The practice of eight-treasure tofu
material
50 grams of tofu, 40 grams of chicken breast.
40 grams of shrimp and 25 grams of ham.
25g of mushrooms (fresh mushrooms) and 25g of peas.
25 grams of scallops and 25 grams of winter bamboo shoots.
seasoning
Egg white 40g, salt10g.
20 grams of pea starch and 0/5 grams of scallion/kloc.
Monosodium glutamate 1 g, pepper 1 g.
method of work
1. First of all, we need to remove the tendons from the prepared chicken breast, then clean it thoroughly, and then cut it into diced shapes of appropriate size.
2. Wash the shrimps, mix them with the chicken breast according to the dry moisture, with egg white, add refined salt and dry starch, and make the chicken breast and shrimp paste.
3. Ham, mushrooms and winter bamboo shoots are all cut into thin slices with small nails, and onions are cut into flowers.
4. Then we will remove the surface and rough skin from the white tofu slices, then cut them into dices, add the soup pot and salt to boil them for later use.
5. Put the pot on fire, add 700g of chicken soup, add ham, mushrooms, winter bamboo shoots, evaporated scallops, peas and diced tofu, add refined salt, monosodium glutamate and pepper to boil, adjust the taste and skim off the floating foam.
6. Dilute the juice with 20 grams of wet starch (starch 10 grams of water) and put it into a soup bowl.
7. Boil the water in the pot, add the diced chicken and shrimps to cook, scoop them into the bean curd soup, add the chopped green onion and pour in the chicken oil.
Fish-flavored tofu
material
One piece of tofu and three pieces of fungus.
A carrot, sugar, salt.
3 pieces of vinegar, starch and garlic.
Chives, tomato sauce.
method of work
1, first of all, cut the prepared tofu into blocks of appropriate size, and then soak it in salt water properly, so that the tofu is not easy to disperse.
2. Soak auricularia in Kamikiri silk, shred carrots, mince shallots, and chop garlic.
3. Mix 2 tablespoons of sugar, 1 teaspoon of vinegar, 2 tablespoons of tomato sauce, 2 tablespoons of water and 1 teaspoon of soy sauce into juice for later use.
4. Tofu is removed from the salt water and drained.
5. Cool the oil in a hot pot, add minced garlic and saute, stir-fry carrots and fungus, hear the noise of fungus and stir-fry tofu until golden brown.
6. Put the prepared juice on a small fire and put a spoonful of salt.
7. Turn off the fire after the soup is thick, and sprinkle with shallots.