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1) Taoyuan Mountain Spring Runfu Bag
Main material:
50 grams of Japanese tofu, 10 grams of apricot abalone mushrooms, 5 grams of broccoli, 10 grams of hardcore yam, 20 grams of barley kernels, 20 grams of minced potatoes, 20 grams of minced pumpkin, 20 grams of minced carrots, 50 grams of chicken broth.
< seasoning >
Chicken rice soy sauce, salt, chicken meal, mustard oil.
Production process:
Step 1: Fry the Japanese tofu in oil and make it into a fukubu bag for later use; steam the barley kernels, add the oven-baked apricot abalone mushrooms and chicken rice soy sauce, soy sauce and half of the seasoning, mix well, stuff into a fu bag, and use leeks to set aside; the yam is steamed and beaten into a paste, making a yam ball for later use.
Step 2: Bring the pot to a boil, add the chicken broth to a boil, add the steamed pumpkin, potatoes, carrots, add the other half of the seasoning, and thicken the soup.
Step 3: Put the broth in the upper cup and add the steamed hot lucky bag, steamed hot yam balls and broccoli flying through the water.
Step 4: Plating and decorating.
2) Fried tofu with green onion protein
Fried tofu box with egg whites and green onions fried twice, the dish is snow white and tender, set egg aroma, bean flavor, green onion fragrance in one, is the golden continent restaurant wedding banquet must be on the signature dish.
Gypsum tofu 400 g, shrimp gelatin 120 g, egg whites 8, green onion 100 g.
Step 1: Change the tofu into 8 pieces of uniform size, cut out a small square hole in the middle of each piece of tofu, brew the shrimp gelatin with a good flavor, and fry it in 40% hot oil for 3 minutes until both sides are golden brown.
Step 2: 6 grams of salt, 2 grams of pepper and 30 grams of water, mix and dilute well, add 8 egg whites and beat well, then add 100 grams of green onion and continue to beat evenly.
Step 3: Put the fried tofu into a pan, pour 10 grams of salad oil and cook until 50% hot, pour in the beaten egg whites and fry for 1 minute, wait for the tofu to stick with the egg whites, set the shape, turn over and fry for another 1 minute, put on the plate and serve.
To make an illustration:
1. Fry the stuffed tofu until set.
2. Put the fried tofu into the pot and pour in the egg whites for a second time
3. After one minute, the egg whites are set, and the tofu is turned over and fried
Technical key:
Salt is not easily soluble in egg whites, it is best to dissolve with water before adjusting into the egg whites, the taste is more uniform.
3) Chef Eight Treasure Tofu
The idea of this dish is derived from the "Wang Taishou Eight Treasure Tofu" mentioned in the "Suiyuan Menu" - the tender tofu is chopped, and eight ingredients such as chopped mushrooms, pine nuts and melon seeds are added, and boiled in chicken soup.
Although this dish is delicious and rich in taste, but the appearance is somewhat messy, so Xie Hongxia improved on its basis: using 5 kinds of beans and 3 kinds of nuts to grind into soy milk, and then adding egg liquid steaming to make shapes, and finally into the pot to pour flavor juice to fry fragrant, beautiful appearance, suitable for all ages, so that diners "eat eight treasures but do not see eight treasures", only feel the taste is smooth and tender, the taste is delicious.
The first step is to mix soybeans, black beans, cowpeas, green beans, white lentils, melon seeds, walnut kernels and pine nut kernels, add water and soak for 6 hours.
Step 2: Fish out and put it into the soybean milk machine, add water and grind it into a pulp.
Step 3: Grind the soy milk na pot, add the whole egg liquid (the ratio of soy milk to egg liquid is 1:1) and stir well and pour into the stainless steel tray.
Step 4: Steam in a steaming box for 25 minutes, remove and let cool and cut into long cubes.
Step 5: Pour the homemade chicken fat into the pan (see step 1 of "Sauce Making" below) and heat it up and add 20 pieces of tofu.
Step 6: Fry until golden brown on both sides, scoop in 200 grams of homemade sauce, sprinkle with 10 coriander, green onion and fry for another 1 minute, take 8 pieces of tofu from the pot and plate it.
Step 7: Decorate the plate.
Homemade sauce:
1. Heat 50 kg of chicken fat to 80% heat, then fry 8 kg of dried shallots, chives, garlic, parsley and ginger pieces until browned, and beat the residue to retain.
2. Put 40 pounds of broth into the pot, put in the slag in step 1, boil on high heat and turn to low heat to cook for about 1 hour, after beating the slag, add 2500 grams of raw soy sauce, 1000 grams of Swastika soy sauce, 500 grams of rock sugar, chicken powder, and 150 grams of dark soy sauce.
The time of steaming tofu is controlled at about 25 minutes, if the time is too long, it is easy to form a "honeycomb" inside the tofu.
4) Tomato poached tofu
The dish is a dish of smooth and delicate Japanese tofu cut into thin slices, sandwiched with a little meat filling in the middle, wrapped in egg skin, steamed and then simmered in a thick soup fried with tomatoes to make a semi-soup dish, which is not only very pleasing to sell, but also has a very appetizing taste.
6 Japanese tofu, tofu skin to taste, 30 grams of chicken fat, 150 grams of tomatoes, shallots, salt, chicken essence, MSG, 1000 grams of soup, 50 grams of mashed potatoes, 5 grams of fried garlic, 50 grams of gluten, 30 grams of cauliflower
Step 1: Cut the Japanese tofu into thin slices, sandwich a little meat filling in the middle of each two slices, wrap the tofu with a trimmed egg skin, wear a toothpick to fix it to prevent scattering, steam it in a steaming box for 6 minutes, take it out to cool, and draw the toothpick for later.
Step 2: Add 30 grams of chicken fat into the pot and burn until 50% hot, add 150 grams of tomato cubes and fry until soft and rotten, pour in 1000 grams of thick soup, bring to a low heat on high heat, add mashed potatoes (peeled and cut into pieces of potatoes, steamed in the steaming box and crushed into purees) 50 grams, fried garlic 5 grams, salt 5 grams, monosodium glutamate, chicken essence 3 grams each, stir well, add 12 pieces of tofu, 50 grams of gluten cubes, 30 grams of organic cauliflower and cook for one minute, pour into the pot, sprinkle chopped shallots to garnish.
Step 3: Decorate the plate.
5) Teppanyaki pumpkin tofu
6 eggs, 2 crab sticks, half a box of inner fat tofu, 1 Japanese tofu, 100 grams of old pumpkin, a little green onion, 1 gram of green onion.
seasoning:
6 grams of salt, 1 gram of soy sauce, 5 grams of oyster sauce, 1 gram of sugar, 2 grams of chicken essence, a little starch.
Step 1: Cut the crab stick, Japanese tofu and inner fat tofu into fine cubes, slice the old pumpkin, steam and set aside.
Step 2: Beat the eggs into a bowl, add salt and a little warm water and beat well; then take another basin, add crab sticks, Japanese tofu, inner fat tofu, pour in the egg liquid, and steam in the steaming cabinet.
Step 3: Steam, buckle out, cut into pumpkin slices, and fry in 70% hot oil until golden brown.
Step 4: Place the "3" and the pumpkin on the plate one by one.
Step 5: Heat the pot, bring a spoonful of broth to a boil, seasoning, hook, drizzle on tofu pumpkin, sprinkle with green onions.
6: Junhong Bean Flower
Special bean blossom 500 grams, crispy steamed bun 30 grams, crispy soybean 20 grams, crispy peanuts 20 grams, homemade beef tempeh sauce 25 grams, squeezed vegetables 15 grams, green onion 8 grams.
Watercress 15 grams, sweet sauce 4 grams, chili noodles 10 grams, chicken essence 6 grams, monosodium glutamate 4 grams, red oil 20 grams, pepper oil 15 grams, fresh soup 400 grams, aquatic flour 2 grams.
Step 1: Set aside the steamed buns, soybeans and peanuts.
Step 2: Red oil under the pot, sauté the fragrant watercress, chili noodles, sweet sauce, stir-fry and then season the soup, put the bean blossoms together, and gently put it into the pot.
Step 3: Sprinkle the squeezed vegetables, tempeh sauce, peanuts, soybeans, steamed buns, and green onions on the bean blossom noodles.
Step 4: Plating and decorating,
peculiarity:
Spicy and hot, affordable.
prompt:
The bean blossoms are boiled, the mustards should be wrapped tightly, and the steamed buns, peanuts and soybeans must be fried.
7) Braised tofu with minced Yaozhu meat
Soybeans, earth pork belly, yaozhu crushed, native eggs, fried fragrant white sesame seeds, white chopped green onion, salt, white sugar.
Step 1: Grind the soybeans into soy milk by hand, filter, add egg liquid and stir well, add salt and sugar to taste, basket steam, cut into pieces, and fry in oil.
Step 2: Mince the pork, add chopped green onion, crushed Yaozhu and stir-fry until fragrant, boil the broth, season, add tofu and simmer until flavorful, put out of the pot and plate, sprinkle white sesame seeds.
8) Crab yellow tender tofu
20 grams of crab yellow, 1 box of inner fat tofu, a little chopped chives, 1/2 teaspoon of salt, 1/2 teaspoon of flavor powder, 3 teaspoons of soy sauce, peanut oil to taste.
Step 1: Cut the inner fat tofu into cubes and place it on a plate.
Step 2: Place the crab yellow on top of the tofu, sprinkle with salt, flour and soy sauce, steam in the steaming cabinet for about 5 minutes, pour out the remaining water from the pan, sprinkle with chopped chives, and pour in hot peanut oil.
Extremely smooth and tender, the soy sauce is beautiful.
9: Thousand pages of tofu
Chiba tofu here does not refer to the kind of vegetarian finished products that have become popular in recent years, but the tender tofu made in the store is cut into thin slices, plated into a ring, filled with fried carrots, lettuce, shrimp, etc. in the middle, and then poured with golden pumpkin juice, more than 80 pieces of tofu are stacked on top of each other and put together on a plate, like the thousand hands kannon with open arms. The gross profit of this dish is up to 85%.
Step 1: Cut the homemade gypsum tofu into 6 cm long, 4 cm wide and 3 mm thick slices and place them on a plate.
Step 2: Bring the pot to a boil in wide water, then add 80 grams of lettuce, 30 grams of diced carrots, 50 grams of shrimp, 20 grams of crab meat, and drain.
Step 3: Heat the pot into the bottom oil to 40%, stir-fry the four ingredients under the bottom, add 3 grams of salt, pour 15 grams of water starch and turn well, put out and set aside.
Step 4: Take a plate of tofu, steam in the steaming box for 5 minutes, take out and gently press the tofu with a bamboo skewer, press it several times, quickly shake off the soup in the plate, put the fried vegetables and shrimp into the middle of the tofu, drizzle with 250 grams of pumpkin juice that has been boiled in advance.
To make a diagram:
1: Plate the tofu slices.
2: Gently press the steamed tofu with a bamboo skewer, and repeat it several times to quickly shake off the steamed juice.
3: Stir-fried vegetables and shrimp into the middle of the tofu.
4: Drizzle with pumpkin juice and serve.
10) Egg yolk tender tofu
1 box of lactone tofu, 10 grams each of salmon and white tuna grains, 20 grams of boiled egg yolk, 1/2 teaspoon of salt, 1 teaspoon of yellow mustard, 1 teaspoon of olive oil, 1/2 fresh lemon (juice), 1 teaspoon of black caviar.
Step 1: Lactone tofu is pressed into a puree, mixed with salt, crushed egg yolks, yellow mustard and salmon grains and set aside.
Step 2: Mold the finished tofu in a mold, place it on a plate, drizzle with olive oil and lemon juice, and garnish with white tuna grains and black caviar.
Asian atmosphere, international taste.
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!!