Main ingredient: Japanese tofu

Accessories: dry starch, chicken essence, condensed milk, cooking oil

Method of preparation?

1, Japanese tofu cut into thick slices, dry starch with water into a paste;

2, sit in a pot on the fire and pour oil, oil 60% hot, the tofu block first in the dry starch rolled a little bit, and then hung on the starch paste, put into the oil and fried, fried to golden brown when fishing can be, eaten dipped in condensed milk.

1. Boil soy sauce, water, mirin, ginger juice, and sugar (tofu sauce).

2. Cut hot pot tofu (1 block) into 8 small pieces and dredge in low gluten flour.

3. Heat the oil to about 140℃, put the tofu dipped in flour into the frying pan and deep fry until golden brown, put it in a dish

4. Put a little mashed rooibos on the tofu and pour over the tofu sauce, add a little shredded seaweed and serve.

Main ingredients: old tofu (1 box, 400 grams), chives (3), red pepper (half)

Seasoning: oil (2 bowls), salt (1 tablespoon)?

Food preparation?

1, leeks remove the root, wash and finely chopped; old tofu sliced into two pieces, cut into triangular pieces; red pepper finely diced.

2, heat 2 bowls of oil, put the old tofu block, open the fire deep-fried for 10 minutes.

3. When the old tofu is light yellow, use long chopsticks to separate the sticking tofu, then lift it up and drain the remaining oil with kitchen paper.

4: In an empty bowl, combine the minced chives and 1 tablespoon of salt with half a bowl of cold water to make a dipping sauce.

5. Take a small dipping dish, fill it with chives and salt water, and place it in a large dish.

6: Place the fried tofu on the side of the dipping plate, sprinkle in the diced red bell pepper, and dip in the chive brine

1 block of solid tofu, 180g of soya bean curd, 100g of chicken, 1 tablespoon each of bamboo shoots and celery, and 3 tablespoons of salad dressing.

Accessories

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Seasoning: 1/2 teaspoon salt, 1 teaspoon cornstarch, pepper, sesame oil to taste.

Method of Preparation

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1. Wash and remove water from solid tofu, mash it, soya bean foam all 2 pieces, invert and blow dry for use.

2, chicken minced and added tofu, asparagus, celery and seasonings, mix well, stuffed into the soybean foam.

3. Heat half a wok of oil, dust the surface of the bean curd with a little cornstarch and deep-fry until golden brown, then drain the oil and serve with salad dressing.

1, buy the old tofu, cut off the remaining edges, cut into average-sized pieces;

2, start a pot, hot oil;

3, sautéed garlic; stir-fry aroma;

4, pour homemade salted dried plums sauce, salted dried plums juice: buy Japanese-style salted dried plums from the supermarket, remove the seeds, dried plums chopped meat, add sugar, and add water to make thick juice. You can make more at a time, just put it in the refrigerator to chill.

5, add a spoonful of Japanese-style soup; mix well, cooking thick mouth soy sauce to taste; simmer for 2 minutes. Japanese style soup: 2 pieces of kombu, into the cold water, medium heat until boiling, clip out the kombu (kombu do not throw away, you can make delicious gazpacho); turn to a small fire, woodchuck slices into the water, and so the water boils again, turn off the fire, simmer for about 1 minute, filter out the woodchuck slices, Japanese style soup is complete.

6, the pot, with about 180 degrees high temperature oil will be fried tofu until golden brown, then remove the oil; note that the oil must be used in new oil frying, so that the surface can be fried crispy, the inner can also be fried through;

7, the adjusted garlic sauce pour into the tofu, and add the appropriate amount of Beijing green onion shredded decorative, mixing can be eaten after