Main Ingredients: 4 taels of bean curd foam (about 160 grams), 12 taels of shrimp (about 480 grams), 1 tablespoon of cooked fatty meat, 1 tablespoon of diced water chestnut.

Seasoning: 1/2 teaspoon each salt and sugar, 1.5 teaspoons cornstarch, 1/2 egg white, a pinch of pepper.

How to make it: 1: Scrub shrimp with salt and cornstarch, rinse in water for 15 minutes, absorb water with absorbent paper, flatten with a knife, add seasoning, fat and hoof, stir in one direction until gelatin forms.

2. Gently scrub the tofu foam with water, cut into two sides, and stuff the shrimp gum into the foam.

3. Heat three cups of oil in a wok and deep-fry the bean curd until light brown, then drain off the oil and serve on a plate.

Braised Stuffed Bean Curd Foam

Ingredients: 230 grams of bean curd foam, 150 grams of pangolin meat, 460 grams of winter melon, a piece of ginger, green onion two cut short.

How to do it: Peel the skin off the melon and cut it into pieces; chop the pangolin meat into small pieces, add seasonings and four tablespoons of water and stir until gelatinous, then stuff it into the tofu puffs. The oil burst ginger, put down the winter melon, tofu bubble on the winter melon, add the right amount of water to simmer, drop the seasoning to bury the gravy, under the green onion pockets on the plate.

Shrimp and tofu foam

Main ingredient:

Tofu foam about 180 grams, about 500 grams of shrimp, cooked fat 1 tablespoon, 1 tablespoon of hoof grain.

Ingredients:

Seasoning: 1/2 teaspoon each of salt and sugar, 1.5 teaspoons of cornstarch, 1/2 egg white, pepper to taste.

How to make:

1: Scrub shrimp with salt and cornstarch, then rinse in water for 15 minutes, absorb water with absorbent paper, flatten with a knife, add seasoning, fat and hoof, tart in one direction until gelatinous, and chill in the refrigerator for one hour.

2. Gently scrub the tofu foam with water, cut into two sides, and stuff the shrimp gum into the foam.

3. Heat three cups of oil in a wok and deep-fry the tofu until light brown, then drain the oil and serve on a plate.

Tofu bubble chicken

a, raw materials

Tofu bubble three taels, one catty of chicken, one or two hair of the water Roux, cabbage four, two dollars of cooking wine, one dollar of salt, one or two green onion knots, one or two pieces of ginger, two jin of broth, monosodium glutamate five points.

Two, operation

(a) with hot water tofu bubble bubble soft, squeeze out the water.

(ii) the chicken chopped into one-inch square blocks, blanch with boiling water for a while, wash.

(c) the chicken, broth, cooking wine, onion knots, ginger pieces into the frying pan, boil, remove the foam, add tofu foam, stewed over a low fire for half an hour, remove the onion knots, ginger pieces, add the fragrant Ru, cabbage, salt, monosodium glutamate, and then stewed and burned for ten minutes that is to become.

Tofu bubble roast meat

need good tofu bubble and mushrooms, in the process of making braised pork, when adding broth to start stewing, put the tofu bubble and mushrooms, to the fast pot when put a dozen cloves of garlic, and then stewed two minutes out of the pot. This pot of tofu foam roast pork is called the flavor of the world! The tofu puffs and shiitake mushrooms absorbed the flavor of the meat and relieved the greasiness of the meat. The meat is crispy, soft, rotten, fat but not greasy; tofu puffs and mushrooms absorbed full of fragrant broth, especially the tofu puffs are the most delicious, be careful not to burn; garlic is crispy and not spicy.