The weather is getting colder, sharing the delicious recipe of three tofu, it is a pity that friends do not learn it!
Food name: Dongjiang tofu pot
Ingredients: 500 grams of fresh plate tofu, 500 grams of fresh lettuce, 60 grams of fresh mud carp meat, and a little fresh chopped coriander.
Seasoning: green onion, salt, pepper, sugar, starch, soup each appropriate amount.
Directions: (1) When making this delicious dish of Dongjiang tofu pot, you first need a friend to cut each piece of fresh tofu in half, chop the mud carp meat, add parsley, green onion, starch, salt, sugar and a little water to mix into the filling. (2) Stuff the filling into the tofu, put it into the clay pot, add the soup, boil over high heat for about 10 minutes, then add the lettuce, add the pepper and mix well, and the original pot can be served.
Technical key: Dig out part of the tofu in the middle of the tofu, add it to the filling, smooth it out, and cook it in a clay pot over high heat.
Food name: Frankincense fish ball tofu pot
Ingredients: 5 pieces of fresh tofu, 250 grams of fresh mud carp glue, 3 small pieces of fresh curd milk.
Seasoning: green onion, minced ginger, salt, chicken essence, soy sauce, pepper, water starch, salad oil each appropriate amount.
Directions: (1) When making the delicious dish of frankincense fish ball tofu pot, you first need a friend to cut the fresh tofu into small pieces; the mud carp glue is squeezed into small balls, put in boiling water and cooked for later. (2) Sit in the pot and ignite, add oil and burn until 60% hot, first put in the tofu block and fry it to a golden brown, fish out the drainage oil, then add ginger and curd cubes to stir-fry, then add an appropriate amount of boiling water, add tofu blocks, fish balls, fine salt, chicken essence, soy sauce simmer for a while, then pour into the sand pot, add green onion, cover and simmer thoroughly, and finally use water starch to thin the mustard, sprinkle pepper, and even serve the pot.
Technical key The pieces of curd should be pressed into a paste, then put into the pot, add tofu cubes and fish balls, boil, and simmer over low heat to taste.
Food name: Colorful vegetarian tofu
Ingredients: 8 pieces of fresh cloth wrapped tofu, fresh sweet corn, fresh landou kernels, fresh diced carrots, fresh diced shiitake mushrooms, fresh diced winter shoots, fresh egg white 50 grams each.
Seasoning: Minced green onion, minced ginger, salt, pepper, water starch, salad oil, 2 tsp of rice wine, 1 tbsp oyster sauce, 100 g of soup.
Directions: (1) When making the delicious dish of multicolored vegetarian tofu, you first need a friend to put the fresh cloth wrapped tofu into the dish, sprinkle with a little fine salt, steam it through the cage, remove it, and decant the steamed sauce for later. (2) Put the sweet corn, orchid bean kernels and diced winter shoots into boiling water with salt, boil them, rinse and drain; add oyster sauce and fine salt to the soup to make a sauce and set aside. (3) Sit in the pot and light the fire, add oil and heat it, first add the minced ginger and minced green onion to stir-fry, then add sweet corn, lan bean kernels, diced carrots, diced shiitake mushrooms, diced winter shoots and stir-fry evenly, cook into the rice wine, pour in the sauce, then sprinkle pepper, use water starch to outline the sauce, then pour in the egg liquid and push well, out of the pot and pour on the tofu noodles.
Technical key Colorful materials should be put in a pot of water, add a little fine salt and blanch, drain the water and quickly fry well, while hot on the steamed tofu.