The practice and process of assorted tofu, and how to make assorted tofu?

How to make assorted tofu:

Ingredients: 1 piece of tender tofu, 50 grams of cooked lean pork, 1 small section of ham sausage, 1 shiitake mushroom, half a bell pepper, 50 grams of corn kernels, 50 grams of green beans, 10 grams of dried shrimp, 1 small bowl of chicken broth.

Seasoning: 1 green onion, a few slices of ginger, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of pepper, 1 tablespoon of cooking wine, 1 tablespoon of water starch.

Cooking steps: Step 1: Cut the tofu into small cubes of about 2 cm and soak in salted water for 10 minutes to remove the beany smell.

Step 2: Cut the cooked lean pork into small pieces, the ham sausage into small pieces, the green and red peppers into small pieces, the ginger and green onions into minced pieces, and then put them on a plate, and then prepare to put in a spoonful of shrimp skin and put them together for later use.

Step 3: Dice the mushrooms, corn and green beans, and then put them on separate plates.

Step 4: Add water to the pot and bring to a boil, put the corn kernels in the pot and cook for 3 minutes to cook them, then pour the diced mushrooms into the pot and blanch them for 1 minute, then take them out together and drain the water for later use.

Step 5: Reheat the pot, add a spoonful of meat oil and stir-fry the ginger and shallots until fragrant.

Step 6: Stir-fry the seasoning and add the chicken broth, then put the tofu inside, add salt and dried shrimp, bring to a boil over high heat and cook for about 2 minutes.

Step 7: After the tofu is stewed to taste, add the lean pork, ham sausage, green and red pepper granules, shiitake mushrooms, corn and green beans, and add 1 tablespoon of chicken essence, 1 tablespoon of pepper, and 1 tablespoon of cooking wine, and continue to simmer for 2 minutes to fully integrate the ingredients and seasonings.

Step 8: After simmering for 2 minutes, add starch water to thicken the soup over high heat.

Step 9: Thicken the soup and sprinkle with chopped chives.

It can be called a fast dish, which is simple to make and nutritious. Especially when children see this colorful food, they have a great appetite.

Materials. One box of clear menalide tofu.

Peas, corn, carrots 30g

2 shiitake mushrooms.

Light soy sauce 1 scoop.

Chopped green onion to taste.

Garlic 2 cloves. Argentine red shrimp 1 pc.

Cooking wine to taste.

Starch 2g cooked white sesame seeds A small amount.

Steps. 1. Prepare the ingredients: only the main ingredients are shot.

2. The tofu is buckled upside down on the cutting board.

3. Cut the tofu into cubes, first cut three times horizontally, and cut vertically, so that the cutting method is easy and not easy to break.

4. Set aside the sliced tofu.

5. Put an appropriate amount of water in the pot, add tofu after the heat is boiled, and continue to boil over high heat.

6. Add ingredients and bring to a boil over high heat.

7. Use the water to boil the shiitake mushrooms for 3 minutes, turn off the heat and simmer for 5 minutes.

8. Take out the mushrooms and cut them into cubes, mix the main ingredients and ingredients and put them on a plate for later use.

9. Seasoning sauce: green onion, garlic, light soy sauce, salt, sugar, cooked white sesame seeds, mix together.

10. Put an appropriate amount of oil in the pot and add the seasoning, which should be fast, because the seasoning juice and oil will splash gold when they are mixed together. Pour in the seasoning and add the main ingredients. Add a small amount of water to the shrimp (soak the shrimp in cooking wine in advance to remove the fishy smell) and bring to a boil over high heat.

11. Thicken the starch and then remove from the pot.

12. Remove from the pot and serve on a plate. You don't have to wait for the deliciousness.

13. Eat, especially children like you very much.

Tips: You can also choose other tofu, the best lactone tofu, which I personally think is more tender.

The preparation of assorted tofu claypot.

1.Crab mushrooms and tea tree mushrooms are washed and cut into small pieces about 3 cm long.

2.Cut the tofu into cubes about 1 cm thick and 4 cm wide, chop the chives into chopped green onions, and mince the garlic.

3.Wash the dry scallops, soak them in warm water for 15 minutes until soft, and tear off the old tendons at the corners.

4.Heat the oil in the wok over medium heat until it is 6 hot, then add the tofu.

5.Fry until lightly browned on both sides, remove and set aside.

6.Leave 1 tablespoon of oil in a pot, heat it over medium heat until it is 5 hot, add minced garlic and stir until fragrant.

7.Pour in plenty of water, add the soaked scallops, bring to a boil over high heat, reduce the heat to low and cook for 20 minutes.

8.Add crab mushrooms and tea tree mushrooms.

9.Add the fried tofu.

10.Add the soy sauce to taste.

11.Cook over medium heat for another 10 minutes until flavored, add 1 2 teaspoons of salt.

12.Finally, thicken with water starch.

Materials:

Main ingredients: northern tofu, sea cucumber auxiliary materials: eggs, lotus seeds (canned), lilies, chicken, ham, winter bamboo shoots, mushrooms, rape leaves seasoning: edible oil, salt, green onions, ginger, chicken essence, chicken soup, starch, cooking wine, sugar.

Method

1 Remove the old skin of the tofu and stir it, add egg white and starch and stir well;

2 Cut the lily, sea cucumber, chicken, ham, winter bamboo shoots and mushrooms into small cubes, wash and cut the rape leaves into shreds, put the lotus seeds on a plate, wash the green onion and ginger and cut into minced pieces;

3 Spread the tofu on the plate, sprinkle in lilies, sea cucumbers, chicken, ham, winter bamboo shoots, mushrooms, lotus seeds, add minced green onion and ginger, chicken essence and salt, steam for 15 to 20 minutes, take it out, spread it out and put it on another plate;

4 Put chicken broth, cooking wine, sugar, and a little salt in the pot, and when the pot is boiling, thicken it with water starch and pour it on the tofu.

Tips

Peculiarity. Delicious and fragrant.

To make assorted tofu, first wash the tofu, cut it into small pieces, pour oil into the pot, after the pot is hot, pull the tofu and pour the assorted mix into the pot and stir-fry, then add salt and light soy sauce, oyster sauce and a little water to stir-fry.

.Cut the carrots into small cubes.

2.Cut the green pepper into small cubes.

3.Clean the shrimp and marinate it in barbecue sauce for a while to make it taste good. (This time, I used the Daki Dawei spicy barbecue sauce, so you can choose other flavors according to your favorite flavors, and it's not bad every time you try a new flavor!) )

4.Cut the tofu into cubes as big as the other ingredients. In this way, it is easier to absorb the flavor, and after the oil is hot, put the diced tofu over medium heat, and do not ,.. the fire

Ingredients: Tofu (South) (750g) Auxiliary ingredients: shrimp (100g) Sole (100g) Oysters (fresh) (100g) Scallops (50g) Shiitake mushrooms (50g) Dried shrimp (50g) Winter bamboo shoots (50g).

Assorted tofu casserole.

Seasoning: green garlic (10g) garlic (10g) salt (5g) white soy sauce (15g) cooking wine (5g) monosodium glutamate (2g) pepper (3g) oyster sauce (10g) vegetable oil (30g).

Method1.Blanch the tender tofu to remove the beany smell;

2.Wash the fresh eye fish (sole) and cut into small pieces;

3.Wash the oysters and remove the shells;

4.remove the head and shell of fresh shrimp;

5.Dried scallops washed with water;

6.shiitake mushrooms to cut diamond-shaped slices;

7.Cut the large green garlic into a horseshoe shape;

8.Peel the garlic and cut it into two ends and set aside;

9.Peel and wash the bamboo shoots and slice them;

10.Put the pot on the fire, add cooking oil and boil it for 60% hot, pour in garlic and green garlic and stir-fry a few times, pour in various auxiliary materials, cut oil, soy sauce, oyster sauce, refined salt, soup to taste, and boil;

11.Pour the boiling soup into the prepared casserole, put the stir-fried green garlic and garlic on the bottom, put the blanched tofu, accessories, and soup, boil for 5 minutes over medium heat, add monosodium glutamate, pepper, and thicken with wet starch.

Because when we choose, we usually make old tofu, or we choose these assorted side dishes and color combinations to make stir-fried Japan.

Soak dried shiitake mushrooms in warm water until soft and cut into slices; Cut the frozen tofu into large pieces and set aside. 2.Blanch shrimp, sea cucumber and pork knuckle tendons with boiling water, wash and drain; Cut the ham into cubes and set aside.

3.Wash the cabbage and blanch it with boiling water until soft; Cut the green onion into pieces and set aside. 4.

Prepare a casserole, place the cabbage on the bottom, and place the ingredients in recipes 1 and 2 in order. 5.Heat the oil in a pan, stir-fry the ginger slices and green onions until fragrant, add all the seasonings and bring to a boil.

6.Pour all the ingredients of Method 5 into the casserole of Method 3 and cook over medium heat for about 5 minutes.

2Cucumber, red pepper and oyster mushrooms cut into cubes, fry the remaining oil of the tofu and stir-fry the diced vegetables over low heat. 3Add 1 tablespoon of bean paste without chili peppers. 4Add 1 tablespoon of water, cook for 01 minute, add the tofu you just fried!

Boil until the juice is bubbling, add dark soy sauce to enhance color, salt to taste, water starch to make the juice sticky, then stir-fry evenly, and remove from the pot.

First put the mixed vegetables in the pot and blanch the water, then take them out and put them in the pot, add a little water, salt, chili, wait for the water to boil, then put the tofu in and cook for a while.

Wash the crab mushrooms and tea tree mushrooms and cut them into small pieces, cut the tofu into cubes, cut the chives into chopped green onions, and mince the garlic. Wash the dried scallops and soak them in warm water for 20 minutes. Put oil in a pan to 6 hot, add tofu and fry until slightly yellow on both sides, remove and set aside.

When the oil is 5 hot in the pot, add the minced garlic to stir until fragrant, pour in enough water, put in the soaked scallops, bring to a boil over high heat, turn to low heat for 20 minutes, add crab mushrooms and tea tree mushrooms, then put in the fried tofu, add an appropriate amount of soy sauce, cook over medium heat for 10 minutes to taste, add salt, and finally thicken with water starch.

Ingredients: 1 6 pieces of tofu, 1 tablespoon of boiled chopped carrots, green spikes, 1 2 tablespoons of chicken or other minced meat, 3 tablespoons of mixed eggs and broth, a little sugar and soy sauce.

Method] 1Cook the tofu in boiling water, remove the water, and cut into small cubes.

2.Put the meat in a pot, add broth, sugar, soy sauce, then add tofu and chopped vegetables to the pot and cook until the soup is closed.

3.Pour in the mixed eggs and stir constantly to make the dish a paste.

Spicy assorted tofu making tutorial.

Ingredients: 500g tofu.

Excipients: Pork heart 500 g Pork liver 150 g Pork (lean) 150 g Cuttlefish 400 g Squid (fresh) 100 g Beef (fat and lean) 120 g Chinese cabbage (white stem) 400 g Grass carp 250 g.

Seasoning: Salad oil 15 grams Salt 10 grams Preparation of assorted tofu in an appropriate amount:

First cut the cuttlefish, squid, Shao vegetables, pork liver, pig heart, lean meat, fish and beef respectively chopped and processed into balls for later use, if there is no soup, you can mix chicken essence and water into soup, Shao vegetables are placed at the bottom of the utensils, put the tofu on high heat for 8 minutes, roll down the salad oil, put down the pig heart, pork liver, lean meat on high heat for 10 minutes, and then put down the cuttlefish, squid, fish balls, beef balls, high heat for 15 minutes, adjust the taste.