the flavor seeped into the tofu inside, the first gravy powder can not be too thick, otherwise it is easy to paste the pot, and not firm and easy to fall off, the second and third gravy powder can be a little thicker, so that the tofu thoroughly bonded together will be more flavorful, dripping a little pepper oil to brighten up the color on the pot, sprinkled with sesame seed powder, garlic, a Spicy and tender Ma Po tofu is ready.
1. Prepare the ingredients:
Prepare a piece of chicken breast, clean, cut into thick slices and then cut into small diced meat into a bowl, add 1 gram of salt, 5 grams of oyster sauce, 10 grams of soy sauce, 2 grams of soy sauce color, a little sugar to refresh the sauce into the diced meat inside, add a little cornstarch and mix well to lock the inside of the water marinade for 10 minutes.
Prepare a small bowl, put a small spoon of starch, pour in the right amount of water, stir into the water starch, pour the water starch into the egg and continue to whisk well.
Prepare 4 eggs into the bowl, stir with chopsticks and set aside.
Prepare a piece of tofu, cut into thick slices and set aside.
Cut some ginger and garlic and set aside.
2. Fry the tofu:
Heat the pan, add vegetable oil and slide the pan, slide the pan, pour out the hot oil and add cool oil, sprinkle salt on the bottom of the pan, this step is mainly to prevent the tofu from sticking to the pan, pour the tofu into the pan, fry for about 4 minutes, the tofu fried golden brown, pour it out, control the oil and evenly arranged in the bottom of the casserole dish and standby.
3. fry the eggs:
once again oil sliding pan, slip the pan after pouring out the hot oil to add cool oil, the oil temperature of 50 percent hot, pour the egg mixture, spread the egg mixture into an omelette, the egg mixture after the stereotypes of the pan along the edge of the vegetable oil, fry until both sides of the golden brown after pouring, cut into small pieces and standby.
4. Begin cooking:
pot of oil, oil temperature 50 percent hot, pour in the marinated chicken diced, stir fry for 1 minute, meat diced fried incense, pour ginger and garlic together stir fry flavor, add a spoonful of bean paste fried red oil, to the diced meat color, color stir fry evenly, pour a little water, add 5 grams of chicken essence, 1 gram of pepper, a little sugar to refresh the stirring of the seasoning.
Put the sauce in a casserole dish, boil over high heat and pour in the fried egg, cover and simmer for 5 minutes, so that the tofu and eggs absorb the soup flavor.
After 5 minutes, drizzle a little sesame oil, sprinkle with green onions, a delicious and nutritious egg tofu is ready.
1. Prepare the ingredients:
Prepare a piece of tender tofu, clean and cut into tofu slices, evenly distributed on a plate, and put into the steamer for 10 minutes.
Prepare the right amount of cooked eggs, peel off the shell and cut into even small pieces.
Cut some millet pepper rings, garlic paste together, add the appropriate amount of chicken essence, sugar, soy sauce, sesame oil, balsamic vinegar, and pour a little cold water and mix well and set aside.
2. Seasoning:
Take out the steamed tofu to control the water, and then arranged on the loose eggs, evenly drizzled with just seasoned sauce, a very simple egg tofu is ready.
1. Prepare the ingredients:
Prepare a piece of tofu, cut into a centimeter of tofu dices, like to eat some of the sinewy with the old tofu, like to eat some of the soft tender with tender tofu.
2. Blanch the tofu:
Boil half a pot of boiling water, add a spoonful of lye, pour the tofu into the pot and boil for a while, to remove the smell of beans, here with a light alkaline water can make the tofu more tender, open the pot and continue to cook for 1 minute to cook through the tofu out, and immediately into the cool water over cool so that it is more slippery and tender to eat it will not be sticky.
3. Seasoning sauce:
Prepare a handful of cumin, clean and chopped.
Prepare half a red pepper, cut into pieces, and cumin together.
Basin add the right amount of salt, chicken powder, sugar, drizzle some sesame oil, mix well, pour into the tofu, upside down basin mixing can be, a spleen and appetizing cumin mixed with tofu is done.
1. Prepare the ingredients:
Prepare the right amount of seaweed into the bowl, and then grab a small handful of shrimp, soaked in water, remove the impurities and salt above.
Prepare a tomato, clean and make a cross cut, put into the boiling water for a while, scald the skin after peeling the skin clean, cut into tomato dices.
Prepare a piece of old tofu, first cut into thick slices and then cut into 1 centimeter tofu dices, and then cut some lettuce strips spare.
Prepare 100 grams of shredded meat, add a little salt, pour a little cooking wine to fishy, a little soy sauce coloring, hand mix evenly marinated for 10 minutes.
2. Blanch the ingredients:
Boil water in the pot, after the water boils, put the shredded meat into the pot, to go a little fishy, after the shredded meat color, pour it out, and standby for water control.
Boil water in the pot again, add a spoonful of salt into the low flavor, pour the tofu into the pot, blanch for about 1 minute and pour it out, quickly rinse with water so that the tofu does not stick together, this step is mainly to remove the fishy taste.
3. Start cooking:
pot of boiling oil, oil is hot after the diced tomatoes into the pot, add a spoonful of salt to facilitate the frying of tomato juice, tomatoes fried soft, fried crushed, add the right amount of water, pour tofu, shredded meat, shrimp, seaweed, add 2 grams of pepper, 2 grams of salt, a little soya sauce, broth boiled after the top of the foaming clean, and then stewed for 2 minutes to the tomatoes, the nutrients stewed out, so the broth, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the tomatoes. Nutrition stew out, so that the soup will be more fresh flavor.
2 minutes later, hooked into a little water starch to thicken the soup, and then into the lettuce, topped with egg liquid slightly cooked, after the egg floats up, pour a little sesame oil and vinegar can be out of the pot, a refreshing appetizing tomato tofu soup is done.
1. Prepare the ingredients:
Prepare the appropriate amount of sesame leaves, soak in water for four hours, sesame leaves have bitter, soak softly after repeated scrubbing clean, chopped and spare.
Prepare a piece of old tofu, cut into diced tofu into the basin, pounded into minced spare.
Cut some green onions and spare.
2. adjust the batter:
Heat the pot, put a spoonful of flour, open a small fire and slowly stir fry, stir fry the flour, stir fry into a yellowish when sheng out of the flour after stir frying, cook out of the soup is more fragrant, drizzle a little vegetable oil and stir well, vegetable oil is mainly used to increase the aroma, like a little taste of the thicker you can put a little bit more, and then pour into the appropriate amount of water in small batches, stirring into the batter slightly thicker. The first thing you need to do is to make sure that you have the right amount of water in your hands.
3. Start cooking:
Boil water in the pot, put the sesame leaves and tofu, add 2 grams of salt, 2 grams of pepper, 2 grams of chicken powder, stirring to melt the seasoning, after the fire boiled and then stewed for 2 minutes, the sesame leaves of the flavor of the stew out, turn on the low heat, the batter a spoonful of a spoonful of the pot, so that it is easy to grasp the consistency of the soup, cook to the soup and then boiled can be removed from the pot, and sprinkle with chopped scallions, a good way to get the soup to boil. Drizzle sesame oil, a fresh and delicious sesame leaf tofu soup is ready.
Summer Edit