1. Gold and silver tofu

Ingredients: 15g of tofu, 1g of oily tofu, 2 straw mushrooms (canned), 2 onions, 1g of water, 15g of soup stock (powder), 15g of soy sauce, 4g of sugar, 4g of onion oil and a little starch.

Method: Cut tofu and oily tofu into 2cm square pieces, add water into the pot, add soup, tofu, straw mushroom, soy sauce, sugar, etc. after boiling, cook for about 1min, thicken with starch paste, put into a bowl, pour in onion oil around, and sprinkle onion segments on the surface.

2. Walnut Tofu Pill

Ingredients: 25g of tofu, 2 eggs, 5g of flour, 5g of salad oil, 5g of stock, and appropriate amounts of salt, starch, pepper, monosodium glutamate and walnut kernel.

Method: Crush tofu with a spoon, beat in eggs, add salt, starch, bean powder, pepper and monosodium glutamate and mix well to make 2 balls, with a walnut kernel in the middle of each ball. Stir-fry the balls with salad oil until 5% to 6% heat.

3. Pipa Tofu

Ingredients: 15g of South Tofu, 1g of lean minced pork, 2 eggs, appropriate amounts of starch, salt water, cooking wine, pepper, monosodium glutamate, onion and ginger, a little shredded ham and water-soaked mushrooms, 1g of red wine and 5g of broth.

method: blanch tofu in boiling water, then mash it, mix it with minced meat, egg juice, starch, salt water, cooking wine, pepper and monosodium glutamate until it becomes thick, add onion, ginger and water, then add a little sesame oil, mix well, use 1 spoons, each with a little oil, put it into tofu paste, add shredded ham and shredded mushrooms, and steam on the pot. Boil the stock, add the red wine, and pour it on the pipa tofu when it boils again.

4. Xuecai Tofu Soup

Ingredients: 2g of tofu, 1g of potherb mustard, salt, chopped green onion, monosodium glutamate and 5g of salad oil.

method: blanch the bean curd in boiling water and cut it into 1cm square dices. Wash the potherb and dice it. Heat the pan, stir-fry chopped green onion until it is fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.

5. Mapo Tofu

Ingredients: 1 pair of tofu, 5 grams of minced meat, 1 grams of vegetable oil, 35 grams of douban hot sauce, 3.5 grams of monosodium glutamate, 1 grams of bone soup, 15 grams of red oil, .5 grams of pepper powder, 3 grams of wet starch, 2 onions, 1 grams of ginger and 2 cloves of garlic.

Method: Cut the tofu into 1cm square cubes, put it into a container, pour 1g of boiling water, soak for about 1min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat the pot over a high fire, add 5g of vegetable oil, stir-fry minced meat until it turns color, add minced onion, ginger and garlic, stir-fry until fragrant, add watercress hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate to diced tofu, thicken it with wet starch after boiling, pour in 5 grams of vegetable oil, turn the pot, gently push it with a spoon, pour in red oil, sprinkle with pepper powder, and serve in a deep soup basin.

characteristics: golden red color, strong spicy taste, fresh and delicious.

The key: Boil the water for scalding diced tofu, pour the cooked oil on the tofu after it has been hooked, and no water will come out after it is put on the plate.

6. Yipin Tofu Soup

Ingredients: tender tofu (25g), green leafy vegetables (a little), chicken (6g), monosodium glutamate (a little), eggs (3), refined salt (a little), Dictyophora sinensis (4g), pepper (a little), chicken soup (1 bowl). Beat the chicken into minced chicken with the back of a knife, put a little water to melt it, remove the chicken tendon and merge it into tofu; Remove the protein from the eggs and beat them up.

2. Mix the above materials, add salt, monosodium glutamate and pepper, pour them into the basin, smooth them (put some oil on the basin first to prevent tofu from sticking to the minced chicken), use some colored vegetarian materials on the surface (depending on your own discretion), and decorate them with flowers, trees or other patterns. Then steam them in a cage seven minutes before eating.

third, add dictyophora indusiata and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it.

7. Thai fried tofu

Ingredients: 1 piece of tofu, 8g of fried peanuts and 6g of oil. Sweet and sour sauce: 14 cups of water, 1 tablespoon of sugar, 2 teaspoons of lime juice and 1 teaspoon of red pepper.

Practice:

1. Sour and sweet juice cooking method: Boil water, add sugar, simmer until it becomes slurry, and add lime juice and red pepper.

2. Stir-fried crispy peanuts are crushed with a knife.

3. Wipe the tofu evenly with salt, remove the water, cut into strips, put it in boiling oil, fry it until golden brown, remove it and remove the oil.

4, fry tofu on the plate, sprinkle with peanuts, mix or dip in sweet and sour juice to eat.

Experience: Lemon juice can be used instead of lemon juice. Put the peanuts in the pot and stir-fry until fragrant. Remove the peanut skin to make fried crispy peanuts.

8. Pocket tofu

Ingredients: 75g of tofu, 5g of winter bamboo shoots, 5g of Chinese cabbage, 1g of edible alkali, 5g of cooked vegetable oil, 5g of broth, 5g of milk soup, 2g of pepper, 1g of cooking wine, 3g of Sichuan salt and 1g of monosodium glutamate.

practice: peel the tofu and cut it into strips 6 cm long and 2 cm square, with 3 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 5g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil to 7% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for about 5 minutes for the second time, and then bleach them with clear water. Soak the deep-fried tofu in boiling water again and blanch it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl.

9. Snowflake Tofu

Ingredients: 2g of tender tofu. 15g of Lentinus Edodes, 25g of mushrooms, 5g of pine nuts, 5g of melon seeds, 15g of cooked ham, 5g of cooked chicken breast and 5g of shrimp. 2 grams of chicken broth, 2 grams of Shaoxing wine and 1 grams of salt. Brother monosodium glutamate 2, 15g of starch and 75g of cooked lard.

practice: peel off the old tofu slices, batch them into thin slices, chop them up and put them in a bowl, scald them with hot water to remove the yellow smell, cut all the ingredients such as water mushrooms and mushrooms into pieces, and mix and size the shrimps with seasoning. Heat the wok, scoop in the chicken broth, add all kinds of ingredients, drain the tofu, pour in, add refined salt, Shaoxing wine, monosodium glutamate, thicken with water starch after boiling, pour in cooked lard, boil, take out the pot and put it into a bowl. Heat the wok, put the oil to 4% heat (about 88℃), add the shrimps to pull the oil, pour it out when it is milky white, and sprinkle it into tofu.

Features: It looks like snowflakes, has unique fragrance and rich nutrition, and can be called a treasure in tofu dishes.

1. Dried milk tofu

Ingredients: milk tofu is cut into small pieces, sugar (for frying sugar), flour and egg white (for hanging paste), and oil

Practice:

1. When frying milk tofu, it is necessary to use egg white and flour to hang paste, and wrap the raw milk tofu. The term is called hanging paste.

2. When the oil is cooked to 7% maturity, put the pasted milk tofu in the pan, fry until golden brown, and take it out.

3. Stir-fry the sugar juice. This is the most important step, which determines whether your silk-drawing products can pull out long and lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon constantly, stir it evenly until the sugar is light yellow, and when the foam becomes bigger, leave the pan end away from the fire to make the foam smaller and the color deeper. Scoop up the sugar juice with a spoon and pour it down to form a line. At this time, the fried milk tofu is quickly turned over in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is 1/3. %zK/#

Note: After the sugar juice is fried, the poured raw materials must be hot. If the raw materials are not hot, it will make the sugar juice cool, and you will not be able to pull out the silk. Therefore, two woks should be used to stir-fry the sugar juice and one to stir-fry the main ingredients. This makes it easy to keep the temperature of the main ingredients so as to hang the syrup evenly.

Tips for making shredded milk tofu: Do not use a quick fire to make shredded vegetables, so as not to overheat the syrup and carbonize it, which will make the shredded food taste bitter. If a little honey is added to the syrup, the flavor is especially good, hehe ~ ~ so sweet ~ ~

11. Homemade tofu

Ingredients: 4 pieces of tofu, 15g of fat and lean pork, 15g of pork, 5g of bean paste, 1g of green garlic, 5g of soy sauce, 25g of cooking wine, 5g of monosodium glutamate, 25g of starch and soup.

Practice:

1. Cut the tofu into pieces 1 inch and a half square and 1 minute and a half thick, and cut the green garlic into sections;

2. Heat the pan, add oil, fry the tofu until it is brown on both sides, take it out, add the sliced meat and fry until cooked, add the bean paste to fry until crisp, add soy sauce, soup, cooking wine and tofu, add monosodium glutamate, thicken with water starch, and add green garlic.

12. mirror box tofu

raw material: 35g of small box tofu. 15g of lean pork, 5g of big shrimp, 25g of winter bamboo shoots, and 15g of water-soaked mushrooms. 25g of Shaoxing wine, 15g of onion, 1g of ginger, 7.5g of salt, 15g of soy sauce, 5g of sugar, 1g of tomato sauce, 1g of pork soup, 15g of starch, 15g of cooked lard, 15g of sesame oil and 45g of soybean oil (the actual oil consumption is 75g).

Method: Chop the pork into pieces, add Shao wine, onion ginger juice and refined salt, and stir. Cut the tofu into long cubes with a length of 5cm, a width of 3cm and a thickness of 3cm, fry them in an oil pan with a temperature of 8% (about 2℃) until the tofu looks soft and golden yellow, then take out and drain the oil, and after cooling, dig out the tender tofu in the middle of each tofu, then put it into meat stuffing, and then horizontally embed a big shrimp on the meat stuffing. Heat the wok, scoop in the soybean oil, stir-fry the chopped green onion, stir-fry the mushrooms and bamboo shoots slightly, discharge the bean curd meat face down into the wok, and add Shaoxing wine, soy sauce, white sugar, tomato sauce and pork soup. Boil the refined salt, cover it, and burn it on low heat for 6 minutes. Then add monosodium glutamate to high heat, thicken it with water starch, pour in cooked lard and sesame oil, and put the shrimps on the plate.

characteristics: bright orange color, delicate and mellow tofu, fresh and tender meat stuffing, excellent meat and vegetable, suitable for all ages.

13. Sanxian Tofu Hotpot

Ingredients: 125g of tender tofu, 5g of snakehead, 25g of dried seaweed, 25g of sandwich pig head, 5g of water-soaked mushrooms, 15g of winter bamboo shoots and 25g of cabbage. Seasoning selection: 25g of yellow rice wine, 1g of refined salt, 5g of monosodium glutamate, 3g of minced onion and ginger, 5g of lard and 125g of broth.

Method of making:

1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain-lined basin, add a little water, and put them in the refrigerator (-18 degrees) for quick freezing, which will become frozen tofu after 5 hours. Take it out for natural thawing.

2. Wash the cabbage and drain it; Cut the sweater off the winter bamboo shoots and cut them into thin slices 3 cm long and 1.5 cm wide; Cut off the roots and pedicels of mushrooms and wash them; Wash the dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (2g), steam it in a steamer for 3min, and take it out for later use.

3. Scrape the scales of snakehead, gut it, remove the internal organs, remove the gills, wash the essence, cut off the fish head, and remove the back bones to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a plate.

4. Heat the pan, let go of the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into the pot, cook yellow wine, add broth and sandwich meat, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine bone into the original soup, boil for 15 minutes, that is, filter the fish residue with a leaky sieve, discard it, add mushrooms, meat slices, dried shrimps, fish slices, frozen tofu blocks and winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into the hot pot, and finally put it in the tower, then serve and light the hot pot for eating.

features of the finished product: the tofu is fresh and fragrant, and the meat is mellow but not greasy.

14. pearl tofu

raw materials: 2 pieces of gypsum tofu (5g), 1g of water-soaked golden hook, 25g of fresh peas, 25g of water-soaked blue slices, 5g of cooked ham, 25g of water-soaked mushrooms, 1g of fresh vegetables, 25g of melted chicken oil, 1g of melted lard and 3 egg whites. .5g of pepper, 5g of refined salt, 3g of water starch, 1g of monosodium glutamate and 3g of milk soup.

Method: First, put the tofu into a sieve and stir it, then filter to remove the residue, then put the tofu paste into a bowl. Put the egg white into a bowl and beat it into egg bubbles. Mix 3 grams of salt, 15 grams of water starch and .5 grams of monosodium glutamate with the egg bubbles and bean curd paste, add 75 grams of lard and continue to mix well to form a bean curd cake. Ham, golden hook, orchid slices and mushrooms are cut into peas. Fresh peas and vegetables are washed and boiled. Put 1/3 of ham, 1/3 of golden hook and 1/3 of sliced mushrooms in the bean curd cake and mix well. Spread the clean wet gauze on the steamer, make the bean curd cake into four uniform balls and put them on it, and evenly press peas, gold hooks, ham, blue slices and mushrooms on the balls. Just steam for 1 minutes. Put the wok on medium heat and the lard will be heated to 6%. Stir-fry the fresh vegetables and spread them on the plate. Steamed tofu is placed on it. Add milk soup to the pot, add the remaining pepper and salt, hook the starch into a small second-rate glutinous rice, add chicken oil when taking out the pot, and pour it on the tofu.

this dish is very good. Beautiful color, delicate and delicious, light and delicious. Ha ha. You can go home and cook

15. Tofu brain

Ingredients: soybeans, water, gluconolactone, which are sold in domestic chemical raw material stores or flavor and fragrance stores. White crystals are similar to crude salt. Molecular formula: C6H1O6.

Practice:

1) If you have a soymilk machine, it is really not difficult.

The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this)

After the soybean milk is boiled, let it cool.

after the lactone is dissolved in a little water, pour in the soybean milk and stir it evenly. My ratio is 7ml soybean milk, plus 1 teaspoon lactone.

soybean milk is heated or steamed in water, and then solidified when the temperature reaches about 8℃ for 15 minutes.

2) The remaining procedure is bittern.

raw materials: water-soaked daylily, fungus, chicken essence and egg (one)

practice: a grain of star anise is used to choke the pot, add cauliflower fungus and stir-fry slightly, and add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the fire.

In the Kazuhiro Mori bowl of bean curd, add brine, and season with fermented milk and sesame sauce (peanut butter) juice.

In addition, people in the chemical raw materials store told me that white vinegar can replace tofu with internal fat. I haven't tried.

16. Dried tofu

Ingredients: tofu block, dried mushrooms, eggplant, bell pepper, 2 grams of white radish paste and 1 grams of flour

Practice: 1. Soak the dried mushrooms in hot water, cut the long eggplant from the tail end and cut the bell pepper in half.

2. fry mushrooms, tofu and eggplant flour in hot oil for 3 minutes, and then take out the pot.

3. Put it in a bowl and pour in seasoning and radish paste.

characteristics: the taste is light and appropriate, which is quite delicious with Japanese vegetarian dishes.

17. Fried tofu with green peppers

Ingredients: 1 box of white jade lactone tofu, 5g of green peppers and 5g of carrots.

seasoning: 5g of peanut oil, 1g of douban hot sauce, 5g of sweet noodle sauce, and appropriate amount of soy sauce, sugar, monosodium glutamate, chopped green onion, garlic slices and shredded ginger.

Method: 1. Wash the tofu and cut it into small squares; will