Ingredients: Japanese tofu

Ingredients: squid, shrimp, sea cucumber and carrot.

Seasoning: vegetable oil, salt, soy sauce, sugar, chopped green onion, Jiang Mo, minced garlic and chicken essence.

Practice: squid flower knife, sea cucumber hair cut into strips for use. Cut Japanese tofu into 2cm thick, dip it in dry starch, fry it in 80% heat until golden brown, take it out, leave the bottom oil in the pan, saute minced chives, ginger and garlic, add squid, shrimps and sea cucumber and fry until cooked. Pour in the fried Japanese tofu, add salt, soy sauce and sugar and stir well. Add the chicken essence before taking out the pot, and the hook is thin and short.

The second way: three fresh Japanese tofu, of course, there must be three seafood.

Diyixian squid

You have to cut a cross knife and finally turn it into squid flowers.

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Squid flowers are made from drowning water, so be careful not to take too long. Just blanch them in boiling water, so as not to spoil the taste. <; br> < br

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2 nd fresh crab foot stick

Cut into small pieces

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3 rd xianxiawan

In fact, it is best to use fresh shrimp meat if conditions permit, but I am poor and have no! I had to use shrimp balls instead, but it was delicious.

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Side Dish

Green pepper, sliced

Carrots, sliced

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Coriander powder

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When you are ready, start making.

Add a lot of soybean oil to the pot, heat it, add Japanese tofu and fry it.

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It is better to fry until the surface is golden yellow. Be careful not to break it.

After frying, take it out for later use.

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Put oil in a wok, heat it, and add chopped green onion.

/kloc-add carrot slices after 0/0 second.

/kloc-after 0/0 second, add the pepper slices.

/kloc-after 0/0 second, add squid rolls+crab sticks+shrimp balls.

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/kloc-Add fried Japanese tofu after 0/0 second.

Then add a little sugar

Proper amount of salt

Proper amount of monosodium glutamate

Stir fry slightly, and be sure to pay attention to the spatula gently.

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Braised Japanese Tofu with Vegetables

Ingredients: Japanese bean curd, green pepper, mushrooms, water bamboo shoots, carrots, egg white, raw flour, onion, ginger, salt, sugar, monosodium glutamate and soy sauce.

Practice:

1, carefully unpack the Japanese tofu and cut it into pieces of about 2 cm;

2. Slice other vegetable materials for later use;

3. Wrap the Japanese tofu with egg white, stick it with raw flour, fry it in oil, and take it out in golden brown for later use;

4, pour a little salad oil into the pot, saute the onion and ginger, then pour the sliced vegetables, stir fry slightly, add salt, monosodium glutamate and a little soy sauce to taste;

5. Finally, pour the fried tofu and turn it carefully, otherwise it will break and affect the impression;

6. Add a small amount (half a tablespoon) of sugar to the pan. If there is broth, it is better to add it with sugar. Turn off the heat after 1 minute.

7. Well, you can eat the Japanese tofu in brown sauce. Be careful not to let your saliva flow into the pot during cooking.

In addition: I don't like the dark color of dishes, so I use soy sauce, and I can use soy sauce. Because soy sauce is the main flavor and soy sauce is the main color, I should still use soy sauce in braised dishes. Hehe, I changed it according to my own preferences.

Shrimp Japanese tofu

Ingredients: four Japanese tofu, several mushrooms, two cucumbers, corn, bacon and prawns. You can also put some carrots if you like.

Seasoning: soy sauce, yellow wine, salt, sugar, chicken essence, onion and ginger.

Practice: 1. Cut each Japanese bean curd into 5 pieces, fry it in a pot, turn golden and take it out. It is recommended to use a small frying pan and fill it with oil until it is full enough to avoid Japanese tofu.

2. Clean the prawns, cut them into small pieces, choke the pot with onion and ginger, stir-fry the prawns in the pot, add some yellow wine, stir-fry them for eight times, and take them out of the pot for later use.

3. Cut the bacon into sections and fry it in the pan. When the fragrance comes out, you can take it out of the pan for later use.

4. Stir-fry chopped mushrooms, cucumbers and corn, then pour bacon and prawns into the pot, then tofu, then add soy sauce, a little salt, sugar and chicken essence, and finally add two small bowls of water, stew for a while, and turn off the fire when the water is almost collected.

Iron plate Japanese tofu

First of all, the iron plate should be very hot. First, beat a few raw eggs, cut one Japanese tofu into four and a half pieces, fry it thoroughly in clear oil, put it in the pot again, add onion, oyster sauce, soy sauce, sugar, salt and monosodium glutamate, cook it well and taste it, and make it thick with starch. The soup is few and thick.

At this time, the teppanyaki is hot, pick it up, heat the oil, pour the eggs, and when the eggs are cooked, serve the tofu.

Japanese tofu skin sushi

Materials:

Bean curd skin 1 bag, 4 bowls of rice, a little black sesame, 3 tablespoons of sugar and white vinegar.

Practice:

1 Mix white sugar, white vinegar and black sesame while the rice is hot, and let it cool for later use.

2. Peel off the tofu skin and put in the rice.

Steamed tofu with pickled mustard tuber and minced meat

Raw materials:

Japanese tofu, coriander, minced meat, pickled mustard tuber, dried seaweed, salt, chicken essence, onion, ginger, pepper, sesame oil and edible oil.

Practice:

1, onion and ginger are shredded.

2. Cut tofu into thick slices, put them on a plate, and add salt, sesame oil and water;

3. Put minced meat into mustard tuber, add salt, chicken essence and pepper, mix well, put it on the cut tofu, add dried seaweed, onion and shredded ginger and steam for 5 minutes;

4. Take out the steamed tofu and sprinkle with onion and shredded ginger;

5, sit in the pot and pour the oil. After the oil is hot, pour it on the tofu.

Seabuckthorn Japanese tofu

Ingredients: Japanese tofu, seabuckthorn

Accessories: white sugar, fruit powder and bean powder.

Practice: size the tofu, fry it until golden, and plate it. After that, pour the sand thorn juice.

The kernel is too soft.

Ingredients: 2 pieces of Japanese tofu, 0/2 sheets of wafer paper/kloc-,appropriate amount of bread crumbs, various seasonal fruits (watermelon, kiwi, banana, yellow peach, etc.), 0/egg, 2 bowls of oil (500ml, actual consumption 5ml), 2 teaspoons of salt/kloc-,and 2 teaspoons of white sugar.

Practice:

1.Cut two pieces of Japanese tofu into 12 sections and wrap them in wafer paper.

2. Put the wrapped tofu into the egg mixture and roll it evenly (or brush a single page with a brush), and put it into the bread crumbs to soak it fully.

3. Heat the frying pan in the medium fire until the oil temperature is 40% hot (put the oil surface 3cm high with the back of your hand, and it feels hot, but it doesn't smoke), and add the tofu.

4. Deep-fry the tofu until the skin is golden yellow, crisp outside and tender inside, remove and drain the oil, and plate it.

5. Wash and peel all kinds of seasonal fruits, cut them into edible sizes (the same as tofu blocks) and put them around the fried tofu.

6. Boil 1 tbsp (15ml) of water on medium heat, add salt, white sugar, vinegar and fresh orange juice in turn, add water starch and pour it on tofu and fruit.

Crispy fried tofu

Ingredients: Japanese tofu

Ingredients: dry starch, chicken essence, condensed milk, cooking oil.

Make:

1, cut Japanese tofu into thick slices, and mix dry starch with water to make a paste;

2, sit in the pan and pour the oil. When the oil is 60% hot, roll the tofu block in the dry starch first, then hang the starch paste, fry it in the oil, fry it until it is golden yellow, and take it out. When eating, dip it in condensed milk.

Orange juice tofu

5 strips of Japanese tofu (quantitative according to the number of people eating) are cut into 4 pieces each, pickled with a little salt and monosodium glutamate for more than 10 minutes, and drained for later use. Heat the soybean oil, put the Japanese tofu covered with potato starch into the oil pan and fry until it is slightly yellow. Pick it up and set it on the plate. (Can be placed in a heart shape or other shapes) Pour an appropriate amount of fresh orange juice into a washed pot and heat it slowly. Adjust the concentration of orange juice to your liking with boiling water. Add a little water starch to thicken it. Finally, pour it on tofu.

Crystal towel gourd

Ingredients: Luffa, Shrimp, Japanese Tofu and Green Beans.

Seasoning: salt, grain and monosodium glutamate.

Manufacturing process:

1, towel gourd is made into long strips, drained by oil, and placed in a glass abalone wing plate;

2, shrimp, Japanese tofu, green beans, drowning, bathing;

3, shrimp, Japanese tofu, green beans, stew, seasoning, placed on the towel gourd.

Binfen tofu soup

Raw materials: 2 strips of Japanese tofu, 75g of cooked ham, 50g of water-borne fungus, 75g of boxed tender tofu, 50g of Dutch beans, 5g of coriander 1 each, 8g of refined salt, 4g of monosodium glutamate, 4g of sesame oil10g, and 10g of water starch1each.

Method:

1, Japanese tofu is cut into small round slices with a top knife; Cut the cooked ham and boxed tofu into small pieces, wash the fungus with water, and cut them into small pieces. Remove the side ribs of the peas, cut them into 1 cm long sections, boil them in boiling water until they are broken, and take them out. Wash the coriander and cut them into 1 cm long sections.

2, clean the pot with water 1 500g, add Japanese-style tofu slices, ham slices, boxed tofu, auricularia auricula and Dutch beans, add refined salt, boil for two minutes, then add water starch, pour in1egg liquid, add monosodium glutamate and vinegar, stir well, sprinkle coriander, take out of the pot, and add sesame oil.

Lemon tofu

Ingredients: Japanese tofu, broccoli, lemon juice, sugar, white vinegar,

Water starch. Practice: cut Japanese tofu into small discs, fry them and put them on a plate;

Mix lemon juice, sugar and white vinegar, thicken with water starch and pour in beans.

Rot; Decorate with stir-fried broccoli around.

Braised Flammulina velutipes with Japanese Tofu

5 Japanese tofu and 0.5 kg Flammulina velutipes.

Cut Japanese tofu into sections and put it in dry starch to wrap it evenly. Put it in an 80% oil pan and fry until golden. Flammulina velutipes is boiled to life. Stir-fry onion and ginger in a pan, add 3 liang of water, add tofu and Flammulina velutipes, and add salt and pepper. The monosodium glutamate is added to the oil, and it is ready to serve.

Shrimp and Japanese tofu

Ingredients: fresh shrimp, egg tofu (also called Japanese tofu), corn, peas, tomato sauce.

Practice:

1. Remove the head, tail and skin from the fresh shrimp, cut it in half from the back, and remove the sand line from the abdomen and back.

Put it in a bowl, add salt, chicken essence and starch, and marinate for a while.

2. Japanese tofu, washed, cut in half from the middle of the bag, gently pour out the tofu inside, and cut into small pieces.

3. Put the cut tofu neatly on the plate. For the sake of beauty, the head and tail parts can be placed on the lower layer. Put it in a microwave oven and heat it for 2 minutes on medium-high fire.

4. The wok is on fire, the oil is hot, and it is put into

Stir-fry shrimps, see if they change color, add corn and peas, add a little water, and finally add salt and chicken essence. Turn off the fire and pour the fried vegetables evenly on the heated tofu. Finally, pour the tomato sauce on the dish. OK

Steamed Japanese tofu with meatballs

Materials:

2 pieces of minced meat, 3 water chestnuts, 3 mushrooms, dried shrimps (dried shrimps), Jiang Mo and pepper.

Soy sauce, salt, raw flour, egg white, sesame oil, Japanese tofu 4, monosodium glutamate.

Method:

1. mince the meat and put it in a big bowl. Cut the water chestnut, mushrooms and ginger into pieces and put them in a bowl.

2. Add the minced shrimps, dice the parsley (or chopped green onion) and sprinkle it into the bowl.

3. Put the egg white in a bowl, add sesame oil or oil, pepper, soy sauce, salt, monosodium glutamate and cornflour.

4. Stir all the above raw materials in a large bowl from the same direction and mix evenly.

5. Cut each strip of Japanese tofu into 4 pieces and put it neatly on a big plate.

6. Make the stirred minced meat into pills and put them on top of each Japanese tofu.

7. Steam in a steamer for 4 minutes. For the sake of beauty and delicious taste, sprinkle a little parsley around the dish.