1, diced radish and chopped celery;
2, about 50G of starch, we made four bowls;
3. Adjust the starch into water starch, not too thin or too thick, just don't have starch when adding water;
4. Boil four bowls of water in the pot. After the water is boiled, slowly pour in the water starch. Be sure to pour slowly and stir while pouring, otherwise it will form a block that will affect the taste until it boils and bubbles;
5. Gently cut off the thin tofu pudding slices with a shovel;
6. Gently put the sliced tofu into the cooked starch paste until it boils again;
7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add boiled vermicelli;
8. Put the bean curd starch paste into a bowl, about six or seven minutes full, and then add a proper amount of cooked vermicelli;
9. Sprinkle celery, diced radish and crispy peanuts!
Sautéed Tofu, Home Style
1, the practice of tofu brain
If you have a soymilk machine, it's really not difficult.
The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this).
After the soybean milk is boiled, let it cool.
After lactone is dissolved in a little water, pour in soybean milk and stir well.
My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2. The rest of the programs are all brine.
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: use an octagonal choke pot, add cauliflower and fungus and stir-fry slightly.
Put some water, salt and a piece of chicken essence.
After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.
Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.
Seasoning:
1, 1 tablespoon egg white, half teaspoon starch;
2, a little onion ginger wine;
3, a little cooking wine;
4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.
Exercise:
1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;
2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;
3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk; 4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.
5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.
Key tip:
1, as long as three kinds of materials including seafood and sliced meat can be three fresh,
Lean meat, fish fillets and chicken slices can be used, and the content is not limited.
2. Tofu brain is tofu brain, but traditional tofu brain is more suitable.
Can not be solidified with pectin powder, so as not to be dissolved by heat.
red cooked beancurd pieces
Materials:
50g carrot, a little sesame oil, tofu 1 piece,
80g of shredded crab roe, 80g of corn kernels and two cucumbers.
Seasoning:
Appropriate amount of salt and essence, appropriate amount of white powder and a little pepper.
Exercise:
1. Wash cucumber, carrot and coriander, cut into powder respectively, wash corn kernels, and set aside with bean curd and shredded crab roe.
2. Put the tofu brain in a steamer and steam for 4-5 minutes, then take it out and put it in the center of the plate. 3. Heat 2 tablespoons of oil in the pot, add the remaining materials, all the seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the tofu.
Basic elements:
Tofu brain can be bought ready-made, and finally sprinkled with coriander powder.
Sautéed Tofu with Three Delicacies
Materials:
Shrimp 10, sea cucumber 1 strip, 2 scallops, 20 ginkgo, bean curd 1 bowl, and 2 coriander.
Seasoning:
1, 1 tablespoon egg white, half teaspoon starch;
2, a little onion ginger wine;
3, a little cooking wine;
4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.
Exercise:
1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;
2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;
3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk; 4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.
5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.
Key tip:
1, as long as it is seafood and sliced meat, it can be three fresh ingredients, and lean meat, fish fillets and chicken slices can be used, with unlimited content.
2. Tofu brain is tofu, but traditional tofu brain is suitable, and pectin powder cannot be solidified to avoid being dissolved by heat.
Fried tofu
Materials:
500 grams of tender tofu, 50 grams of dried seaweed and 25 grams of salted wild vegetables.
Exercise:
Cleaning potherb mustard, squeezing and cutting into powder, and dry cutting seaweed into powder;
Cut the green garlic seedlings into sections, peel the tender tofu slices and mash them into mud;
Heat the oil to 60% heat, put the minced onion and ginger into the pot, then add the bean curd, dried rice, potherb mustard, refined salt and cooking wine, stir-fry for 3 minutes, put on a plate and sprinkle with onion. Respondents' supplementary report 2009-11-2413:17 Method of making tofu at home:
Making it at home is very simple, just prepare a little glucono delta-lactone (available in food additive stores).
Specific practice: After the soybean milk is boiled, add glucono delta-lactone while it is hot, stir with clean chopsticks, and then let it stand.
Soymilk can be made with soymilk machine or bought.
If you are going to make two bowls of tofu, you can soak a handful of soybeans in advance and mature soybean milk by soybean milk mechanism. Glucono delta-lactone is about the size of a small nail.
It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks or utensils.
After the bean curd is made, you can put seasoning according to your own preferences.
Fukuyama called it old tofu. This kind of flavor snack, with its economic, convenient and palatable characteristics, has lasted for hundreds of years and is still deeply loved by the masses. Tofu brain is a variety of snacks in Beijing, which are available in the morning and evening. The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so you should master the skills of brine. It is required to simmer slowly without overflowing the pot, so that the tofu is not sticky, bitter or astringent, and it should be simmered slowly when it is marinated, and it should be simmered as soon as the pot is boiled. The brine should be cooked with fresh mutton slices and good soup, and the temperature should be controlled, so as to keep the brine fresh.
Tofu brain is usually sold with fried dough sticks, which is also a kind of breakfast.
"Hundred Chants of Gourmet in the Old Capital" said: "Tofu is fresh, marinated and fat, and Zhao Hui takes up all the delicious food. Obviously, this is actually the same brain, and it will expand after eating. "It should also be noted that the best thing about bean curd is that it is as tender as the brain, worthy of the name. Its taste should be salty and palatable, tender and delicious, with the taste of garlic. In addition to salty brine, there is sweet bean curd, which is boiled with white sugar and water, wrapped with starch, and sprinkled with chopped golden cakes, green plums and melon seeds.
When selling tofu, it is also important to put tofu in a bowl with a flat spoon. Tofu in the middle of the bowl should protrude like a small steamed bun and then marinate. After pouring the marinade, add garlic paste and Chili oil.
Tofu brain is an extremely tender tofu, which is put into a bowl with a flat spoon and then pickled. The bittern is made of yellow flower, auricularia, Tricholoma, shredded pork and flour. There is a difference between Hui nationality and Han nationality. Old tofu is very similar to tofu brain, and the part near the bottom of the pot is gluten-like.