The raw material of the recipe to be shared today is tofu, which is one of the most common bean products. Tofu can be divided into north and south tofu. The tofu here in Bian Xiao is mostly south tofu, which is gypsum tofu, which is much softer than north tofu. Tofu here in Bian Xiao costs only 60 cents, and is cut into pieces 7 cm long, 7 cm wide and 2 cm high. Do you think this is affordable?

This is a series that everyone can afford. It tastes good and the price is very affordable. Today, I will share with you the practice of ten tofu dishes. It's so tempting when it's out of the pot ~ in short! Tofu, the little prince who supplements calcium in the vegetarian world, has a nutritional value comparable to fish. It has the reputation of vegetable meat, high protein, high calcium, low calorie, low fat, soft texture, easy digestion and absorption, suitable for all ages.

First course: stewed tofu and fried tofu.

Required materials: 1 block of tofu, 1 egg, 1 garlic sprout, 3 garlic, 1 dried onion, 2 millet peppers, 1 gram of sugar, 1 spoon of soy sauce, 2 tablespoons of oil consumption and a little pepper.

Step 1. Prepare the head: cut the millet into rings, chop the garlic, chop the dried onion, and dice the garlic seedlings.

Step two. Prepare a bowl of juice: 1 tbsp soy sauce, 2 tbsp oyster sauce, 1 g sugar, a little white pepper, 5 tbsp water, and stir well for later use.

Step three. Cut the tofu obliquely for two times, cut into pieces, change the tofu into triangles, and then cut into pieces. Tender tofu is too soft, cut into triangles and turn over.

Step four. Take a flat plate, break the eggs, add tofu and dip in the egg liquid, add tofu and shake the plate so that the egg liquid is evenly dipped in the tofu.

Step five. Heat a wok, add oil, add tofu and fry over low heat. Don't rush to turn it over. Wait patiently until it turns golden.

Step six. Fry both sides until golden, and set aside.

Step seven. Leave the bottom oil in the wok, add minced garlic, dried chopped green onion and millet rings and stir-fry until fragrant.

Step eight. Pour in the tofu and gently push it to make the tofu smell on your head.

Step nine. Pour in a bowl of juice and gently push it so that the tofu is evenly coated with juice. Cover the pot and simmer for 8 minutes.

Step 10. After the soup is thickened, finally sprinkle with garlic sprouts and stir fry gently twice to serve.

The second course: mushroom tofu pot

Required materials: 200 grams of pork belly, 2 pieces of tofu, 3 eggs, 3 fresh mushrooms, baby cabbage 1 piece, auricularia auricula 1 piece, garlic sprout 1 piece, 3 millet peppers, 2 tablespoons of soy sauce, oil consumption 1 spoon, and chicken essence/kloc.

Step 1. Pour a little oil into the pan, knock the eggs into a flat-bottomed non-stick pan, poke the yolk with chopsticks, fry both sides until brown, and then fry the pork belly and tofu.

Step two. Eggs are cut into wide strips, mushrooms are sliced, fungus is soaked in advance, and baby vegetables are torn into large pieces.

Step three. Put the pork belly and mushrooms in the bottom of the casserole.

Step four. Add eggs, fungus and tofu, and add seasonings: soy sauce, oyster sauce, chicken essence, salt and sugar.

Step five. Pour half a pot of boiling water, the water should not exceed half of the dish. After stewing for 8 minutes, add baby cabbage and continue stewing for 7 minutes.

Step six. Sprinkle millet, spicy garlic and sesame oil before cooking.

The third way: pan-fried cumin tofu

Required materials: 1 block of tofu, 6 cloves of garlic, 1 egg, 1 spoon of white sesame, 2 tablespoons of Chili powder, 3 tablespoons of cumin powder, 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 spoon of sugar, appropriate amount of salt, appropriate amount of hot oil and appropriate amount of chopped green onion.

Step 1. Cut the tofu into small pieces with the thickness of 1cm, and marinate in salt water for half an hour, so that the tofu tastes tight and is not easy to fry.

Step 2: Mix the sauce: add Chili powder, white sesame seeds and minced garlic into the bowl, pour in hot oil and stir-fry, then add raw vinegar, sugar, salt and cumin powder and stir well.

Step three. Remove water from salt water, prepare a little starch, and coat the tofu with a layer of starch.

Step four. Put it in the egg mixture and wrap it with a layer.

Step five. Then the oil in the pot is boiled and fried in the pot with low fire.

Step six. Fry until golden on both sides, and pour out the excess oil.

Step seven. Pour in the sauce so that every piece of tofu is covered with the sauce.

Step eight. Sprinkle with chopped green onion.

Number four: Steamed egg soup with minced meat and tofu.

Required materials: minced meat 1 50g, 2 eggs, tender tofu 1, soy sauce 1 spoon, appropriate amount of salt, cooking wine 1 spoon, oil consumption 1 spoon, half a spoon of soy sauce, sugar1spoon and.

Step 1. Cut the tender tofu into small pieces, prepare a bowl, and put the tofu pieces in the bottom of the bowl.

Step two. Add the right amount of salt to the eggs, break them up, and then add the same amount of water and stir well.

Step three. Filter into tofu. The purpose of filtration is to remove bubbles and make the steamed surface smooth.

Step four. Cover the surface with a layer of plastic wrap and stick a few small holes with a toothpick.

Step five. Steam in a boiling pot for about 20 minutes.

Step six. Add a proper amount of Jiang Mo to the meat foam to remove fishy smell.

Step seven. Heat a proper amount of base oil in the pot and stir-fry the minced meat until it turns white.

Step 8: Add 1 spoonful of cooking wine, half a spoonful of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of light soy sauce, 1 spoonful of white sugar and half a spoonful of thirteen spices and mix well.

Step nine. Take the custard out of the pot and spread the meat foam on the custard.

Step 10. Pour in sesame oil and sprinkle with chopped green onion.

The fifth way: spicy tofu

Required materials: a box of tofu with internal fat, 30g of minced pork, a little minced ginger and garlic, 20g of bean paste, 5g of soy sauce 1 0g, 5g of sugar, cooking wine10g, monosodium glutamate10g, salt10g, and appropriate amount of starch water.

Step 1. Cut the inner fat tofu into 2 cm square pieces, which should be even and undamaged.

Step two. Add water to the pot, add 10g salt, pour in the tofu pieces, and take them out after boiling.

Step three. Add a little oil to the pot, add minced onion and ginger and stir-fry until fragrant, then add minced meat and stir-fry until crisp.

Step four. Add bean paste and stir-fry red oil. Add soy sauce, sugar, cooking wine and water.

Step five. After boiling, thicken with starch water.

Step six. Finally, add tofu pieces, simmer for 3 minutes, and add monosodium glutamate. Be careful not to break the jar!

The sixth way: stew tofu

Required materials: 3 pieces of tofu, half an onion, 4 cloves of garlic, 2 pieces of millet spicy, 2 pieces of shallots, 2 tablespoons of bean paste, 1 tablespoon of cornflour, appropriate amount of oil, appropriate amount of salt, a little white pepper, a little sugar, two tablespoons of beer, a little chicken essence and a little sesame oil.

Step 1. Cut tofu into cubes of any size.

Step two. Boil water in a pot. After the water is boiled, put the tofu down and cook for a while. Take it out and cool it in cold water.

Step three. Chop onion, garlic, millet pepper and shallots.

Step four. Add water to the raw flour and mix well.

Step five. Put oil in the pot, add garlic and millet pepper and stir-fry until fragrant, and add onion and stir-fry until fragrant.

Step six. Add bean paste, white pepper, a little sugar and soy sauce.

Step seven. Dry the tofu and pour it into the pot.

Step eight. Gently push the back of spatula and mix well. You can also shake the pot directly. Don't fry beans, they will go bad!

Step nine. Add two spoonfuls of beer, cover the pot and stew for a while. No beer, just water!

Step 10. Pour the raw flour water into the pot and gently push the back of the spatula to make the tofu completely mixed and the juice dry.

Step 1 1. Taste the salt, add salt, chicken essence, sprinkle with chopped green onion and drizzle with sesame oil.

Seventh Road: Douchi Roasted Tofu

Required materials: 400g of tofu, 20g of pork belly 1 00g, 2g of green garlic, 2 millet peppers, lobster sauce 1 spoon, yellow rice wine 1 spoon, soy sauce 1 spoon, sugar1spoon, and proper amount of cooking oil.

Step 1. Preparation: thick slices of tofu; Wash the green garlic and cut it into oblique slices; Wash the millet spicy and cut into small pieces; Slice pork belly (it will be easier to cut if frozen).

Step two. Heat the oil in the pot, fry the tofu piece by piece until the surface is golden, carefully turn the other side over and fry until golden, and then take it out for later use.

Step three. Leave the bottom oil in the pot, stir-fry the pork belly slices until they change color, and stir-fry the oil in the pork belly. Push the pork belly aside and fry the white parts of green garlic, millet pepper and lobster sauce in the oil of pork belly.

Step four. Add the fried tofu, cook the cooking wine, add fresh soy sauce, sugar and a little water to boil, cover and simmer for about 5 minutes to make the tofu tasty.

Step five. Finally, add green garlic leaves, stir-fry evenly, and then take out the pot.

The eighth way: preserved eggs mixed with tofu

Required materials: 6 preserved eggs, 0 box of 65438+ tofu with internal fat, a little shallot, proper amount of vinegar, appropriate amount of minced garlic, appropriate amount of sesame, appropriate amount of soy sauce, appropriate amount of oil consumption, a little sugar, a little salt, a little chopped peanuts, 2 green peppers and 5 dried red peppers.

Step 1. Take out the preserved eggs that have been refrigerated in the refrigerator for 2 hours, peel them, cut them with a knife and open them on a plate (or cut them with thread, which is very clean and will not stick).

Step two. Tender tofu, that is, tofu with fat inside, cut off the four sides of the box, take out the tofu and cut it into squares in the palm of your hand and put it on a plate.

Step three. Start preparing the universal cold sauce. Put minced garlic, dried red pepper, chopped pepper, sesame seeds and chopped peanuts in a bowl. When the oil temperature slightly smokes, pour it in. When the oil temperature in the bowl is slightly cold, add a small amount of white sugar, salt, appropriate amount of soy sauce, oyster sauce, vinegar and chopped green onion and mix well (I also put Chili noodles, you can put some if you are not afraid of spicy).

Step four. Pour the cold sauce evenly into the preserved egg tofu, and the delicious preserved egg mixed with tofu is ready!

Ninth: Tofu stewed with tomato juice

Required materials: 3 tomatoes, 2 tablespoons tomato sauce, tofu 1 block, appropriate amount of red pepper, appropriate amount of onion, ginger and garlic, salt 1 spoon, chicken essence 1 spoon, soy sauce 1 spoon and pepper.

Step 1. Dice tofu, diced tomatoes, chopped red peppers, shredded onion, ginger and garlic for later use.

Step two. Heat the oil at the bottom of the pot, add pepper and stir-fry until cooked.

Step three. Add onion, ginger and garlic and stir-fry until fragrant. Add Chili sauce, diced tomatoes and tomato sauce and stir well.

Step four. Add salt, chicken essence, soy sauce and water to boil.

Step five. Pour in the tofu, cover and simmer for 10 to 15 minutes.

Step six. Stir-fry for 5 minutes, then stew for 10 minutes, turn off the fire and put on a plate, sprinkle with chopped green onion, and make a delicious tomato stewed tofu.

Road 10: Fish-flavored tofu

Required materials: 1 tender tofu, 2 tablespoons minced meat, half a spoonful of Pixian bean paste, 2 cloves of garlic, 2 pickled peppers, 2 onions, 1 spoonful of cooking wine, 2 tablespoons of soy sauce, half a spoonful of sugar, 1 spoonful of vinegar, and a proper amount of salt.

Step 1. Rinse tender tofu with clear water and cut into small pieces. Add 1 spoon cooking wine to the minced pork, mix well with 1 spoon soy sauce, and marinate for 15 minutes. Chop garlic, pickles, peppers and chopped green onion.

Step 2. 1 teaspoon of soy sauce, half teaspoon of soy sauce, 1 teaspoon of vinegar, half teaspoon of sugar and 1 teaspoon of starch, and mix them with water to make fish-flavored juice.

Step three. Heat the oil pan, add minced garlic and pickled pepper and stir-fry until fragrant. Add half a spoonful of Pixian bean paste and stir-fry red oil. Add minced meat and stir well.

Step four. Pour in the tofu blocks, push them evenly with a shovel, and add half a bowl of water to boil.

Step five. Pour in the fish sauce, turn it over and sprinkle with chopped green onion.

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