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How to make various delicacies with tofu?

How to make tofu 1. White jade gold and silver soup: 70ml clear soup, 1/3 shredded mushrooms, 25g tofu, 15g diced chicken, 10g cauliflower, 1/4 egg juice.

After the clear soup boils, add in diced chicken and shredded mushrooms and cook until cooked.

Cut the tofu into cubes, pour into (1), season with a little salt and soy sauce, thicken and cook until thick.

When the cauliflower soup is cooked, pour it into (2), top with egg juice, and turn off the heat.

Cover the pot and simmer until the eggs are cooked.

2. Tofu soup: 1/20 piece of tofu, some soy sauce, 2 tablespoons of broth.

(1) Blanch the tofu and mash it.

(2) Pour the mashed tofu and broth into the pot and cook.

(3) Season with a small amount of soy sauce.

3. Tofu miso soup: 1/5 piece of tofu, 1/4 cup of kelp soup, some miso and green onions.

(1) Cut the tofu into small pieces and chop the green onions.

(2) Pour the tofu and kelp clear soup into the pot, add miso and cook, and finally add chopped green onion.

4. Pot Tofu: [Ingredients] 100g tofu, 15g eggs, 6g shrimp, 5g green garlic, 100g chicken broth, 2g sesame oil, 2g refined salt, 1g MSG, 3g cooking wine, 10g flour, peanut oil

400 grams (actual consumption: 25 grams).

[Preparation method] (1) Wash and drain the tofu, cut it into 0.6 cm thick and 3.3 cm square pieces, put it in a plate, add MSG and mix well, then add flour to stick it evenly; wash the green garlic.

, cut into sections.

(2) Beat the eggs and pour them on the tofu. Coat each piece of tofu evenly with the egg liquid. Add each piece of tofu into 80% hot oil and fry until golden brown. Remove and drain the oil.

(3) Pour out the oil in the pot, add chicken stock, shrimp, refined salt, and cooking wine. After boiling, add the tofu and simmer for 7 minutes until the soup is reduced. Add MSG and sesame oil, remove the green garlic segments and serve on a plate.

Serve.

[Features] Beautiful color, delicious taste, easy to digest, especially suitable for young children.

[Tip] The tofu slices should be cut into uniform sizes and thicknesses, and the tofu should be stir-fried slowly over low heat.

[Efficacy] Tofu is rich in protein, and its physiological value is higher than other plant proteins, comparable to meat protein; it also contains high calcium and is easy to absorb; shrimp is rich in calcium, phosphorus, etc., which helps to promote bones, teeth, and brain

Wait for growth and development, enhance resistance, and prevent rickets, muscle relaxation, etc.

5. Cream tofu: 1/6 block of tofu, 1/2 cup of cream sauce, some salt.

Cut the tofu into small pieces.

Add water to the tofu and cream sauce and cook until tender. Add appropriate amount of salt to taste.

6. Baked tofu cake: 40 grams of hollow flour, 20 grams of tofu, 1 tablespoon of milk, 1/10 of onion and carrot, 2 tablespoons of cream sauce, 2 tablespoons of cheese powder, and some minced coriander.

(1) Cook the hollow noodles, onions and carrots until soft and tender. Cut the hollow noodles into 3mm lengths and cut the vegetables.

(2) Mash the tofu, put it into the baking pan with (1), pour the cream sauce and milk and mix well.

(3) Sprinkle cheese powder and minced coriander on (2), and bake in the oven until brown.

7. Tofu cake: 20 grams of beef, 1/6 piece of tofu, 1/5 each of carrots and onions, 1/2 egg yolk, 1/2 tablespoon of milk, 2 teaspoons of bread flour, and appropriate amount of cooking oil.

Chop the beef and grate the carrots and onions with a grater.

Mix beef, tofu, carrots, onions, milk, bread flour, egg yolks, salt, etc. together until smooth.

Shape the mixed ingredients into flat cakes.

Fry the pancake in a frying pan.

8. Tofu cold dish: 1/3 cabbage leaf, 1/7 block of tofu, 1/5 carrot, some salt and soy sauce. Blanch the cabbage leaves and carrots and chop them into small pieces.

Mash the tofu, remove the water, and mix with the chopped vegetables.

Add salt and soy sauce and adjust to taste.

9. Stewed water tofu: 1/8 piece of water tofu, 1 spinach, some sugar, soy sauce and starch.

Chop the spinach in boiling water, blanch the tofu and cut into slices.

Stew water tofu with clear soup, sugar and soy sauce.

Add the chopped spinach to the soup and starch and cook until thickened, then pour it on the tofu.

10. Egg yolk tofu: [Ingredients] 100 grams of tofu, 35 grams of chicken breast, 2 cooked salted duck egg yolks, 25 grams of cooked oil, 5 grams of wet starch, 2 grams of refined salt, 4 grams of chopped green onion, an appropriate amount of fresh soup, and a little sesame oil.

[Preparation method] (1) Chop the chicken breast into puree, add fresh soup and mix well; grind the cooked salted duck eggs into a fine puree, add fresh soup and mix; blanch the tofu in boiling water and spread it into a fine puree with a knife, add fresh soup and mix well.

paste.

(2) Mix the chicken breast puree, salted duck eggs, and tofu puree together, add refined salt, MSG, starch and a little fresh soup, and stir into a paste.

(3) Put the pot on a high fire, add a little oil to heat, add the chopped green onions and fry briefly, then add half of the paste and fry briefly.

Add oil and the other half of the paste, stir-fry until cooked, drizzle with sesame oil and serve.

[Features] This dish is oily in color, shaped like bean paste, and tastes delicious.

[Tip] Stir frequently when making to prevent it from burning and affecting the taste.

[Efficacy] Tofu contains egg, vitamin B1, vitamin B2, vitamin E, niacin, calcium, iron, magnesium, saponin, lecithin, linoleic acid, etc. It is good for qi and neutralization, promotes body fluids and moisturizes dryness, clears away heat and detoxifies.

effect.

Chicken is rich in protein, fat, vitamin B1, vitamin B2, niacin, vitamin E, iron, calcium, phosphorus, sodium, potassium, etc. It has the effects of warming the middle and replenishing qi, replenishing essence and bones, strengthening waist and bones.

This dish is rich in protein, calcium, phosphorus, zinc and other minerals and trace elements, and is suitable for young children to eat.