Materials bean curd 1, eggplant 1, garlic half, red pepper 2, salt moderate, soup moderate

Bean curd roasted eggplant practice 1. bean curd washed and picked a long section, eggplant cut into long strips, garlic slices, chili peppers cut into long sections.

2. frying pan hot, pour into the garlic slices, burst incense; then pour into the chili, add a little salt, stir fry for two minutes. Then add the bean curd, stir-fry for a few minutes, to half-cooked; then pour into the eggplant, continue to stir-fry for three or five minutes, then add the right amount of stock, change to medium-low heat, all the ingredients together stir fry simmering. To the soup to dry, beans and eggplant are soft cooked, add the right amount of salt to taste, pour a little soy sauce color, can be out of the pot.

Cold bean curd

Materials bean curd, salt, oil, pepper, sugar, garlic, vinegar, chicken essence, sesame oil

Cold bean curd practice 1. bean curd should choose slender, tender, the smaller the seed the more tender bean curd. The first step is to remove the tendons at both ends and break them into sections half as long as your middle finger

2. The trick to blanching in boiling water is to put a drop of oil in the water and then a small spoonful of salt, which will make the beans more green and also extra bright. When the water boils, blanch the bean curd for two to three minutes to remove the smell of beans (if it is fried, you can add a little sugar or cooking wine to remove the smell of beans). Water is easy to more, the fire is easy to fierce, blanching after cooked, do not smother in the pot, smothered for a long time the color will also be yellow. Then the blanched beans after fishing out and draining quickly put into the pre-prepared cool water. (Ice water is better, Western cuisine in the blanched vegetables are to be immersed in ice water, you can make the beans more crispy and green)

3. Bean curd plate, garlic knocked flat peeled and minced into garlic puree

4. Hot pot to burn a little oil, add a few peppercorns, made into peppercorn oil. Pepper grains out do not, pour the oil into the bean curd. Add salt, sugar, garlic paste, vinegar, chicken essence, sesame oil and mix well, a crisp and refreshing little gazpacho is ready.

Some oil

Five spice powder and chicken essence

Mother's potato stew bean curd recipe Bean curd washed to remove the tendons, if it is too long can be broken into two;

Potato washed to remove the skin, first from the middle of the cut, and then take out half from the middle of the cut, and then cut into a half-centimeter-thick thick slices;

Heat the pan less oil, sprinkle some five spice powder, and then when the heat of the 50 percent of the next ginger, until the stir-fried flavor of the next bean curd;

Hot pot less oil, sprinkle some five spice powder, and then the ginger, to be stir-fried. ; a little bit of salt (if you have the sauce, you must put less salt); ? tsp dark soy sauce; 1 tsp sugar.

After adding the seasonings, continue to stir-fry so that all the seasonings mix well with the vegetables.

Flatten the pan a bit to form a flat surface and pour in the water, just enough to cover the vegetables.

Bring the water to a boil over high heat, cover the pot with a lid, and reduce the heat to medium.

Don't turn the pot over during this time, let it simmer on its own.

When the water is almost stewed, lift the lid and turn on high heat to collect the juice, turn off the fire;

While the heat is still there, put a little bit of chicken essence, it's OK.

Dry Stir-Fry Bean Curd

Materials bean curd, vegetable oil, salt, seasonings thirteen spices, pepper, chili pepper, ginger, garlic

Dry Stir-Fry Bean Curd Practice 1, bean curd shredded into the plate;

2, will be the amount of vegetable oil into the pot to boil, to the pot to add pepper stir fry in order to add the dry chili peppers, ginger, garlic, etc. were bursting out of the flavor;

3, the plate will be the same, but not the same, the pan is not the same, but the pan is not the same.

3, the plate of beans into the pot stir fry for a while, according to personal taste add salt, thirteen spices and other seasonings, continue to stir fry;

4, to the pot of beans to the flavor to emanate out of the time to turn off the fire, into the plate, can be eaten.