How to fry tofu skin to make it delicious? How to fry tofu skin to be delicious

Stir-fried fresh mushrooms in tofu skin.

Ingredients: 250 grams of fresh mushrooms, 150 grams of tofu skin. , 2 tbsp raw oil, 1 tbsp light soy sauce, 3 garlic pieces, green onion strips, salt and cooking wine, pepper and a pinch of monosodium glutamate.

Preparation: 1 fresh mushroom, wash and cut in half; Cut the tofu skin into strips; Cut the green onion into pieces and flatten the garlic.

2 Heat the raw oil in a pan and stir-fry the chives and garlic; Pour in the fresh mushrooms and tofu skin and stir-fry;

3. Add light soy sauce and salt, cook in cooking wine, add pepper and monosodium glutamate and mix well, and finally add the shallots and stir-fry a few times.

Shred the tofu skin or cut it into diamond-shaped pieces, then cut the green pepper into shreds or diamond-shaped pieces, use dried chili peppers, green onions and ginger to boil in a pot, add sweet noodle sauce and fry for a while, add a little water (anti-paste pot) and put the cut tofu skin and green peppers to fry evenly, add a little salt and chicken essence before coming out of the pot.

Cut the bean skin into shreds and eat it with some green chilies, it tastes very good.

Stir-fried directly with celery and red peppers, it looks good and delicious.

Cold tofu skin, easy to learn, delicious and delicious, let's try it together.

Teach you how to make tofu skin delicious.

Dried tofu skin did so.

Tofu skin is flat and sweet, and has the effects of clearing heat and moistening the lungs, relieving cough and eliminating phlegm, nourishing the stomach, detoxifying, and stopping perspiration. Tofu skin is rich in nutrition, high in protein and amino acids, and according to modern scientific determination, there are 18 kinds of trace elements necessary for the human body such as iron, calcium, molybdenum, etc. The preparation of stir-fried tofu skin is as follows:

Pour oil into the pot, boil until it is 80% hot, add minced garlic and dried chili peppers and stir-fry until fragrant, then add the blanched tofu skin.

During the stir-frying process, add salt and a little soy sauce to enhance the flavor, and add the coriander segment.

Add cooked sesame seeds and monosodium glutamate before cooking, stir-fry evenly.

Exercise 1 material.

Ingredients: 200g oily skin.

Excipients: 25g dried shiitake mushrooms, 25g winter bamboo shoots, 20g bell peppers, 20g green peppers.

Seasoning: 5 grams of starch (peas), 3 grams of Sichuan pepper, 10 grams of ginger, 10 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar, 30 grams of vegetable oil.

Characteristics: Bright color, soft and mellow.

Methods of work. 1.Soak the tofu skin and wash it, cut the water chestnut into large slices, cut the shiitake mushrooms into a spatula, slice the green and red peppers, and the elephant eye of winter bamboo shoots. Soak the pepper in water and save it for later.

2.Blanch the mushrooms and bamboo shoots in boiling water and remove.

3.Heat the oil with a spoon, put in a sauté pan with minced ginger, add chili water, add tofu skin, and sauté mushroom soup.

4.Add monosodium glutamate, thicken with wet starch, pour in cooking wine, spoon and plate.

Exercise 2 material.

Bean skin, minced meat, green onion, soy sauce, monosodium glutamate, pepper, oil.

Methods of work. 1) Soak the bean skin and cut into strips. Cut the onion into small pieces and set aside.

2: Pour a little oil into the pot, wait for 6 minutes to heat a few chili peppers, wait for 8 minutes to heat the ground meat and put it in soy sauce, stir-fry MSG until fragrant.

3: Pour in the chopped bean curd and stir-fry a few times. The bean skin itself is cooked, and it tastes good when you fry it slightly.

4) Sprinkle green onion on the top.

Ingredients: 1 tofu skin, 1 green pepper, half a red pepper, 100 grams of soybean sprouts.

Excipients: 1 green onion, 1 coriander, 1 slice of ginger, 10 ml of peanut oil, 2 grams of salt, 1 tablespoon of light soy sauce, 1 tablespoon of fresh chicken juice, 1 teaspoon of five-spice powder.

Steps: 1. Deal with the ingredients that need to be cut, cut the tofu skin into thin strips, remove the seeds and white tendons in the middle of the green pepper, and then cut into thin strips, so that the green pepper will not be spicy, and the coriander is cut into segments, and the stems and leaves are separated. The green onion and ginger are also shredded, and the coriander root and green onion and ginger are stir-fried together.

2. Put a little peanut oil in the wok, add shredded green onions, shredded ginger and coriander root and stir-fry until fragrant.

3. The soybean sprouts are not easy to cook, first put them in and fry for a while, wait until the soybean sprouts become soft, and then add the tofu skin and stir-fry, at this time, you can add a little water to simmer and fry for a while, because the tofu skin is relatively dry.

4. Add light soy sauce, five-spice powder, salt and fresh chicken juice to taste, and continue to stir-fry evenly.

5. Finally, add shredded green peppers, shredded red peppers and coriander leaves, fry them again for a while, about 10 seconds are enough, and the green and red peppers are easy to cook.

Three fresh bean skins. Ingredients: 350 grams of skinless pork (lean seven fat), 25 grams of shuifa shiitake mushrooms, 200 grams of fresh shrimp, 100 grams of shuifa magnolia slices, 75 grams of barbecued pork, 175 grams of cooked lard, 100 grams of net pig heart, 10 grams of cooking wine, 100 grams of net pig mouth strips, 4 eggs, 100 grams of net pork belly, 35 grams of refined salt, 700 grams of glutinous rice, 5 grams of monosodium glutamate, 200 grams of rice, 50 grams of soy sauce, 100 grams of mung beans.

Method Grind the mung beans and soak them in clean water for 4 hours, remove the shell and wash them, wash the rice, soak them in clean water for 6 hours, mix them with the mung beans and grind them into a fine pulp (20% mung beans, 40% rice).

2.Wash the pork and cut it into pieces about centimeter wide and centimeter thick. Put the pork belly, pig heart, and pig mouth strips into the pot, add water to immerse them, boil them on the fire for about 1 hour, then put in the pork and cook together, add soy sauce, cooking wine, monosodium glutamate, refined salt, and 500 grams of water to simmer, wait for the flavor to be cooked, take out and cool, and cut them into dices as big as peas together with the barbecued pork.

Cut the mushrooms and magnolia slices into small cubes, put them in a pot of boiling water and cook for 10 minutes, then remove them and dry. Wash the shrimp.

3.Put the wok on the fire, heat the cooked lard, put in the magnolia slices and stir-fry for 5 minutes, then put in the mushrooms and stir-fry a few times, pour the boiled meat marinade into the pot and cook for 10 minutes, and then put the diced pork, fresh shrimp, diced mouth, diced pork heart, diced belly, and diced barbecued pork into the pot for 10 minutes, until all the raw materials in the pot are cooked into the flavor, the marinade is gradually cooked, and the pot becomes a filling.

4.Wash the glutinous rice, soak it in clean water for 8 hours, remove and drain the water, and steam it in boiling water on the basket. Take it out and cool it slightly, that is, put it in the pot on medium heat, add cooked lard, refined salt, warm water and stir well, and when the glutinous rice is fried in flavor, it is put in a pot to keep warm and set aside.

5.Put the pot on the fire, brush the pot with a little oil and water, when the pot is red and smooth, scoop the mung bean rice milk into the pot, quickly use the mussel shell to scald the pot pulp upwards to the surrounding area, form a round bean skin, beat in 4 eggs, apply it in the same way, cover it, reduce the furnace fire, and burn the mature skin for 1 minute.

6.Use a small iron spatula to loosen the cooked skin, turn the bean skin over with both hands, sprinkle the refined salt evenly, then spread the cooked glutinous rice evenly on the skin, and then sprinkle in the fried meat filling and green onions, fold the corners around the bean skin neatly, wrap the rice and meat filling, pour cooked lard along the side of the bean skin, cut it into small pieces while frying, quickly turn it over, and then pour in cooked lard, and put it into the plate respectively.

Pepper tofu skin.

Ingredients: 300 grams of tofu skin, 100 grams of sharp peppers, chopped green onions, salt, monosodium glutamate, oyster sauce, soy sauce, Sichuan pepper oil, and shredded dried peppers.

Method. 1. Cut the tofu skin into strips and cut the pepper into strips.

2. Boil water in a pot and blanch the tofu skin.

3. Heat the oil in the pot, fry the chopped green onion and dried pepper slightly, add the tofu skin, add oyster sauce, soy sauce, monosodium glutamate and other seasonings and stir-fry well, pour pepper oil, and it is ready.

Recipe: 3 tofu skins, half an onion, 1 cucumber, 500g pork belly, 3 shallots, appropriate amount of ginger, a little garlic.

How to fry tofu skin:

1. Soak the tofu skin in water for a while and cut it into thin strips. Prepare the onions and cut the cucumber and pork belly into thin strips.

2. Dry fry the pork belly over medium heat until the oil is slightly charred, add a little minced ginger and salt, remove the pork belly and leave the lard.

3. Put the garlic and onion into the pot, fry until half-cooked, and then put the cucumbers into the pot and fry them together until they are medium-cooked.

4. Add the tofu skin and stir-fry. Add soy sauce, shallots, dried chili peppers, 2 tablespoons of salt, continue to stir-fry, pour in a spoonful of sesame oil after medium-rare, and add coriander.

5. Add a little salt and a little monosodium glutamate to taste after frying. Remove from heat and serve.

Tips: 1. The tofu skin is easy to be hard to eat, and it is easy to eat after two times of water. The whole dish is seasoned with only salt and chicken essence, which is very refreshing and delicious.

2. When you need to add additional water to fry vegetables, remember to add boiling water, so that the fried vegetables will not be hard.

Here's how:1. Fold the tofu skin in half and cut it into thick shreds.

2. Add water to the pot and boil, blanch the tofu skin for 30 seconds, remove the cold water, drain the water and set aside.

3. Cut the chopped green onion, ginger and garlic slices, and shred the green and red peppers for later use.

4. Add chopped green onions, ginger slices and garlic slices to a hot pan and stir-fry until fragrant, add tofu skin, green and red pepper shreds and stir-fry evenly, add an appropriate amount of salt and a little soy sauce and stir-fry evenly.

5. Add a little chicken essence, add sesame oil to taste, stir well and then get out of the pot.