Traditional Sichuan dishes, into the dish after the tofu inside the expansion of the paste, characterized by the tofu golden, tender texture, soup color milky white, fresh and fragrant.

Raw materials: gypsum tofu, milk broth, cooked vegetable oil 1000 grams each, 100 grams of asparagus tips, 50 grams of green cabbage, 10 grams of edible alkali, broth 750 grams.

Cooking method: tofu peeled and cut into 6 cm long, 2 cm wide square strips, *** 30, asparagus sliced. Add 500 grams of boiling water in a pot, add cooking soda to keep slightly boiling, another pot of vegetable oil to seventy percent heat, the tofu strips will be fried to golden brown and fish out, put into the alkaline water to soak for 4 minutes into the water to withdraw alkali, and then put into the pot of alkaline water to soak for 5 minutes, and then wash with water. The tofu strips in the boiling water once again, and boiled twice with broth. Milk broth into the pot to boil, add asparagus, pepper, cooking wine, refined salt, after boiling under the tofu strips, cabbage, monosodium glutamate, after the pot can be installed in the soup bowl.

Flower Tofu

Cuisine Szechuan

Features Beautiful modeling, color coordination, clear soup: fresh taste, tender texture.

Ingredients 500g of tofu. 50g of fat meat, 50g of chicken breast, 30g of carrot, 20g of bell pepper, 15g of mushroom, 50g of pea shoots. 20 grams of green onion and ginger water, 3 grams of salt, 25 grams of egg white, 500 grams of broth, 2 grams of pepper. 30 grams of lard.

Procedure Tofu peeled off the skin with a bamboo sieve to make mush, sop up the water with gauze and put in a pot. Pork fat and chicken breast to remove the sinews of the puree, and tofu in the same pot, add green onions and ginger water stirred. Add salt and egg white to make the mixture. In the fan and butterfly-shaped molds on a layer of lard, were made 10 fan-shaped, 2 butterfly-shaped tofu mixed, carrots, bell peppers, mushrooms, etc. carved into different floral patterns, respectively, embedded in the tofu mixed on the cage steamed and standby. Stir frying pan on a high flame, add broth to boil, add pepper, put pea shoots cooked, scooped into the soup pot, will be steamed tofu tragedy slipped into the soup that is completed.

Mushroom stuffed tofu

Raw materials: 300 grams of tofu, 3 mushrooms, squash, soy sauce, sugar, sesame oil, starch moderate.

Methods: (1) cut the tofu into small pieces of four sides, the middle of the hollow; (2) will be washed and softened mushrooms chopped, chopped mustard greens, add seasonings and starch mix well that is the stuffing; (3) the stuffing stuffed into the center of the tofu, arranged in the dish on the steamed, drizzled with soy sauce, sesame oil can be eaten.

Effects: Shiitake mushrooms can reduce cholesterol, tofu is favorable for weight loss.

Snowflake tofu

Cuisine Jiangsu

Features Snowflake shape, unique aroma, rich in nutrients, can be called tofu dishes in the treasures.

Raw materials 200 grams of young tofu. 15 grams of water mushrooms, 25 grams of mushrooms, 5 grams of pine nuts, 5 grams of melon seeds, 15 grams of cooked ham, 50 grams of cooked chicken breast, 5 grams of shrimp. 200 grams of chicken broth, 20 grams of wine, 10 brothers of salt. MSG 2 brother, 15 grams of starch, 75 grams of cooked lard.

Procedure tofu slices to remove the old skin, batch into thin slices, and then chopped into a bowl, hot water to remove the yellow fishy flavor, water mushrooms and mushrooms and other ingredients are cut into crumbs, shrimp with seasonings and sizing. Stir frying pan on the fire, ladle into the chicken broth, put a variety of ingredients into the crumbs, and then the tofu drained and poured in, add salt, wine, monosodium glutamate, after boiling water starch thickening, dripping into the cooked lard boiled, pot into the bowl. Frying pan on the heat, put the oil to 40% hot (about 88 ° C), into the shrimp oil, until creamy white when poured, sprinkled into the tofu is complete.

Tofu with tofu. Fresh parsnip buds blanched with boiling water, cut fine; tofu cut three square dices, scalded with boiling water. Add salt water, monosodium glutamate, sesame oil can be.

Small onions with tofu. Small onion smooth cut thin, tofu cut three thick one inch long strip (also blanched). Add salt water, monosodium glutamate, sesame oil and mix well, with a little bit of green leaves on the side of the plate, to take the meaning of a clean.

Scallion popping tofu. Onions cut four knives, and then cut inch sections; tofu cut half an inch square, an inch long block.

Start a frying pan with high heat, with red pepper burst incense, into the tofu stir-fry, and then into the scallion, salt, stir-fry until the tofu outside of the burnt inside tender, add monosodium glutamate, sesame oil can be.

Shrimp sauce tofu. Tofu cut half-inch square, green onion end (a little more), chili ginger popping pot, into the pot and stir fry (not afraid of frying), and then add high-quality shrimp paste *** stir fry that is to become.

Butterfly tofu. Tofu cut three-thirds thick generous slices, fried to a deep color, cut diagonally, and then flat from which sliced into two pieces (pay attention not to cut off, to two pieces connected).

Lean pork minced into a filling, add green onions and ginger fungus, a piece of finely chopped, add salt, five-spice powder. Clip into the sliced open tofu inside, code in the dish, on the drawer steamed for five minutes. Frying pan to stay a little oil, onion and ginger shredded pot, add half a spoon of water to boil, into the wet starch, add a pinch of salt, a little monosodium glutamate, stir, pour on the dish that is complete.

YiPing seafood tofu. Casserole (Fort). Tofu cut rectangular strips, on top of large shrimp, fresh shellfish, radish strips, add salt to the right amount, stewed on the fire, even pot on the table.

Small tofu with cabbage. Cabbage chopped. Tofu chopped and mashed, add ginger, salt, *** with the same into the pot stew, more stirring, cabbage can be cooked. Grand bowl, dripping sesame oil, sprinkle parsley end that is.