What is 1,000 sheets in cooking ingredients?

Tofu shreds are also called cloud silk, and tofu shreds are semi-dehydrated products, which belong to the derived food of tofu. Nutritional analysis of dried tofu:1

Tofu silk is rich in protein, and tofu protein is a complete protein, not only contains 8 kinds of amino acids necessary for the human body, but also its proportion is close to the needs of the human body, and the nutritional value is high; 2.The lecithin contained in shredded tofu can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart; 3.Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.

Supplementary information of dried tofu: high-quality tofu shredded (skin) is uniform white or light yellow, shiny, tough, moderately soft and hard, uniform thin thickness, non-sticky, no impurities, and has the inherent fragrance of tofu shredded (skin). Dried tofu is suitable for:

Edible by the average person 1It is suitable for people who are weak, malnourished, lose both qi and blood, and are old and thin; Suitable for hyperlipidemia, high cholesterol, obesity and arteriosclerosis; Suitable for diabetics; It is suitable for women who have insufficient milk after childbirth; Suitable for teenagers and children; It is suitable for people with phlegm, cough and asthma (including acute bronchitis cough and asthma); Suitable for cancer patients; 2.The elderly and patients with iron deficiency anemia should especially eat less.

Therapeutic effect of dried tofu: suitable for people with body weakness, malnutrition, loss of qi and blood, old age and thinness, suitable for diabetics, hyperlipidemia, high cholesterol, obesity, arteriosclerosis, women with insufficient milk after childbirth, phlegm, cough, asthma, and cancer patients. Dried tofu practice guide:

Shredded tofu is eaten cold.

In the north of our country, it is called tofu skin. Soybean food is a thin dried tofu slice, white in color, can be cold, can be fried, can be cooked. Hubei has a famous dish "Qianzhang shredded meat", that is, using Qianzhang as raw material.

Duan Wenchang, the prime minister of the Tang Dynasty, loved to cook, and his kitchen was called "Lianzhentang", and his home kitchen was called "Shan Zu", and he compiled 5 volumes of recipes, called "Zouping Gong Shijing". During the Qing Dynasty, the Manchu ** En general stationed in Jingzhou. He once opened a shop to operate this dish, but it was not wonderful, and the "thousand pieces of meat" made were fat and greasy, and the customers gradually became cold.

General En took the opportunity to report on his work in Yusojing, and learned that the two masters, Xiao Dai and Zhang Lin, were about to return to their hometown in Jingzhou for retirement, so he used his power to hire two masters as chefs. Xiao and Zhang's two chefs followed Duan Wenchang's recipe for making this dish before his death, and in the original method of "Thousand Splitting Ridge Zhang Meat", 20 pieces of thick meat were changed into 80 thin slices, and the bottom of the pickle leaves was changed to Liuyang tempeh in the ingredients, and peppercorns and dregs of fermented bean curd were added, accompanied by onions, ginger and other seasonings, which were first steamed with a strong fire, and then steamed thoroughly in the basket when eating, which changed the traditional practice of greasy and single ingredients, and made the government-run restaurant again.

Thrive. 1,000 pieces of meat.

Ingredients: Ingredients: 500 grams of fresh pork belly ribs.

Seasoning: 100 grams of sesame oil (consume 50 grams), half a piece of red fermented bean curd, 150 grams of golden sauce (fried sauce with brown sugar), 1 gram of salt, 5 grams of green onions, 25 grams of soy sauce, 2 chopped green onions5 grams, 6 peppercorns, 75 grams of tempeh, 25 grams of ginger.

Method: 1. Put the pork belly in the pot, add water and cook on the fire for half an hour. Remove and coat the pork rind with gold sauce.

2. Put the pot on the fire, boil the sesame oil until it is hot, put the meat pieces coated with golden sauce in the pot while it is hot, take it out and let it cool when it is fried until golden brown, and cut it into 80 thin slices of meat (the thinner the better).

3. Take a large bowl, put in Sichuan pepper, green onions, and ginger slices at the bottom, and then put the meat slices neatly into the bowl. Then pour the soy sauce and fermented bean curd on the meat pieces, add tempeh and salt, steam them in a bowl and steam them over a strong fire for 4 hours, take them out and let them cool.

4. When eating, steam thoroughly in the basket, take out the flip buckle and put it into the plate, remove the peppercorns, green onions, ginger slices, and sprinkle with chopped green onions.

Features: The color is red and bright, thin as paper, the entrance is soft and moist, and the fragrance is not greasy.

Detailed introduction to the practice of black pepper beef tenderloin (Cantonese) Cuisine and efficacy: Cantonese cuisine Home cooking recipe taste: paste and spicy Craft: Ingredients for popping black pepper beef tenderloin (Cantonese): Ingredients: 300 grams of pickled beef tenderloin (see raw materials for loose manuscripts).

Excipients: 100 grams of pearl cabbage leaves (or spinach leaves).

Seasoning: 15 grams of chopped black pepper, 3 grams of minced onion, 3 grams of minced ginger, 3 grams of minced red pepper, 3 grams of minced celery, 3 grams of fresh minced garlic, 10 grams of butter, 10 grams of Shao wine, 3 grams of dark soy sauce, 5 grams of sugar, 2 grams of refined salt, 3 grams of monosodium glutamate, 35 grams of soup, 5 grams of wet starch, 10 grams of cooked chicken fat, 5 grams of sesame oil, appropriate amount of peanut oil. Features of Black Pepper Beef Tenderloin (Cantonese):

The pepper is fragrant, fresh and salty, slightly spicy, and slightly sweet. Teach you how to make black pepper beef tenderloin (Cantonese), how to make black pepper beef tenderloin (Cantonese) to be delicious 1Cut the beef tenderloin into 1 cm thick slices, pat its surface with a patter knife until it is loose, and then cut it into 4 cm long and 3 cm wide beef tenderloin slices to marinate.

2.Put the soup, soy sauce, sugar, monosodium glutamate, salt, sesame oil, and wet starch into a small bowl and mix into a bowl of juice. 3.

Cook in the pot, add peanut oil and boil until it is 70% hot, fry the pearl cabbage leaves to dry the water, drain the oil in a colander, and put it on the edge of the plate. Temper the pot, add peanut oil, burn until it is 60% hot, add the beef tenderloin slices and pull the oil until it is nine ripe, pour it into a colander and drain the oil. On the pot tempering, add butter, add crushed black pepper, minced onion, minced ginger, minced red pepper, minced celery, minced fresh garlic, stir-fry until fragrant, add beef tenderloin slices, cook Shao wine, pour in bowl juice, stir-fry over high heat, pour in cooked chicken fat, and put it into the Zhen Trembling and Zhucai wrapped around the plate.

2.If you make beef tenderloin skewers, you can use bamboo brazing to make a string of beef tenderloin, and other production processes are the same"Black pepper pork chop"of the production.

The actual consumption is really put into the dish. There are also some resurgences or spoons and spoons that fall out of the outside when the seasoning is wasted.

Technology (craftsmanship), just to give you good ingredients, it is useless not to know how to make or not to do well. You think that shrimp eggs are very simple shrimp and eggs, but the processing of the ingredients is very laborious and laborious.

Someone who is willing to taste and give you advice.

The common grain varieties in the cooking raw materials are: 1. Fresh corn (mainly made of corn lotus seed white fungus soup), 2. Green beans (commonly used as a side dish), 3. Glutinous rice (and jujube steamed food buckle bowl), 4. Buckwheat (buckwheat cake), 5. Barley rice (rice soup).