Production:
1, put the tofu in the pot, inject water, refined salt, boil, remove, drain water.
2, wash shrimp, chopped into shrimp paste; pork fat minced.
3, will be tofu, shrimp paste, fat pork together into a large bowl, add green onion, egg, starch, pepper, monosodium glutamate (MSG), seasoning, stirring vigorously, become tofu puree.
4, pot on the fire, pour peanut oil, burned to 50 percent hot, the tofu puree squeezed into small balls into the frying pan, frying with medium heat until golden brown, fish out, drain the oil, plate can be.
Features: Tender and soft, fresh and fragrant.
Sesame Bean Curd
Raw materials 300 grams of soybean tofu, beef, vegetable oil, garlic each, l00 grams of sesame, pepper 15 grams of soy sauce, wet starch 20 grams of salt, l0 grams of salt, 200 grams of fresh soup.
Procedure
1) cut the tofu into small cubes, l cm square, with warm water slightly blanched. Beef minced. garlic cloves cut into small sections l cm long; ② frying pan oil hot under the minced beef stir-fried loose, to the color yellow, add salt, soy sauce with the frying, and then put the soup, under the tofu block and finally into the garlic cloves thickened with wet starch, pour a little oil, out of the pan, sprinkle sesame seeds into the plate.
Features Clear soup, white skin with light, rich flavor, slightly waxed, soup and vegetables
Bagongshan tofu
Original material
Bagongshan tofu 250 grams
Cooked bamboo shoots 25 grams
Water-raised wood two 50 grams
Shrimp roe 10 grams
Preparation
1 tofu Cut into cubes, boil in a pot of cold water and drain.
2 bamboo shoots sliced, starch and water to make a paste. Tofu rolling batter, under 5 into the hot oil deep-fried until the golden color.
3 shrimp seeds, bamboo shoot slices, fungus under 5 into the hot oil, add tofu, seasonings and water, and then into the starch paste thickening, fried a few times that is. Green beans, mushrooms stir-fried with seasonings and chicken broth boil thickening, pour into the shrimp stir-fry are, out of the pan installed in the bird's nest is complete.
Tofu
Raw materials:
Tofu 750g
Mercurial mushrooms, asparagus, water chestnuts, ham 25g each
Mercurial dried scallops, seaweed, pork fat and lean pork, fresh shrimp 50g each
Method
1 Dried scallops, sea cucumber, mushrooms, asparagus, water chestnuts, ham, diced shrimps, blanch dry.
2 Add wine and salt to marinate;
3 Slice elbow;
4 Peel tofu slices, dig a hole in the center to fill in the filling, cover with a good lid, and put elbow slices around the lid to fill a casserole dish, add soup and seasoning, and simmer for 1 hour and then add to the bowl;
5 Boil soup to thicken the sauce and pour it on top of the tofu to make a gravy.
Tofu in a pot
Information
Tofu 2 blocks
Eggs 2
Chicken broth about 100 grams
Method
1 Tofu cut into pieces, stick all the flour, coated with the egg, and deep-fried in the pot until golden brown.
2 hot pan under the minced onion stir fry, add chicken broth, tofu pieces, boil and cover collapse until the soup is finished.
Dongjiang flesh tofu
Materials: skinless pork 325 g light two soup 750 g soaked seaweed 50 g peanut oil 500 g left mouth fish 10 g scallions 15 g tofu 600 g monosodium glutamate 7.5 g salt 12.5 g dark soy sauce 15 g pepper 0.5 g wet starch 10 g dry starch 20 g fresh water 50 g
Preparation:
Method:
1. the tofu cut into long 5 centimeters, 4 centimeters wide, 2.5 centimeters high small block, *** thirty blocks, the pork, fish were chopped into soybean grain size, shrimp cut into fine grains.
2. Pork, fish in the basin, under the salt 10 grams, 0.5 grams of monosodium glutamate, mix tart until there is gelatin, and then under the shrimp, water, dry starch, green onions 10 grams, the left mouth of the fish end 5 grams, mixing tart for about 2 minutes into the meat filling.
3. in the middle of each block of tofu dig a 2.5 cm long, 1.5 cm wide, 1.5 cm wide hole, and then each block of tofu into the flesh of the meat filling 20 grams
4. frying pan over medium heat, 25 grams of oil, the flesh of the tofu into the block by block, frying side of the oil two times (about 25 grams each time), frying to both sides of the golden brown, take out into a casserole dish, add two broth, salt, monosodium glutamate (MSG). Cover, simmer over medium heat for 2 minutes until cooked, under the soy sauce color, thicken with wet starch, drizzle 25 grams of oil mix hook dish, sprinkle eye onion, left mouth fish end, pepper will be completed.
Note:
1. left the mouth of the fish end method: left the mouth of the dried fish for the Guangdong specialties, left the mouth of the dried fish peeled off the head, skin and bones, take the net inside, with medium heat, hot frying pan, under the peanut oil to fifty percent of the heat into the dried fish deep-fried to golden brown, loosened. After cooling, crushed into the end.
2. Stirring filling force to be uniform, stirring in one direction.
3. Rotate the pan at any time while frying to avoid the bottom getting muddy.
Japanese fried tofu
Ingredients: Tofu or Chinese hot pot tofu, 1 cup of soy sauce, 1 cup of soy sauce. 1 cup of soy sauce. Half a cup of ____ flavorful drizzle. 4 cups of water. ? cup white granulated sugar ．V Ginger (grated into juice) a little ． White radish (puree with a juicer)．Shredded seaweed． Low gluten flour a little
Making process 1. First soy sauce, water, mirin, ginger juice, sugar boil standby (tofu juice).
2. Cut hot pot tofu (1 block) into 8 small pieces and dredge in low gluten flour.
3. Heat the oil to about 140℃, put the tofu dipped in flour into the frying pan and deep fry until golden brown, put it in a dish
4. Put a little mashed roe on top of the tofu and drizzle with the tofu sauce, add a little shredded seaweed and serve.
Mushroom stewed tofu
Instructions: 50 grams of fresh mushrooms, southern tofu 4 blocks, bamboo shoots 10 grams, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 4 grams of cooking wine.
Features: fresh flavor, rich in nutrition.
Operation: 1. Cut the tofu into small pieces, put it into a pot of cold water, add cooking wine, and cook it over high heat until it gets sandy eyes, then take it out and control the water.
2. frying pan on the fire, into the fresh mushrooms, bamboo shoots slices, add soy sauce, refined salt, broth or water, and then into the beans to pay, with a large fire to boil, moved to a small fire and slowly stewed for about 20 minutes, and then add sesame oil, monosodium glutamate out of the pot, but also thickening and then out of the pot.
Shrimp and tofu soup
Instructions: 150 grams of shrimp, tofu, 1 block of asparagus, 1 bamboo shoots, 5 fragrant roots, 40 grams of pork. Salt, monosodium glutamate moderate, cooking wine, a little cornstarch, cooking oil moderate.
Operation: (1) cut the tofu into small pieces, bamboo shoots sliced, pork shredded, mushrooms soaked soft and spare. (2) Put the oil in a pan and heat, add shredded pork, mushrooms and bamboo shoots and stir-fry. (3) add about 500 grams of water to boil, then add shrimp, tofu, salt, monosodium glutamate and cooking wine, and then add cornstarch water thickening can be served in a soup bowl.
Tomato tofu
Instructions: 500 grams of tomatoes, tofu, 2 scallions, oil, sugar, monosodium glutamate, salt, cornstarch, tomato juice.
Operation: tofu cut small pieces, scallions clean and cut, tomatoes cut pieces. Tofu into the boiling water slightly rolled after fishing up and drained. Start a frying pan, under the green onions, add tomatoes stir fry for a few minutes into the tofu and cook for 8 minutes, seasoning, add tomato juice, buried thickening add green onions can be.
Fresh tofu skin fried green crab meat
Ingredients: fresh water tofu skin (2), net crab meat (200 grams), chicken broth (1 small bowl), refined salt (12.5 grams), diamond powder (2 tablespoons), chicken fat (2 tablespoons), wine (a little)
Operation:
One of the first will be the yellow of the blue crab scooped out, add a small amount of water, wine and diamond powder diluted. Then steam the green crab with shell on the cage, dig out the crab meat.
Second, one side of the stove fire, under the chicken oil melted, one side of the tofu skin chopped, with crab meat, raw crab roe, chicken broth, salt, wine Road poured into a stir-fry, and then adjusted the diamond powder in the pot to thicken the thin thickening is good.
Jin honeycomb tofu
Raw materials tofu 200 grams. Fish 20 grams, 15 grams of egg white. 50 grams of chicken strips, 15 grams of sea cucumber, 20 grams of shrimp, 15 grams of ham, 15 grams of mushrooms, 20 grams of seaweed, 15 grams of green beans, 15 grams of hoof, 15 grams of asparagus. 5 grams of refined salt, 1.5 grams of monosodium glutamate, 25 grams of wine, 15 grams of soy sauce, 100 grams of broth.
The production process of net fish to remove the net fascia, smashed into fine mud, put in a bowl with egg whites, Shaoxing wine, refined salt stirred into fish material. Then stir the tofu into the mud, mixed with the fish ingredients and stirred well. White boiled chicken cut into strips, into the bottom of a large plate, coated with tofu fish material, into the steamer for 10 minutes out, that is, into the tofu-like. Egg white in a bowl into a sherry paste, evenly smeared in the "tofu" on the sea cucumber, shrimp, ham, mushrooms, seaweed, green beans, Buddha tendon, asparagus are cut into 1 cm square dices, colorful inserted in the tofu on top of the cage for a few moments to steam, and then cut into elephant-eye blocks. Soup pot with broth, soy sauce, wine, monosodium glutamate, refined salt, high-flame boiling skimmed off the foam, poured into the porcelain creek. Push the tofu neatly into the soup is complete.
Features novel modeling, fragrant and tender, tasty and nutritious.
Casserole tofu
Raw materials: 150 grams of young tofu, carrots 50 grams, 100 grams of cabbage, bamboo, 100 grams of hairy fans
Production process
(1) blanch tofu cut into pieces and fished out, the fans, bamboo soaking, carrots, cut into pieces; (2) casserole dish, put fans, bamboo, carrots, put the tofu, add chicken broth, seasoned! After the high-fire boil, simmer to taste, dripping sesame oil is ready.
Tofu skin spring rolls
Raw materials
Tofu skin (soybean oil skin) five, net asparagus 100 grams, 100 grams of fresh shrimp, 750 grams of chestnuts, 150 grams of lean pork, 1000 grams of sesame oil (about 200 grams of consumption), monosodium glutamate, flour, salt, ginger, not the right amount.
Production
1. Tofu skin each cut into six small pieces *** cut into 30 pieces. Asparagus, pork are cut into thin shreds. Shepherd's purse washed, put into a pot of boiling water slightly scalded, fished out and drained chopped. Flour into a bowl, add water into wet paste;
2. frying pan on a high flame, under the sesame oil 100 grams of hot, add asparagus, shredded pork, mangetout, shrimp, monosodium glutamate, salt, ginger did not cook together for 3 minutes, start the pot into the stuffing;
3. bean curd skin on a board spread, one package of stuffing into a roll, in the joint coated with the syrup (*** packaged into 30 spring rolls).
4. The original frying pan on a high flame, under the sesame oil (consume 100 grams), burned to 50 percent hot, the spring rolls one by one under the pan fried to golden brown, fish out of the plate that is.
Three flavors of tofu
Main ingredient: 3 large pieces of white tofu.
Accessories: 1 egg, 100 grams of green onions, 500 grams of peanut oil (consumed 150 grams), 8 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 50 grams of tomato paste, 5 grams of soy sauce, 1 gram of red chili powder, 1 gram of pepper, green onions, ginger and garlic, 10 grams of dry starch 15 grams of wet starch 30 grams of chicken broth 100 grams of sesame oil 10 grams.
Features: Triangle, three shapes, three flavors, fresh aroma and flavor, unique flavor.
Operation: 1, divide the tofu into 3 parts: 1 part cut into strips five centimeters long and big as chopsticks head; 1 part cut into slices five centimeters long, three centimeters wide and one centimeter thick; 1 part cut into triangular dices one centimeter big. Cut green onion into flowers. Cut ginger into rice. Pat and chop the garlic into rice. Whisk the eggs in a bowl. Make a sauce with soy sauce, sesame oil, moderate salt, monosodium glutamate, wet starch and scallions. Scallion pick clean, cut into 5 cm long.
2, the tofu strips into the pot of boiling water blanch blanch. Tofu West put squinting soy sauce and mix well, and then coated with dry starch, into the frying pan fried crispy golden brown pour into a colander to drain the oil. Cover the tofu with egg wash, fry in a frying pan until both sides are yellow, add chopped green onion, ginger, ketchup, sugar and salt, thicken with wet starch and serve in the center of a long fish plate. Another pot of oil to sixty percent heat, the onion into the frying pan stir fry, add chicken broth, salt, monosodium glutamate, tofu strips, thickened with wet starch, mounted on one end of the plate. The pot and then add oil and burned to seventy percent of the heat, into the ginger rice, garlic stir-fry, pour into the tofu diced, then rushed down to the juice, turn a few times, installed in the other end of the plate that is complete.
Tofu in juice
Ingredients: tofu 4 small pieces (each block of 4 hundred meters square) dried mushrooms 1 eggplant 1 piece of white carrot puree 20 grams of flour 100 grams
Features: Vegetarian dishes suitable for the taste of this ____ vegetarian dishes
Operation: 1, dried mushrooms soaked in hot water, eggplant from the end of the cross knife flowers, persimmon peppers, cut in half.
2, mushrooms, tofu, eggplant sticky flour in 150 degrees Celsius hot oil fried 3 minutes from the pot.
3. Serve in bowls with seasonings and radish puree on top
Pot-roasted tofu
Ingredients: tofu 250g, shrimp gelatin 15g, egg 125g, parsley 1. 2 teaspoons of refined salt, 1.5 teaspoons of monosodium glutamate, 3 teaspoons of sesame oil, 1 teaspoon each of pepper and baking powder, 2.5 teaspoons of sugar, 1 tablespoon of dry starch, 1,000 grams of peanut oil, 3 teaspoons of chicken juice and Huai salt.
Features: This dish is golden in color, with crispy and fragrant skin.
Operation: 1. Wash the tofu into the basin, put down the shrimp glue, salt and mix into a gelatinous state, put sugar, sesame oil, pepper, one-fifth of the egg mixture, put the coriander leaves in the oiled plate, arranged in a rectangular shape, placed in a cage and steamed for 10 minutes to take out to cool. Cut into small pieces.
2. Mix dry starch, baking powder and egg mixture into a paste and spread on the tofu pieces.
3. Add 1000 grams of peanut oil in the frying pan, burn to 50 percent hot (about 125 ℃), put the tofu, end away from the fire. About 7 minutes after frying immersion, put the pot back on the stove, and then fried until hard and crispy, golden brown, poured into a leaky spoon, drained off the oil on the plate that is complete. Serve with Worcestershire sauce and salt.
Crab tofu
Ingredients: 200 grams of water tofu, 50 grams of crab roe, 75 grams of diced chicken. 2 cups of soup, 3 teaspoons of wine, wet starch, 2 teaspoons of salt, 1 teaspoon each of monosodium glutamate and pepper.
Features: This dish is fresh and sweet.
Operation: First, mix the chicken with wet starch, then press the yellow rot like paste. Oil frying pan, cooking Shaoxing wine, into the soup, the chicken, water tofu into the frying pan, seasoned with refined salt, MSG, sprinkle pepper, thickening with wet starch, with the crab roe Xu poured into the push evenly, add oil to stir-fry evenly, pouring into the soup pot that is complete.
Ma Po Tofu
Ingredients: tofu 10 two (about 400 grams), minced beef, green garlic seedlings, each appropriate amount. Moderate amount of black beans, bean curd, chili powder, pepper powder, salt, soy sauce.
Features: Unique flavor of numbness, spiciness, hotness, tenderness, crispness, fragrance and freshness.
Operation: ① cut the tofu into small cubes, placed in a pot of boiling water with a little salt soak, drain. ② Beef chopped into minced stir-fry until crispy, add seasonings and broth boil under the tofu cooking thickening, under the garlic cloves, sprinkled with pepper is complete.
Nanhua tofu
Instructions: 150 grams of honeycomb tofu, vegetable far 75 grams, 25 grams of mushrooms. Shaoxing wine, wet starch 3 teaspoons each, 2 teaspoons of refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon each, 0.5 tablespoons of vegetable oil, 1 tablespoon of soup.
Features: This dish has a fresh flavor and is a good meal.
Operation: frying pan in the oil burned 30% hot, the vegetables far, Chen grass mushrooms in the pot, add wine, injected into the soup, add tofu, seasoned with salt, monosodium glutamate, sprinkled with pepper, thickened with wet starch, add oil, sesame oil, and even on the plate will be completed.
Beet tofu
Instructions: 300 grams of beet stalks, 200 grams of tender tofu, 55 grams of cooked lard, 50 grams of parsley, 20 grams of soy sauce, 12 grams of sugar, 100 grams of chicken broth, monosodium glutamate, wet cornstarch, green onions, a little each.
Features: soft and fragrant.
Operation:
1. beet stalks cleaned, blanched in boiling water, cut into 3 cm long section, the bean House cut into 3 cm square small pieces, parsley cleaned and cut into equal sections.
2. first tender tofu into a pot of boiling water in a small fire for 4-5 minutes, while the main frying pan on a high flame, add 35 grams of cooked civet oil, hot oil poured into the vegetables will be, wonderful to soften, add chicken broth, soy sauce, sugar, green onions when boiling, will be the beans to pay for the first time with water
3. when boiling plus cilantro segments, change to a small fire and simmer for 2 minutes, go back to the Want to burn a few minutes on the fire, add monosodium glutamate seasoning thickening, dripping cooked lard 20 grams turn a few times, served on the plate can be.
Fat intestines and bean flowers
Instructions: pig intestine head, tender bean flowers, PI County bean paste, pickled chili peppers, pepper, salt, soy sauce, monosodium glutamate (MSG), ginger, garlic, scallions, cooking oil, green onions, cooking wine, water bean powder
Features: red and white bean dishes, fat intestines, fresh and thick, texture mellow, tender bean flower, spicy and not dry, appetizing and refreshing
Operations:
Operation:
1, fat intestines wash the head of a few minutes, then return to the high fire for a few minutes to burn, add MSG seasoning gravy, pour cooked lard 20 grams turn a few times. p> 1, fat intestines head washed, pot of boiling water with wine, ginger, green onions, fat intestines head, cooked, fished out and cut into long strips to be used.
2, PI County bean curd, pickled chili pepper chopped fine.
3, a little oil in the pot to put the intestines into the head to stir-fry, while adding peppercorns, ginger, green onions to dry incense when the pot to be used.
4, the pot of oil under the soybean, pepper, stir fry the color of the aroma and add broth to boil after removing the soybean pepper residue, into the flavor of the beans, fat intestines burned to the intestines of soft taste when the juice from the pot to plate, sprinkled on top of the scallions that is done. Note: Cooking fat intestines, one is to wash clean to remove the stink, the second is to cook rotten and can not be overcooked, stir-fry to dry the water to incense, remove the bean dregs, into the dish is more clean, burned must be burned into the taste, taste is heavy.
Three fresh tofu box
Features tender, savory.
Raw materials: 250 grams of tofu, 50 grams of sea cucumber, 50 grams of shrimp, 50 grams of mushrooms, 15 grams of soy sauce, 15 grams of cooking wine, 2 grams of salt, 4 grams of monosodium glutamate (MSG), onion, ginger 25 grams each, oil, broth, starch, each appropriate amount.
Procedure 1. Cut the tofu into 5 cm long, 3 cm wide, 3 cm thick rectangle, smeared with soy sauce, over the oil frying until the golden color fish out of the oil.
2. Shrimp, sea cucumber, mushrooms are cleaned and cut into small dices, add salt, cooking wine, ginger, green onion, monosodium glutamate twisted into a filling.
3. will be fried tofu cut small mouth hollowed out, added to the three fresh fillings, will be hollowed out tofu cover into a box, in order to do the end of the bowl, add broth, cooking wine, green onions, ginger, soy sauce, monosodium glutamate steamed through the taste, drained. Start the pot will boil the original juice to foam, pouring water starch thickening poured on the tofu box can be.
Steamed Stuffed Bean Curd
Ingredients: 150g (4 taels) fish spine, 35g (1 tael) fat, 1 tablespoon shrimp, a little fruit leather, 1 mushroom, 1 teaspoon green onion and vegetable, 2 coriander, 6 squares of tofu (can be replaced by bean curd wrapped in cloth).
Seasoning: 1 teaspoon each sugar, soy sauce, sesame oil, water, 2 teaspoons cornstarch, a pinch of pepper.
Thickening ingredients: 1 tablespoon oyster sauce, 1 teaspoon each of wine, ginger juice, sugar, cornstarch, 1? tablespoons water.
Cooking steps: (1) Soften and chop shrimp, fruit peel and mushroom. (2) Cut fat meat into small pieces. (3) Season fish with seasoning, stir until gelatinous, add shrimp. Add shrimp, fruit peel, mushrooms, fat meat and chopped green onion and vegetables, stir well. (4) Cut into long squares or triangles, dig a hole in the center, sprinkle a little cornstarch, embed the fish filling, and decorate with coriander leaves. (5) Arrange the tofu on a plate, cover with plastic wrap, leave an opening to release air, cook on high heat for 3-3 minutes and a half, remove from the pan. (6) Stir the gravy ingredients in a container, cover with plastic wrap, leave an opening for ventilation, cook on high heat for 1 minute and a half, remove and pour over the tofu, ready to serve.
Pan-fried tofu
Ingredients: 1 block of firm tofu, 75 grams of shrimp, 20 grams of pork, 1 mushroom, a little peel, 1/2 tablespoon of egg white, 1 cilantro, 2 tablespoons of egg wash.
Seasoning: 1/4 teaspoon each salt and sugar, 1 ? teaspoons light soy sauce, a little sesame oil, a little pepper.
Thickening ingredients: 1/2 teaspoon each of wine, oil and pepper, 1/8 teaspoon each of salt and sugar, 1 teaspoon of oyster sauce, 1/4 teaspoon of cornstarch, 30 ml of stock.
Cooking steps: (1) Soak and dice the mushrooms, and soak and dice the peel. (2) Sprinkle tofu with a pinch of salt and leave to drain. (3) Shrimp cleaned, pressed into shrimp glue. (4) Pork chopped, with shrimp glue, mushrooms, fruit peel and seasoning with the mix, then mix into the egg white. (5) tofu crushed, and shrimp glue and other mix well. (6) Coat a spoon with oil, press the tofu in, garnish with cilantro leaves, and place on a plate. Cover with plastic wrap, leaving an opening for ventilation. Cook on high heat for 2 minutes, remove from the pan, remove the tofu from the spoon when frozen, and coat with egg sauce. (7) Preheat sauté pan on high heat for 2 minutes, add 2 tablespoons of oil, place tofu on top, cook on high heat for 30 seconds, turn over and cook for 1 minute more. (8) Transfer the gravy to a serving bowl and cook over medium-high heat for 1 minute, then pour over the tofu and serve.
Floral tofu
Raw materials: 500 grams of young tofu. 50 grams of fat meat, 50 grams of chicken breast, 30 grams of carrots, 20 grams of bell peppers, 15 grams of mushrooms, pea shoots 50 grams. 20 grams of green onion and ginger water, 3 grams of salt, 25 grams of egg white, 500 grams of broth, 2 grams of pepper. 30 grams of lard.
Procedure
Tofu uncovered skin with a bamboo sieve to make mush, sopping up the water with gauze in a pot. Pork fat and chicken breast to remove the sinews and pounded velvet, and tofu in the same pot, add green onions and ginger water stirring after. Add salt and egg white to make the mixture. In the fan and butterfly-shaped molds on a layer of lard, were made 10 fan-shaped, 2 butterfly-shaped tofu mixed, carrots, bell peppers, mushrooms, etc. carved into different floral patterns, respectively, embedded in the tofu mixed on the cage steamed and standby. Stir frying pan on a high flame, add broth to boil, add pepper, put pea shoots scalded, scooped into the soup pot, will be steamed tofu tragedy slipped into the soup that is completed.
Features beautiful shape, color coordination, clear soup: taste delicious, tender texture.
Wen Si tofu
Making materials: tofu, chicken broth, bamboo shoots, mushroom, salt, monosodium glutamate (MSG), shredded ham, shredded vegetables, chicken oil.
Methods: cut the tofu into tofu shreds, into the boiling water pot slightly blanched, remove the soybean fishy gas, so that the tofu into the silk strip, frying pan with chicken broth, plus broth, put tofu shreds, bamboo shoots, mushroom shreds, after boiling skimmed off the floating foam, add salt, monosodium glutamate, shredded ham and shredded vegetables a little braised, out of the pot poured into the bowl of soup, pouring on the chicken oil that is completed.
Features: white and green color, tofu tender, soup is delicious.
Sanmei tofu
Making materials: tofu, cabbage, fresh soup, salt, monosodium glutamate, minced green onion, minced ginger, chicken oil, cooked lard.
Methods of production: the tofu on the cage or into the pot about ten minutes of steam, remove the drained and cut into slices, cabbage heart torn into small strips of pieces, respectively, into the pot of boiling water; frying pan put lard, burned to 50 percent hot, the next onion, ginger, fried flavor, into the soup, salt, tofu, cabbage, boiling, skimmed off the floating foam, add monosodium glutamate, drizzle of chicken fat into it.
Features: soup milky and fresh, tofu soft and smooth, cabbage tender, light and refreshing.
Steamed tofu brain
Making materials: southern tofu, broth, wine, chicken oil, cornstarch, salt, cooked lard, green onions, ginger, monosodium glutamate.
Method of production: onion, ginger minced, tofu with water, drain, frying pan on the fire, pour cooked lard, burned to four or five into the heat, into the onion, ginger minced frying, then the tofu into the crushed, fried for two or three minutes, stirring constantly with an iron spoon, and then add salt, wine, broth, monosodium glutamate, stirred into the soup-like, thickening with wet cornstarch, drizzled into the chicken oil that is.
Dish characteristics: color white soup thick, melt in the mouth, green onion flavor is strong, the dragon is suitable for the elderly to eat.
Mushroom tofu
Making materials: southern tofu, mushrooms, green beans.
Method of production: cut the tofu into 0.5 cm thick, length and width of 4 cm square open shape, shiitake mushrooms washed and cut off the stalk, shiitake green beans boiled. Pot on the fire, the oil, burned to 60% hot, the tofu block by block into the pot, fried to both sides of the yellow after adding soy sauce, cooking wine, sugar, monosodium glutamate, fresh broth, with slow fire burn through, hooked into the gravy powder big turn over the spoon on the plate. pot on the fire, the oil will be mushrooms, green beans into the pot to stir-fry, add wine, monosodium glutamate, fresh broth, taste and drizzle into the thickening powder and a little bit of oil, turn the spoon out of the pot, set in the center of the tofu that is complete.
Dish characteristics: outside the burnt inside tender, black and white contrast, taste fresh and fragrant.
Sauerkraut fans frozen tofu
Making materials: frozen tofu, sauerkraut, longkou fans, portobello mushrooms, matsutake mushrooms, cilantro
Production method: frozen tofu cut into 2 cm square pieces, blanched in a pot of boiling water, and then rinsed with cold water. Mouth mushrooms, matsutake mushrooms were hydrated to keep the original soup. Wash the sediment. Vermicelli softened with warm water, cut into 20 cm long section, pickled cabbage to the outer layer of the old gang, one by one slice into a very thin long slice, along the length of the shredded, the finer the better. Cilantro washed and cut into small dishes. Take a hot pot, matsutake mushrooms yard bottom, vermicelli put on, and then the pickled cabbage yard, under the tofu, the top is the portobello mushroom. Stir frying pan on the fire, under the portobello mushrooms, matsutake mushrooms, soup boil, add salt, pepper, peanut oil into the hot pot, cover. On the table when the charcoal is lit, the same as a small plate of parsley segments randomly under the hot pot dishes on the seasoning to increase the aroma.
Features: soft, tender, fragrant, smooth, soup mellow flavor sour delicious.