Mapo tofu
raw material
500g tofu, 50g minced beef, 40g green garlic seedlings.
seasoning
Salt, monosodium glutamate, tempeh, Pixian bean paste, Sichuan peppercorn powder, red oil, chili pepper, water starch, vegetable oil.
How to make it
1 Cut the tofu into small cubes and blanch thoroughly with boiling water.
2 Heat oil in a pot, stir-fry minced beef, add Pixian bean paste, tempeh, red oil, chili pepper and stir-fry fragrant soup, pour in tofu cubes, mix with salt and MSG, sprinkle with Sichuan peppercorn powder and green garlic seedlings, cook until the juice is thick and bright, and then thin with water starch and take out of the pot.
Cooking tips
This dish should not be burned too long, as tofu tends to get old.
Hometown stewed tofu
raw material
500g tofu, 20g diced belli, 5g each of minced green onion, ginger and garlic.
seasoning
Salt, monosodium glutamate, chicken essence, bean paste, water starch, vegetable oil.
How to make it
1 Cut the tofu into long strips, fry in a frying pan until golden brown.
2 Heat the oil in a pot, add bean paste, green onion, ginger and garlic, stir-fry the soup, pour in tofu strips and diced beauty pepper, add salt, monosodium glutamate, chicken essence to adjust the flavor, and use water starch to make it.
Home-cooked tofu
raw material
500g tofu, 50g green garlic seedlings, 20g Shuifa fungus, 10g minced green onion and ginger, 30g sliced pork belly.
seasoning
Salt, monosodium glutamate, bean paste, soy sauce, water starch, vegetable oil, soy sauce.
How to make it
1 Cut the tofu into large pieces, pour it into a frying pan and fry until golden brown.
2 Heat the bottom oil in the pot and stir-fry the pork belly slices until the oil comes out, add bean paste, green onion and ginger and stir-fry the soup, pour in tofu slices, green garlic seedlings, water hair fungus, season with salt, monosodium glutamate, soy sauce and burn through, and finally thicken with water starch.
Duck blood roasted tofu
raw material
200g tofu, 200g duck blood, 10g each of green onion, ginger and rice, 50g pork belly, 20g celery.
seasoning
Salt, monosodium glutamate, pepper, vegetable oil to taste.
How to make it
1 Cut the pork belly into small cubes, the tofu into large slices, the duck blood into large slices, and the celery into fine strips and set aside.
2 Heat the tofu slices one by one until golden brown, add the bottom oil in the pan and fry the diced pork belly until it is a gregs, add soup, add tofu slices, duck blood slices and green onion, ginger and rice, add salt, MSG and pepper to taste and simmer for about 5 minutes, sprinkle with shredded celery and come out of the pot.
Sea emperor tofu pot
raw material
500g tofu, 50g shrimp, 50g squid whiskers, 20g pickled pepper, 10g green onion, 5g sliced ginger.
seasoning
Salt, monosodium glutamate, oil consumption, sugar, water starch, soy sauce, vegetable oil each appropriate amount.
How to make it
1 Cut the tofu into large slices, fry in oil until golden brown, remove the shrimp and squid in a pot of boiling water.
2 Heat the bottom oil in a pot, stir-fry the green onion, ginger slices and pickled pepper until fragrant, pour in tofu slices, squid whiskers and shrimp soup, add sugar, soy sauce, oil consumption, monosodium glutamate and salt to taste, burn through and coat with water starch.
Farmhouse fried tofu
raw material
300g tofu, 50g diced belli, 10g each of sliced ginger and garlic.
seasoning
Salt, monosodium glutamate, old godmother tempeh, starch, vegetable oil to taste.
How to make it
1 Cut the tofu into 2cm thick pieces, sprinkle with salt and MSG, marinate until flavorful, dip in starch one by one, put into a frying pan, and fry until golden brown on both sides.
2 Heat the oil in a pot, add the old godmother tempeh, diced beauty pepper, ginger and garlic slices and stir-fry until fragrant, then pour in the fried tofu slices and stir-fry evenly.
Braised broad beans with meat
raw material
400g broad bean cloves, 50g minced pork, 5g each of green onion, ginger, garlic and rice, 10g diced Thai pepper.
seasoning
Bean paste, salt, monosodium glutamate, vegetable oil to taste.
How to make it
1 Put the broad beans in a pot of boiling water and set aside.
2 Heat oil in a pot, pour minced pork and stir-fry, add bean paste, green onion, ginger, garlic rice, diced Thai pepper, stir-fry until red oil comes out, pour in broad bean paste, add salt, MSG to taste and stir-fry evenly.
Three fresh tofu
raw material
300g tofu, 20g sea cucumber, 20g shrimp, 20g chicken slices, 15g pickled pepper, 10g green onion, 10g sliced ginger.
seasoning
Salt, monosodium glutamate, chicken essence, water starch, vegetable oil.
How to make it
1 Cut the tofu into large pieces and fry in the oil pan until golden brown, add salt, monosodium glutamate, water starch to the chicken slices and grasp well, cut the sea cucumber into strips, cut the shrimp in half and set aside.
2 Bring water to a boil in a pot and pour in chicken slices, sea cucumber strips and shrimp water.
3 Heat oil in a pot, stir-fry pepper and ginger slices, add soup, pour in tofu slices and fresh ingredients, add salt, monosodium glutamate, chicken essence to taste, sprinkle with green onions, stir-fry and stir-fry and come out of the pot.
Beef roasted tofu
raw material
500 grams of tofu, 200 grams of beef, 10 grams each of diced green and red peppers, 20 grams each of green onion, ginger, garlic and rice.
seasoning
Salt, monosodium glutamate, bean paste, water starch, vegetable oil.
How to make it
1 Cut the tofu into small cubes and fry in a frying pan until golden brown.
2 Cut the beef into small pieces of water, heat the oil in the pot, add bean paste, green onion, ginger, garlic and rice stir-fry fragrant soup, pour in the beef cubes and cook, add the tofu cubes with salt and MSG to adjust the taste, and finally sprinkle the green and red beauty pepper diced with water starch to thicken the potato.
Braised tofu with roe
raw material
300g tofu, 100g fresh roe, 50g diced pork belly, 10g each of minced ginger and garlic, 20g diced spring onion.
seasoning
Salt, monosodium glutamate, soy sauce, bean paste, water starch, vegetable oil.
How to make it
1 Cut the tofu into large pieces and blanch thoroughly with boiling water.
2 Heat oil in a pot, add diced pork belly and stir-fry until fragrant, add bean paste, ginger and garlic and stir-fry until fragrant, add fresh roe to boil, pour in tofu slices and simmer with salt, MSG and soy sauce until the tofu is frothy, hook the pot with water starch, and finally sprinkle with diced spring onions.
Fried lotus white with bacon
raw material
500 grams of lotus white, 200 grams of bacon, 20 grams each of ginger and garlic slices, 20 grams of bullet pepper.
seasoning
Salt, monosodium glutamate, Knorr spicy fresh sauce, water starch, vegetable oil.
How to make it
1 Tear the lotus white into small pieces, wash with water, wash and cut the bacon into thin slices and set aside.
2 Mix salt, MSG, Knorr spicy sauce and water starch into a sauce and set aside.
3 Heat oil in a pot, fry the bullet pepper to fragrant, pour in the bacon slices and stir-fry until the oil comes out, add ginger and garlic slices, lotus white cubes and stir-fry over high heat, then cook in the mixed potato juice and stir-fry well.
Thick soup round cabbage
raw material
350g cabbage, 20g diced spring onion, 5g shredded red pepper, 500g thick stock.
seasoning
Salt, monosodium glutamate, chicken essence to taste.
How to make it
1 Wash and cut the cabbage into large slices and set aside.
2 Put the soup in a pot, pour in the cabbage slices and boil to skim off the foam, add chicken essence, salt and MSG to adjust the taste, sprinkle with diced spring onions and put on a plate, and finally garnish with shredded red pepper.
Roast meat with turnips
raw material
200g pork belly, 500g white radish, 10g sliced ginger, 10g diced green garlic seedlings, 2 large ingredients, 1 sand ginger.
seasoning
Salt, monosodium glutamate, sugar color, water starch, vegetable oil.
How to make it
1 Cut the pork belly into chunks, peel the white radish and cut into hob pieces.
2 Heat oil in a pot, add pork belly cubes, ginger slices, large ingredients, sand and ginger, stir-fry fragrant, add sugar, stir-fry until colored, add soup, pour in white radish cubes and boil, skim off the foam, season with salt and MSG, pour into a pressure cooker and press slowly for 15 minutes, pour into the pot, sprinkle green garlic seedlings, thin with water starch, take out the pot and put on a plate.
Cauliflower roast meat
raw material
300 g pork belly, 300 g cauliflower, 20 g sliced ginger.
seasoning
Salt, monosodium glutamate, sugar color, soy sauce, water starch, vegetable oil each appropriate.
How to make it
1 Cut the pork belly into chunks and stir-fry in water, add ginger slices and sugar, season with soy sauce and salt and simmer.
2 Break the cauliflower into small pieces and wash it, when the pork belly is cooked through and soft, pour in the cauliflower cubes and cook, add MSG to adjust the taste, and thin the pot with water starch.
Kimchi stir-fried vermicelli
raw material
300g pickles, 10g pickled pepper, 50g vermicelli, 20g each of ginger and garlic, 10g diced green onion.
seasoning
Salt, monosodium glutamate, chicken essence, water starch, vegetable oil.
How to make it
1 Finely shred the pickles and peppers and soak the vermicelli in warm water until soft.
2 Heat oil in a pot, pour in pickled peppers, diced green onion, ginger and garlic rice and stir-fry until fragrant, pour in shredded kimchi and stir-fry the soup, mix with salt, monosodium glutamate, chicken essence to taste, add vermicelli and stir-fry until the bottom of the pot shows red oil.
Fiery lotus white
raw material
500g lotus white, 10g diced sea pepper, 10g Sichuan peppercorns, 10g garlic slices.
seasoning
Salt, monosodium glutamate, sesame oil, vegetable oil to taste.
How to make it
1 Remove the root of the lotus white, tear it into pieces, wash and control water and set aside.
2 Put the oil on a hot fire, add diced sea pepper and peppercorns and fry until fragrant, pour in garlic slices and lotus white cubes and stir-fry, then add salt, monosodium glutamate, sesame oil to taste and stir-fry evenly.
Bitter melon with Hangzhou pepper
raw material
200g Hangzhou pepper, 300g bitter melon, 10g Thai pepper, 10g garlic slices, 5g Sichuan peppercorns.
seasoning
Salt, monosodium glutamate, sesame oil, vegetable oil to taste.
How to make it
1 Cut the Hangzhou pepper and Thai pepper in half, remove the bitter melon and cut into thin strips.
2 Heat vegetable oil in the pot, pour bitter melon strips and Hangzhou pepper lubricating oil to fish out the control oil, leave the bottom oil in the pot to heat and fry peppercorns until fragrant, pour garlic slices and Thai pepper and stir-fry until fragrant, then pour Hangzhou pepper and bitter melon strips with salt, monosodium glutamate, sesame oil and stir-fry evenly.
Fried yam with bitter melon
raw material
250 grams of bitter melon, 500 grams of yam, 5 grams each of ginger and garlic slices.
seasoning
Salt, monosodium glutamate, water starch, vegetable oil each in appropriate amounts.
How to make it
1 Peel and wash the yam, cut it into chopstick-thick strips, remove the bitter melon and cut it into strips, boil the water in a pot, pour in the yam and bitter melon and set aside.
2 Heat oil in a pot, stir-fry ginger and garlic slices until fragrant, pour in bitter melon strips and yam strips, mix with salt and MSG, and put on a plate with water starch.
Cooking tips
When boiling bitter melon and yam, you should first put the yam and then the bitter melon.
Braised yam with carrots
raw material
300 grams of carrots, 300 grams of yam.
seasoning
Appropriate amount of sugar, water starch and vegetable oil.
How to make it
1 Peel and cut the carrots and yams into hob chunks, put them in a pot of boiling water, cook and remove them.
2 Add a little oil and water to the pot and boil, add white sugar to boil, pour in the boiled yam cubes and carrot cubes to slowly collect the juice, and finally tighten the juice with water starch, drizzle with clear oil, and put it on a plate.
Wild mushroom mashed potatoes
raw material
500 g potatoes, 20 g shiitake mushrooms, 20 g oyster mushrooms, 20 g matsutake mushrooms, 1 g diced spring onion, 50 g green and red pepper rice.
seasoning
Salt, monosodium glutamate, oil consumption, Maggi umami juice, water starch, vegetable oil in appropriate amounts.
How to make it
1 Peel and cut the potatoes into small pieces, steam in a drawer, puree in a blender and pour into a plate.
2 Cut the oyster mushrooms, shiitake mushrooms and matsutake mushrooms into small cubes and set aside.
3 Heat oil in a pot and stir-fry the chopped mushrooms to add the soup, add oil, salt, MSG and Maggi umami sauce to mix the taste, pour the water starch on top of the beaten mashed potatoes, and finally sprinkle with green and red pepper rice and diced spring onions.
Wild mountain mushroom baby dish
raw material
500 g of baby vegetables, 20 g of oyster mushrooms, 20 g of shiitake mushrooms, 20 g of matsutake mushrooms, 10 g of minced garlic.
seasoning
Salt, monosodium glutamate, oil consumption, Maggi umami juice, water starch, vegetable oil in appropriate amounts.
How to make it
1 Cut the oyster mushrooms, shiitake mushrooms and matsutake mushrooms into small cubes, wash and cut the baby vegetables into strips, add salt to a pot of boiling water and cook on a plate.
2 Heat oil in a pot, pour in diced mushrooms and minced garlic and stir-fry until fragrant, add soup with salt, MSG, oil consumption and Maggi umami juice to taste, and pour it over the baby dish with water starch.
Braised cabbage with bacon
raw material
200g bacon, 300g cabbage, 20g sliced ginger and garlic, 10g diced shallots.
seasoning
Salt, monosodium glutamate, chicken essence, pepper, water starch, vegetable oil.
How to make it
1 Wash and steam the bacon and cut it into thin slices, wash and tear the cabbage into small pieces.
2 Heat oil in a pot, pour in bacon slices and stir-fry until fragrant, add cabbage cubes, ginger and garlic slices and stir-fry and add soup to boil, mix with salt, monosodium glutamate, chicken essence and pepper to taste, and after 5 minutes, hook the pot with water starch and put it on a plate.