Bazhen Tofu.

1. Ingredients: a piece of tofu (400g), a few shrimps, half a squid, half a bamboo shoot, a few quail eggs, a small amount of black fungus, 2 mushrooms, a small amount of carrots, a small amount of green onion and ginger.

2. Method: Soak the mushrooms and black fungus in advance; cut the tofu into thick slices, lay them flat on a thick paper towel to absorb the water, and fry on both sides until golden brown; wash the shrimp and squid, cut the squid with a flower knife, and blanch them all in boiling water; boil the quail eggs

It is good to peel the shells; slice the carrots and bamboo shoots; slice the ginger and cut the green onions into sections.

After the oil is hot, add ginger slices and stir-fry the shrimps and squid; put the squid, tofu, mushrooms and bamboo shoots in a small casserole, add chicken soup (water can also be used if there is no chicken soup) and bring to a boil, add salt and soy sauce to adjust the saltiness.

, stew for 15 minutes; add carrots, black fungus, and quail eggs and stew for another 10 minutes; add shrimps and green onions and stew for another 5 minutes; add a little pepper to thicken the soup.

Burn three series.

Step 1: Cut the sea cucumber, bamboo shoots and tenderloin into shreds, mix the tenderloin shreds with starch and cooking wine and set aside (this step can be omitted for ham). Step 2: Blanch the sea cucumber shreds in boiling water, remove them and set aside. Step 3: Turn on the heat and make a pot.

, pour in cooking oil, heat until 30% to 40% hot, add shredded pork, until the shredded meat turns white, take it out and set aside (for ham, just stir-fry until fragrant). Step 4: Leave a little base oil in the pot, add chopped green onion and saute until fragrant, then

Pour in the sea cucumber, shredded bamboo shoots and shredded pork and stir-fry for a few times. Step 5: Pour in the broth (just don’t overcook the vegetables), add salt, sugar (a little, mainly to enhance the flavor), light soy sauce and dark soy sauce, and bring to a boil.

Reduce the heat to low and cook for five minutes. Add water starch in Step 6 to thicken the sauce and remove from the pan.

Tianjin cuisine originated from the folk and is unique due to its favorable geographical location.

In ancient times, it was said that the lower part of the Jiuhe River is rich in fish, shrimps and crabs. There is a saying among the people that "if you eat fish and shrimps, Tianjin is your home".

Geographically, Tianjin is located in the northeastern part of the North China Plain, bordering the Bohai Sea to the east, Jiuhe River to the west, Yanshan Mountain to the north, and Gangdian to the south. It is rich in dried, fresh, wild and mountainous products from rivers and seas.