Boiled tofu with water is a very daily dish, with a very light taste, which is very suitable for early recovery after illness, or for some middle-aged and elderly people, and it is not easy to cause excessive pressure on the stomach. Besides, it is relatively simple to make. Just soak tofu in cold water for a while before making tofu, so that the taste of tofu will become more and more excellent. You can also add some shrimp skin to the tofu to refresh it.

Raw materials:

A whole piece of tofu (or tofu) 500g, Chinese cabbage (or other seasonal vegetables)100g.

Yipin Xian100g (3 tablespoons), rice wine 25g (10.5g), diced pepper 50g, pepper 20g, shredded ginger and garlic 50g, bone soup (or boiling water)100g, oil100g, etc.

Exercise:

1, cut a whole piece of tofu into three pieces, cook in boiling water for 10 minutes, and put it in a vessel;

2, cabbage heart is cleaned, and eight points are perfectly placed around tofu;

3. Pour 30 grams of oil into the wok, first add shredded ginger and shredded garlic. Add diced pepper. And pepper are stir-fried with low fire until they turn reddish brown, thus adding fresh flavor. Rice wine. Bone soup. Boil the shrimps and pour them on the tofu. It is also possible to add fragrance and freshness.

1 Mix the edible salt, Pixian bean paste, pepper powder, pepper noodles, sesame oil, soy sauce and sugar for later use.

2 soy sauce, garlic and onion roots are cut into powder.

3 water tofu is soaked in salt water for five minutes and then cut into small pieces.

Heat oil from a pan, stir-fry minced onion and ginger until fragrant, pour in spicy beef sauce and stir-fry into Chili oil, then put it in a small plate and boil it in cold water.

5 After boiling, pour in water and tofu, cover and stew again.

6 When only one third of the juice is left, thicken it with thickening powder and sprinkle with onion. [ 1]

Slippery tofu is a delicious China specialty food, which belongs to Shandong cuisine. Dice tofu and scald it with hot water; Choke shallots, ginger slices and garlic into a pot, and add chicken essence, Jiang Shui, rice wine, soy sauce and white sugar. Adding a small amount of water; After boiling, thicken the juice with cassava starch, add water and tofu and slide it away.

1: First cut the tofu into small triangles with a height of 5cm;

2. Put the tofu with the changed knife into a hot boiling pot, soak it in water, and remove it to control the moisture;

3: Put a small amount of oil in the hot pot, such as watercress movies. Stir-fry the minced onion and ginger and add them to the bone soup. Put the cooked tofu into the pot. Then add chicken essence, monosodium glutamate, salad oil, pepper oil and soy sauce. In the case of baking the least juice with low fire, thicken the starch, sprinkle chopped green onion after taking out of the pot and serve! (Note: You can add a proper amount of green pepper segments or dried Chili powder according to your hobbies. )