Pot type: red mushroom tofu pot,
Fried: Fried tofu.
Tofu salad
Boiled tofu I like these kinds:
1 Chinese cabbage and tofu soup. After the water is boiled, put the cabbage, tofu and vermicelli in and add some salt.
2 cold tofu. Boil tofu in water, then drain, add salt and salted duck eggs or preserved eggs. Preserved egg tofu is delicious! The main ingredients are two pieces of tender tofu and a preserved egg, both of which are cut into small squares; Accessories include several onions, a small cluster of parsley and two or three cloves of garlic, all of which are chopped; The seasoning has a few drops of sesame oil, a little salt and a little monosodium glutamate. Put all these together and stir them a little. When they are cooked at home, they are as delicious as restaurants! In my opinion, tofu is the most difficult to make. Generally speaking, tofu eaten in restaurants is tender and delicious, but no matter what you do in your own home, you can't achieve that effect, or it's just not delicious. What should I do? There are many ways to eat tofu, such as making soup, frying, frying, making meatballs or cold salad. In short, there are many ways to eat tofu. The key is to see if you like that way.
Introduce several tofu dishes for reference.
Sesame Tofu
Features: the soup is crystal clear in color, white and shiny in skin, rich in flavor, slightly waxy in flavor and good in soup and vegetables.
300g of tender tofu, each of beef, vegetable oil and garlic sprout100g, sesame and pepper noodles15g, 20g of soy sauce and wet starch, 20g of refined salt10g and 200g of water.
Production process ① Cut the tofu into cubes with a square of 1 cm, and blanch it with warm water. Chop the beef into powder. Cut garlic seedlings into l cm long sections; (2) Heat the wok with oil, stir-fry the minced beef until the color turns yellow, add refined salt and soy sauce, stir-fry together, then drain the water, add tofu blocks, thicken the garlic seedlings with wet starch, pour in a little cooked oil, take out the pan and sprinkle with sesame seeds.
Snowflake tofu
Features like snowflakes, fresh and unique, rich in nutrition, can be called a treasure in tofu dishes.
200g tender tofu. Lentinus edodes 15g, Lentinus edodes 25g, pine nuts 5g, melon seeds 5g, cooked ham 15g, cooked chicken breast 50g and shrimp 5g. 200g of chicken soup, 20g of Shaoxing wine, and 0g of salt10g. 2 monosodium glutamate, starch 15g and cooked lard 75g.
In the production process, tofu is sliced, chopped and put into a bowl, scalded with hot water, all ingredients such as water mushrooms and mushrooms are cut into pieces, and shrimps are mixed with seasonings and starched. Heat a wok, scoop in chicken soup, add various ingredients, drain the tofu, pour in, add refined salt, Shaoxing wine and monosodium glutamate, thicken it with water starch after boiling, pour in cooked lard, boil and put it in a bowl. Heat the wok, add oil to 40% heat, add shrimps, pour out when it is milky white, and sprinkle with tofu.
Stewed fish head with casserole and tofu
The special oil is tender and delicious, and the soup is pure and fragrant, which is a good winter product.
The raw material is the first half of silver carp (weight about150g). 250 grams of tender tofu, 25 grams of water-soaked mushrooms. 75g of cooked bamboo shoots. 25 g of Shaoxing wine, 5 g of Jiang Mo, 35 g of soy sauce, 25 g of tender green garlic, 0/5 g of sugar, 0/5 g of bean paste, 3.5 g of monosodium glutamate, 250 g of cooked lard and 250 g of stock.
In the production process, the silver carp head is washed, the teeth are removed, and two deep cuts are made in the meat near the head, one on the gill cover meat and the other on the walnut kernel. The side of the fish head is coated with a layer of crushed bean paste and the front is coated with soy sauce. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Mushroom slices. Cut the green garlic into sections. Heat the casserole with high fire. When it is 80% hot (about 1760℃), fry the fish head in a pot, add soy sauce, Shaoxing wine and white sugar, turn the fish head over after stirring, add 500 grams of broth and clear water, add tofu, bamboo shoots, mushrooms and Jiang Mo, boil it, pour it into a casserole, and turn it over with low fire. Duck egg tofu
Ingredients: Beidoufu
Accessories: salted duck egg yolk and garlic sprout.
Seasoning: cooking oil, salt, sugar, chicken essence, cooking wine, water starch, onion, ginger, broth and sesame oil.
Exercise:
1. Dice tofu and blanch it with boiling water;
2. The salted duck eggs are ground into powder, the garlic seedlings are ground, and the onions and ginger are washed and ground;
3. Put oil in the pot, stir-fry onion and ginger in the oil, add tofu, broth, salt, sugar and cooking wine, add egg yolk powder when the pot boils, stir well, sprinkle with minced garlic and pour in sesame oil.
Pocket tofu soup
Ingredients: tofu
Accessories: Chinese cabbage, dried seaweed, meat stuffing, straw mushroom, kelp silk.
Seasoning: salt, onion, ginger, cooking wine, soy sauce, chicken essence, broth, cooking oil.
Exercise:
1, cut tofu into rectangular blocks, wash dried seaweed, straw mushroom, onion and ginger into powder, and wash rape heart;
2. Sit in a pan and pour oil. When the oil temperature is 6-7, fry the tofu until both sides are golden, take it out and soak it in hot water until soft;
3. Leave the residual oil in the pot. When the oil temperature is 50% hot, add minced onion, ginger and minced meat and stir-fry until it changes color. Add cooking wine, soy sauce, salt, dried seaweed and straw mushroom powder, stir-fry evenly, and put in a plate for later use.
4. Cut a mouth on the tofu with a knife, add the fried meat stuffing, and tie it with kelp silk;
5. Sit in the pot and light it. Add the broth, tofu, a little salt, chicken essence and rapeseed heart, boil it and pour it into the soup plate.
Tofu crucian carp
Raw materials:
Fresh crucian carp, gypsum tofu, Pixian watercress, ginger and garlic, pickled red pepper, dried Chili powder, cooking wine, onion, salt, monosodium glutamate, sugar, vinegar, fresh soup, raw flour and melted lard.
Production procedure:
1. Scrape scales, dig gills, perform laparotomy to remove internal organs, and wash blood stains; After changing the bean curd into strips, soak it thoroughly in salty boiling water.
2. Take the pot, boil the lard to 40% heat, and add tofu, soaked red pepper, dried Chili powder, ginger and garlic. After the taste is excellent, add fresh soup, cook for a while, remove the residue, put the fish in the pot, and then add cooking wine, sugar, vinegar, monosodium glutamate, salt and so on. Add, put the tofu in the pot for 3-5 minutes on low heat. Put the raw juice in the pot on the fire, add the raw flour and add the juice. When the juice is thick and shiny, add onion, push it evenly and hang it on fish and tofu.
Spicy hot bean curd
Materials:
600 grams of tender tofu and 60 grams of minced pork,
Seasoning:
1, a little Chili powder
Jiang Mo 1/2 teaspoons.
2.2 tablespoons Sichuan bean paste, 1/2 teaspoons rice wine, 1 teaspoon garlic paste and 1 teaspoon soy sauce.
3. Sugar 1/2 teaspoons, broth 1 1/2 cups.
4, a little pepper powder, 2 chopped green onion.
5. 1 teaspoon white powder water and 1. 1/2 teaspoons sesame oil.
Exercise:
1 peeled tofu and cut into 1 cm square pieces.
2 Add a little oil after the pot is hot, first add minced meat and stir-fry until dry, then add seasoning (1) and stir-fry until tasty.
3. Add seasoning (2), stir well, add tofu and seasoning (3), boil and taste, then thicken with white powder water and drizzle with sesame oil.
Steamed tofu with pickled mustard tuber and minced meat
Ingredients: Japanese tofu
Accessories: coriander, minced meat, pickled mustard tuber and dried seaweed.
Seasoning: salt, chicken essence, onion, ginger, pepper, sesame oil and cooking oil.
Exercise:
1, shredded onion and ginger.
2. Cut the tofu into thick slices, put it on a plate, and add salt, sesame oil and water;
3. Put minced meat into mustard tuber, add salt, chicken essence and pepper, mix well, put it on the cut tofu, add dried seaweed, onion and shredded ginger and steam for 5 minutes;
4. Take out the steamed tofu and sprinkle with shredded onion and shredded ginger;
5. Sit in a pan and pour oil. When the oil is hot, pour it on the tofu.
Braised tofu with mushrooms
Ingredients: mushrooms
Accessories: tofu, ham
Seasoning: salt, tomato sauce, water starch, chicken essence, soy sauce, cooking oil.
Exercise:
1. Cut tofu, wash mushrooms and cut into small pieces, and cut ham into pieces for later use;
2. Set fire to the pot and let out the oil. When the oil is 40% hot, add the tofu pieces and fry until both sides are golden.
3. Leave the remaining oil in the pot, stir-fry the oil with tomato sauce, pour in mushrooms, soy sauce and appropriate amount of water, add tofu and stir-fry, add salt, chicken essence and ham, and then take out the pot.
Hot and sour bean curd soup
Ingredients: tofu
Accessories: mushrooms, tenderloin, winter bamboo shoots and coriander.
Seasoning: onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, starch, chicken essence and edible oil.
Exercise:
1. Shred tofu, shredded tenderloin, washed and shredded mushrooms, winter bamboo shoots and onion ginger;
2. Put the water into the pot after ignition. After the water is boiled, add shredded tofu, shredded mushrooms, shredded winter bamboo shoots and shredded pork, then take it out and put it on a plate.
3. Put the broth, salt, chicken essence, proper amount of vinegar, pepper noodles and chicken essence into the pot. After the pot is boiled, pour in shredded tofu, shredded winter bamboo shoots and shredded pork, sprinkle with shredded onion, shredded ginger and minced coriander, and serve.
Crispy fried tofu
Ingredients: Japanese tofu
Ingredients: dry starch, chicken essence, condensed milk, cooking oil.
Brand:
1, Japanese tofu is cut into thick slices, and dry starch is mixed with water to make paste;
2. Sit in the pot and pour oil. When the oil is 60% hot, first roll the tofu block in dry starch, then hang the starch paste, fry it in oil until golden brown, and take it out. Dip it in condensed milk when eating.
Orange juice and tofu.
5 pieces of Japanese tofu (according to the number of people eating) are cut into 4 pieces each, marinated with a little salt and monosodium glutamate for 10 minutes or more, and drained for later use. Heat the soybean oil, and fry the Japanese tofu wrapped with potato starch in the oil pan until it is slightly yellow. Pick it up and put it on the plate. (Can be placed in a heart shape or other shapes) Pour a proper amount of fresh orange juice into a washed pot and heat it slowly. Adjust the concentration of orange juice to your favorite concentration with boiling water. Add a little water starch to thicken. Finally, pour it on the tofu. This dish is tender and delicious, rich in nutrition and low in calories. This is the best choice for Amy. Give it a try! You can also change orange juice into freshly squeezed juice with other flavors according to your personal preference, and you can change foods with different flavors.
Crystal towel gourd
Ingredients: loofah, shrimp, Japanese tofu and green beans.
Seasoning: salt, grain, monosodium glutamate.
Manufacturing process:
1, make towel gourd into long strips, drain the oil and put it in a glass abalone wing plate;
2, shrimp, Japanese tofu, green beans, drowning, bathing;
3, shrimp, Japanese tofu, green beans, stew, seasoning, placed on the towel gourd.
Features: smooth and tender, salty and fresh, fresh and elegant.
Main nutrients: protein, fat, carbohydrate, calcium, phosphorus and iron.
Functions: clearing away heat and toxic materials, resolving phlegm and relieving cough, dredging meridians, moistening muscles and beautifying.
Binfen tofu soup
Ingredients: 2 pieces of Japanese tofu, 75g of cooked ham, 50g of water-borne fungus, 75g of boxed tender tofu, 50g of Dutch beans, 5g of coriander 1 each, 8g of egg1each, 8g of refined salt, 4g of monosodium glutamate, 0g of sesame oil10g, and starch100g.
Method:
1, Japanese tofu is cut into small discs with a top knife; Cut the cooked ham and boxed tofu into small pieces, wash the fungus with water and cut into small pieces. Remove the side ribs of peas, cut them obliquely into sections 1 cm long, cook them in boiling water until they are broken, and take them out. Clean coriander and cut into 1 cm long segments.
2. Put 1 500g of clean water into a clean pot, light it, add Japanese tofu slices, ham slices, boxed tofu, fungus and Dutch beans, add refined salt, cook for two minutes, then add water starch, pour in1egg liquid, add monosodium glutamate and vinegar, stir well, sprinkle with coriander, take out of the pot, and add sesame oil and red oil.
Features: slightly sour and spicy, appetizing.
Cold, stir-fried, fried, stewed, boiled, etc. You can buy tofu every day and make Mapo tofu with Mapo seasoning and a little shredded pork. It's simple, convenient and delicious.