Main ingredients: two strips of Japanese tofu, fresh shiitake mushrooms, red peppers, a small piece of fine meat from a preserved chicken thigh, shrimp.
Accessories: chopped green onion, salt, chicken essence.
Steps:
First, you have to remove the shells and threads of the shrimp, and marinate them with a little salt. Mushroom red pepper and chicken thigh essence are cut into small dices.
Cut the Japanese tofu, divide it into slices and put it on a plate, fill the pot with water and boil the top rack to steam for three to four minutes.
At the same time the frying pan is heated, put the diced mushrooms and red pepper diced stir-fried, put shrimp, stir-fried to the red, under a little salt, hanging some broth,
Soup is almost collected, put a little chicken essence, the steamed Japanese tofu from the steam rack, will be stir-fried topped with a little green onion, you can be into the dish.
The fragrance of Japanese tofu casserole
Materials: Japanese tofu 2, corn 50 grams (I usually add mung bean sprouts, delicious calories and low, the day the market is sold out, so use the corn instead, but also very good Oh), straw mushrooms 100 grams, chicken appropriate amount of scallions 1
Seasoning: no
Special kitchenware: casserole
Preparation:
Special kitchenware: casserole
Paradigm:
The method:
1, Japanese tofu cut (the package teaches you how to cut ^-^), straw mushrooms cleaned and sliced, green onions cleaned and cut into scallions, cleaned corn, chicken.
2, in the casserole add the right amount of water, put the chicken
3, after boiling add the corn, boiling again to medium-low heat.
4: Cook for 5 minutes, then add Japanese tofu cubes, bring to a boil over high heat, then turn down to low heat and cook for 5 minutes.
5: Add straw mushrooms.
6: Cook for about 3 minutes until the straw mushrooms are cooked until tender.
7: Sprinkle with chopped green onion.
Crispy Japanese tofu
The first step: the preparation of materials, mainly white jade Japanese tofu, a number of ketchup, starch a number of icing sugar 6 (according to their own tastes), a clove of garlic (you can not add), lettuce a few slices (you can not add), a number of dry flour (put in a small bowl, standby), dry flour 6 tablespoons of starch 1 tablespoon of water into a paste, not
Step 2: Cut the lettuce into pieces and put them on the bottom of the plate: (I like the taste of ketchup with lettuce, it's really good, especially when the tofu is quite mushy;)
Step 3: Slice the white jade tofu into pieces of about 1.5cm thickness, and put them on standby;
Step 4: Put a piece of tofu block in the dry flour, and fully coat it with the dry flour; (Because the tofu itself is quite slippery, it's not easy to coat with the dry flour. The tofu itself is relatively slippery, not easy to batter, wrapped in dry flour beforehand, so that a moment will be better on the batter;
Step 5: Dipped in dry flour tofu on the batter, with a small spoon to fish out, and put it into 80% of the heat of the frying pan;
Step 6: Fry the tofu in order, and then plate (remember, tofu fried, it will be the skin will be crispy for 5 minutes at the most, so it must be fast;
) Step 7: 4 tablespoons of tomato sauce + starch (dough powder) 1 tablespoon + icing sugar 6 pieces + garlic paste + moderate water, mix thoroughly and then set aside;
Step 8: frying pan in the appropriate amount of water, and so the water boiled, the sauce just prepared into the pan; (icing sugar melting takes time, so use a small fire Oh!)
Step 9: Finally, pour the sauce onto the Japanese tofu, and you're done.