Ingredients: tender tofu 1 piece, shrimp, mushrooms and shiitake mushrooms, squid, auricularia, ham, sliced meat, oyster sauce, soy sauce, soy sauce, pepper, salt, starch or flour, green and red peppers, onion, ginger and garlic.
Slice pork, slice green pepper, wash mushrooms and mushrooms, slice onion, ginger and garlic. Mix oil consumption, soy sauce, sugar, chicken essence, pepper, a little salt and water into a bowl of sauce for later use.
Pour clean water into the country, boil and blanch mushrooms and mushrooms. When the water boils again, pour squid and shrimps into the pot, cook them with mushrooms and mushrooms, and then take them out and wash them for later use.
Pour the oil in China, heat the pan to cool the oil, stir-fry the green pepper and meat slices in the pan, stir-fry over high fire, and then take them out for later use.
Cut the tofu into pieces, pour starch or flour (enough) into the bowl, put the tofu in it, and gently paste starch on every part of the tofu block, trying not to drop any part. Pour the oil in a hot pot. When the oil is ripe (that is, the oil begins to bubble), put the tofu pieces into the pot and fry them. Fry until the tofu turns white, and take it out for later use.
Pour oil in a hot pan, add minced onion, ginger and garlic, stir-fry until fragrant, and pour in a proper amount of cooking wine. Put all the blanched ingredients into the pot, stir-fry slightly and evenly, add appropriate amount of water, then add tofu, and finally add sauce. Collect juice over high fire, add a little salt and a little coriander before serving.
2. Practice 2
Ingredients: box tofu, squid
Wash the south tofu and cut it into pieces 4cm square and 2cm thick. Peel and slice carrots. Lentinus edodes sliced in half. Water-soaked beef tendon and water-soaked sea cucumber were cut into cubes 1cm square. Slice chicken breast. Squid is first cut into cross knives with an interval of 0.3cm on the surface, and then cut into pieces with a width of 2cm and a length of 3cm. Ginger is minced. Cut the green onion into sections. Beat the garlic and set aside.
Boil the water in the boiling pot with high fire, respectively scald the squid slices, diced sea cucumber, shrimps, diced beef tendon and green beans for 2 minutes, then remove and drain.
Heat the oil in the wok to 70% heat over medium heat, carefully slide in the tofu, and fry both sides until golden.
Re-heat the remaining oil in the wok with medium heat to 60% heat, slide into the chicken breast slices and quickly spread them with a shovel. Stir-fry until the slices change color and take them out for later use.
Leave the bottom oil in the wok, heat to 60%, stir-fry the scallion, minced ginger and stir-fry garlic until fragrant, add the fried tofu, sliced mushrooms, sliced carrots, diced sea cucumbers and green beans, add cooking wine and broth, cover with high fire and boil, and continue to stew for 15 minutes.
Add squid, shrimp and chicken breast to the pot and bring to a boil. Add soy sauce, oyster sauce, salt and pepper and stir well. Finally, add water starch to thicken, and pour sesame oil before taking out of the pot.
3. Practice 3
Ingredients: one piece of old tofu, one bamboo shoot, half a carrot, one handful of green beans, two or three mushrooms, two mushrooms, a little peanut, a little fungus, two slices of ginger, 2 tablespoons of salt1/,2 tablespoons of soy sauce, 2 pieces of rock sugar and a little white pepper.
Cut the old tofu into 4 cm square pieces with a thickness of 0.5 cm (probably enough). If there is a lot of water, it is best to use a kitchen paper towel to absorb the water.
Heat a non-stick pan with a flat bottom, add more oil, fry the tofu in a small fire until one side is golden, then turn it over and fry the other side, and serve it for later use.
Shell and cut the spring bamboo shoots, slice the carrots, cut the mushrooms into pieces, and thaw the quick-frozen green beans. Heat the black fungus in a pot, add a little oil, stir-fry the ginger, stir-fry the peanuts and carrots, then stir-fry the mushrooms, mushrooms and spring bamboo shoots until they are 9% ripe, and add the fried ones. Stir-fry tofu and thawed green beans
Add a bowl of water to the pot, add salt, light soy sauce, crystal sugar and white pepper to taste, continue to heat on low fire, let the tofu soak up the soup, and then collect the juice on high fire to serve.