Japanese tofu is the easiest way to make it

1) For the simplest, cut the Japanese tofu into sections, sprinkle some sesame oil and soy sauce, and steam the rice with the rice.

2) Cut the shiitake mushrooms into shreds, stir-fry them with parsley, add Japanese tofu later, then drizzle with cornstarch and remove from the plate.

Teppanyaki Japanese tofu preparation.

3) Teppanyaki Japanese tofu.

First of all, the iron plate should be very hot, first beat a few raw eggs, cut the Japanese tofu into 4 halves, put it in the clear oil and fry it thoroughly, put it in the pot and add green onions, oyster sauce, soy sauce sugar, salt, monosodium glutamate, burn it well into the flavor, the ditch is owed, and the thick soup is adjusted with starch, and the soup is less and thick.

At this time, the iron plate is hot, pick it up, Lin hot oil, pour the eggs, when the eggs are cooked, put the tofu ---

Seasoning: dark soy sauce, rice wine, salt, sugar, chicken essence, green onion and ginger.

Method:1. Cut each Japanese tofu into 5 sections, fry in a pan over high heat, and remove until golden brown. (It is recommended to use a small frying pan and fill it with oil, so that it can cover the Japanese tofu).

2 Clean up the prawns, cut them into small pieces, choke the pot with green onions and ginger, put the prawns into the pot and stir-fry, add some rice wine, fry until medium-cooked, and set aside.

3 Cut the bacon into sections, fry it in the pan, and when the aroma comes out, you can remove it from the pan and set aside.

4 Stir-fry the chopped shiitake mushrooms, cucumbers and corn in the pot, then pour the bacon and prawns into the pot, then the tofu, then add soy sauce, a little salt, sugar and chicken essence, and finally add two small bowls of water, simmer for a while, and when the water is almost collected, you can turn off the heat.

Tips: Put less soy sauce, because the pei root itself is salty, if the taste is not enough, add salt.

Isn't that hard?

The hardest part is probably frying Japanese tofu, handle it carefully, and there won't be any big problems...

Preparation of three fresh Japanese tofu:Ingredients; 2 Japanese tofu, 6 shrimps, 8 quail eggs, 100 grams of crab mushrooms, and an appropriate amount of broccoli.

Accessories; 1 teaspoon oyster sauce, an appropriate amount of cooking wine, a little white pepper, an appropriate amount of salt, and an appropriate amount of green onions.

1. Prepare materials.

2. Remove the shrimp line with the shrimp open back, add a little cooking wine and white pepper to grasp and marinate for a few minutes.

3. Remove the old roots of the crab mushrooms, wash them, blanch them in boiling water, break the broccoli into small florets and blanch the crab mushrooms together.

4. Blanch the marinated shrimp in boiling water until it changes color and remove it for later use.

5. Put the blanched ingredients together for later use.

6. Cut the Japanese tofu into thick slices.

7. Evenly dip the sliced Japanese tofu with flour on both sides.

8. Put an appropriate amount of cooking oil in a frying pan and fry the Japanese tofu soaked in flour.

9. Fry both sides of golden brown and hard.

10. Stir-fry the chopped chives with the remaining oil from the fried tofu.

11. After stir-frying chopped chives, add the blanched ingredients and quail eggs and stir-fry evenly.

12. Add the fried Japanese tofu and stir-fry quickly.

13. After stir-frying evenly, add a little salt, oyster sauce and a little white pepper.

14. Stir-fry evenly and then turn off the heat and serve.