1. Cut the tofu into cubes, dip in the egg mixture, and fry in oil until golden brown.
2. Remove the oil from the pan, add oil to the seafood, then remove and filter the oil.
3. Heat the oil in the pan, add ginger and green onions, stir-fry evenly, then add seafood, tofu, rice wine, salt, a little soy sauce, pepper, a little sugar, then add fresh soup and bring to a boil
Finally, thicken the gravy with water starch and drizzle with sesame oil to enhance the flavor.
I have made shredded sweet potatoes before, so I won’t repeat it. Cuisine: Home-cooked cooking time: Ingredients type: Soy products Taste: Salty and fresh Suitable season: Doesn’t matter Cooking type: Stir-fry Ingredients: 4 cabbage bladders, 4 mushrooms, plate
2 pieces of tofu.
2 tablespoons of light soy sauce, half a tablespoon of Shaoxing wine, an appropriate amount of raw oil, 1 tablespoon of sugar, 2 tablespoons of oyster sauce, a little salt, a little pepper, a little MSG, and half a bowl of wet hoof rice water.
Method: (1) Wash the cabbage bladder and cut both sides, soak the mushrooms until soft and remove the stems.
Cut each piece of tofu into 6 equal parts and fry in a wok until golden brown. Drain and set aside.
(2) Heat the oil in a wok over high heat and stir-fry the vegetable guts, add some salt and pepper to taste, add a little wet hoof starch water to thicken it after frying, remove the juice and place it on a plate.
(3) Heat the oil in the wok again, bring a small amount of water and Shaoxing wine to a boil, add the mushrooms and boil for a while, add the fried tofu, add light soy sauce, sugar, oyster sauce, salt and pepper and mix well to thicken.
Pour the tofu and juice over the vegetable bladder.
Open categories of fried tofu: China, dishes, recipes, countries·Ingredients: 100 grams of vegetarian ham, 100 grams of golden needles, raw incense, 6 mushrooms, 1 bamboo shoot, 1 small section of carrot, 50 grams of vegetarian green onions, 12 pieces of fried tofu
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2 tablespoons soy sauce, 1 teaspoon MSG, 1 teaspoon sugar, and a little pepper.
·Operation: a. Peel the bamboo shoots, soak the day needles until soft and drain them. Wash the raw mushrooms and carrots and cut them into fine pieces. Set aside the fried tofu and vegetarian scallions.
b. Heat 2 tablespoons of oil in a pan, add the ingredients except the oiled tofu and all the seasonings, stir-fry for 2 to 3 minutes.
c. Stuff the fried ingredients one by one into the hollowed out fried tofu.
d. Then put it into the steamer and steam for about 10 minutes; finally, thicken the remaining soup and pour it over the fried tofu.
Tips: a. You can also buy fresh tofu and fry it yourself.
b. When scooping out the fried tofu, use scissors to open the outer skin, which is less likely to break the tofu.
Oily tofu soup Ingredients: 500g of oily tofu, 2000g of broth (chicken soup) (10 bowls of soup).
Accessories: 50 grams each of mushrooms, winter bamboo shoots, and rapeseed, 50 grams of soy sauce, 10 grams of salt, a little each of peppercorns, aniseed, coriander, monosodium glutamate, pepper, onion, ginger, dried chili, and sesame oil.
Preparation method 1. Cut the fried tofu (deep-fried large pieces of tofu) into shreds about 5 cm long, cut the mushrooms, winter bamboo shoots, and rapeseed into shreds of the same length; cut the green onion into sections; slice the ginger; cut the dried chili into two sections.
2. Pour the broth into the pot over high heat and bring to a boil. Wrap the peppercorns and aniseed in small bags with gauze and put them into the soup. Add shredded tofu, green onions, ginger, dried chilies and refined salt into the soup. Simmer over low heat for 10 minutes.
, until the shredded tofu is soft and tender, add shredded mushrooms, shredded winter bamboo shoots and shredded rapeseed.
3. When eating, take 10 bowls and add soy sauce, monosodium glutamate, pepper, coriander, and sesame oil respectively, and divide the cooked soup into bowls.
Features: Fresh and strong fragrance, economical and affordable.
[Note] The noodles you eat can be cooked directly in the soup pot (commonly known as fried tofu noodles) or cooked in another pot and placed in bowls before pouring the soup.
Braised oil tofu Open categories: Food, Diet, Cooking, Recipes, Recipes Ingredients: 250 grams of square oil tofu, 250 grams of minced meat, and 200 grams of soybean sprouts.
Seasoning: two tablespoons of wet starch, two tablespoons of salad oil; (A) one teaspoon of refined salt, one teaspoon of Shaoxing wine, half a teaspoon of MSG, three tablespoons of minced green onion, one tablespoon of sesame oil, two and a half tablespoons of water, pepper
One teaspoon of powder; (B) Two tablespoons of soy sauce, two tablespoons of sugar, half a teaspoon of MSG, one cup of hot water, and two tablespoons of salad oil.
Method ①Add the minced meat into seasoning (A) and mix well.
② Soak the fried tofu in hot water for 5 minutes. After draining, take a bite out of each piece and stuff it with meat filling until it is full.
③Add two tablespoons of salad oil and appropriate amount of refined salt and MSG to the soybean sprouts and put them on a plate. Heat on high for 2 minutes. Add the fried tofu and seasoning (B). Cover with microwaveable film. Heat on high for another 7 minutes. Pour out the remaining juice.
Thicken the soup with wet starch and pour it over the tofu.
Cold oiled tofu Open category: Food, Recipe Ingredients: 100g triangular oiled tofu, 2 cloves of garlic, 20g of coriander, 1 tablespoon of soy sauce paste.