Ingredients: 200g tofu, 0/00g potherb mustard/kloc-,50g salt, chopped green onion, monosodium glutamate and salad oil.
Method: blanch the tofu in boiling water, and then cut it into 1 cm square cubes. Wash the wild vegetables and dice them. Heat the pot, add chopped green onion and stir-fry until fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.
Chicken wings with bean curd
Ingredients: 200g shark fin, 30g golden tofu, 20g turkey feet, 2 old pigeons, 2,000g old chicken, pork chop1000g.
Ingredients: coriander, Zhejiang vinegar
How to do it:
(1) Wash and chop old chicken, steak, old pigeon and chicken, soak them in ginger and onion wine, and pick them up for later use. (2) Put the bamboo slices into the casserole at the bottom, then cover the cooked shark's fin, cover the raw materials, add the soup twice, heat it, simmer with strong fire and slow fire until the two ends of the fin needle droop, and add seasoning to pick it up for later use. (3) Cut the golden tofu into pieces, blanch it with boiling water, pick it up and put it in the pot, then add the egg white and the foot of the fire, and then add the shark's fin soup to taste and serve.
Features: fresh and tender taste, bright color and rich flavor.
Bean curd straw mushroom millet soup
Ingredients: Tofu 1, Volvariella volvacea 1 (about 40g), cream corn 1, vermicelli 1/2 (about 20g), ginger 1, 3/2 cups of water, and oil 1 teaspoon.
Ingredients: seasoning: salt 1/2 teaspoons.
How to do it:
1. Dice tofu, drag it with boiling water, and then soak it in cold water.
2. Straw mushrooms are pedicled, washed, sliced, vermicelli cut, soaked, canned and millet taken out.
3. Heat 1 teaspoon oil, saute ginger slices and straw mushroom slices, add water, cream corn and tofu, and cook for 5 minutes. Finally, add vermicelli and season with salt.
Note: When cooking corn soup, keep stirring to avoid condensation. After the vermicelli is soaked, blanch it with boiling water for a while, then cross the cool river and it will be smooth.
Ingredients: 250g tofu, 200g wax gourd.
Methods: Tea was replaced by soup, once a day/kloc-0.
Medicinal value: it is mainly used to treat lung and stomach injury caused by summer heat in children: fever persists, and the heat potential rises or is delayed in the afternoon. The hotter the climate, the higher the heat; Thirst, excessive drinking, forehead fever, dry and burning skin, no sweat or less sweat, frequent urination, mental irritability, red tongue, thin yellow fur and thready pulse.
Tofu seafood soup
Ingredients: 4 Liang (about 80g) of mandarin fish and Chinese cabbage, 3 Liang (about 120g) of shrimp, tofu 1 piece, ginger 1 slice, clear soup 1 can, 2 cans of water and appropriate amount of salt.
Ingredients: seasoning: salt 1/3 teaspoons, sugar 1/4 teaspoons, a little pepper.
How to do it:
1. Wash and slice the fish and mix well with shrimp and seasoning.
2. Wash the tofu, dry it and cut it into thick slices.
3. Boil clear soup with water, add Chinese cabbage and cook for a while until it is not cooked. Add ginger slices, tofu, shrimps and fish fillets, and cook for 10 minute. Season with salt.
Fish head soup with tofu and pomfret.
Ingredients: tofu 1 20g (diced), pomfret head1,coriander15g, lobster sauce 30g and onion 30g.
Production method: First, cook tofu, pomfret head and fermented soybean, then cook coriander and onion, and serve.
Medicinal value: it is mainly used to treat wind-cold acute rhinitis: it is more common in winter, with heavy nasal congestion, runny nose, heavy nasal sound, aversion to cold, mild fever, anhidrosis, dry mouth, pale tongue, thin and white fur and tight pulse.
Tofu gypsum soup
Ingredients: 60g gypsum and 300g tofu.
Methods: Boil water 1 hour, season with a little salt, drink soup and eat tofu.
Medicinal value: It is mainly used to treat epistaxis with lung heat type: dry nasal bleeding, red but small amount, body heat, cough with little phlegm, dry mouth, red tongue and rapid pulse.
Bean curd soup noodles
Ingredients: 1, 2 pieces of spiced tofu, 4 Liang of chicken (about160g), 8 Liang of Chinese kale (about 320g), 2 pieces of cake and 4 cups of clear water.
Ingredients: Marinade: 2 teaspoons of soy sauce, cornflour 1 teaspoon, a little pepper and sesame oil, water 1 tablespoon, oil 1/2 tablespoons. Seasoning: fresh dew 1 tablespoon, light soy sauce 1 tsp, salt 1/2 tsp, a little pepper and sesame oil.
How to do it:
1, spiced tofu is washed and shredded.
2. Shred chicken, add marinade and mix well.
3. Wash the kale, trim it into vegetable gall, and blanch it with boiling water with salt and oil for later use.
4. Soak the bread in clear water for 10 minute, then rinse it with clear water, drain the water, blanch it with boiling water, and put it in a soup pot for eating. 5, boil water, add spiced tofu and shredded chicken to cook, add seasoning, pour on the cake, and serve with kale.
Note: Dry flour cakes generally have a strong smell of water, so they should be soaked in clear water before washing to remove the smell of alkaline water.
Tofu and crab meat cream soup
Ingredients: 2 pieces of tofu, 4 pieces of frozen crab meat (about 160g), 2 carrots, 2 onions and celery (about 80g), 4 cups of clear soup, 4 tablespoons of fresh cream, 2 teaspoons of butter, a little onion, pepper and salt.
How to do it:
1. Tofu is scalded with boiling water, washed with cold water and cut into small pieces; Crab meat and frozen crabs, chopped carrots, onions, celery and onions.
2. Melt butter, stir-fry onion and celery, add crab meat and carrot, stir well, add appropriate amount of water, cover and stew for 10 minute.
3. Add clear soup and fragrant leaves to the crab meat and stir well. Simmer for 5 minutes, add tofu pieces and cook for another 5 minutes. Take out the fragrant leaves, season with salt and pepper, turn off the heat, mix in the whipped cream and sprinkle with onions.
Coconut curd flower
Ingredients: Chinese cabbage 1 yuan, two bowls of water 1/2, evaporated milk 1 small pot, 2 tablespoons of coconut juice, and bean drinks 1 box (about 500g).
Ingredients: Seasoning: 4 teaspoons of sugar.
How to do it:
1. Soak the cabbage in water for about half an hour and drain it.
2. Boil the water, put it in a large plate and cook slowly, mix the sugar and mix well, and turn off the fire.
3. Divide the Chinese cabbage liquid into a glass basin, then add the light milk, coconut juice and bean beverage, mix well until it is cool, and put it in the refrigerator for freezing.
Note: the amount of sugar can be increased or decreased according to personal taste. The solidified dried bean curd noodles are mixed with fruits and fresh cream, which increases the aesthetic feeling and appetite.
Shrimp bean curd soup
Ingredients: 35g of shrimps, 250g of tofu, 20g of mushrooms, 30g of medlar, cabbage heart 100g, shredded ginger 10g, fish sauce and monosodium glutamate.
Method: Wash shrimp and medlar, soak mushrooms, wash and shred, and wash and shred cabbage. Put the above materials and shredded ginger into a pot, add appropriate amount of water, fry with strong fire, cut tofu into small pieces, cook with slow fire for 30 minutes, and add fish sauce and monosodium glutamate to taste. 1 daily, with 7 consecutive days as 1 course of treatment.
Medicinal value: tonifying deficiency and strengthening body. It is used for people with physical weakness, loss of appetite, dizziness and numbness of hands and feet.
Tuna bean curd soup
Ingredients: 2 pieces of tofu, tuna meat (small) 1 can, eggs 1 can, 5 cups of clear soup, 3 cups of white wine1,7/2 tablespoons of cornmeal and 2 tablespoons of chopped green onion.
How to do it:
1, cut tofu into small cubes, drain tuna and break it for later use.
2. Boil the white wine to half, boil the broth, add tofu and cook for 2-3 minutes, put down the tuna meat, thicken it with raw flour and season.
3, mix the eggs well, take the heat to make the soup into an egg flower shape, sprinkle with chopped green onion.
Fish head soup with black bean and onion.
Ingredients: Douchi 15g, coriander 10g, 3 pieces of tofu, onion 15g, pomfret 1 head.
Method: wash coriander and onion and chop them; Wash the head of lobster sauce and pomfret. Remove the oil pan and wash the head of pomfret and tofu. Take an oil pan, fry the head of Siniperca chuatsi and tofu in the oil pan respectively, add lobster sauce, add appropriate amount of water, simmer for 30 minutes, then add coriander and onion, cook for a while, and season. Eat soup and fish head, 1 ingredients every day.
Features: sweating, relieving exterior syndrome, stimulating appetite and promoting digestion. In summer, I feel the evil of wind and cold, with pain all over, stuffy nose and runny nose, itchy throat and cough.
Hot and sour bean curd soup
Ingredients: 1 block of iced tofu, 2 tablespoons of onion, auricularia auricula and shredded carrot, 2 tomatoes, 2 ounces of peas (about 80g), 3 ounces of lean meat (about 120g), 1 teaspoon of garlic and 5 cups of water.
Ingredients: marinade: 2 teaspoons of raw oil, 65438+ 0/2 teaspoon of raw flour, a little pepper and a little sesame oil. Seasoning: salt 1 teaspoon, 2 tbsp Zhenjiang balsamic vinegar, Chili oil 1 teaspoon.
How to do it:
1, ice tofu is pressed to remove water, tomatoes are peeled and seeded, peas are torn off and shredded.
2. Shred lean meat, add marinade and mix well.
3. Heat half a tablespoon of oil, saute minced garlic, put down shredded onion and peas, and stir-fry for later use. 4. Boil in clear water. Put the shredded bean curd, shredded carrot and shredded lean meat down and roll for 10 minute. Add shredded onion, shredded fungus, shredded tomato and shredded pea, and roll for 5 minutes. Add seasoning.
Note: Onions can only show their fragrance when they are fried, and the beany smell can be removed when they are fried.
Corn bean curd soup
Ingredients: 2 pieces of bean curd wrapped in cloth (dehydrated), 2 pieces of shrimp (about 80g), green beans 1 tablespoon, eggs 1 piece, 3 cups of chicken soup, teaspoon of cooked oil 1 teaspoon, 3/4 cans of millet and a little radish.
Ingredients: marinade: salt 1/4 teaspoons, a little sesame oil and a little pepper. Sauce powder: salt 1/2 teaspoons, light soy sauce and wine 1 teaspoon, 2 tablespoons horseshoe powder, a little sesame oil and pepper, and 3 cups of water1/.
How to do it:
1. Remove intestines from shrimps, wash them with salt, rinse them with water (if washed once), absorb water, add marinade and mix well, marinate for about 10 minute, blanch them in boiling water and drain.
2. Boil the chicken soup, add corn and mung beans, and then roll it up.
3. Dice the tofu lightly, put it into the soup while cutting, add the sauce and shrimp, then roll it up and turn off the heat, add the beaten eggs, push it evenly, and add the cooked oil and coriander.
Note: Shrimp meat can be washed in advance, sucked dry, mixed with marinade, put in the refrigerator and used the next day, so that shrimp meat is more crisp.
Shijiugong tofu soup
Ingredients: 500 grams of fish, 2 pieces of tofu, 3 pieces of ginger, 1 root onion, salt.
How to do it:
1, eviscerate, scale and wash the fish. Fry both sides of the fish in oil until golden brown.
2. Wash the onion and cut into sections.
3. Pour a proper amount of water into the pot, roll the water into the fish and ginger slices, and simmer for half an hour.
4. Take out the fish, add tofu and onion to the soup, cook for about 10 minute, season with salt, and serve.
Sichuan cuisine-braised fish head and bean rotten soup
2 raw fish heads, 50g mushrooms and winter bamboo shoots, and tofu 100g.
Legislation
Stir-fry the fish head first;
Add a little watercress, onion, ginger and minced garlic, add the soup to boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup, sprinkle with green garlic and serve.
Tofu and winter melon lean broth
Take 200 grams of tofu, 400 grams of wax gourd and 0/00 grams of lean pork/kloc. Slice lean meat into shredded pork, slice wax gourd, cut tofu into pieces, add 3-4 bowls of clear water to make soup, and simmer for about an hour.