Materials:

Fish head (or you can also choose fish bones after meat removal), frozen tofu (white tofu, mushrooms, etc. Not bad), onion, ginger slices, garlic 5-6 petals.

Exercise:

1. Wash the fish head and bones, drain the water, put them in a pot and fry until both sides turn yellow, and sprinkle some salt when frying;

2. Drain the water from the fish head, add the onion and ginger slices, add the fish head and pour enough boiling water to foam the material;

3. After the soup is boiled over high fire, turn to low heat and cook slowly until the soup becomes thick and white, then add salt to taste, add the cut frozen tofu and stew for 3-5 minutes.

Add 2 tablespoons of pepper noodles and 1 spoon of chicken essence before cooking.

I use frozen tofu because of my personal hobby, that is, putting ordinary tofu in the frozen layer of the refrigerator, taking it out after freezing and thawing, and naturally draining it. This kind of tofu can absorb the flavor in the soup, and of course you can mix it according to your own preferences.

Shrimp with bean curd

-Materials:

Tofu, shrimp or fresh shrimp, egg white.

Seasoning:

Shredded onion, ginger, salt, cooking wine, starch, sesame oil, soy sauce.

Exercise:

1. Cut the tofu into small cubes, blanch it in a boiling water pot, then take it out and drain it.

2. Clean the fresh shrimp, only keep the shrimp, dry the water, and add a little salt, cooking wine, water starch and egg white for sizing.

3. Put shredded onion, ginger slices, cooking wine, soy sauce, starch and sesame oil into a small bowl and mix into sauce. You can also keep soy sauce, which can keep natural, clear and light color and taste.

4. Heat the wok, pour in the oil, heat the shrimps and stir fry, then add the diced tofu and stir fry. After heating evenly, pour in the prepared sauce, stir fry quickly and evenly, and pour in sesame oil to serve.

Tomato tofu:

Cut tofu into small pieces, coat with flour and egg liquid, fry until golden on both sides, and control the oil for later use.

When the oil in the pot is 50% hot, put a few thin slices of ginger into the pot, press it with a small fire and take it out.

Add diced tomatoes and stir-fry chicken essence with sugar and salt.

Finally, add the fried tofu, stir well, and it's ok.

Homemade tofu:

Cut tofu into small pieces, coat with flour and egg liquid, fry until golden on both sides, and control the oil for later use.

The oil in the pot is hot, add onion and stir-fry until fragrant. Pour in soy sauce sugar and a little spiced powder.

Add carrots and fungus and stir well. When the carrots are slightly softened, add the Chinese cabbage slices and stir fry together.

Finally, add the fried tofu, add salt and chicken essence, stir well, turn off the heat and take out the pot.

Jinsha tofu:

Cut tofu into small pieces, blanch in boiling water, and dry for later use.

When the oil in the pot is 50% hot, add Jiang Mo and stir-fry until fragrant, then add salted egg yolk and stir-fry, and add tofu and appropriate amount of water (slightly less than tofu).

When the fire boils, turn it down. When the soup is almost dry, add the salt chicken essence and stir well, and it will be ok.

Braised assorted tofu balls

Materials:

Tofu (north tofu), mushrooms, water chestnuts, cucumbers, carrots, mushrooms.

Seasoning:

Salt, pepper, soy sauce, sesame oil, water starch.

Exercise:

1, just take a small piece of tofu. After the tofu is mashed into mud, the amount will appear a lot. I only use one third of tofu for such a plate of tofu balls. After washing tofu, I will take it out and put it in boiling water. Cleaning cucumber and carrot, and cutting into diamond-shaped slices; Cleaning Tricholoma, and slicing; Cleaning water chestnut, peeling, and cutting into powder; Wash and chop mushrooms.

2. After controlling the moisture, mash the cooked tofu into a paste. It is recommended to operate by hand, so that the tofu paste can be made faster, and the tofu paste is more delicate without too big particles. Wrap the mashed tofu in gauze, wring out the water, then mix it with mushroom powder and water chestnut powder, season it with salt and pepper, and knead it into balls of moderate size. This step can also be fried. (After the water in the bean paste is controlled to dry, add some salt. If you add too much, you will feel bitter. )

3. Take a wok, add appropriate amount of water, boil it, add cucumber slices, carrot slices and mushroom slices, add appropriate amount of salt, soy sauce and pepper to taste, and finally thicken it with water starch. At this time, you can put the steamed tofu balls into the wok and evenly wrap them with sauce. If you are worried that the meatballs will be scattered, just pour the sauce on the tofu meatballs.

When I used to make tofu chops, someone always asked me, what should I do if tofu can't be shaped? In fact, as long as you choose the right tofu and mash it properly, it will be shaped, without putting flour or starch, which will greatly affect the taste.