There are many ways to make soybean curd, and different people have different preferences, such as box tofu, Yongdoufu, etc.

1. Box of tofu

Ingredients: soft tofu, fresh shrimp, chicken breast, pork (beef and mutton are also acceptable), sausage, mushrooms, water chestnuts, and green bamboo shoots

Steps:

1. Cut the tofu into 3cm square and 3cm long rectangles, fry in hot oil until golden brown, cut the ingredients into cubes,

2. Make the tofu Shape it into a box. Add the tofu that was removed when adding the ingredients into the box. First blanch it in water, then fry it with clear oil, salt, cooking wine, monosodium glutamate, chicken essence, and water starch to make the eight-treasure filling.

3. Pack the prepared eight-treasure stuffing into boxes, put it in a basket and steam it over high heat for 10 minutes, then pour on the marinade made of stock, salt, cooking wine, pepper, soy sauce, oil, monosodium glutamate and water starch.

2. Yong Tofu

Ingredients: 2 pieces of flat tofu, cold potato chips, 2 slices of carrots, 3 mushrooms, 100 grams of vegetarian ham, 1 stick of celery, 1 taiwan powder tsp, 3 tsp water, 1/2 tsp allspice, 1/2 tsp pepper, 2 tsp cornstarch, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tsp salt

Steps:

1. Peel and mince the garlic; wash and mince the celery; mix seasoning C into cornstarch water and set aside.

2. Peel off the skin of the cold potatoes, wash and mince them; wash and mince the carrots and bamboo shoots; soak the mushrooms in cold water until soft, then mince them; crush the vegetarian ham with a food processor, and then mix the above After all the ingredients are put into the mixing bowl, add Seasoning A and mix well to create the filling.

3. Cut the flat tofu into cubes about 7 cm long, hollow out the middle with a small spoon, fill in an appropriate amount of filling, and place them one by one on a heat-resistant plate. , put the dish into the steamer over high heat and steam for a few minutes, then take it out.

4. Heat another pot, add 2 tsp of oil, put in the ingredients of step 1 and seasoning B and bring to a boil. Thicken with tamarind water and then take the pot and pour it on the tofu of step 3. That’s it.