Ingredients: 300g of tender tofu, 80g of tomato sauce, 50g of dried powder, 50g of Jiang Mo, minced garlic, refined salt, pepper, white sugar, white vinegar, chicken essence, fresh soup and wet starch, with appropriate salad oil1500g (about 80g).

Method:

1, the tender tofu is changed into rhombic slices, and the raw powder is evenly patted on both sides to form tofu blanks.

2, the net pot is on fire, the salad oil is injected and burned to 70% to 80% heat. When the bean curd is fried until the yellow skin is crisp, remove the oil and put it in the plate.

3. Leave the bottom oil in the pan, add Jiang Mo, minced garlic and tomato sauce, stir-fry well, add fresh soup, add refined salt, pepper, chicken essence, white sugar and white vinegar, hook a little wet starch into tomato juice, and pour it on the tofu block in the pan.

Features: Tofu is crisp and tender, and tomato juice is strong.

Double pepper tender tofu

Ingredients: a box of tofu with fat inside, two green peppers, a red pepper cut into small pieces 1 cm square, mustard tuber and a little sesame seeds.

Practice:

Blanch the pepper in boiling water.

Add refined salt and sesame oil and mix well for later use.

Cut tofu into small pieces and put them on a plate for later use.

Cut the mustard tuber into cubes and stir-fry it in a pan.

Add the stir-fried diced mustard tuber to the melted sesame sauce, stir, add refined salt (it can be a little salty, thinking that it will be poured on the tofu later, and the tofu itself has no taste), and add a few drops of Chili oil.

Pour the sesame sauce just stirred on the tofu (because it was made in a hurry, the sesame sauce didn't melt well, and some pieces didn't melt, hehe)

In fact, this is quite delicious.

Ok, now put the pepper just mixed on the tofu, sprinkle some sesame seeds, and you can eat it with a little mixing. It's refreshing and suitable for summer.

Lotus bean curd

Ingredients: tender tofu150g.

Seasoning: chopped chicken100g, cauliflower 250g, pea 25g, green leaf 250g, egg white 3, and wet starch 5g. 5g of salt, 5g of monosodium glutamate, 2g of Shaoxing wine, 250g of clear soup, 5g of cooked chicken oil15g, 20g of frozen lard and 20g of cooked lard.

Cooking method:

Shred cabbage leaves, mix in refined salt 1 g, wrap with gauze, put in a clean basin, squeeze out vegetable juice, and take 25 g. Mash tofu into fine mud, put it in a bowl, add vegetable juice and mix well for use. Stir the minced chicken with 2 grams of Shaoxing wine, 2 grams of salt and 3 grams of monosodium glutamate, add egg white and stir well, pour in tofu, humidify starch, and add cooked lard and stir well. Take a dish with a diameter of 8 cm and a small small wine cup 10, smear frozen lard, put the chopped tofu into the dish and cup (about12 for the cup), and embed 7 peas in the tofu to make "lotus seeds", then steam it in the cage for about 5 minutes on medium heat (when steaming, cover the cage) Take it out of the cage and it will become a "lotus". Blanch cauliflower with boiling water, remove and drain, and put it in a soup bowl. Put 2 grams of clear soup and refined salt in the pot, add 2 grams of monosodium glutamate after boiling, pour it into a bowl with cauliflower, add "lotus" and pour chicken oil on it.

Characteristics of dishes: lotus-shaped, fresh tofu, fragrant cauliflower, fresh soup and good taste and shape.