Brine tofu, a box of fresh mushrooms, five.

Four or five hamstrings in winter bamboo shoots

Sea cucumber, two peas and a little.

Eight pieces of cooked shrimp chicken breast 1/3.

Carrot half branch

Manufacturing steps of Bazhen bean curd pot

1. Material: a box of salted fresh mushrooms, five winter bamboo shoots, half a tendon, four or five sea cucumbers, two peas, a little cooked fresh shrimp, eight chicken breasts, three carrots1/,and half a root.

2. Wash the fresh mushrooms inside and outside, squeeze them dry, and cut them obliquely into thick slices.

3. Wash carrots and cut them obliquely, and cut off the diamond-shaped slices around them. Tear off both ends of the peas and wash them sideways. Remove the old part of the winter bamboo shoot, slice it and cut it in half.

4. Wash the tendons, gently knead and cut into small pieces. Cut the belly of the sea cucumber, remove the sediment and thin clothes inside, and cut into small pieces for later use.

5. Wash the chicken breast, cut it into thin slices, add a little salt, starch and a little water, mix well and marinate.

6. Shell the cooked fresh shrimp and leave the tail for later use.

7. Slice the brine tofu (as shown in the figure, not too thick or too thin)

8. Boil a pot of water, blanch the peas for two minutes and take them out.

9. blanch the winter bamboo shoots and remove them.

10. scald the tendon and sea cucumber and take them out immediately.

1 1. Wash the onion and pick it into onion segments, slice the ginger, peel the garlic, pat it loose and cut it into large pieces.

12. Preheat the pan first, and then pour the oil.

13. When the oil temperature rises to 70% to 80%, put it in tofu and fry it (when your hand feels a little hot on the oil pan).

14. When one side is fried to golden brown, turn it over (it takes about two or three minutes for one side, and it needs to be fried in medium heat).

15. Both sides are golden yellow and drained.

Add oil to the wok. When the oil is hot, put the chicken breast slices into the wok and fry them until they change color (because the chicken is fried quickly, there is no time to take pictures. I forgot to take pictures after the chicken slices were served)

16. preheat another pot, add a little oil, add shallots, ginger slices and minced garlic and stir fry after the oil is hot.

17. Stir-fry the sliced mushrooms and carrots, and pour in a little cooking wine.

18. Add winter bamboo shoots and a bowl of half water.

19. Add tendon and sea cucumber pieces, and add thick soup treasure.

20. Because there is little soup, add half a piece of thick soup treasure, cover it and stew for six or seven minutes.

2 1. Add fried chicken slices and cooked fresh shrimp and cook for one minute.

22. Add peas and bring to a boil.

23. Add water starch to thicken

24. Cook it again, stir well, and turn off the heat (our food is light, because we put thick soup treasure, so we don't put other seasonings. If your mouth is heavy, you can add some soy sauce and oyster sauce to adjust the taste.

25. Write out the production steps

skill

1, the oil temperature of fried tofu should be 70% to 80% hot, and fried in medium fire.

2. Cut the tofu neither too thin nor too thick.

There happened to be cooked shrimp at home, so I used cooked shrimp. You can also choose shrimp to cook, or peel a few cooked salted shrimps.

4. Slice the chicken breast and marinate it with salt and starch and a little water, so it will be tender when fried.

5. The soaking time of peas is a little longer, about two minutes.

6. The scalding time of sea cucumber and beef tendon should not be too long, and a roll should be fished out.

7. Carrots should be fried with oil, so that the fat-soluble vitamin A contained in them can be easily released and absorbed by the human body.

8. Don't add chicken until the end, so it will be tender, or it will get old after being cooked for a long time, and it will not taste good, and children don't like it.

9. Shrimp is cooked shrimp, so add it at the end to keep the elasticity of shrimp meat.

10, after blanching, add peas at last, which can keep the color of peas and make the dishes beautiful and appetizing.

1 1. Winter bamboo shoots must be blanched before cooking, otherwise they will taste astringent and children don't like them.

12, this dish is seasoned with Bora, and no other seasonings are needed. Delicious and appetizing.