How do you make mille feuille tofu delicious? Is mille feuille tofu delicious like this?

Ingredients: Tofu.

Excipients: shrimp, ground meat, salt, sugar, sesame oil, cooking wine, white powder, water, pepper, bamboo shoots, carrots, mushrooms, green onions, eggs.

Method: 1) Stir the shrimp, ground meat, salt, sugar, sesame oil, cooking wine, white powder, water, pepper, bamboo shoots, carrots, mushrooms and green onions into a filling.

2) Cut each piece of tofu horizontally and cut it into 6 large slices. Prepare a plate with a little oil, put a piece of tofu on the plate, sprinkle a little white powder, coat a layer of stuffing and add a piece of tofu, and then sprinkle too white powder and coat the filling, so repeatedly make four layers of tofu, three layers of filling, that is, thousands of layers of tofu, a total of 6.

3) Mix salt, flour and water into an egg batter and coat the surface of mille-feuille tofu.

4) Heat the oil, add the mille-feuille tofu and fry it over medium heat (about 7 minutes), change the heat to high before getting out of the pot and fry until the surface is golden brown, then remove and cut into pieces. Dip in soy sauce, oyster sauce or ketchup.

When doing it at home, the number of layers can be reduced, which is easier to do.

Northeast dried tofu and green vegetable rolls: Method: 1. Beat the eggs, add a little water to the Northeast sauce, mix thoroughly, heat the oil in the pot, pour in the egg liquid and use chopsticks to scatter and solidify, pour in the sauce, stir-fry evenly into egg sauce; 2. Wash the cucumber, pepper, coriander and chives and cut them into equal length sections, cut the garlic into thin slices, wash the dried tofu and cut it into rectangular pieces of appropriate size; 3. Spread the dried tofu and put on the cucumber, pepper, coriander, chives, garlic slices, and egg sauce; 4. Roll up the dried tofu, which can be knotted with chives or coriander, or not fixed.

Northeast Pepper Dried Tofu Ingredients: Two pieces of dried tofu (tofu skin), two peppers, 200 grams of pork tenderloin, two or three peppercorns, two cloves of garlic, a little salt, a little chicken essence, and an appropriate amount of water starch Method: 1. Cut the pork tenderloin into thin slices, add light soy sauce, cooking wine, water starch, salad oil and marinate for a while; 2. Cut the pepper into hob pieces; 3. Cut the dried tofu into diamond-shaped pieces and slice the garlic; 4. After the oil in the pot is hot, add Sichuan pepper and garlic slices and stir-fry until fragrant, and add pork tenderloin and stir-fry until it changes color; 5. Add the dried tofu and stir-fry evenly, add two tablespoons of water and simmer for two or three minutes until the soup is dry; 6. Add the pepper and stir-fry quickly over high heat for two minutes, add salt and chicken essence to taste, and add the lake to thicken.

You can follow the recipe and you'll be able to make a very delicious mille-feuille tofu

Mille-feuille tofu has lived for decades, and speaking of tofu, it's the first time I've seen it. Steaming and pouring the juice, digging a spoonful is full of meat, smelling fragrant, and eating even more fragrant.

1.First cut some fine green onions, prepare a pound of pork belly filling and put it together, add chicken powder, pepper, salt, a little sugar to enhance freshness, pour in some green onion and ginger water, stir well, knock in a hen egg, and add a little oyster sauce.

Continue to beat and beat quickly to make the meat filling strong and glued, so that it tastes more smooth and elastic.

2.Beat the soft tofu into slightly thicker tofu slices with a flat knife and put them in a bowl. Then spread a layer of minced meat, beat down another piece of tofu slices, and cover with it. Layer a few more layers to make a good look, and seal it with plastic wrap after processing.

Put it in an atmospheric steamer and steam over medium heat for 20 minutes. Steam both the minced meat and tofu and steam thoroughly.

3.Boil the sauce, pour rapeseed oil into the pot, put the green onion and ginger slices in it and fry it to bring out the fragrance. Then scoop in two spoonfuls of water, if there is stock, it is better, add salt, sugar, chicken powder, pepper, chicken juice, bring to a boil and cook for three to five minutes.

After smelling the rich flavor of the ingredients, beat out the green onion and ginger. Then reduce the juice over high heat and add some water starch. Remove the juice from the heat until it is thick and foamy.

4.After steaming, take out the mille-feuille tofu, put it upside down on the plate, and blanch a few sticks of Shanghai green. Arrange it next to it, make a cross opening with a knife, and pour the boiled juice on top.

This crystal clear color, this fresh and fragrant taste, it looks delicious.

Millefeuille tofu (thousand pages tofu) method

Thousand pages of tofu, green pepper, red pepper, garlic, fungus, red oil bean paste, oyster sauce, soy sauce, sugar, vinegar, salt, concentrated chicken juice, starch, water, oil.

Method: Rinse the thousand-page tofu with water and drain. (Suggestion: Chiba tofu is cut, and there are also uncut Chiba tofu.) Cut the green and red peppers into small pieces.

Take a small bowl to mix the juice. Add oyster sauce, soy sauce, sugar, vinegar, concentrated chicken juice, salt and water to dilute, add an appropriate amount of starch, and stir well. Pour oil into the pan and fry the thousand-page tofu until it swells on both sides and the surface is slightly yellow.

Serve out the fried thousand-leaf tofu. Senye tofu swells when it is in the pan, but it shrinks when it is served, and the surface of the fried senye tofu will be "wrinkled" when it shrinks.

Add the red oil and bean paste to stir-fry the red oil, add the minced garlic and stir-fry until fragrant. Pour the chopped green and red peppers and fungus into the pot and stir-fry until raw. Then pour the fried thousand-leaf tofu into the pan and stir-fry evenly. Finally, pour in the juice you just made and thicken. Stir-fry evenly and remove from the pan.

Nutritional value of black fungus:

1.The iron content in black fungus is extremely rich, so eating fungus often can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia;

2.Black fungus contains vitamin K, which can reduce blood clots and prevent the occurrence of thrombosis;

3.The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, thus clearing the stomach and purifying the intestines.

Thousand pages of tofu is a vegetarian product. Qianye tofu not only maintains the original tenderness of tofu, but also adds the characteristics of Q elasticity and smoothness, and is durable to cook, absorb juice and taste, and can be suitable for frying, frying, marinating, boiling, stir-frying and other cooking processes.

1. Soybean functional protein concentrate: 150g2, soybean protein isolate powder: 380g3, tapioca potato modified starch:

80g4, soybean salad oil: 500g5, ice water: crushed ice 1800g + water 700g6, TG enzyme:

1--2g7, coagulant: 2g8, white pigment: 4g9, super fresh:

3g10, umami: 3g11, salt: 2g two, Chiba tofu production process:

1. Preparation: Mix TG enzyme with dry starch; 2. Pulping: Mix ice, water and coagulant into the barrel, then add soybean protein powder, start the pulp, and form a vortex of slurry in the barrel (about 2 minutes); Add the mixed starch to the whirlpool and continue stirring until slightly elastic (time about 2 min); Slowly add salad oil, white pigment, super fresh, umami and salt to the whirlpool, and continue beating until the slurry is completely emulsified, white and elastic (about 5 to 7 minutes).

3. Paving: After the bottom of the disc is coated with oil, the slurry is laid, and the disc is quickly paved (while manually stirring and paving), scraping and grouting; 4. Maturation: After heating at room temperature for 1-2 hours, put it in the freezer for zero-degree freshness, so that the slurry can be further matured for more than 10 hours.

5. Forming: Put the oxidized slurry into the steamer for steaming, first steam at a temperature of about 50 degrees for 20-30 minutes, then heat to 90 degrees, and then steam for another 10 minutes, then you can get out of the pot. 6. Packing:

The steamed products are placed in a ventilated place to be air-dried and cooled before packaging, and then frozen and shipped after being frozen thoroughly.

<> the main ingredient. 1 chicken leg mushroom, 6 slices of mille-feuille tofu, half a red pepper, half a plate of celery, 3 servings.

Accessories. 1 tablespoon of braised broth.

Step 1: Prepare the ingredients.

Step 2: Slice the ingredients.

Step 3: Heat the oil and use more oil.

Step 4: Stir-fry the chicken thighs and mushrooms in the pan until they change color, then remove them and set aside.

Step 5: Stir-fry the mille-feuille tofu in a pan until it changes color, then serve.

Step 6: Put the bell peppers in the pot.

Step 7: Pour in the celery, chicken leg mushrooms and mille-feuille tofu slices.

Step 8: Add a spoonful of broth.

Step 9: Stir-fry well and remove from the pan.