Recipe introduction
I didn't buy onions last night. It's a little green, but it tastes good. O(∩_∩)O haha ~
material
Oily tofu, pork, raw flour, soy sauce, peanut oil, garlic, oil consumption, salt, onion (unnecessary)
working methods
1. Chop the pork and garlic first.
2. Put the chopped pork into a bowl, add raw flour, oil consumption, salt and peanut oil, and stir and marinate for 10 minute.
3. Poke a small hole in the bean curd and fill it with meat. Eat more meat if you like.
4. After completing the above steps, put the vegetables into the rice cooker and steam them with the rice. If you steam them with water, it will take about 15 minutes.
5. When it's almost cooked, add some soy sauce and chopped green onion, so it will look good!
Steamed tofu with flavored douchi
Recipe introduction
Summer is coming again, the most suitable thing is to eat something delicious and light. This time it's steamed tofu with minced meat. The most famous lobster sauce in Yangjiang, Guangdong Province is a stroke of genius, and its taste is much richer than soy sauce. PS: I didn't know how to eat lobster sauce before. This time, all the dishes in our family are indispensable. Haha, very punctual, I recommend it to everyone.
material
Hard-skinned tofu (4 drops in the picture depend on the number of people eating), minced pork, Guangdong Yangjiang lobster sauce, chopped green onion, salt, raw flour, soy sauce and oil.
working methods
1. Chop the bought lean meat into minced meat, add chopped green onion, add proper amount of salt and raw flour and stir for later use.
2. Cut 4 pieces of hard-skinned tofu into 3 equal parts for later use.
3, take a ceramic plate (of course, any plate can be! Hehe), first put the soft side of each small piece of hard-skinned tofu up, and then put a proper amount of bacon in order, and each small piece should be evenly distributed.
4. The fermented bean curd is ready. At this time, you can take a proper amount of lobster sauce and lay it flat, add some soy sauce and peanut oil.
5. Steam in the pot with boiling water until the meat changes color.
skill
1. Generally, many people prefer to sandwich meat with two pieces of tofu, but I think it will be more difficult to cook, and it will be difficult to judge whether it is cooked or not, and it will be awkward to eat, so I suggested to my mother (haha) that only one side is good, it will be cooked quickly and the meat will be tender!
2. Douchi: It seems that there are several kinds of Douchi. One is the lobster sauce itself, which is raw and has no taste until it is cooked. The other is that the lobster sauce itself is ripe, which can be directly added to the dish to enhance the flavor (this is the kind used this time), and the other is that the lobster sauce is mixed with a lot of seasonings (it is also available at home, so it is not enough for the time being, so I will try it later).
The fly in the ointment of today's cooking is that there is no fresh pepper (I like it very much), so I hope it is spicy. I suggest adding a pepper ~ ~
Oil tofu with minced meat
material
Half a catty of tofu
Pork stuffing
Aquatic mushroom
Fresh ginger, scallion and dried Chili
Cooking oil
Salt, monosodium glutamate, soy sauce, pepper and sugar
Sliced green pepper and cabbage
working methods
1, minced meat mixed with seasoning, chopped mushrooms and chopped ginger onion.
2. Heat the cooked oil, cool it slightly, pour in the meat stuffing, mix in the salt, monosodium glutamate and soy sauce, and exert force in the same direction;
3. Poke a hole in the gluten with chopsticks and slowly stuff it into the meat. You can put it in a point, mouth up, and put it on a plate.
4. Put oil in the pot and heat it. Add minced onion and ginger and dried chillies and stir-fry until fragrant. Add gluten and stir fry carefully. Add salt and stir-fry with soy sauce. Then color it with soy sauce.
5. Add water and simmer until the oil tofu is cooked, collect the juice and put it neatly into the plate with chopsticks.
6, the pot is thin, add monosodium glutamate, pour it into oil tofu, and decorate the plate with Chinese cabbage.
Oil tofu with minced meat
material
There are 10- 12 tofu, a small bowl of minced meat (pork belly with fat and thin is better), two pieces of tender ginger and some onions.
working methods
1. Prepare 10- 12 pieces of oily tofu, a small bowl of minced meat (pork belly with fat and thin is better), two pieces of tender ginger and a few onions. A number of green leaves are washed and cut into sections for later use (for decorative purposes);
2. Stir chopped tender ginger and onion into minced meat and season with soy sauce and chicken essence. Tear a small hole in tofu with chopsticks or hands, and then fill it with minced meat for later use;
3. Put the oil in the pot, saute the minced garlic, fry the green leaves first, add salt to the pot to taste, and put it on the plate first;
4. Put the broth (or canned chicken soup) into the pot, add the oily tofu after the soup is boiled, and cover it with low heat for stewing. After about 10 minutes (when the dish is cooked), thicken it with water and corn starch in a small bowl, season it with salt and chicken essence, collect the juice, take it out of the pot and pour it into a plate covered with green leaves.
Note: you don't need too much soup, basically no more than half of oily tofu. Before thickening, if there is still too much soup, you can take the juice with high fire before thickening. In order to avoid too much finished soup.