Materials:
Tofu skin 3 blocks, a little coriander, ginger powder moderate, a handful of peanuts, oil, salt, fresh vegetable powder, vinegar, soy sauce, sesame oil.
Exercise:
1. Chop the coriander and soak the tofu skin slightly in water.
2. Heat a frying pan and stir-fry in minced ginger until slightly golden brown.
3. Pour in the drained tofu skin and stir carefully.
4. Then pour in the mixture and stir well.
5. Stir and turn off the heat.
6. When the tofu skin cools a little, add the cilantro and peanuts, sprinkle some sesame oil and mix well.
Second, fried tofu skin
Materials: one tofu skin, one green pepper, one carrot, a little ginger, a little red pepper, soy sauce and salt.
Exercise:
1. Cut all the ingredients diagonally into small diamond-shaped pieces, and pop ginger and red pepper in oil.
2. Stir-fry all the remaining ingredients in a wok, add soy sauce and salt and stir-fry until cooked.
Third, oil splattered tofu skin
Ingredients:Bean skin, bok choy, dried chili peppers, vegetable oil, salt, soy sauce, vinegar, oil and chili peppers.
Practice:
1. Cut the bean skin into strips and blanch them in boiling water to remove the fishy bean flavor.
2. Blanch the bok choy and remove it.
3. Put them together in a pot, add the red pepper segments, and put oil in the pot, and pour it in when it's hot.
4. Add oil and pepper, vinegar, soy sauce, salt and mix well.
4. Stir-fry tofu skin
Ingredients:50 grams of soybean skin, salad oil, tempeh and soy sauce.
Practice:
1. Prepare one sheet of bean curd skin and one serving of tempeh.
2. Heat a pan with oil, add the tempeh to the pan, and stir-fry over low heat until flavored.
3. Wash the bean skin and put it into water.
4. Stir fry and pour in a little soy sauce.
5. Simmer over low heat until the bean skin sauce can be removed from the pot.
5. Stir fry dried tofu with chili peppers.
Ingredients:chili peppers, dried tofu, garlic, salt, cornstarch, water and oil.
Exercises:
1. Peppers de-stemmed.
2. Cut into thin julienne strips with a slanted knife.
3. First cut the dried tofu into thin strips.
4. Cut diagonally into diamond-shaped pieces.
5. Mix the powder and water in a 1:5 ratio to make water starch. About half a bowl of water starch is enough.
6. Garlic slices, frying pan pour oil, when the oil is hot, the garlic slices stir fry, smell the aroma of dried tofu stir fry a few times.
7. Add pepper and stir fry a few times. Season with salt.
8. Stir-fry for 1 or 2 minutes, then pour the previously prepared water starch into the pan, stir-fry quickly for a few seconds, and remove from the pan immediately.
6. Stir-fry tofu skin with celery oil.
Materials:Dried bean curd skin 50g, 1 celery, canola oil, 3g pepper, 3 dried chili peppers, ginger small pieces, salt appropriate, fresh vegetable powder appropriate.
Practice:
1. dry oil bean skin soaked in advance, celery leaves washed.
2. Cut the celery into small pieces with a slanted knife, tear the oil bean skin into small pieces, and slice the ginger and chili.
3. Heat the oil in the wok, add the peppers, chili peppers and ginger slices, and stir-fry.
4. Add the celery and stir-fry quickly for a few seconds.
5. Add the oil bean skins and stir-fry all the ingredients.
6. Finally, season with a little salt and fresh vegetable powder and stir-fry well.
Seven, stewed soybean skins in sauce
Materials: dried tofu (also called 100 pages of thousand sheets in the south), green peppers, green onions, garlic, soy sauce, oil, starch.
Practice:
1. Put oil in the pot, add chopped green onion and saute, pour in appropriate amount of soy sauce and water (roughly the amount of dried tofu to be put in).
2. Add the dried tofu and stir-fry twice.
3. Cover the pot and simmer over medium-high heat.
4. Slice bell peppers diagonally into rings.
5. Add to the pot and continue to simmer.
6. When the water is almost dry, stir in the sliced garlic.
7. Add the appropriate amount of water starch thickening, out of the pot to get the juice.
Eight, braised bean skin
Materials: 300 grams of bean skin, 50 grams of blistered black fungus, ginger, anise, cinnamon, salt, soy sauce, dry chili and the right amount of vegetarian soup.
Exercise:
1. Soak the fungus in advance and slice the ginger.
2. Cut the tofu skin into strips and tie them in knots.
3. Fill the pot with appropriate amount of oil, add star anise, cinnamon and pepper to make it fragrant.
4. Add ginger and stir fry.
5. Pour in the stock and bring to a boil, add soy sauce and salt.
6. When it boils, add bean skin lumps and fungus.
7. Turn down the heat, cover the pot and boil until the soup is concentrated.
9, spicy addictive cooking a few thousand pieces
Materials:two thousand sheets, Pixian bean paste 1 spoon, spicy hot pot base 1 spoon, onion, ginger and garlic appropriate amount, dry red chili 1, a few drops of freshly spiced soy sauce, a little sugar.
Practice:
1. Chop the onion, ginger, garlic and dried chili.
2. Wash the thousand sheets, cut them into strips and boil them in hot water for three minutes, then take them out and control the water.
3. Cool the oil in a hot pan, add onion, ginger, garlic and dried chili, and pop the aroma.
4. Add a spoonful of Pixian bean paste and a spoonful of spicy hot pot base, fry the red oil.
5. Add appropriate amount of boiling water, add a little sugar to taste.
6. Add one thousand pieces of cooked shreds, a few drops of fresh soy sauce, and cook for 5 minutes, leaving a small amount of broth.
7. Sprinkle some leeks in the pan.
10,000 blocks of tofu skin pork roll
Materials:600g of pork filling, 2 eggs, 1 meat filling, spare starch 50g-75g, 10g of sugar, 7g of thirteen spices, 10g-15g of salt, 15g-25g of oyster sauce, 3 tablespoons of soy sauce or seafood sauce, 50g-100g of green onions, 2 tablespoons of cooking wine, moderate amount of monosodium glutamate (MSG); ginger (don't put it in, if you want to put it in as much as possible) finely chopped) and 500g of thousand-foot tofu.
Practice:
1. Mix the filling: add eggs, scallions, thirteen spices, sugar, cooking wine, spoon, 2 spoons each, soy sauce, 3 spoons each.
2. Stir:Then use chopsticks to stir in one direction, brushing the egg mixture into the center of the dried tofu so that it acts as a binder in the steamer.
3. Rolling:Roll two thousand sheets from bottom to top, the meat can be thinner. Steam in the pot for 15-20 minutes to remove from the pot!