Practice 1
Tofu cut into 2 cm cubic blocks;
Crab shell, peeled crab meat, crab yellow;
Egg beaten, standby;
Wok into the oil hot, stir fry ginger, then into the crab meat, shrimp stir fry, and finally into the tofu, injected into the tofu, the water covered by tofu;
Boil the tofu with high heat to thicken the gravy water;
add egg juice, crab meat solidification;
that is, add salt to taste, sprinkle with chopped green onion before the pot, you can plate for food.
Practice 2
Raw materials: 4 sprigs of Japanese tofu, 3 salted egg yolks, 40ML of salad oil, 1 tsp of salt, 1/2 tsp of chicken broth, 1 tsp of cooking wine, and 50ML of water.
Methods:
Slice Japanese tofu open from the center;
Pinch the two ends gently, and squeeze them into a large bowl of water;
Fish it out by hand and cut it into round slices;
Boil three salted eggs;
Peel the shells and remove the whites and leave only the yolks, and put them in a small bowl and crush them into a puree with the back of a spoon;
Pour a small amount of oil into a frying pan, heat it over low heat and pour in the salted yolks;
Add salt, chicken essence, cooking wine, and water;
Mill them and stir-fry them evenly;
Transform the fire to a large flame and add in Japanese tofu.
Add Japanese tofu and stir-fry well.
Practice 3
Raw materials: tofu 2 blocks, 50 grams of hairy crab crab paste, ginger and green onion, 250 grams of water or bone broth.
Practice:
Slice the tofu into 1-centimeter cubes and set aside.
Boil the water, add the right amount of salt, then soak the tofu for 5 minutes, drain and set aside.
Place the hairy crab paste in a bowl and steam for 8 minutes, set aside.
Heat a wok, add oil, ginger and green onion, then add bone broth or water, then put in the crab paste, and finally put in the tofu and cook for about 3 minutes, season to taste, and make a flour gravy.
Practice 4
Main ingredient: Japanese tofu, salted egg yolk
Substantials: salt, salad oil, cooking wine, chicken essence, water
Practice:
Japanese tofu cut from the center;
Gently pinch the two ends, squeezed into a large bowl of water;
Scooped out with the hands, and then cut into rounded slices;
This is the first time that the Japanese tofu has been used in the past.
Salted egg three boiled;
Peel the shell to remove the white only yolk, placed in a small bowl with the back of the spoon crushed into mud;
Pour a small amount of oil in the frying pan, heat on low heat, pour into the salted egg yolk puree;
Add salt, chicken essence, cooking wine, water;
Grind and stir-fry evenly;
Change to high heat, put in the Japanese tofu, stir-fry evenly to be able to
Method 5
Ingredients:
1 piece of tender tofu (about 300g), 3-4 salted duck egg yolks, 1 small bowl of seafood stock (or water), 3g of minced ginger, 1 tablespoon of cornstarch, salt, pepper, a few green onions
Method:
Practice:
Cut into small pieces. >Cut the tender tofu into small pieces and soak in salted water for about 10 minutes.
Salted duck eggs are steamed and crushed into a puree.
Heat the oil in a hot pan, sauté the ginger, then add the crushed salted egg yolks and sauté until bubbles form.
Add a small bowl of seafood stock, season with salt and pepper and cook for 2.3 minutes.
Steam out the soaked tofu, add it to the pan, and cook for 8 minutes. 1 tablespoon of cornstarch and 2 tablespoons of water to make a watery starch and pour it into the pan.
Turn and cook until the sauce thickens, then serve on a plate and sprinkle with chopped green onion.
Practice 6
Raw materials:
1 box of crab legs, 1 crab, 1 carrot, 120 grams of cod, 110 grams of sea cucumber, 110 grams of shrimp, 300 grams of clams, 1 piece of tender tofu, 1 green onion
Practice:
Boiled crab legs, peeled into julienne strips; carrot peeled, scraped with a large spoon into a paste. Add 1 tbsp oil in a frying pan, stir-fry the carrot paste over low heat for 20 minutes, then add the crab meat when it softens to make artificial crab roe.
Cut cod into small pieces and deep-fry in a frying pan until golden brown; cut sea cucumber into small pieces and blanch in boiling water to remove fishy smell; wash and dry shrimp first, then mix in egg white and seasoning 1.
Cut tender tofu into 8 pieces; cut white scallion into pieces and the rest of scallion into scallions.
Burst the scallions first, add the crabmeat, crab, cod, seaweed and clams, add 1 bowl of water, then add the tofu and shrimp and cook for 2 minutes; lastly, add Seasoning 2 to taste.
That's all I have to share today, I hope it helps.