Ingredients: 2 pieces of tender tofu, 250g of fresh shrimp, egg 1 piece, 30g of pig fat, appropriate amount of chopped green onion, appropriate amount of salt, starch, pepper, monosodium glutamate and 500g of peanut oil.
Making:
1. Put the tofu into the pot, inject water and salt, boil, take it out and drain.
2. Wash the shrimps and chop them into minced shrimps; Chop the pig fat.
3. Put the tofu, shrimp paste and fat pork together in a large bowl, add chopped green onion, eggs, starch, pepper and monosodium glutamate, season and stir vigorously to make tofu paste.
4. Put the pan on fire, pour in peanut oil, heat it to 50%, squeeze the bean curd into small balls, put it in an oil pan, fry it in medium heat until golden brown, take it out, drain it and put it on a plate.
Features: tender and soft, fresh and fragrant.
The second piece of sesame tofu
Ingredients: 300g of tender tofu, 0/00g of beef/kloc-,0/00g of vegetable oil and garlic sprouts, 0/5g of sesame and pepper noodles/kloc-,20g of refined salt, 20g of soy sauce and wet starch/kloc-,and 200g of fresh soup.
manufacturing process
(1) Dice tofu, 1 cm square, and blanch with warm water. Chop the beef into powder. Cut garlic seedlings into pieces with a length of 1 cm; (2) Add oil to the wok, heat it, stir-fry the minced beef until the color turns yellow, add refined salt and soy sauce, stir-fry with fresh soup, add tofu blocks, thicken garlic sprouts with wet starch, pour in a little cooked oil, take out the wok, and sprinkle sesame seeds.
Features: the soup is crystal clear in color, white and shiny in skin, rich in flavor, slightly waxy in taste and good in soup and vegetables.
The method of tofu balls in Lei Jia
Origin: Guiyang, Guizhou, China.
Technology: The main ingredient is soybean. When making, first soak soybeans for a period of time and grind them into pulp juice to make sour soup tofu. Then add soy milk, alkaline water, onion, ginger, monosodium glutamate, pepper, star anise and other seasonings according to a certain proportion, stir well, and knead into a round cake the size of an egg, so that the fried tofu balls are brown in color and have a honeycomb heart. Dip in some soup made of soy sauce, Chili noodles, chopped green onion, sesame oil, vinegar and Chili noodles before eating. It tastes crisp outside and tender inside, and it tastes delicious.
The third article delicious tofu
Dice half a catty of tofu, add salt to the egg and stir well, add a little chopped green onion.
Put oil in the pan, stir-fry the smell of chopped green onion, add tofu, add salt and stir-fry until light yellow, and pour in egg liquid, which will turn into gold-coated silver. Beautiful color, simple method, soft, fragrant and smooth, rich in nutrition and delicious.
The fourth article is full of bean curd and treachery
Rape is rich in protein and vitamins, and has the effects of disinfection and detoxification, stagnation and blood circulation. This dish has a good therapeutic effect on erysipelas, bloody dysentery, hematemesis and ascaris obstruction.
Raw materials: 400g of rapeseed heart, 25g of tofu100g of mushroom, 25g of bamboo shoots, 20g of shallot, 0/0g of cooking wine10g of starch10g of refined salt and Jiang Mo, 25g of cooking oil, and 0/00g of bean sprout soup.
Making:
1, onion is cut into onion segments; Wash mushrooms and bamboo shoots, peel and shred; Wash the rape heart, remove the leaves, 4 cm from the root, remove the leaves and take the tender heart in the middle for later use.
2. Muddle tofu with the back of a knife, add mushrooms, bamboo shoots, salt, monosodium glutamate, cooking wine and sesame oil, mix well, steam in a cage for 10 minute, take it out, put it in a plate, arrange cabbage around it, and put chopped green onion in the middle.
3. Heat the oil pan, add onion and ginger, stir fry, then add bean sprouts, take out onion and ginger, add salt, monosodium glutamate and soup to boil, skim the floating foam, thicken the starch, pour sesame oil on it and pour it on the cabbage.
Features: delicious, slightly salty, very light and delicious.
Chapter 5 Mushroom Tofu
Gourmet: Zhejiang cuisine
Color and fragrance: the taste is refreshing and pleasant.
Ingredients: 200 grams of South Tofu.
Accessories: 75g of water-soaked mushroom, mung bean 100g.
Making:
1) Cut tofu, cook mung beans and wash mushrooms;
2) Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, white sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate;
Leave the bottom oil in the pot, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil, and put it in the center of tofu.
Tofu is rich in various nutrients, and I will give it to my baby with complementary food. At first, I chopped tofu, mixed with eggs and steamed it. Later, I chopped tofu, added a small amount of minced chicken, vermicelli, oil and salt, and wrapped jiaozi for the baby.
Chapter VI Pot Tower Tofu
[Ingredients] Tofu 100g, egg 15g, shrimp 6g, green garlic 5g, chicken soup 100g, sesame oil 2g, refined salt 2g, monosodium glutamate 1g, cooking wine 3g, flour 10g and peanut oil 400g. (2) Beat the eggs evenly and pour them on the tofu. Glue each piece of tofu evenly with egg liquid, then put it in 80% hot oil one by one, fry until golden brown, and take out and drain the oil. (3) Pour out the oil in the pot, add chicken soup, shrimp, salt and cooking wine, add tofu after boiling, cook with slow fire for 7 minutes until the soup is reduced, add monosodium glutamate and sesame oil, and take out the green garlic. [Features] Beautiful color, delicious taste and easy digestion, especially suitable for children. [Tip] Tofu slices should be cut into the same size and thickness, and tofu should be slowly fanned in the pot with a small fire. 【 Efficacy 】 Tofu is rich in protein, and its physiological value is higher than that of other plants-protein, and it is equivalent to meat protein. Calcium content is also high, easy to absorb; Shrimp is rich in calcium and phosphorus. It helps to promote the growth and development of bones, teeth and brain. And enhance resistance to prevent rickets and muscle relaxation.
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Chapter VII Shrimp Skin Tofu
[Ingredients] Tofu 100g, shrimp skin 15g, cooked lard 15g, soy sauce 25g, sugar 1.5g, onion ginger 4g, water starch 3g, and a little refined salt. [Method] (1) Blanch the tofu in a boiling pot, take it out and drain it, and cut it into squares 1 cm square; Wash the shrimps and chop them. (2) Put the pot on fire, add lard to heat it, add onion, ginger and shrimp skin to stir fry until fragrant, add tofu to stir fry, add 100g light soy sauce, white sugar, refined salt and water, stir fry evenly, bring to a boil, turn the heat down for 2 minutes, and add starch to serve. [Features] This dish is delicious. [Tips] Wash and chop shrimp. Vegetables should not be too salty. [Gongjiao] Shrimp skin is rich in calcium, iodine and liver sugar, which is an indispensable element for children's development. The combination of shrimp skin and tofu improves the nutritional value and can supplement high-quality protein and calcium. Is suitable for children, and can prevent children from rickets if eaten frequently. Tofu and shrimp skin are good health foods to promote children's growth and development.
Chapter VIII Burning Grass, Fish and Tofu
【 Ingredients 】 Clean grass carp 100g, tofu 100g, bamboo shoots 10g, garlic sprout 5g, cooked pig 50g, soy sauce, cooking wine, refined salt, monosodium glutamate, chopped green onion, Jiang Mo and fresh soup. [Method] (1) Wash grass carp, cut along the length direction, and cut into cubes 1 cm square; Tofu is also cut into squares of the same size; Cut the bamboo shoots into 0.3 cm thick cubes. (2) Put the oil on the fire, heat it to 80%, then add the diced fish, cook the cooking wine, cover the lid and simmer slightly, add the onion, ginger, soy sauce and salt, and burn until it changes color, then pour in the fresh soup to boil, cover the lid and simmer for 3 minutes, then add the tofu and bamboo shoots, simmer for 3 minutes, then turn to high fire and cook the thick soup, add monosodium glutamate and sprinkle with garlic sprouts. [Features] This dish has fresh fish, tender tofu and delicious soup. [Tips] Use slow fire when making to prevent fish and tofu from being burned to pieces. [Efficacy] Grass carp contains a variety of amino acids, protein, fat, sugar, calcium, phosphorus, iron, nicotinic acid, vitamin B 1, vitamin B2 and so on. It has the function of warming stomach and tonifying deficiency. Grass carp with tofu is rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals and vitamins, which is suitable for children and helps to promote healthy development.
Chapter 9 Tofu and chopped green onion soup
[Ingredients] 2 pieces of fresh tofu, 2~4 onions, a little oil, ginger slices, soy sauce, sesame oil and monosodium glutamate. [system]
Method] (1) Cut tofu into small pieces or strips and soak them in clean water for half an hour; Wash and chop onions. (2) Put the pot on the fire, stir-fry the tofu for a while, add appropriate amount of water, ginger slices and soy sauce, cook for 20 minutes, add chopped green onion, pour sesame oil after boiling, and take out monosodium glutamate. [Features] Fresh and tender Zui Xiang, appetizing, eating tofu with meals, and drinking soup after drinking. [Efficacy] Tofu is rich in nutrition and is known as "plant meat". Tofu is sweet and slightly cold, which can tonify the spleen and stomach, clear away heat and moisten dryness, induce diuresis, and clear away heat and toxic materials. Onions are pungent and warm, and have the effect of sweating and detoxification. Can be used for treating infantile exogenous wind-cold, stomach fever, sore throat, and hoarseness. Those who are not suitable for deficiency cold, excessive phlegm and excessive fire.
10 vegetable bean curd strips
5g peeled carrots, 1/6 slices of tender tofu, 1/2 peas, 1/2 egg yolks, 1/2 cups of water, and a little soy sauce. Blanch peeled carrots and peas and cut them into small pieces. Put water, carrots and peas in a small pot, mash the tender tofu, add it, add a little soy sauce and cook until the soup becomes less. After that, break the yolk and put it in a pot to cook.
Chapter 11 Almond and Apple Tofu Soup
3 pieces of tofu, 24 almonds, apple 1 piece, 4 mushrooms, a little salt, vegetable oil, sugar and monosodium glutamate, and a proper amount of starch. Cut the tofu into small pieces, soak it in water and take it out. Wash mushrooms, chop them, stir them into paste, cook them with tofu until boiling, add salt, vegetable oil and sugar, and mix them with starch to make thick sauce and make tofu soup. Soaking almond in warm water and peeling; Wash apples, peel them, cut them into pieces and stir them into paste. After the bean curd soup is cooled, add almonds, apple puree and monosodium glutamate, and mix well to make almond-apple bean curd soup. Features: Soft glutinous rice is tender and delicious, which is a good food for infants. This soup is rich in protein and iron, which can improve the immunity of infants and prevent anemia.
Mixed tofu with fruit
20g of tender tofu, strawberry 1 piece, 3 oranges, a little honey and a proper amount of refined salt. Boil tofu in clear water for a while, take it out, drain the water and press it into mud. Wash strawberries with salt water, chop them, peel orange petals, core them, grind them, mix them with honey and salt, add them into tofu, stir them evenly, and then feed them. Note: chop up oranges and strawberries, and no bigger pieces are allowed. Features: Beautiful color and delicious taste. This dish is rich in protein, carbohydrates, calcium, phosphorus, iron, zinc, vitamin B 1, vitamin B2, vitamin C and other nutrients, especially oranges and strawberries. It has the functions of appetizing, helping digestion and promoting growth and development. Suitable for/kloc-infants over 0/0 month.
Chapter 12 Flower Tofu
50g of tofu, green leaves 10g, cooked egg yolk 10g, starch 10g, a little salt and a little onion Jiang Shui. Cook tofu and put it in a bowl for grinding; Wash the cabbage leaves, blanch them with boiling water, chop them up and put them in a bowl. Add starch, salt and onion Jiang Shui and stir well. Make the bean curd into a square, then grind the egg yolk, sprinkle a layer on the surface of the bean curd, put it in a steamer and steam it for 10 minutes. The taste of this dish should not be too salty for babies to eat. Features: beautiful appearance, soft and delicious. This dish is rich in protein, fat, carbohydrate, vitamin B 1, vitamin B2, vitamin C and minerals such as calcium, phosphorus and iron. Tofu is soft, easy to digest and absorb, can participate in human tissue structure, and promote the growth of babies. It is a highly nutritious food suitable for all ages. Egg yolk is rich in iron and lecithin, which is very beneficial to improve the baby's hemoglobin and brain.
Article 13 minced meat tofu soup
Tofu 100g, minced meat 15g, water-borne auricularia, water-borne daylily 35g, sesame oil, soy sauce, salt, chopped green onion, water starch 2g and soup 2g. Cut the tofu into 1 cm squares, blanch it with boiling water, take it out and cool it with cold water for later use; Wash auricularia auricula and daylily and cut into small pieces. Pour the soup into a pot, add minced meat, day lily, fungus, diced tofu, soy sauce and refined salt, and bring to a boil. When the dish is cooked, pour starch on it, add sesame oil and sprinkle with chopped green onion. Note that this dish is braised in brown sauce, and the sauce should not be too thick or too thin. Features: Tofu is soft and tender, and the soup is delicious. This dish is rich in nutrition and is a good source for children to obtain high-quality protein, B vitamins, minerals and phospholipids. Auricularia auricula and daylily have good brain-nourishing and intelligence-improving effects, and are especially suitable for children aged 1-3.
Article 14 Rape, dried rice and tofu
Tofu 100g, rape 50g, dried seaweed 10g, vegetable oil 20g, sesame oil, refined salt, monosodium glutamate, water starch and chopped green onion. Cut tofu into 1.5cm cubes; Blanch dried seaweed with boiling water and cut into pieces; Wash and chop rape. Put oil in the pan, heat it, put it in a wok with chopped green onion, add tofu and dried laver, stir-fry for a few times, then add rape, stir-fry, add refined salt, water starch to thicken, and finally add monosodium glutamate and sesame oil. Be careful not to fry chopped green onion; Put monosodium glutamate and sesame oil before cooking. Features: white and green in color and delicious in taste. This dish contains high-quality protein, fat, vitamin B 1, vitamin B2, vitamin C, carotene, calcium, phosphorus, iron and other nutrients necessary for children's growth. If children eat regularly, they can grow and develop healthily.
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Chapter 15 White Jade Gold and Silver Soup
Clear soup 70ml, shredded mushrooms 1/3, tofu 25g, diced chicken 15g, cauliflower 10g, and egg juice 1/4. (1) After the stock is boiled, pour in diced chicken and shredded mushrooms and cook until it is done. (2) Dice tofu, pour in (1), season with a little salt and soy sauce, thicken and cook until thick. After the cauliflower soup is cooked, pour it into (2), pour in the egg juice and turn off the heat. Cover and let the eggs cook.
Chapter 16 Cream Tofu
Tofu 1/6 pieces, cream sauce 1/2 cups, a little salt. Cut the tofu into small pieces. Boil tofu and cream sauce with water, then add some salt to taste.
Article 17 the practice of Mapo tofu
Mapo Tofu is one of the most local dishes in China, and it has become a world-famous Sichuan cuisine. This dish has a history of 100 years, and it is a delicious dish handed down from generation to generation in Chengdu "Chenmapo Tofu Shop". All visitors to Sichuan must enjoy tasting.
Mapo tofu was made by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop". 1909 The Chengdu Survey published by Chengdu Popular News (written by Qing Fu Chongju) has already said, are you fat? Dirt? Promise? Are you jealous? ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ ⒅ Feng Jiaji, a poet in the late Qing Dynasty, wrote in the poem "Poems on Bamboo Branches in Jincheng": "Mapo Chen Shangming, tofu is the best to bake, the curtain on Wanfuqiao moves, and the husband is drunk." Mapo tofu has spread all over the country because of its excellent reputation, even to Japan, Singapore and other countries, but it is still authentic in Sichuan Chen.
The characteristic of this dish is that it is cooked by "burning". The white tofu is dotted with brown-red minced beef and oil-green garlic seedlings, and a circle of bright red oil, such as emerald inlaid with amber, has a unique flavor of hemp, spicy, spicy, tender, crisp, fragrant and fresh.
Main materials (1):
1, tofu 500g: It is appropriate to choose delicate and fragrant "gypsum tofu", which is different from brine tofu.
When selecting: pinch it with your hand or smell it with your nose to know if it is fresh or not.
Auxiliary materials (2):
1, green garlic bud-50g.
2. Beef 150g: Beef with beef tendon is better.
General ingredients (10)
0. Rapeseed oil125g
1, salt 5g,
2, soy sauce-color, seasoning
3, broth 250g (ginger and pepper can be added to the meat bones, if not, you can save some).
4, cooking wine 20g Shaoxing cooking wine
5. Garlic 3g
6. Ginger 3g
7.onion 3g
8. 40g of watercress powder-used for thickening.
9. Chicken essence or monosodium glutamate: 2g
Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.
When making tofu, you should choose the fragrant "gypsum tofu", with red pepper as the best Chili noodles and beef with yellow beef as the best. There are four keys to making Mapo tofu, namely "hemp, spicy, spicy and firm".
The color is light yellow, and the tofu is white and shiny. Some people use "hemp, spicy, spicy, fresh, tender, fragrant and crisp" to describe this dish, which quite vividly summarizes its characteristics. Now Sichuan restaurants at home and abroad want to attract customers by operating this dish. It is said that in recent years, a Japanese food company has also canned Mapo tofu and sold it all over the world.
* * Meat stuffing for cooking at home can be divided into several portions with fresh-keeping bags in advance, packed, pressed into flat pieces by hand and then frozen in the refrigerator. In this way, when it needs to be used, because the contact surface between the meat stuffing and the air is large, it will thaw quickly.
* * After the tofu is cut into pieces, blanch it with boiling light salt water to keep the tofu tender but not crisp.
* * Legend has it that tofu is stabbed twice, and this dish will not spit water, although I don't know what spitting water is, so it is probably water.
* * When frying Pixian Chili sauce, warm oil is needed in the pot, and stir-fry with medium heat to avoid frying Chili sauce and Chili noodles.
Ingredients: inner fat tofu, Mapo tofu sauce, onion, ginger, garlic, pepper, minced meat.
The practice is as follows:
Stir-fry the spicy pot with onion, ginger, garlic and pepper, then add minced meat, stir-fry with soy sauce, add half a package of Mapo tofu seasoning, color, add tofu, stir-fry minced meat, add the remaining seasoning, and take out the pot! Sweet and spicy, delicious!
Other practices of tofu:
Seabuckthorn Japanese tofu
Composition:
Japanese tofu, seabuckthorn
White sugar, fruit powder and soybean powder (delicious 123
Operation:
Cut the tofu into small pieces, fry until golden brown, and put it on a plate. After that, pour in the sand thorn juice.
Seabuckthorn with yam is common in Shanxi cuisine. Perhaps the lightness of Japanese tofu can make seabuckthorn sweet and sour, soft and delicate, and not too violent. Liqueur is the best wine, and iced fruit wine is the most suitable.