The method of bean curd is used to pass vegetables, and the practice of vegetable bean curd is wrapp

I happened to go to Guangzhou in the summer, and I came across this dish, and I had to order every meal in those days, and the combination of these two flavors was a fateful marriage.

Ingredients: 3 servings.

300 grams of water spinach.

2 pieces of bean curd (red).

Accessories. A small amount of monosodium glutamate.

3 cloves of garlic. Step 1

Cantonese bean curd is a complete set of dishes.

Pick the water spinach, wash it and drain it.

Step 2: Cantonese bean curd recipe**.

Step 3: Cantonese style bean curd through the dish of home cooking.

It is best to stir-fry vegetarian dishes with lard, minced garlic and water spinach in hot oil.

Step 4: Cantonese style bean curd is a simple recipe.

Stir-fry twice to pour down the adjusted fermented bean curd juice, stir-fry evenly, sprinkle a little monosodium glutamate, taste the taste, the bean curd is salty and generally do not need to put salt, if you feel that it is not enough, add a little more, the green vegetables are easy to cook, and you can quickly put them on the plate.

Cantonese bean curd finished product map.

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Cooking skills. Fujian and Guangdong are so close, this dish that is so popular in Guangzhou and Hong Kong has not spread in Fujian, it is very disappointing for a person who loves water spinach, with white rice, I don't need a second course, this dish is enough. Please serve hot.

First of all, we cut the older part of the front end of the water spinach, and then fold it into small pieces. In this way, fold all the water spinach and set aside. After removing the inner soil from the large red pepper and the top stem, cut it into shreds for later use.

After the water in the pot is boiled, add salad oil and a little salt, and blanch the vegetables with oil and salt water, which can not only make its color green and not dark, but also make its taste more crisp.

Blanch the water spinach, after about 20 seconds, soak the blanched water spinach in cold water to cool down and set aside, ready to cook. Before cooking, put the bean curd into a bowl, then we heat the pot and add cooking oil, and when the oil is warm, add the green onions, white grains, and red pepper shreds. After stir-frying the bean curd in a daze, the aroma of green onion and garlic and the fragrance of red pepper is stir-fried, and the bean curd is also completely fried.

At this time, put in the water spinach, pay attention to squeeze the water of the water spinach, add sugar and throw it away, and then operate it at once, and the tiger crackles and does not stop. After about 20 seconds, when the water spinach is stir-fried until it has absorbed its flavor, remove from the pan and serve on a plate.

In summary, some people say that it is better to tear the water spinach by hand, not to cut it with a knife. It is easy to oxidize and turn black, but stir-fried water spinach must be sprayed on high heat to shorten its retention time in the iron pot. One is because the water spinach is oxidized and blackened in the iron pot.

Second, water spinach takes too long to cook, which will not only cause nutrient loss, but also make it lose its crisp taste.

Cut the tofu into pieces, dry the water, prepare a leaky basket, spread a layer of gauze, put the tofu in turn, put it in a clean box, seal it for 5-7 days, there is a layer of mucus on the surface of the tofu, you can also wait for it to grow white hair, take a bowl and add 2 spoons of chili noodles, an appropriate amount of spicy fresh, a little peppercorn powder, a little more salt and mix well, evenly wrap the tofu with a layer of chili noodles, put it in a clean bottle, pour a layer of high liquor on the surface, cover it with plastic wrap, seal it for a month and eat it.

Steps of bean curd cabbage:

Ingredients: 2 pieces of bean curd, half a cabbage, 5 grams of Sichuan pepper, 6 cloves of garlic, 2 grams of salt, 15 grams of oil.

Production method: Wash the cabbage and tear it into irregular slices the size of an egg by hand, add a small amount of water to the oil bean curd to make a paste, cut the garlic into slices for later use, and the preparation is done.

Heat oil in a pan, pour in peppercorns, and fry one peppercorn oil.

Then strain out the peppercorns and throw them away, then enlarge the garlic pot, pour the cabbage into the pot, and then pour the oil bean curd into it, add the rotten salt and stir-fry it quickly for 1 minute, and get out of the pot! Let's eat! Too easy.

Tips: This oil fermented bean curd is directly smeared with steamed bread and mixed with rice, the taste is superb, I used up 4 pieces for the first time, 2 pieces of stir-fried vegetables to eat, 2 pieces of bibimbap directly eaten, don't waste the oil of pickled bean curd, another day the bean curd is finished, it is very good to eat stir-fried vegetables with this oil.

Nutritional value of cabbage:

1.Cabbage has a high moisture content (about 90%) and low calories, but the calories in most cabbage silk salads are 5 times higher than that of simple cabbage.

2.Cabbage is very rich in potassium and folic acid.

Whereas folic acid is effective for megaloblastic anemia.

and fetal malformations have a good preventive effect, so pregnant women and patients with anemia should eat more cabbage.

3.The nutritional value of cabbage is not much different from that of Chinese cabbage, among which vitamin C

The content is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables. Cabbage is rich in vitamin C and vitamin E

Carotene, etc., has 3 times more total vitamin content than tomatoes.

1. Materials.

2. Practice. Wash the macaroni, remove the roots of those that have roots, and divide the stems and tails of vegetables without roots.

Cut the green and red peppers into thick shreds, chop the garlic, and take out the bean curd for later use.

Add a little bean curd juice and mash it into a sauce.

Heat the pan, pour in an appropriate amount of oil, the oil should be a little more than usual for stir-frying, macaroni is more oily, and it is easy to turn black if the oil is not enough.

When the oil is hot, pour in half of the shredded green and red peppers and all the minced garlic.

After stir-frying, add the fermented bean curd sauce and stir-fry.

After the fermented bean curd is fragrant, pour in the macaroni stalks, stir-fry over high heat, and it can be broken within 1 minute.

When the vegetable stalks are about to be completely broken, add the vegetable leaves and stir-fry the remaining green and red pepper shreds.

Stir-fry evenly, add a little salt, do not need more, because the bean curd has a salty taste, the taste is suitable, and the dish can be served on a plate when cooked.

3. Display.

Stir-fry the bean curd with shredded peppers.

Ingredients: 500 grams of vegetables, appropriate amount of red pepper and minced garlic, 2 pieces of bean curd, appropriate amount of oil, salt and sugar. Method:

1. Wash the vegetables, pinch them into sections, so that each section has leaves and stems, pinch them at the stalks (it is easier to taste when stir-frying), and put the pinched dishes neatly, the stalks are on one side, and the leaves are on the side;

2. Shred the red pepper and set aside, put the bean curd in a bowl, pour some bean curd juice, pound it well and set aside;

3. Start the oil pan on high heat, put in the garlic and stir-fry until the oil is hot, then add the red pepper shreds and the mashed bean curd to fry it together, and then "plant" the vegetables into the pot (that is, the stalk goes first), cover the pot, uncover the lid after 3 minutes, stir-fry quickly, and season it with salt and sugar.

Tips: When pinching vegetables, it is necessary to yard neatly in order to "plant" the vegetables into the pot, the easy ripeness of the leaves and stems of the vegetables is different, the stems should be fried for a long time, and the leaves are easy to cook, so let the stems go to the pot first; The dish is very easy to cook, so be sure to stir-fry it quickly over high heat to preserve its moisture and color.

Tips for cooking fermented bean curd.

Cooking dishes with fermented bean curd does not have the cumbersome processes and complex condiments of general dishes, and the quality is stable, which will not be affected by the instability of the chef's skills, as long as you remember to take the salt taste as appropriate, and ensure that the taste you make 10 times is the same 10 times. If you want to talk about the shortcomings, it is that you know that it is made of fermented bean curd as soon as you eat it, and it is difficult to get rid of the special taste of fermented bean curd.

Tips for eating fermented bean curd.

Many people buy tofu from the store and eat it directly on the table, especially loose tofu, which is an unscientific way to eat. In the process of making fermented bean curd, it needs a natural fermentation period, during which some harmful microorganisms inevitably grow, which use tofu as nutrients to breed and multiply, producing a large number of volatile salt basic nitrogen, hydrogen sulfide and some metabolites and other toxic substances. Experiments have confirmed that after steaming for 15 minutes before eating fermented bean curd, all the pathogenic microorganisms in the tofu died, the biotoxins were destroyed, the salt base nitrogen and hydrogen sulfide were basically volatilized, and the nutrients were only destroyed19, and the taste did not change.

If you put a few drops of sesame oil on the tofu before steaming, the steamed tofu will have a stronger, more mellow flavor, and an abnormal luscious taste.

The effect of beating cornstarch makes the soup of the food thicker and makes the food smooth.

First the material head is stir-fried, and then the fermented bean curd, the fermented bean curd is stirred well in advance, the green vegetables are not beaten with cornstarch, and the shredded pepper is used to increase the taste and make the dishes more delicious.

You 1, mash the bean curd, put some low-alcohol wine, such as Huadiao wine (don't put it) 2, it is best to cut some red pepper shreds, (decoration) conditionally cut some ginger shreds, garlic.

3. Start a wok over high heat, fry the minced garlic in oil, add shredded pepper, shredded ginger, fermented bean curd, then put the vegetables, and finally add salt and other seasonings.

The main point is to stir-fry the dish over high heat or high heat, if the heat is low, then your fried dish will be black! Not bright green.

To put the bean curd first, then put the vegetables; Try it.

Scrambled eggs with bean curd and shrimp.

Method: 1) Peel the shrimp and remove the sand line, marinate with a little light soy sauce, starch and salt for a while. Crush 1 piece of white bean curd in a bowl, beat 3 eggs into it, and beat it together. Prepare chopped green onions.

2) Heat the oil in a pan, fry the shrimp until it changes color, pour in the egg liquid, chopped green onion, and fry together.

Fermented bean curd pork belly.

Preparation: Pork belly, cut into small pieces, slightly processed with cumin powder, rice wine and salt.

Sufu juice, bought canned bean curd, used soup and a piece of bean curd to crush.

Cotton sugar began:

Stir-fry the pork belly in a pan of oil, add water to boil after the color changes (don't put too much water), and remove the oil slick.

After boiling, pour the bean curd juice and crushed bean curd into the pot, cover and simmer.

When the soup is dried, add sugar to enhance the flavor.

Remove from heat and serve. Ingredients for fermented bean curd chicken: half a chicken (or duck); 3 pieces of bean curd (including bean curd juice); a little green onion, ginger, garlic, monosodium glutamate, star anise, cinnamon, and cooking wine; 500 grams of vegetable oil.

Step 1: Wash and cut half a chicken or duck into pieces, put in water, add green onions, ginger, garlic, star anise, and cinnamon to stew! The process:

First, don't put table salt; Second, don't use a pressure cooker for high-pressure cooking. It takes about 30 minutes to simmer, and an appropriate amount of MSG is added before it is ready to come out of the pot.

Step 2: Remove the chicken nuggets, use chopsticks to pick out the star anise, cinnamon and other accessories, leaving only the chicken nuggets, empty and dry. Chicken broth for later use.

Step 3: Heat the vegetable oil to the right temperature, then place the chicken pieces in the oil for medium frying. This process depends on craftsmanship, the heat must be well controlled, the oil temperature is too high and it is easy to fry paste; If the oil temperature is too low, the chicken will be dehydrated too much and the meat will be "cottony".

It is best to make the skin crispy and the meat tender.

Step 4: Remove the chicken pieces again and drain the oil from the pan. Because the chicken nuggets already have a small amount of vegetable oil left on top, it is enough.

Heat the pan and pour in the chicken pieces and the crushed bean curd. (Use chopsticks to stir the bean curd quickly, a small amount of cooking wine and bean curd juice into a thick juice) quickly stir-fry on high heat, let the bean curd juice fully wrap the chicken pieces and fry the dried bean curd juice, generally 30 seconds can be out of the pot!

Step 5: There are 2 options for chicken soup, one is to add an appropriate amount of salt and drink it directly. A better option is to use to make vegetables on the soup:

Chinese cabbage strips, baby cabbage strips, lettuce including radish strips, tofu cubes, etc. can be cooked and eaten in chicken broth, don't forget to add salt! The advantage of this is that you can filter out the greasy chicken fat with vegetables, and the second is that the soup tastes better with vegetables.

Steamed pork with fermented bean curd. Ingredients: pork belly, 1 piece of tofu in Liubiju sauce, green onion, ginger, star anise, cooking wine, soy sauce.

Method: Put the pork belly in clean water, put a green onion knot, two slices of ginger, some cooking wine, cook the meat for about 20 minutes until it is ripe, and remove it. Slice the meat, skin side down in a bowl, put a number of green onions and ginger, and a star anise.

Use another bowl to make marinade, add a piece of red bean curd to a little water, then add cooking wine and soy sauce. Pour the marinade over the meat, steam for 2 hours, remove from the pan.

Pour out the soup, then put the meat upside down on the plate, pick out the star anise of green onion and ginger, and pour the soup on the meat.

1.Steamed chicken with fermented bean curd.

2.Roasted potatoes with fermented bean curd.

3.Bean curd mixed with beans.

4.Sufu water spinach.

5.Roasted pork ribs with fermented bean curd.

6.Braised pork with bean curd.

7.Roasted chicken wings with fermented bean curd.

8.Pig's trotters with rose fermented bean curd.

Preface. Tongcai is called bracken in Nanjing, which is generally fried with minced garlic, and my mother-in-law also likes to tear the stems of Tongcai, which is beautiful and chewy. My husband likes to eat vegetables very much, and every time I stir-fry vegetables at home when I was a child, my mother-in-law would deliberately put it in front of my husband.

My husband knew about the activities of my mother's dish, and specially asked me to burn this dish, thanking my mother-in-law for working so hard to raise him when he was a child, and he was able to care for him in the subtleties, although he didn't tell his mother, but he kept it in his heart. Influenced by my husband, I also love to cook, and I will increase the amount of garlic, and the stir-fry method of adding fermented bean curd juice is borrowed from the pepper shredded south milk vegetables, my husband has a bad throat recently, so I didn't put spicy, but the taste is still very good.

Material. Ingredients: 500g of cabbage, 6 garlic pieces;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken powder, 3 2 pieces of bean curd. Sufu vegetables.

Finely chop the garlic, a little more.

Sufu and fermented bean curd juice are pressed into a puree.

Cut the dish into a palm-wide long section.

Stir-fry minced garlic in a hot pan with cold oil.

Add the stalks and stir-fry to change color.

Add the remaining leaves and stir-fry to change color, and add the fermented bean curd juice.

Add salt and chicken broth and stir well.

Tips: The bean curd is the most authentic with Guanghe bean curd, and I just happened to run out of money at home and didn't have time to buy it.