Ingredients: 3 pieces of bean curd skin, a little coriander, a proper amount of Jiang Mo, a handful of peanuts, oil, salt, fresh vegetable powder, vinegar, soy sauce and sesame oil.
Exercise:
1. Chop the coriander and soak the bean curd skin in water.
2. Heat the oil pan and stir-fry in Jiang Mo until slightly golden brown.
3. Pour in the drained tofu skin and stir carefully.
4. Then pour in the mixed juice and stir well.
5. Turn off the fire after stirring.
6. After the tofu skin is slightly cold, add coriander and peanuts, sprinkle some sesame oil and mix well.
Second, stir-fry tofu skin
Ingredients: a piece of tofu skin, a green pepper, a carrot, a little ginger, a little red pepper, soy sauce and salt.
Exercise:
1. Cut all the materials into diamond-shaped pieces and saute ginger and red pepper with oil.
2. Put all the remaining materials into the pot and stir fry, add soy sauce and salt, and stir fry until cooked.
Third, oil splashes tofu skin.
Raw materials: bean skin, green vegetables, dried peppers, vegetable oil, salt, soy sauce, vinegar, oil and peppers.
Exercise:
1. Cut the bean skin into strips and blanch it in boiling water to remove the beany smell.
2. blanch the vegetables and take them out.
3. Put them into the pot together, add the red pepper section, put the oil in the pot, heat it and pour it in.
4. Add oil and pepper, vinegar, soy sauce and salt and mix well.
Step 4 stir-fry tofu skin
Ingredients: 50g bean skin, salad oil, lobster sauce, soy sauce.
Exercise:
1. Prepare a piece of bean skin and a piece of lobster sauce.
2, hot pot refueling, put the lobster sauce into the pot, stir-fry on low heat until it tastes good.
3. Wash the bean skin and put it in water.
4. Stir fry and pour in a little soy sauce.
5, simmer until the bean skin juice can be cooked.
5. Stir-fried dried bean curd with Chili.
Ingredients: Chili, dried bean curd, garlic, salt, starch, water and oil.
Exercise:
1, pepper with pedicle.
2. Cut into filaments with an oblique knife.
3. Cut the dried bean curd into thin strips first.
4. Cut diagonally into diamond blocks.
5. Mix the powder with water at the ratio of 1: 5 to form water starch. About half a bowl of water starch is enough.
6. Slice the garlic, pour the oil in the wok, stir-fry the garlic slices after the oil is hot, and stir-fry the dried tofu several times after smelling the fragrance.
7. Add pepper and stir fry a few times. Season with salt.
8. Stir-fry 1, after 2 minutes, pour the prepared water starch into the pot, stir-fry quickly for a few times, and immediately take out the pot.
6. Fried bean curd skin with celery.
Ingredients: 50g dried bean skin, celery 1 root, appropriate amount of rapeseed oil, 3g pepper, 3 dried peppers, small pieces of ginger, appropriate amount of salt, and appropriate amount of fresh vegetable powder.
Exercise:
1. Soak the bean skin in advance and wash the celery leaves.
2. Cut the celery into small pieces with an oblique knife, tear the bean skin into small pieces, and slice the ginger and pepper.
3. Heat oil in the pot, add pepper, pepper and ginger, and stir-fry for fragrance.
4. Add celery and stir fry quickly.
5. Add the bean skin and stir-fry all the ingredients.
6. Finally, add a little salt and fresh vegetable powder to taste and stir well.
Seven, braised bean skin
Ingredients: dried bean curd (also called thousand pages in the south), green pepper, chopped green onion, garlic, soy sauce, oil and starch.
Exercise:
1. Put oil in the pan, add chopped green onion and stir-fry until fragrant, and pour in appropriate amount of soy sauce and water (probably the amount of dried bean curd to be put).
2. Add dried tofu and stir fry twice.
3. Cover the pot and simmer.
4. Cut the green pepper obliquely into rings.
5. Put it in the pot and continue to simmer.
6. After the water is dry, add the garlic slices and stir fry.
7. Add appropriate amount of water starch to thicken and take the juice out of the pot.
Eight, braised bean skin
Ingredients: 300 grams of bean skin, 50 grams of soaked black fungus, ginger, star anise, cinnamon, salt, soy sauce, dried pepper and a proper amount of vegetarian soup.
Exercise:
1. Auricularia auricula is soaked in advance and ginger is sliced.
2. Cut the bean curd skin into strips and tie it.
3. Pour a proper amount of oil into the pot, and add star anise, cinnamon and pepper to make it fragrant.
4. Add ginger slices and stir fry.
5. Pour in the stock and boil, add soy sauce and salt.
6. After boiling, add bean skin bumps and fungus.
7. Turn to low heat, cover the pot and cook until the soup is concentrated.
Nine, spicy addiction cooks thousands of pieces
Ingredients: 2000 pieces, Pixian bean paste 1 tablespoon, spicy hot pot seasoning 1 tablespoon, onion, ginger and garlic, dried red pepper 1, a few drops of fresh soy sauce, and a little sugar.
Exercise:
1. Chop onion, ginger, garlic and dried pepper.
2. Wash thousands of sheets, cut them into strips, boil them in hot water for three minutes, and take them out.
3. Put the oil in a hot pot and cool it. Add the onion, ginger, garlic and dried pepper and stir-fry until fragrant.
4. Add a spoonful of Pixian bean paste and a spoonful of spicy hot pot seasoning to fry red oil.
5. Add appropriate amount of boiling water and add a little sugar to taste.
6. Add 1000 slices of cooked silk, drop a few drops of delicious soy sauce and cook for 5 minutes, leaving a small amount of soup.
7. Sprinkle some leeks in the pot.
10,000 pieces of tofu skin pork rolls
Ingredients: 600g of pork stuffing, 2 eggs, minced pork 1, 50g-75g of spare starch, 7g of sugar10g, 7g of thirteen spices, 0g of salt10g-15g, oyster sauce, soy sauce or seafood sauce/kloc-. Ginger (don't put it, cut it as thin as possible if you want to put it) and tofu 500g.
Exercise:
1. Filling: Add eggs, green onions, thirteen spices, sugar, cooking wine, spoons, 2 spoons each, and soy sauce, 3 spoons each.
2. Stir: then stir in one direction with chopsticks, and brush the egg liquid in the middle of the dried tofu to make it play the role of adhesive in the steamer.
3. Roll: Roll 2000 sheets from bottom to top, and the meat can be thinner. Steam in the pot 15-20 minutes!