Bean curd is a vegetable that people can often eat, bean curd has different names in different places, such as and often called cowpea, this vegetable is very nutritious, in addition to being rich in protein, the content of carotene is also high, and the taste is very good, bean curd cooking methods are also many kinds of ways, today's food is introduced to the silkless bean curd, the details of the production steps are as follows.

First, eggplant bean curd

Materials

200 grams of eggplant (purple skin, long), 2 cloves of garlic

5 dried chili peppers, 10 milliliters of soy sauce

20 milliliters of oyster sauce, the right amount of vegetable oil

A little bit of water

practice

1, eggplant cleaned and cut into long strips, soak in water for a few minutes and then Fish out and set aside.

2, bean curd washed and removed the old tendons cut into long segments, dried chili pepper cut into small segments, garlic pat broken and chopped.

3, the pot into the appropriate amount of oil, oil temperature 7 into the hot under the eggplant frying soft and fish out of the oil.

4, beans under the frying pan frying until the skin wrinkled after fishing out of the oil.

5: In a frying pan, add garlic and dried chili peppers and stir-fry the eggplant and string beans.

6, add soy sauce, oyster sauce and a little water and stir fry evenly, cover the pot and simmer for a while, until the soup thick can be.

Second, vegetarian fried bean curd

Materials

Bean curd, carrot 1, five spices dried tofu, 1 clove of garlic, salt

Practice

1, garlic chili pot when the oil is hot. Stir-fry the bean curd until it changes color.

2, then into the carrot slices, dried bean slices, a little salt, stir fry a few times and then put a little water (1/3 vegetable height).

3, cover the pot with a lid, medium heat for five or six minutes, halfway through the occasional turn the dish to make it evenly cooked.

4, after the juice cease fire, cover the pot and simmer for two or three minutes.

Third, cold beans

Materials

Beans, salt, oil, pepper, sugar, garlic, vinegar, chicken essence, sesame oil

Practice

1. Beans should be selected slender, tender, the smaller the seeds the more tender beans. The cleanup method: remove the tendons at both ends, and then break them into half the length of the middle finger

2. The trick to blanching vegetables in boiling water is to put a drop of oil in the water and then a small spoonful of salt, which will make the beans more bright green and also extra bright. When the water boils, blanch the bean curd for two to three minutes to remove the smell of beans (if it is fried, you can add a little sugar or cooking wine to remove the smell of beans). Water is easy to more, the fire is easy to fierce, blanching after cooked, do not smother in the pot, smothered for a long time the color will also be yellow. Then the blanched beans after fishing out and draining quickly put into the pre-prepared cool water. (Ice water is better, Western food blanched dishes are to be immersed in ice water, you can make the beans more crispy and green)

3. Bean curd plate, garlic knocked flat peeled and minced into garlic puree

4. Hot pot to burn a little oil, add a few peppercorns, made into peppercorn oil. Pepper grains out do not, pour the oil into the bean curd. Add salt, sugar, garlic paste, vinegar, chicken essence, sesame oil and mix well, a crisp and refreshing little gazpacho is ready. If there are cooked sesame seeds at home, you can also sprinkle some on it.