The first kind ☆ minced meat tofu ☆.
Ingredients: 400g of tofu, 30g of meat foam, 5g of soy sauce, 5g of soy sauce, oyster sauce 10g, a little sugar, and appropriate amount of ginger, garlic, dried pepper and onion.
Practice: a piece of tofu, soak in water for a while, and then cut into pieces. Chop ginger, garlic and onion, and cut dried Chili into small pieces. Heat the oil in the pan and fry the tofu until golden brown. Fry both sides until golden brown, and take out the tofu. Stir-fry minced meat, add ginger, garlic and dried Chili, and stir-fry in oil. Add soy sauce+soy sauce+oil consumption+sugar+half a bowl of water to boil, add tofu and cook over medium heat until the soup is dry. Add a little starch to thicken, sprinkle with chopped green onion and serve.
The second kind ☆ Pork belly and auricularia roasted tofu ☆.
Ingredients: tofu 400g, pork belly 100g, proper amount of cooking oil, 2 eggs, water-borne fungus 10g, 3 peppers, 2 Thai peppers, 5g bean paste, a little sugar, 3g soy sauce, 2g salt, 3g soy sauce and proper amount of onion and ginger.
Practice: Hang pepper and Thai pepper are obliquely cut into sections, and onion, ginger and garlic are respectively cut into powder for later use. Slice pork belly and cut tofu into pieces. Put the diced tofu in a frying pan and fry until both sides are golden and hard. Beat the eggs, stir-fry them in the pot, cut them into pieces and remove them for later use. Stir-fry pork belly with the remaining oil in the pot until it becomes discolored. Add onion, ginger, garlic powder and bean paste, stir-fry until fragrant, stir-fry red oil, add soy sauce to color, stir-fry evenly, and add fried tofu and fungus. Add water to 2/3 of the ingredients, boil with high fire, and then simmer for a few minutes. Stew until the soup is reduced, and add the fried eggs, peppers and Thai peppers. Stir-fry evenly, add salt, sugar and light soy sauce to taste, stir-fry evenly, thicken with water starch, stir-fry until the thickened juice is wrapped on the ingredients, and turn off the heat to serve.
The third kind ☆ Home-made tofu ☆
Ingredients: 400g of tofu, 80g of auricularia auricula, 30g of carrot, 20g of green pepper, 20g of red bell pepper, 20g of ginger10g, 20g of onion, 20g of garlic, 10g of bean paste15g, 10g of soy sauce10g, and cooking wine10g.
Practice: Wash the ingredients, slice the onion, ginger and garlic for later use, and cut the tofu into thick slices. Slice carrots and dice green peppers. Relax the oil in the pan, heat it to 60% heat, add tofu, fry until both sides are golden, and take out and control the oil for use. Leave the bottom oil in the pot, continue to heat, add bean paste and stir-fry until fragrant; Add auricularia auricula and carrot and stir fry, then add onion, ginger and garlic slices and stir fry. Add fried tofu, cooking wine, soy sauce, a small bowl of water and a proper amount of salt, and stir well. Cook for 2 to 3 minutes, add green pepper and stir well. Pour in water starch and collect the juice on high fire.
The fourth kind ☆ Mapo tofu ☆
Ingredients: minced meat150g, tofu 400g, garlic10g, bean paste15g, chopped green onion 5g. Xiaomi spicy 3g, soy sauce 5g, pepper powder 3g, salt 2g, chicken essence 2g, water and starch.
Practice: Wash the tofu and cut it into small pieces, and chop the millet spicy. Put oil in the pan, stir-fry the meat until golden brown, add bean paste, garlic and millet spicy, and then add soy sauce to stir-fry the red oil and fragrance; Add tofu, water, simmer 10- 15 minutes, and add salt and chicken essence. Hook in water starch and sprinkle with pepper powder and chopped green onion.
The fifth kind ☆ Braised tofu with shrimp ☆.
Ingredients: shrimp 15, tender tofu 400g, ginger 2 slices, garlic 2 petals, onion 2, Chili sauce 5g, soy sauce 10g, soy sauce 3g, oyster sauce 5g, pepper 1g, salt 1g, chicken essence/kloc-.
Practice: After the shrimp is processed, cut the shrimp into small pieces, add some pepper and cooking wine and marinate for ten minutes. Cut tender tofu into small cubes, and chop ginger, garlic and onion respectively. Take a small bowl, add oyster sauce, soy sauce and a little soy sauce and mix well to make a flavor juice. Heat the oil in the pan, fry the shrimps until cooked, and take them out for later use. Stir-fry Jiang Mo, minced garlic and scallion in a pot with low fire, then add Chili sauce and stir-fry until fragrant, and stir-fry red oil. Pour tofu into the pot, add flavor juice and a little water to boil, turn to low heat, cover and stew for five minutes (shaking in the middle to prevent sticking to the pot), then add shrimp and stew for one minute. Finally, add a little salt and chicken essence, add starch and water to the fire, and collect the soup until the soup is almost used up.
The sixth kind? ☆ Sweet and sour crispy tofu ☆
Ingredients: 500g old tofu, vinegar 15g, tomato sauce, 5g soy sauce, 2g salt, 20g sugar, 5g water starch, about 25g cooking oil, a little dry starch, a little shallot, a little white sesame and a little water.
Practice: cut tofu into mahjong-sized pieces. Use kitchen paper (or napkin if you don't have it) to carefully absorb the water on the surface (you can avoid splashing oil flowers when frying, which is easy to set), and cut the shallots into powder for later use. Take a bowl, mix sugar, vinegar, tomato sauce, soy sauce, water starch and water, and stir well for later use. Dip tofu slices with dry starch evenly, add a little oil to the pot, and heat to 70% to 80% heat (a lot of oil smoke rises). Put the tofu wrapped in starch one by one, fry it on low heat until both sides are golden, and take it out of the pot for later use. Heat the bottom oil in the pan, pour in the sweet and sour juice, stir-fry until thick, add the fried tofu, stir-fry well and turn off the heat. Put them into a plate and sprinkle with chopped green onion and white sesame seeds.
The seventh ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆
Ingredients: 400g of tofu, 2 shallots, roasted juice 15g, oyster sauce 10g, mushroom sauce 10g, starch 15g, proper amount of water, proper amount of oil and 2g of salt.
Practice: soak the tofu in clear water for a while, pick it up, drain it, and cut it into thick pieces about 1 cm. Heat a pot, pour in cooking oil, and when the oil temperature rises, put the tofu neatly in the pot and fry it on medium and small fire until both sides are brown. While frying tofu in the pan, mix the sauce, pour in half a bowl of water, pour in the baked sauce, oyster sauce, salt, mushroom sauce and starch, and stir well. Put the onion in the pot, then pour in the prepared sauce, gently stir and mix well, cover the pot and stew for a while. After collecting the juice over high fire, sprinkle with chopped green onion and serve.