Practice steps
1. Cut the tofu into four pieces, add chopped green onion, Jiang Mo, allspice powder, thirteen spices, leeks, dried shrimps, sesame oil, egg white and soy sauce and stir well. Dice green peppers and carrots for later use.
2. Pour oil into the wok. When the oil temperature is 70% hot, add tofu and fry it until golden brown. Take it out.
3. Cut a knife from the middle of each piece of tofu without cutting it off, dig out the tofu inside, put the meat into it, and then close it. After all four pieces of tofu are stuffed with meat, put them in a steamer and steam for ten minutes.
4. Heat the oil in another pot, then add minced garlic, chopped green onion and Jiang Mo and stir-fry until fragrant.
5. Then add diced green pepper and diced carrot, stir fry together, pour a little soy sauce, add two roasted soups, add a little salt and chicken essence, sprinkle a little sesame oil, thicken with water starch, and pour the prepared juice on steamed tofu to serve.
Basic introduction
Dishes: Sixi Tofu
Technology: frying
Ingredients: grass carp 75g chicken 75g cauliflower110g tofu 200g.
Accessories: squid (fresh 40g fish balls 80g mushrooms (dried 30g carrots10g)
Seasoning: monosodium glutamate 4g fish sauce10g cooking wine 5g glutinous rice flour 7g soy sauce10g oyster sauce10g vegetable oil 50g each.
manufacture craft
1 tofu cut into 1 cm thick; Cuts cuttlefish balls into shallow oblique cross patterns; Shrimp shell and head, slice into two connected pieces; Sliced chicken; Cut oblique cross pattern after squid is undressed; Soak mushrooms until soft and pedicled, add a little oil and cook for 5 minutes; Cut broccoli into small pieces.
2 put broccoli in boiling water and remove it after being slightly scalded; Heat the wok again, put the broccoli back, add 2 grams of monosodium glutamate, fish sauce, wine, cornstarch water and broth 100 grams, stir-fry, then put it on the side of the plate.
3 fry in oil, add tofu and cuttlefish balls and fry until golden brown. Take out the tofu first, then add fresh squid, mushrooms and carrots to fry and take out. Drain the oil from the pot, put the original materials and tofu back, add 2g of monosodium glutamate, 5g of fish sauce, 0g of soy sauce10g, oyster sauce10g of broth100g, stir-fry, and finally pour 5g of raw flour and 5g of water10g to thicken and stir-fry. First, take out the tofu, put it in the middle of the plate, and then pour in other ingredients to serve.
What ingredients do you need to prepare for homemade Sixi tofu at home? Can you use ordinary old tofu for tofu here?
Sixi Tofu, which tastes smooth and delicious, is rich in layers. There are not many ingredients needed to make it. Just a piece of lactone tofu and four ingredients in different colors are enough. Then, when making, you can't use ordinary old tofu, but you must use soft lactone tofu. Then the following small series will share the specific production method with everyone.
Making Sixi tofu is rich in ingredients and extremely simple.
We need to prepare a piece of lactone tofu, and then prepare dried shrimps, dried pork floss, preserved eggs, red peppers, eggs and so on. The so-called four-happiness is to put four different colors of ingredients. We blanch two boxes of lactone tofu with hot water to remove the smell of beans, and then cut a box of lactone tofu into two pieces, which is four pieces. Next, we prepare four kinds of ingredients, which you can mix according to your personal taste. The following small series will share my practice with you. First, break the eggs and add salt, and stir-fry them over medium heat. Then put the dried seaweed into the pot and stir-fry it to give a fragrance. Soak the fungus, boil it in boiling water for ten minutes, then cut it into small pieces of rice, cut the preserved eggs into pieces, and put them together with the fungus. In addition, prepare some red peppers or tomatoes. We will cut the red peppers into pieces and fry them with some salt in the pot.
There are many problems to be paid attention to in making Sixi tofu.
Let's prepare another bowl of juice. In the empty bowl, put millet spicy, dried Chili, chopped Chili, minced garlic, chopped green onion, coriander and sesame. Then stir-fry with hot oil, then add three spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of lobster sauce Chili oil, two spoonfuls of salt and one spoonful of sugar, and stir evenly. We put four pieces of lactone tofu on the plate, then slice a slightly longer slot with a knife, and then put red pepper, one preserved egg fungus, one chopped egg and dried shrimps, one chopped spinach and chopped green onion in one slot, and then pour the juice in it. The biggest thing in cooking this dish is to handle the ingredients well. Every ingredient must be drained and neatly coded on the tofu, so that the four-happiness tofu can be durable and delicious.
When we eat, we should pound a piece of tofu with chopsticks and eat it with various side dishes, so as to taste the wonderful flavor of Sixi tofu.
Where does Sixi Tofu come from?
Cantonese food.
Ingredients: Tofu (500g south)
Accessories: Tricholoma, 25g, Magnolia Tablet13g, yuba15g, water chestnut, 30g, Lentinus edodes (dried13g, carrot, 25g, egg white, 50g, starch (broad bean, 8g
Seasoning: coriander10g ginger 5g salt 5g monosodium glutamate 2g rice wine10g sesame oil 20g rapeseed oil 30g each.
The practice of vegetarian four-happiness tofu:
1. Tofu is boiled and drained;
2. Tricholoma hydropiper, magnolia hydropiper and clean water chestnuts are cut into diced water chestnuts;
3. Soak diced Tricholoma, diced Magnolia slices and diced water chestnut in boiling water and drain thoroughly;
4. 20 grams of carrots are diced, and the rest are minced;
5. Put the wok on medium fire, add rapeseed oil, heat it to 60%, add diced carrots, fry until cooked, and take out and drain the oil;
6. Put a clean wok on medium fire, add Tricholoma, Magnolia slices, water chestnuts and carrots, add refined salt, yellow wine and monosodium glutamate, and take out the wok as stuffing;
7. Press the bean curd into fine mud, add egg white, refined salt and monosodium glutamate and mix them to make a brew;
8. Take four snack plates, spread sesame oil on them, spread half of the bean curd stuffing on the bottom of the snack plates and smooth them, put the fried stuffing on them respectively, and then cover the other half of the bean curd stuffing and smooth them;
9. Decorate the words "Fu", "Lu", "Shou", "Xi" or "Ji", "Xiang", "Ru" and "Yi" with mushrooms;
10. Sprinkle with carrot powder, steam in a cage for 10 minute, and take out;
1 1. Move from the small dish to the big griddle, and put 2 coriander leaves on both sides of the word;
12. Place the net wok on high fire, bring the broth to a boil, add yellow wine, refined salt and monosodium glutamate, and add wet starch to the water.
13. Pour the mixed juice on Sixi tofu and pour sesame oil on it.
Where does Sixi Tofu come from?
Sixi tofu is a famous dish of Han nationality in Guangdong, belonging to Cantonese cuisine. It's delicious. Can be used as hospitality dishes, including bean products, vegetables, shrimp skin, meat, can be said to be nutritious. Salty and palatable, Xian Yi, young and old. Bright color, looks very appetizing.
material
A piece of bean curd, half a green pepper, half a carrot, a small bowl of minced meat, half a green onion, a small handful of leek, a small handful of shrimp skin, a little ginger, an egg white, minced garlic, a little water starch, sesame oil, olive oil, salt, spiced powder, thirteen spices, fresh soup, soy sauce and chicken essence.
method of work
1. Cut the tofu into four pieces, add chopped green onion, Jiang Mo, allspice powder, thirteen spices, leeks, dried shrimps, sesame oil, egg white and soy sauce and stir well. Dice green peppers and carrots for later use.
2. Pour oil into the wok. When the oil temperature is 70% hot, add tofu and fry it until golden brown. Take it out.
3. Cut a knife from the middle of each piece of tofu without cutting it off, dig out the tofu inside, put the meat into it, and then close it.
4. After all four pieces of tofu are stuffed with meat, put them in a steamer and steam for ten minutes.
5. Put the oil in another pot and heat it, then add minced garlic, chopped green onion and Jiang Mo and stir-fry until fragrant.
6. Then pour in diced green pepper and diced carrot, stir fry together, drizzle with a little soy sauce, add two roasted soups, add a little salt and chicken essence, sprinkle with a little sesame oil, and thicken with water starch.
7. Pour the prepared juice on the steamed tofu and serve it on a plate.
Where does Sixi Tofu come from? What is the specific practice of novices at home?
Where does Sixi Tofu come from? What is the specific practice of novices at home? Sixi tofu is a dish in Hubei. Different regions in our country have different landforms, so different cuisines have been formed. Many people are curious about what Sixi Tofu is. According to the information I found and my own understanding, Sixi Tofu is a Cantonese dish, and it generally needs tofu, ginger, onion, garlic, gourmet powder, fish sauce, cooking wine, squid, mushrooms, carrots and other materials to make them. You can try what you want.
Different places have different landforms and climates, so they grow different vegetables and ingredients, which also leads to different dishes in different places. Many people don't know where Sixi Tofu is. As far as I know, Sixi Tofu is a Cantonese dish, which generally requires tofu, onions and other materials to make Sixi Tofu. According to different places, there will be some differences in recipes. It is very beneficial to blood circulation. The protein content of chicken with Sixi Tofu is very high, which can improve the human body's absorption capacity and strengthen the physique. Lecithin also plays a very key role in the growth of human body. The protein of tofu belongs to complete protein, and its protein component is very close to the human body's needs, which plays a vital role in protecting vascular cells.
Sixi Tofu, which belongs to Cantonese cuisine, is particularly delicious. Like Four Joy Meetballs, this dish is often used as a guest. Sixi Tofu contains bean products, meat, shrimp and vegetables, which are rich in nutrition and comprehensive. Their taste is very suitable, and the car's anti-vibration performance is very good, but the tire noise is relatively high. The electric seat is easy to adjust, but the co-pilot's seat can't be adjusted. This is an inhuman setting and it is uncomfortable to sit on the co-pilot. First of all, it has high face value, strong power, large space, comfortable seats, powerful auxiliary functions, satisfactory interior and high cost performance. The 2.0T engine is very powerful. To be honest, this car was changed without wanting to change it. He didn't tell anyone in his family that it was very suitable for the elderly and children, and the entrance procedure was soft and smooth.
Where does Sixi Tofu come from and what kind of cuisine does it belong to?
There are two ways to make Sixi tofu. First, the practice is mainly fried, which belongs to Cantonese cuisine. Ingredients: grass carp 75g, chicken 75g, cauliflower110g, tofu (200g.
Accessories: squid (fresh 40g, fish balls 80g, mushrooms (dried 30g, carrots10g).
Seasoning: monosodium glutamate 4g, fish sauce 1 0g, cooking wine 5g, gorgon powder 7g, soy sauce 1 0g, oyster sauce10g, and vegetable oil 50g. Practice:1.Cut tofu into1cm thickness; Cuts cuttlefish balls into shallow oblique cross patterns; Shrimp shell and head, slice into two connected pieces; Sliced chicken; Cut oblique cross pattern after squid is undressed; Soak mushrooms until soft and pedicled, add a little oil and cook for 5 minutes; Cut broccoli into small pieces.