Deep mountain vegetable tofu
Features: farmhouse flavor, simple preparation, tender taste, fresh and spicy soup, rich in nutrition.
Ingredients: Homemade vegetable tofu 800 g.
Seasoning: 3 grams of dried chili knots, 5 grams of ginger slices and minced green onion, 10 grams of salt, 5 grams of monosodium glutamate, 10 grams of salad oil, 20 grams of lard, 50 grams of garlic chili sauce, 1 kg of fresh soup.
make:
1. First roll the vegetable tofu by hand into small pieces of evenly sized flying water and control the water.
2, clean the pot on the heat into the salad oil and lard, burn to 50% hot time into the onion, ginger, dried pepper festival stir-fry, under the fresh soup, tofu, add salt, MSG to adjust the taste, cook until the tofu floats, out of the pot into the glass nest, sprinkle with green onions, follow the garlic pepper dish can be served.
Note: Homemade vegetable tofu: after selecting 5 kg of dried soybeans with full particles, use the soy milk machine to beat the spun to take the soy milk, boil and put in 120 grams of gypsum powder to mix well, then add the wild vegetables (cabbage) that fly over the water and mix well, pour into the tofu box, cover the lid and press for about 2 hours until the tofu structure is tight, that is, vegetable tofu.
Fresh Huaishan stir-fried shrimp
Hand-peeled shrimp mixed with tempura powder, fried until golden brown, and stir-fried with yam slices with flour noodles, it sells refreshingly and nutritionally balanced.
Production Process:
1: Peel 300 grams of Huai Yam, change to a rectangular slice of 9 cm long and 0.5 cm thick, fry in 60% hot oil until yellow, fish out and then blanch in boiling water with salt and sugar, drain the water.
2: Remove the head and shell 10 shrimp, remove the shrimp line, add salt, chicken powder and tempura powder to grasp well, and fry in a non-stick pan until golden brown.
3: Heat 20 grams of peanut oil under the pot, add 10 grams of garlic and stir-fry incense, put in yam slices, cook in the sauce (2 grams of monosodium glutamate, 2 grams of chicken powder, 3 grams of salt, 3 grams of sugar, 8 grams of water starch) and stir-fry over medium heat to make the incense, fry the shrimp and the kale section of the water 10 grams and turn well, and the pot is ready.
Production key:
For this dish, choose Huai yam with a powdery taste, not a large water and crisp taste.
Taro crispy ribs
Materials for the people:
200 g ribs.
Accessories:
200 grams of taro, 10 grams of chives.
seasoning:
5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, 5 grams of cooking wine, 10 grams of lard, 10 grams of chicken fat.
1: Chop the pork ribs, add salt, pepper and cooking wine and marinate for 30 minutes, add eggs and corn starch and mix well.
2: Wash the taro, peel it and set aside with water.
3: Heat the oil in a pan until it is 70% hot, fry the ribs until golden brown, drain the oil.
4: Take a vessel, steam the ribs and taro into the steaming box, pour into the pot, add the broth to taste.