Materials:

1 Pack tofu skin, 4 bowls of rice, a little black sesame seeds, 3 tablespoons of sugar and white vinegar.

Exercise:

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

2. Peel off tofu skin and add rice.

2 "tofu skin"

Composition:

Soybean, this product is rich in plant protein and rich in nutrition.

How to eat:

After soaking in water, it is suitable for boiling, stewing, frying and making soup.

Notes on saving:

Do not put it in direct sunlight, high temperature and high humidity. Please eat as soon as possible after opening.

3 "tofu skin spring rolls"

Raw materials:

Five pieces of bean curd skin (soybean oil skin), clean winter bamboo shoots 100g, fresh shrimp 100g, shepherd's purse 750g, lean pork 150g, sesame oil 1000g (about 200g), monosodium glutamate, flour and refined salt.

Production:

1. Cut each piece of tofu skin into six small pieces, and then cut into 30 pieces. Winter bamboo shoots and pork are cut into filaments. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out and drain it, and chop it up. Put the flour into a bowl and add water to make wet slurry;

2. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, leeks, shrimps, monosodium glutamate, refined salt and ginger, stir-fry for 3 minutes, and then take the pan to make stuffing;

3. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with batter (a total of 30 spring rolls).

4. Put the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.

4 "Spicy Beef Curtain"

Raw materials:

500g of bean curd skin, 60g of spicy shredded beef, 50g of Pixian watercress, 20g of ginger rice, 30g of garlic rice, refined salt, monosodium glutamate, chicken essence, sugar, oyster sauce, soy sauce, edible powder, water starch, fresh soup, pepper oil, special red oil and refined oil.

Method:

1. Cut the tofu skin into filaments, put it in a boiling pot with a little fried powder, soak it in water and take it out; Pixian watercress is finely cut.

2. Put the wok on fire, add refined oil to heat it, add Pixian watercress, ginger rice and garlic rice and stir well, add fresh soup, add shredded bean curd, and add refined salt, monosodium glutamate, chicken essence, sugar, oyster sauce and soy sauce. After burning, thicken with water starch, pour in special red oil and pepper oil and push well.

9 "Tofu preserved egg soup"

Raw materials:

2 pieces of bean curd skin, 8 quail eggs, 25g ham, appropriate amount of water-soaked mushrooms, appropriate amount of cooked lard, salt, monosodium glutamate, cooking wine, onion and ginger.

Making:

1, shred the tofu skin and sprinkle a little warm water for wetting; Beat quail eggs into a bowl, add a little salt and stir well; Chopped ham; Shred mushrooms; Wash ginger and slice; Wash the onion and cut it into chopped green onion.

2. Set the pot on fire, add cooked lard to heat it, add chopped green onion and Jiang Mo, pour in egg liquid and stir-fry until it condenses, add water to boil, add shredded mushrooms, salt, monosodium glutamate and cooking wine, cook for/kloc-0.5 minutes, push in tofu skin and sprinkle with minced ham.

Features:

1. This soup is delicious and nutritious.

2. This soup contains protein, calcium, phosphorus, iron, zinc, vitamin A, vitamin B 1, vitamin B2, vitamin D, vitamin E and other nutrients. It is a nourishing soup for lying-in women, which is conducive to early recovery.

10 Fried crab with fresh bean curd skin

raw material

2 pieces of fresh bean curd skin, 200g of clean crab meat, chicken soup 1 small bowl, refined salt 12.5g, 2 tablespoons of horseshoe powder, 2 tablespoons of chicken oil and a little yellow wine.

manufacturing process

First, dig out the yellow of the blue crab, add a little water, and dilute the wine and water chestnut. Then put the blue crab in a cage and steam it to dig out the crab meat.

2. When the fire starts, the chicken oil melts, chop the tofu skin, stir-fry it with crab meat, raw crab roe, chicken soup, salt and wine, then put the water chestnut powder into the pot and thicken it.

Fried fresh mushrooms with bean curd skin.

Raw materials:

250 grams of fresh mushrooms, tofu skin 150 grams. 2 tablespoons of cooking oil, 1 tablespoon of soy sauce, 3 grains of garlic, onion strips, salt and cooking wine, a little pepper and monosodium glutamate.

Making:

1. Wash fresh mushrooms and cut them in half; Cut the bean curd skin into strips; Cut the onion and pat the garlic flat.

2. Heat the oil in the pot and saute the chives and garlic; Pour in fresh mushrooms and tofu skin and stir fry;

3. Add soy sauce and salt, cook wine, add pepper and monosodium glutamate and mix well. Finally, stir-fry the shallots a few times.

17 package of roasted tofu

Raw materials:

1 tender tofu and 50g fresh shrimp. 50 grams of meat, 50 grams of pork belly, 50 grams of water chestnut, 30 grams of onion, tofu skin 10 block (10cm square), 20 grams of scallop, green pepper 10 gram, red pepper 10 gram. 5g wine, sesame oil 10g, monosodium glutamate, chicken essence, pepper, a little wet starch, broth 150g, and cooking oil 750g (about 75g).

Method:

1, cut tender tofu into thick slices 10 long and coat with chicken essence; Chop pork belly and shrimp into minced meat respectively; Cutting and extrusion

Drying; Dice onion, green pepper and red pepper respectively; Pressing scallops into silk;

2, pork belly, shrimp, Evenly mixing meat, water chestnut, onion, chive slices, refined salt, Shaoxing wine, monosodium glutamate, sesame oil and pepper to form a filling with equal portions of 10; Put 1 slice of tender tofu and 1 stuffing into each tofu skin, wrap it in a rectangular bag with a width of 6 cm and a width of 4 cm, and hang the egg paste;

3. Put the pot on a big fire, add cooking oil, and when the oil temperature rises to 60%, put it in a tofu bag and fry it until it is cooked, and drain the oil; Leave the bottom oil in the pot, put it back into the fire, put it into a tofu bag, add 100g broth, refined salt, Shaoxing wine and monosodium glutamate, simmer for10min, then sprinkle pepper, and take it out of the pot and plate it;

4. Wash the pot, put it back on high fire, add 50g broth, dried Bess, green pepper and red pepper to boil, thicken the wet starch and pour it on the tofu bag.

Features: fresh and tender, unique flavor.

Key points: the tofu bag should be fried thoroughly, and simmered slowly.

1 Xiangjiang tofu

Raw materials:

Half a box of tofu with internal fat, a little potato chips, green beans 10, three mushrooms, corn kernels 10, a little diced red pepper, salt 1 teaspoon, half a teaspoon of pepper, and vegetarian chicken powder 1 teaspoon.

Exercise:

1, tofu, taro and green beans, put them in a grinder, add half a spoonful of salt, and grind vegetarian chicken powder into slurry.

2. Put the ground pulp into a tray, steam it in a steamer for 10 minutes, and then take it out.

3. Stir-fry the mushrooms and corn kernels in the pot, add the remaining seasonings, thicken them and pour them on the tofu.

2 "North Mushroom Tofu" (Figure)

Materials:

Tofu 1 block, Auricularia auricula 1 block, Lentinus edodes 1 block, bean curd skin 1 block, a little green beans and a little vegetarian oyster sauce.

Exercise:

1. Cut tofu into 8 strips, yellow fungus 1 cut in half and mushroom 1 cut in half;

2. Cut the bean curd skin into 20cm×2cm, fry it slightly, take it out and soak it in cold water10min.

3. Deep-fry the tofu until golden brown, simmer it with vegetable soup, yellow ear and mushrooms until it tastes delicious, tie it into two bundles with tofu skin and steam it for 8 minutes;

4. Finally thicken with oyster sauce and add a little green beans for decoration.

Comments:

This dish is rich in plant fiber which is indispensable to human body. Mushrooms not only improve the taste, but also have the effect of strengthening the brain.

3 "Mushroom Tofu"

Raw materials:

300 grams of tofu, 3 mushrooms, mustard tuber, soy sauce, sugar, sesame oil and starch.

Production method:

(1) Cut the tofu into small square pieces and hollow out the center;

(2) Chopping washed and soaked mushrooms, chopping pickled mustard tuber, adding seasoning and starch, and uniformly mixing to obtain stuffing;

(3) Brew the stuffing into the center of tofu, steam it on a dish, and sprinkle with sesame oil and soy sauce.

Efficacy: Lentinus edodes can lower cholesterol, and tofu is beneficial to lose weight.