Ingredients: tender tofu 300g, water-borne fungus 15g, cooking oil, onion, ginger, garlic, cooking wine, salt, soy sauce (a little), vinegar, sugar, white soup and starch.
(1) Cut the tofu into bone slices, cut the onion into horse teeth, cut the ginger into powder, slice the garlic, and mix with seasoning to make mud juice for later use.
(2) Put the base oil into a hot spoon, add tofu and fry until cooked. When the two sides are fried into tiger skin color, pour out the remaining oil, add small seasoning to stir-fry the fragrance, add ingredients, pour in the mixed mud juice, and when the juice falls, point out the oil, quickly turn it over so that the sauce is evenly hung on the dish, and then take out the spoon and put it on the plate.
2. Tiger skin tofu
Ingredients: 200 grams of tender tofu, 3 grams of water-borne fungus, cooking oil, onion, ginger, garlic, cooking wine, soy sauce, salt, miso, white soup and starch.
(1) Cut tofu into bones with a thickness of 0.4cm, tear apart auricularia auricula, cut onion into teeth, cut ginger into powder, and cut garlic into powder, and use seasoning to make mud juice for later use.
(2) Add the base oil to the hot spoon, add the tofu after the oil is hot, fry both sides into tiger skin color, and drain the remaining oil.
(3) Add small seasonings and ingredients, turn over, pour in the mixed mud juice, and turn over quickly when the juice falls, so that the sauce is evenly hung on the tofu.
3. Mutton bean curd pot
Ingredients: mutton 200g, tender tofu 300g, garlic moss 15g, cooking oil, onion, ginger, garlic, cooking wine, Huai Mao soy sauce, miso, fresh soup, salt and starch.
(1) Cut tofu into small bone pieces, blanch with boiling water, cut mutton into 0.3cm square grains, mince onion, ginger and garlic, and cut garlic moss into 2cm long segments.
(2) Put the base oil into a hot spoon. When the oil is hot, stir-fry the small seasoning and mutton, add the seasoning, add the tofu and garlic moss, and cook until it tastes delicious. Thicken (a little), pour the oil and put it in the pot.
4. Baked tofu
Ingredients: 300 grams of tofu. Tomato 100g, water-borne fungus 20g, edible oil, onion, ginger and garlic, cooking wine, salt, soy sauce, monosodium glutamate, fresh soup and wet starch.
(1) Cut the tofu into 0.8_ thick slices, fry it in the oil pan, pour it out, control the oil, cut it into elephant-eye slices with a spatula, cut the onion into horse teeth, mince the ginger, slice the garlic and slice the tomato into thick slices.
(2) Put a hot spoon into the base oil, heat the oil with a small seasoning wok, add seasoning, boil the main ingredients, skim off the foam, simmer for 2-3 minutes, simmer out the sauce, and quickly turn it over so that the sauce can be evenly hung on the dishes.
5, casserole tofu
Ingredients: tender tofu 250g, dried seaweed 10g, dried vermicelli 20g, tender cabbage 80g, coriander 2g, cooking oil, cooking wine, salt, miso, pepper, fresh soup, onion and ginger slices.
(1) Cut the tofu into 1.6- 1.8cm squares, blanch with boiling water, slice the Chinese cabbage, and wash the parsley and cut into sections.
(2) Put the cabbage in a casserole, add vermicelli, tofu, dried seaweed, hot spoon and base oil, heat, add seasoning, boil the soup, pour it into the casserole, simmer for 10 minute, and add coriander and pepper.