Its cuisine is Zhejiang cuisine.

The characteristics are light and refreshing, and the teeth are fragrant.

raw material

Ingredients: tender tofu, 2 preserved eggs, 2 cucumbers, 2 green onions 1 tomato with big roots 1 sauce, 4 tablespoons vinegar 1 3 tablespoons sesame oil.

manufacturing process

1, peeling eggshells Wash the preserved eggs carefully under the tap, peel the eggshells and cut them into semicircles for later use. 2. Shredding Cucumber First, cut the cucumber into thin slices, and then obliquely cut into filaments; Wash with cold boiled water and drain for later use. 3. Shredding green onions is the same as cutting cucumbers. Cut green onions into filaments for later use. 4. Put the shredded cucumber on the bottom of the dish, then put the diced tofu and semi-circular preserved eggs on it, and put the shredded onion. Cut the tomatoes into semicircles, and finally pour the sauce on them.

Raw materials: preserved eggs, tofu, fresh shrimps, ginger and garlic. Seasoning: salt, monosodium glutamate, pepper and sesame oil.

1, cut tofu into pieces and blanch it with shrimp in boiling water.

2. Put the tofu blocks on a plate with preserved eggs and shrimps on it.

3, with the right amount of salt, monosodium glutamate, pepper, a little sesame oil into juice, poured on the coded tofu.

Raw materials:

Tofu with inner fat 1 box, 20g green beans, 2 tablespoons vegetarian meat sauce, a little straw mushroom, 5g shredded ginger, half a spoonful of salt, half a spoonful of sugar, a little soy sauce, and a little vegetarian chicken powder 1 tablespoon sesame oil.

Practice:

1, put tofu, green beans, straw mushrooms and vegetarian meat sauce into a grinder to grind them into coarse powder, and steam them in a dish for 20 minutes to set.

2. Add shredded ginger and drop sesame oil on the epidermis.

Shrimp tofu

Ingredients: home-made tofu 1 box, 50g of shrimp, 50g of dried shrimp, onion 1 root.

Seasoning:

1, salt 1/2 teaspoons, 4 egg whites, and 2 tablespoons of powdered water1/.

2, rice wine 1/2 teaspoons, a little pepper, broth 1 cup.

3. White powder water 1 tablespoon, sesame oil 1/2 teaspoons.

Tofu salad

Ingredients: tender tofu, pickled mustard tuber, Jiang Mo, coriander powder, sugar, salt, soy sauce, sesame oil and vinegar.

Practice: pickle slices, soak in water for 5 minutes, cut into fine particles and add sugar and mix well. Boil tofu in boiling water for 5 minutes, take it out and let it cool, cut it into small pieces, put mustard tuber, ginger and coriander on tofu, mix and stir with sugar, salt, soy sauce, sesame oil and vinegar, and pour it on.

Note: Tofu boiled in boiling water can ensure hygiene, and no water will flow out. Attention: Don't cover the tofu when cooking, and use slow fire to avoid cooking it into a beehive. Don't add seasoning until the tofu is completely cold, otherwise the taste will be greatly reduced.