250g thick venetian blinds; Cooked shredded pork100g; 3 dried mushrooms; 1 green vegetables; 2 grams of raw flour; 5 grams of cooking wine; Correct salt practice
Soak dried mushrooms in warm water in advance, and then cut them into shreds. After the pork is shredded, add 1g salt, 5g cooking wine and 2g raw flour, grab it evenly, and let it stand 10min. Boil the water in the pot, then blanch them in thick venetian blinds. After blanching, take them out of the pot and heat them, then pour in the oil. Stir-fry mushrooms first, then add shredded pork and vegetables and stir fry, and then add dried mushrooms.
No bean products. steamed gluten
Baked bran with materials; Auricularia auricula; Dried mushrooms; Dried day lily method
Ingredients: baked bran, dried fungus, dried mushrooms and dried day lily. Soak dried auricularia auricula, dried mushrooms and dried daylily in warm water, wash the baked bran and tear it into small pieces by hand. If you think it's nice to cut a knife into pieces, I think it's easier to taste it by hand. Blanch the bran block in boiling water, then shower with cold water, and then squeeze the bran dry to squeeze out the sucked water. Because baked bran is fermented, it will have a sour taste, so blanching and squeezing are to remove this sour taste. A former colleague said that her mother's baked bran was delicious and burned a lot every time. Using the dehydration function of drum washing machine to remove all the water, people's wisdom is really infinite. I just forgot to ask how to ensure the hygiene of bran and how to prevent clothes from souring. The practice in the restaurant is to fry the blanched bran first, then fry all the water in the hole until the bran is crisp and hard, and then fire, so that the bran can be soaked in the soup and become soft. It is not common to fry in a large oil pan at home. Use more oil. After the temperature rises, put the pressed bran down and fry it for a while. When the bran surface is a little brittle, put the soaked mushrooms, fungus and day lily (to be squeezed out of the pot), do not pour out the soaked water, and let it stand for precipitation. Stir-fry all the ingredients, pour in soy sauce and a small amount of soy sauce and sugar, stir-fry again and add soaked water. Pour slowly, and do not pour the impurities deposited at the bottom. The amount of water is flush with all raw materials. Cover and boil, then stew for a while. Note that the order of adding seasoning and pouring water cannot be reversed. Stir-fry the seasoning first, then add water. Because the seasoning is put first, when the pot temperature is high, there will be a certain Maillard reaction, thus increasing the flavor. If water is added first, the temperature will not be very high and there will be no special taste. If you don't believe me, you can try. Stew for about 15 minutes, open the lid and collect the juice over medium heat.
Braised pork+bean products
600 grams of pork belly; Rock sugar15g; 4 tablespoons of soy sauce; 2 octagons; 4 tablespoons of soy sauce; 2 pieces of cinnamon; 6 peppers; 200 grams of dried tofu; Tofu method 1 block
Cut the front leg meat into small pieces, wash and fry, add water to boil after frying, cut tofu and dried tofu and skim cook the meat, prepare all seasonings, cook for 1 hour, then add bean products and cook for another hour. The marinated qianzi bean products taste good.
Method for taking bean curd blocks as raw materials
Spiced marinated tofu (Road E) A piece of north tofu (cut into pieces with a thickness of 1 cm) absorbs water and is fried in an oil pan with a temperature of 140℃ until golden brown. Stir-fry 3 slices of ginger, 5 slices of pepper, 2 slices of dried pepper and 1 slice of cinnamon in a wok, and add a tablespoon of soy sauce to make it fragrant. Boil 300 ml of water or broth, add a little rock sugar, wait until the rock sugar melts, and add salt and sugar to taste. Add the fried tofu, cover and cook for 5 minutes. Then pour the marinade into a clean container, cool it to room temperature and cut it into appropriate sizes. If you want to eat hot food, pour the juice on it and heat it in the microwave for 30 seconds. (e) Oil tofu (100g) meat stuffing, salt, soy sauce, white pepper, cooking wine, Jiang Mo, chopped green onion and sesame oil are mixed into stuffing, cut into10cm square venetian blinds, boiled in boiling water, deodorized and softened, cooled, wrapped with meat stuffing, cut tofu in half and stuffed with meat. Steam on high fire for 8 minutes, then cook in stock for 5 minutes to deodorize. South milk yuba roasted oil tofu (e)8 pieces of oil tofu (cut into pieces about the size of yuba, boiled in boiling water for 2 minutes to squeeze out water), 4 pieces of yuba (dried yuba soaked in water for 2 hours, softened and squeezed out water, cut into small pieces), 3 pieces of minced garlic, chopped green onion, and half a piece of fermented bean curd, added with water pressure, 1 teaspoon of sugar and/kloc-0. Add light sugar, simmer on medium fire until the yuba is soft, when the juice is basically dried, add chopped green onion and garlic sesame oil, stir-fry evenly, and you can get dried bean curd with honey juice. Slice a box of old bean curd, cut it into triangles, fry until both sides are golden, add 10 tablespoon white sugar in the oil pan, and stir-fry the sugar color. Add tofu, 2 teaspoons of soy sauce, 2 star anises, a bowl of water and a little salt, and taste it. Boil it and simmer it for a few minutes on a small fire, then collect the juice on a large fire. When collecting juice, add a little sesame oil and egg-flavored bean skin (E road), 1000 slices100g (cut into rhombic slices), 2 eggs and100g green garlic. Sauce: soy sauce 1 tbsp, oyster sauce half tbsp, cooking wine half tbsp, sugar half tbsp, sesame oil 1 tsp, water starch, scrambled eggs first, stir-fry bean skin together, add cooking wine, add a small bowl of water at half the height, add seasoning, cover and stew for 3-5 minutes, and add green garlic before opening the cover. Add 2 tablespoons of light soy sauce, stir fry, add water, add 1 spoon of seafood sauce, stir fry evenly, add gluten, add salt to taste, simmer until gluten becomes soft, add some spiced powder before taking out, add sesame oil after overheating, and mix well.
Orchid dried bean curd, salty and sweet, with endless aftertaste.
250 grams of dried tofu; Quail egg150g; Pork150g; Cinnamon1; Soy sauce 1 spoon; 20 grams of fine sugar; 2 tablespoons of soy sauce; 2 slices of ginger; 3 octagons; 5 pieces of fragrant leaves; 2 tablespoons of seafood sauce; Three methods of dried Chili peppers
About 18 knife diagonally cut the dried tofu, and then cut it vertically (not cut off, two-thirds deep). Oblique cutting will not cut the crosscutting. Dry the cut dried bean curd (it is best to fry it separately without sticking), and fry the dried dried dried orchid dried bean curd and quail eggs (until golden brown and slightly foamed). The oil temperature of the pickled bean curd is 50%, and the water has not passed through the dried bean curd. Add ginger, fennel, cinnamon, soy sauce, soy sauce, seafood sauce and sugar. Boil for 20 minutes, add chicken essence, pinch out spices, and collect juice on high fire.
Fish head tofu soup, the soup is white and the tofu is smooth and tender.
1 piece of tofu; 5 slices of ginger; 3 shallots; 250 grams of oil; Half a fish head; 3 tablespoons of cooking wine; 4 green vegetables; 4 slices of cooked ham; 4 mushrooms; Production practice of 1 winter bamboo shoots
Onions knotted, ginger sliced, vegetables split in two, winter bamboo shoots sliced and mushroom knives crossed. Remove the teeth from the fish head, remove the black film, wash it and change the knife. Hot pot cold oil, first fry the section and then fry the front piece. Add boiling water, discard the fish head, add ingredients, cover with high fire for 5 minutes (you can't open the lid halfway, otherwise the fish soup won't turn white), open the green vegetables, season and cook 1 minute. Take out the plate, cover it with ham slices, and the fish head tofu soup will be ready.
Halogen bean products (bean skin, tofu)
Tofu; Bean skin; Peanut oil; Chili oil; Dried peppers; Original pumping; Old pumping; Zanthoxylum bungeanum; There should be no more octagonal, two petals; A fragrant leaf; A small amount of cinnamon; Sugar; Salt; Onion ginger; Correct water use method
Now shred the bean skin and slice the tofu. Add peanut oil to fry the tofu until golden, and then cook the soup: pour a proper amount of water into the pot, and put the prepared star anise, cinnamon, fragrant leaves, dried Chili, soy sauce and onion ginger into the pot to boil, and cook the fragrance. Add sugar, salt and Chili oil and cook for 65,438+05 minutes, then turn off the heat and take it out, but it is best to cook it in a pot.
Sweet and spicy bean products-spicy strips and spicy slices
Appropriate amount of bean products such as yuba; Zanthoxylum bungeanum, star anise, cinnamon and fragrant leaves; Onion, ginger and garlic; Cooked sesame seeds, cumin powder, pepper blocks and pepper segments; Soy sauce, soy sauce, cooking wine; The practice of sugar and salt
Wash bean products with water. Do not soak onions, ginger and garlic, peppers, star anise, cinnamon, chopped peppers, cooked sesame seeds, cumin powder, sugar, salt, soy sauce and soy sauce. You can buy ready-made chopped peppers, stir-fry them in a pan with onion, ginger and garlic, cinnamon, fragrant leaves, pepper and star anise, and then add all the peppers, cooked sesame seeds and cumin. Seasoning (sweet mouth needs more sugar, just a little salt is enough). After boiling, add the unpalatable yuba, and simmer slowly. After about 10- 15 minutes, add the dried bean skin, and continue cooking for about 5- 10 minutes to see the color. If it is shallow, you can add some soy sauce and taste the soup. You can adjust it again.