1. Cut the tofu into four pieces, add chopped green onion, Jiang Mo, allspice powder, thirteen spices, leeks, dried shrimps, sesame oil, egg white and soy sauce and stir well. Dice green peppers and carrots for later use.

2. Pour oil into the wok. When the oil temperature is 70% hot, add tofu and fry it until golden brown. Take it out.

3. Cut a knife from the middle of each piece of tofu without cutting it off, dig out the tofu inside, put the meat into it, and then close it. After all four pieces of tofu are stuffed with meat, put them in a steamer and steam for ten minutes.

4. Heat the oil in another pot, then add minced garlic, chopped green onion and Jiang Mo and stir-fry until fragrant.

5. Then add diced green pepper and diced carrot, stir fry together, pour a little soy sauce, add two roasted soups, add a little salt and chicken essence, sprinkle a little sesame oil, thicken with water starch, and pour the prepared juice on steamed tofu to serve.

Basic introduction

Dishes: Sixi Tofu

Technology: frying

Ingredients: grass carp 75g chicken 75g cauliflower110g tofu 200g.

Accessories: squid (fresh) 40g fish balls 80g mushrooms (dried) 30g carrots10g.

Seasoning: monosodium glutamate 4g fish sauce10g cooking wine 5g glutinous rice flour 7g soy sauce10g oyster sauce10g vegetable oil 50g each.

manufacture craft

1) cut tofu into 1 cm thick; Cuts cuttlefish balls into shallow oblique cross patterns; Shrimp shell and head, slice into two connected pieces; Sliced chicken; Cut oblique cross pattern after squid is undressed; Soak mushrooms until soft and pedicled, add a little oil and cook for 5 minutes; Cut broccoli into small pieces.

2) put the broccoli in boiling water and take it out after being slightly scalded; Heat the wok again, put the broccoli back, add 2 grams of monosodium glutamate, fish sauce, wine, cornstarch water and broth 100 grams, stir-fry, then put it on the side of the plate.

3) fry in oil, add tofu and cuttlefish balls to fry until golden brown, first remove the tofu, then add fresh squid, mushrooms and carrots to fry and remove. Drain the oil from the pot, put the original materials and tofu back, add 2g of monosodium glutamate, 5g of fish sauce, 0g of soy sauce10g, oyster sauce10g of broth100g, stir-fry, and finally pour 5g of raw flour and 5g of water10g to thicken and stir-fry. First, take out the tofu, put it in the middle of the plate, and then pour in other ingredients to serve.