Raw materials: 150 grams of tofu, 100 grams of oil tofu, straw mushrooms (canned) 20, 2 green onions, 100 grams of water, soup stock (powdered) 15 grams, 15 grams of soy sauce, 4 grams of sugar, 4 grams of green onion oil, a little cornstarch into a slurry.

Method: tofu and oil tofu are cut into small pieces of 2 cm square, pot with water, to be boiled add soup, tofu, straw mushrooms, soy sauce, sugar, etc., **** cook for about 10 minutes, add starch slurry thickening into a bowl, pour green onion oil around the surface of the sprinkled with green onion segments.

2, walnut tofu balls

Raw materials: 250 grams of tofu, 2 eggs, 50 grams of flour, 500 grams of salad oil, 500 grams of broth, salt, starch, pepper, monosodium glutamate, walnuts, each moderate.

Method: the tofu crushed with a spoon, beat the egg, add salt, starch, soybean flour, pepper, monosodium glutamate (MSG), mix well, for 20 pills, each pills in the middle of a walnut clip, salad oil on the fire to five or six percent of the heat under the pills deep-fried into.

3, pipa tofu

Raw materials: 150 grams of southern tofu, 100 grams of lean pork, 2 eggs, starch, brine, cooking wine, pepper, monosodium glutamate, green onions, ginger, a little ham, mushrooms, 100 grams of red wine, 500 grams of broth.

Method: blanch the tofu in boiling water and pounded into a puree, with minced meat, egg juice, starch, salt water, cooking wine, pepper, monosodium glutamate (MSG) stirring until thickened, into the green onion, ginger, water stirring, and then add a little sesame oil and mix well, with 10 spoons, each smeared with a little oil respectively, into the tofu paste, on the top of the shredded ham, shredded mushrooms, on the pan steaming through the removed from the spoon, will be ready for the tofu pill on the plate. The soup boils, add red wine, and when it boils again, pour it over the pipa tofu.

4, snowy vegetables and tofu soup

Raw materials: 200 grams of tofu, potherb mustard 100 grams of salt, green onion, monosodium glutamate moderate, 50 grams of salad oil.

Method: tofu under the boiling water, slightly blanched and cut into 1 cm square diced, potherb mustard washed and diced. Pot on a hot fire, put the shallot stir fry, stir fry to the flavor and put the right amount of water, when the water boils into the potherb mustard, tofu diced, change the small fire stew for a quarter of an hour, add salt, monosodium glutamate can be eaten.

5. Ma Po Tofu

Raw materials: tofu 1 pair, 50 grams of minced meat, 100 grams of vegetarian oil, 35 grams of soybean chili sauce, 3.5 grams of monosodium glutamate (MSG), bone broth 10 grams of red oil 15 grams of pepper 0.5 grams of wet starch 30 grams of green onions, ginger 10 grams, 2 cloves of garlic.

Method: tofu cut into 1 cm square d, into the container, pour 1000 grams of boiling water, soak for about 10 minutes, poured into a colander drain. Onion, ginger, garlic clean, cut into fine powder. Wok set on high heat, add 50 grams of oil to heat, under the minced meat stir fry until color, add green onions, ginger and garlic, stir fry the aroma, add soybean sauce, stir fry red oil. Diced tofu into the pot, add bone broth, monosodium glutamate, boil with wet starch thickening, pour 50 grams of vegetarian oil, turn the pot, gently push the spoon a few times, dripping red oil, sprinkle pepper, out of the pot into a deep soup pot on the table.

Features:Golden red color, spicy flavor, fresh and delicious.

Key: hot tofu diced water to open, tofu thickened to drizzle cooked oil, after the plate will not be out of water.

6. A product of tofu soup

Materials: tender tofu (250 grams), leafy greens (a little), chicken (60 grams), monosodium glutamate (a little), eggs (3), refined salt (a little), hydrated bamboo fungus (40 grams), pepper (a little), chicken broth (1 bowl)

Practice:

One will be stirred tofu into a puree, with a fine sieve filtered; chicken With the back of the knife into chicken mush, put a little water to make it melt, remove the chicken tendons, and into the tofu; will remove the egg white beaten .

Two, the above ingredients and mix, add salt, MSG, pepper, pour into the basin and spread (basin on the first smear some oil, so as not tofu and chicken mushrooms stick), the surface with some colorful meat and vegetable ingredients (can be discretionary), do some flowers, plants, trees, or other patterns to embellish. Then steamed in a cage seven minutes before serving.

Three, in the hot chicken broth with bamboo fungus, leafy greens, and then pour the steamed tofu into it that is good.

7. Thai fried tofu

Raw materials: 1 block of tofu, fried crunchy peanuts 80 grams, 600 grams of oil. Sweet and sour sauce ingredients: 14 cups of water, 1 tablespoon of sugar, 2 teaspoons of lime juice, 1 teaspoon of red pepper.

How to make:

1. Boil the sweet and sour sauce: Bring the water to a boil, add the sugar, and cook over low heat until it becomes a paste, then add the lime juice and red pepper to taste.

2, fried crunchy peanuts with a knife until finely chopped.

3. Wipe tofu with salt, press off water, cut into strips, place in boiling oil, deep fry over high heat until golden brown, remove oil.

4, fried tofu on a plate, sprinkled with peanuts, mixed or dipped in sweet and sour sauce to eat.

Tips: Lime juice can be replaced by lemon juice, peanuts in a pan on slow fire, remove the peanut shells into the fried crunchy peanuts.

8. pocket tofu

Raw materials: tofu 750 grams, 50 grams of asparagus, 50 grams of cabbage, 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of broth, 500 grams of milk soup, 2 grams of pepper, 10 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate.

Practice: peel the tofu, cut into 6 centimeters long, 2 centimeters square strips, **** 30 strips. Asparagus cut into dominoes slices. Vegetable heart washed. With two frying pans, placed on two stoves, in which the upper pot into the boiling water 500 grams, plus edible alkali to maintain a slight boil. Another pot of cooked vegetable oil to seventy percent heat (about 175 ° C), the tofu strips in batches into the fried golden brown out, into the pot of alkaline water soak for about 4 minutes, pick up into the water in the alkali, and then put into the alkaline pot of soak for about 5 minutes after the second time, and then bleach again with water. Fried soaked tofu in boiling water once more, and blanch 2 times with broth. Milk broth into the pot to boil, add asparagus, pepper, cooking wine, Sichuan salt to boil, under the tofu strips, cabbage, MSG, start the pot into the soup bowl that is into the Bu.

9. snowflake tofu

Raw materials: 200 grams of tender tofu. 15 grams of water mushrooms, 25 grams of mushrooms, 5 grams of pine nuts, 5 grams of melon seeds, 15 grams of cooked ham, 50 grams of cooked chicken breast, 5 grams of shrimp. 200 grams of chicken broth, 20 grams of wine, 10 brothers of salt. MSG 2 brother, 15 grams of starch, 75 grams of cooked lard.

Practice: tofu slices to remove the old skin, batch into thin slices, and then chopped into a bowl, hot water scalding to remove the yellow fishy flavor, water mushrooms and mushrooms and other ingredients are cut into crumbs, shrimp with seasoning mix and sizing. Stir frying pan on the fire, ladle into the chicken broth, put a variety of ingredients into the crumbs, and then the tofu drained and poured in, add salt, wine, monosodium glutamate, after boiling water starch thickening, dripping into the cooked lard boiled, pot into the bowl. Frying pan on the heat, put the oil to 40% hot (about 88 ° C), into the shrimp oil, until creamy white when poured out, sprinkled into the tofu is complete.

Features: shape like snowflakes, fresh and fragrant unique, nutritious, can be called tofu dishes in the treasures.

10. pulling milk tofu

Raw materials: milk tofu cut into small pieces, sugar (fried sugar), flour, egg white (hang batter with), oil

Practice:

1, milk tofu in the pot frying, be sure to use egg whites and flour to hang the batter, the raw material milk tofu wrapped in the terminology called hang batter it.

2, in the oil boiled to seven mature, will have been hanging good paste of milk tofu in the pot, fried to golden brown out.

3, fried sugar sauce, this is the most important step, to determine whether your plucked products can pull out long, long-lasting silk to. The pan should be put in a clean base oil, medium heat, add sugar, with a spoon constantly stirring, so that the sugar is heated evenly, stir-fried until the sugar was light yellow, the foam becomes large, will be the end of the pan away from the fire, so that the foam becomes smaller, the color deepens. Use a spoon to scoop up the sugar sauce and pour it down, so that it can form a line. At this point, quickly add the fried milk tofu to the wok and turn it to coat the milk tofu with the sugar mixture. Therefore, when making plucking dishes, you should use two frying pans, one for frying the sugar sauce and one for frying the main ingredients. This is easy to preserve the temperature of the main ingredients to hang the syrup.

Tips for making milk tofu: do not use rapid fire to do pulling dishes, so as not to overcook the syrup, carbonization, so that the taste of pulling food is bitter. If you add a little honey in the syrup, the flavor is especially good, huh ~ ~ ~ good sweet oh ~ ~

11. home made tofu

Raw materials: 4 blocks of northern tofu, 150 grams of fat and lean pork, 150 grams of pork, 50 grams of soybean paste, 100 grams of green garlic, 50 grams of soy sauce, 25 grams of cooking wine, monosodium glutamate (MSG) 5 grams of cornstarch 25 grams, 150 grams of soup.

Practice:

1, tofu cut into 1 inch and a half square, 1 ? thick slices, green garlic cut open and cut into sections;

2, hot pan, fill with oil, oil hot bar tofu fried into both sides of the caramelized yellow removed, down into the meat slices stir-fried, and then add the bean paste stir-fried crispy, add soy sauce, soup, cooking wine, tofu, small fire into the taste, and then add monosodium glutamate, thickening with cornstarch, green garlic can be put.

12. mirror box tofu

Raw materials: small box tofu 350 grams. 150 grams of lean pork, 50 grams of prawns, 25 grams of asparagus, 15 grams of mushrooms. 25 grams of wine, 15 grams of green onions, 10 grams of ginger, 7.5 grams of salt, 15 grams of soy sauce, 5 grams of sugar, 10 grams of ketchup, 100 grams of pork broth, 15 grams of cornstarch, 15 grams of cooked lard, 15 grams of sesame oil, 450 grams of soybean oil (consumed 75 grams of oil).

Method: the pork chopped into mush, add wine, onion and ginger juice, salt and mixing on the strength. Tofu cut into long 5 cm, 3 cm wide, 3 cm thick rectangle, under eighty percent hot (about 200 ℃) in the oil pot, deep-fried until the appearance of the tofu soft shell, the color was golden yellow, fish out of the oil, the service cooled down in the middle of each piece of tofu digging out tender tofu, and then loaded into the meat filling, and then embedded in the top of the meat filling across a large shrimp. Frying pan on the heat, scooped into the soybean oil, put the chopped green onions stir-fried, and then into the mushrooms, bamboo shoots slices slightly stir-fried, the mirror box tofu meat face down into the pot, add wine, soy sauce, sugar, tomato sauce, pork broth. Salt, boil and cover, move to a small fire for 6 minutes, and then set on a high fire with monosodium glutamate, thickening with water starch, dripping cooked lard and sesame oil, the shrimp face up into the plate that is complete.

Features: color orange-red shiny, tofu delicate flavor mellow, tender meat filling, meat and vegetables, young and old.

13. three fresh tofu hot pot

Raw materials: 1250 grams of tender tofu, 500 grams of blackfish, 25 grams of seaweed, sandwich 250 grams of pig's head, 50 grams of shiitake mushrooms, asparagus 150 grams of tartar 250 grams of heart. Seasoning options: 25 grams of yellow wine, 10 grams of refined salt, 5 grams of monosodium glutamate, 30 grams of onion and ginger, 50 grams of lard, 1250 grams of broth.

Method:

1, with a knife will be tender tofu cut into 3 cm square block, into the enameled pot, add a small amount of water, put into the refrigerator (-18 degrees) within the freezer, 5 hours after the frozen tofu. Remove and freeze naturally.

2, tower of cabbage washed, drained; asparagus peeled coat, cut into 3 cm long, 1.5 cm wide slices; mushrooms cut off the root, cleaned; seaweed washed into a bowl, add wine (5 grams), water (25 grams), on the steamer steam for 30 minutes, take out to be used.

3, the black fish scrape off the scales, gutted and gutted, gills and wash fine chopped fish head, remove the spine and backbone, into fine fish meat strips. In the cut length 3 cm, width 1.5 cm thin slice, put into the dish.

4, hot pot, let go of water and frozen tofu, after boiling, pour into the funnel, drain; hot original pot, go under the water into the lard, onion, ginger stir-frying pot, cooking wine, plus broth, sandwich meat, cooked and removed, cut into thin slices of long 4.5 cm, 1.5 cm wide; the blackfish head, spine bone into the original broth, boil 15 minutes, that is, filtered through a sieve to the fish residue, discarded, and then put the mushroom Then put mushrooms, meat slices, seaweed, fish slices, frozen tofu blocks, asparagus slices, after boiling, skim off the floating foam, add salt, monosodium glutamate, yellow wine, pouring into the hot pot, and finally put tartar beetroot heart, can be on the table, light the hot pot to eat.

Finished product features: tofu fresh and fragrant, meat mellow and not greasy.

14. pearl tofu

Raw materials: gypsum tofu 2 blocks (500 grams), hydrated golden hooks 10 grams, 25 grams of fresh peas, 25 grams of hydrated orchid slices, 50 grams of cooked ham, 25 grams of hydrated mushrooms, 100 grams of fresh vegetables, 25 grams of chicken fat, 100 grams of lard, 3 eggs egg green. Pepper 0.5 grams, 5 grams of refined salt, 30 grams of water starch, 1 gram of monosodium glutamate, 300 grams of milk soup.

Method: first put the tofu into the silken sieve stirred loose, filtered slag without, the tofu puree into a bowl. Egg white into a bowl, hard to beat into an egg bubble, will be 3 grams of salt, 15 grams of water starch, 0.5 grams of monosodium glutamate with the egg bubble, tofu puree stir, add 75 grams of lard continue to stir both into the tofu grits. Ham, golden hook, orchid slices, mushrooms cut into pea-sized particles, fresh peas and fresh vegetables washed, with boiling water over a little. Stir in 1/3 of each of the ham, golden hook, sliced orchids and shiitake mushrooms into the tofu grits. With a clean wet gauze on the steamer, the tofu grits into 4 even balls on top, in the ball on top of evenly pressed peas ah gold hook ah ham ah orchid slice ah mushrooms ah. Steam for 10 minutes. Put a frying pan on medium heat and heat the lard to 60%, stir fry the fresh vegetables and spread on a plate. Place the steamed tofu on top. Add milk soup, add the rest of the pepper, fine salt, under the water starch hook into a small two-stream gravy, add chicken oil when starting, drizzle over the tofu.

This dish is very good oh. The color is beautiful, tender and fragrant, light and delicious. I'm not sure if I'm going to be able to do that. We can go home and do

15. tofu brain

Raw materials: soybeans, water, gluconolactone, domestic chemical raw materials stores or flavor and fragrance stores are sold, white crystals, similar to crude salt. Molecular formula: C6H10O6 .

How to make it:

1) If you have a soy milk maker, it really just isn't that hard.

Soymilk consistency is: soy: water = 1:15 (can't get any thinner than that)

Boil the soymilk and let it cool.

Dissolve the lactone in a little water and pour it into the soy milk, stirring quickly. My ratio is 700ml of soymilk with 1 teaspoon of lactone.

Heat the soymilk under water, or steam it, and keep the soymilk at a temperature of about 80 degrees Celsius for 15 minutes to solidify.

2)The rest of the procedure is to make the marinade.

Raw materials: hydrated yellow cauliflower, fungus, chicken essence, egg (a)

Practice: a star anise dashi choking pot, add cauliflower fungus slightly fried, put the right amount of water, salt, a piece of chicken essence. After boiling, hook yawn, sprinkle egg, turn off the fire.

Bean flower sheng a large bowl, pouring brine, another with curd juice, sesame sauce (peanut butter) juice to taste.

Also, the guy at the chemical store told me that white vinegar can be used as a substitute for the inner fat in tofu. I haven't tried it.

16. juicy tofu

Ingredients: tofu block, dried shiitake mushrooms, eggplant, persimmon peppers, 20 grams of white radish puree, 100 grams of flour

Methods: 1, dried shiitake mushrooms soaked in hot water, long eggplant from the end of the cross cut knife flower, persimmon peppers halved horizontally.

2, the mushrooms, tofu, eggplant sticky flour in hot oil and fry for 3 minutes from the pot.

3, put into a bowl, drizzle with seasoning and radish puree to be ready.

Features: the taste of vegetarian light suitable, quite a Japanese vegetarian dishes.

17. green pepper fried tofu

Raw materials: white jade lactone tofu 1 box, 50 grams of green pepper, 50 grams of carrots.

Seasoning: 50 grams of peanut oil, 10 grams of soybean chili sauce, 5 grams of sweet flour sauce, soy sauce, sugar, monosodium glutamate (MSG), green onion, garlic, ginger moderate.

Method: 1, wash the tofu cut into small square slices; green pepper, carrot slices blanched in boiling water, fish out and dry standby. 2, the pot rack on the fire, put the oil is hot under the scallion, garlic and ginger, sautéed flavor into the tofu, stir-fry repeatedly until the tofu moisture is almost dry, add soybean chili sauce, sweetened soy sauce, soy sauce, sugar, and pepper, carrot slices, and continue to stir-fry flavor, see the marinade! not much, put on the monosodium glutamate mix can be out of the pot. This belongs to the practice of cooked fried tofu is generally used green pepper, green garlic dishes with strong pungent flavor, crisp texture of the vegetables as ingredients. Ingredients to shred the main, can also be cut into strips or small slices, but the silk should not be thin, the strip should not be thick, the slice should not be thin, otherwise it affects the cooked fried dishes fresh flavor, form and texture.

Most of the cooked fried tofu does not hang paste, starting when the thin thickening, but there are also like green pepper fried tofu with soybean chili sauce and sweet noodle sauce and other seasonings cooked without thickening. Cooked stir-fry is characterized by a slight sauce and a strong flavor.