Fresh tofu, according to the amount of tofu to prepare a container can be sealed (plastic box, sealed cans, storage boxes, etc. can be), there is no straw instead of newspaper, thirteen spices, salt, homemade pepper, chicken essence, want to eat spicy can be added to some chili powder.

Practice

1. Inside the sealed container put the newspaper, lay a good plastic wrap or a clean plastic bag, put the beaten tofu on top.

2. After placing the tofu put another layer of plastic wrap or clean plastic bag on top of it and put newspaper on top.

3. Put the lid on and leave it for about four or five days. Whether the curd is good or not depends on this step.

4. Mix the seasonings and let the molded tofu cubes roll in the seasoning powder.

5. Put the seasoned tofu cubes in a container, add cold white wine and white wine, and seal the bottle. It's usually good for a week. But the longer the better it tastes, so remember to put it in the fridge when you open it.

Preparation: pancetta, cut into small pieces, with cumin powder, yellow wine, salt a little treatment

Curd juice, bought a can of curd, used the soup and a piece of curd crushed Sheep white sugar

practice:

1. the pancetta under the frying pan stir fry, the color changed after adding water to boil (do not put too much water), to floating oil.

2. Boil and pour the curd sauce with crushed curd into the pot, cover and simmer over low heat.

3. Add sugar to taste when the soup dries up.

Rise the pot and plate.

Curd Chicken

Scrambled Eggs with Shrimp in Bean Curd

Materials: half chicken (or duck); 3 pieces of bean curd (with bean curd juice); green onion, ginger, garlic, monosodium glutamate (MSG), star anise, cinnamon, a little bit of cooking wine; 500 grams of vegetable oil.

The first step: half of the chicken pieces or duck washed, cut into pieces, put into the water, add green onion, ginger, garlic, star anise, cinnamon for stewing! This process: first, never put salt; second, do not use the pressure cooker pressure cooking. Stewing about 30 minutes can be, almost out of the pot before putting the right amount of monosodium glutamate.

Step 2: Fish out the chicken pieces, use chopsticks to pick out the star anise, cinnamon and other auxiliary materials, leaving only the chicken pieces, empty dry water. Reserve the chicken broth for later use.

Step 3: Heat the vegetable oil to the proper temperature, then put the chicken pieces into the oil for medium-speed deep-frying. This process depends on the craft, the fire must be controlled, the oil temperature is too high easy to fry the paste; oil temperature is too low will lead to too much dehydration of the chicken, the meat hair "sheep". The skin is crispy and the meat is tender is the best.

Step 4: Fish out the chicken again, and pour the oil in the pot dry. Because there is already a small amount of vegetable oil left on top of the chicken pieces, it is already enough. Heat up the wok and pour in the chicken pieces and the chopped curd. (Using chopsticks, whisk together the curd, a little cooking wine and the curd sauce to make a thick sauce.) Stir-fry over high heat quickly to coat the chicken pieces and dry out the curd sauce, usually in 30 seconds!

Step 5: There are 2 options for the chicken broth, one is to add salt and drink it directly. A better option is to use it to make a soup of vegetables: cabbage strips, baby cabbage strips, lettuce including radish strips, tofu cubes, etc. can be put into the chicken broth to cook and eat, don't forget to add salt on it! The advantage of this is that you can use the vegetables to filter out the greasy chicken oil, and the second is that the soup is better with the vegetable flavor.

Steamed meat curd

Raw materials: pork, soy sauce tofu a piece, scallions, ginger, star anise, cooking wine, soy sauce. Practice: five meat into the water, and then put a green onion knot, two slices of ginger, a number of wine, the meat will be cooked for about 20 minutes to seven or eight mature, fish out. Sliced meat, skin side down in a bowl, put a few green onions and ginger, star anise. Use another bowl to make the marinade, red curd a piece of water with a little melt, then add wine, soy sauce. Pour the marinade over the meat and steam it for 1.5 to 2 hours.

Pour out the soup, and then the meat inverted in the plate, onion, ginger and star anise pick out, the soup poured on the meat can be.