Chili bean curd skin
Ingredients: bean curd skin 300g, pepper 100g, chopped green onion, salt, monosodium glutamate, oyster sauce, soy sauce, pepper oil, dried shredded pepper.
Exercise:
1. Slice tofu skin and pepper.
2. Boil the pot with boiling water and blanch the bean curd skin.
3. Heat the oil in the pan, add chopped green onion and dried Chili shreds and stir fry, add bean curd skin, add seasonings such as oyster sauce, soy sauce and monosodium glutamate, stir fry evenly, and pour pepper oil, and serve.
Fried tofu skin with green pepper
Ingredients: green pepper, bean curd skin, garlic 1 petal, salt, sugar.
Exercise:
1, green pepper, thin-skinned pepper in autumn, red and green, green and spicy, red and sweet ~ green pepper cut into pieces.
2. Cut the bean curd skin into triangular pieces; Slice garlic.
When the oil is hot, the garlic is fragrant. At the same time, pour in green pepper and tofu skin, add salt and a little sugar.
4, stir fry, 78 mature pot.
Tips:
1, tofu slices absorb oil, and add a little water from time to time during the quick frying process. The amount of water should be based on non-combustion. If there is too much water, the peppers will not taste good when they are ripe.
2, 78 minutes cooked to ensure nutrition, color and fragrance ~ In short, it has been robbed, haha!
Fried tofu skin with leek
Ingredients: leek, bean curd skin, peanut oil and sesame oil.
Exercise:
1. Wash leek and cut into sections.
2. Cut the bean curd skin into strips.
3. Heat the oil in the pot, first add the bean curd skin and stir fry, then add a little soy sauce and stir fry evenly.
4. Add leeks and stir well.
5, turn off the fire, add sesame oil, you can eat.
Tips:
1, stir fry quickly after adding leeks. Too much leeks is not delicious!
2. Because the bean curd skin itself is salty, there is no need to add salt.
Tofu skin spring rolls
Ingredients: 500g of oil skin, 0/00g of winter bamboo shoots, 0/00g of vermicelli, 750g of shepherd's purse, 50g of wheat flour, 0/00g of sesame oil, 3g of monosodium glutamate, 5g of salt and 0g of ginger/kloc.
Exercise:
1, tofu skin (oil skin) is cut into six small pieces, totaling 30 pieces;
2. Wash the winter bamboo shoots and pork and cut them into filaments;
3. Wash the shepherd's purse, put it in the boiling water pot, scald it slightly, remove it, drain it and chop it up, and the vermicelli is the same;
4. Put the flour into a bowl and add water to make wet slurry;
5. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, shepherd's purse, shrimps, monosodium glutamate, refined salt and ginger, cook for 3 minutes, and then take the pan to make stuffing;
6. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (a total of 30 spring rolls);
7. Place the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried one by one in the wok until golden brown, they can be taken out and eaten.
Lettuce bean curd skin
Ingredients: 200g of oil skin, 300g of lettuce, sesame oil10g, chili oil10g, 3g of monosodium glutamate, 3g of salt, 5g of soy sauce10g of sugar, 3g of vinegar10g of onion and 3g of ginger.
Exercise:
1. Cut the bean curd skin into filaments, blanch it with boiling water twice continuously, then soak it in cold boiling water, scoop it up and drain it;
2. Rooted green onions, washed and shredded;
3. Wash, peel and shred ginger;
4. Peel and wash lettuce, cut into filaments, marinate with salt, and squeeze out water;
5, tofu skin, lettuce into the pot, add ginger, onion, sugar, vinegar, soy sauce, monosodium glutamate, red oil, sesame oil and mix well.