Assorted tofu

Method of mixed tofu:

Raw materials for making mixed tofu:

250 grams of tofu, 50 grams of carrots, 100 grams of beef, 200 grams of fresh tofu, 100 grams of mushrooms, 250 grams of soybean oil (75 grams), 25 grams of cooking wine, 50 grams of soy sauce, 2 grams of refined salt, 10 grams of sugar, 10 grams of green onion, 5 grams of ginger, 2 grams of monosodium glutamate, 15 grams of starch.

Processing steps of assorted tofu:

1. Cut tofu, peeled carrot and beef into diced peas, peeled peas, peeled scallions and ginger, and chop them into pieces.

2. Heat the frying pan with high heat, add soybean oil, heat 50% heat, add diced tofu, stir fry slightly, remove and control dry; blanch diced carrot and pea in boiling water respectively, remove and control dry.

3. After the frying pan is clean, add 25g soybean oil. When it is hot, add beef, minced green onion and ginger, stir fry a few times, add a little water, then add soy sauce, salt, sugar and cooking wine. After the soup is boiling, add diced tofu, diced carrot, pea and monosodium glutamate, and thicken with starch.

Characteristics of assorted tofu

It is delicious, beautiful and nutritious.

Assorted tofu

Assorted tofu is a local snack in Zhejiang Province, which belongs to Zhejiang cuisine. This dish is delicious, beautiful and nutritious. The main ingredient is bean curd (stronger than ordinary bean curd), with pig's hoof, razor clam, oyster, clam, shrimp, mushrooms, bamboo shoots, garlic, ginger and other accessories, and wine, salt, sugar and other seasonings, simmer slowly until there are gaps in the bean curd. The main and auxiliary ingredients of assorted tofu are meat and vegetable, which are delicious and nutritious.

Production method

raw material

250g bean curd, 50g carrot, 100g beef, 200g fresh bean curd, 100g mushroom, 250g soybean oil (actual consumption 75g), 25g cooking wine, 50g soy sauce, 2G refined salt, 10g sugar, 10g scallion, 5g ginger, 2G monosodium glutamate and 15g starch

Production process

1. Cut bean curd, peeled carrot and beef into diced peas; peel peas; peel scallion and ginger, and chop them into pieces. 2. Heat the frying pan with high heat, add soybean oil and heat it for 50%. Stir fry diced bean curd, remove and control dry. Blanch diced carrot and pea in boiling water, remove and control dry 3. After the frying pan is clean, add 25 grams of soybean oil. When it is hot, add beef, onion and ginger, stir fry a few times, add a little water, then add soy sauce, salt, sugar and cooking wine. After the soup is boiling, add diced tofu, carrot, pea and monosodium glutamate, and thicken with starch

Note:

*(if you are using fresh mushrooms, just add water in step 4!)

*(before the dish is out of the pot, pour a little sesame oil to make the dish taste better! Don't worry about fat comrades!)

Practice 2

Practice 2

Ingredient: Southern tofu

Accessories: a little fresh mushrooms, corn, fungus (water) a little, peas, carrots

Seasoning: a little salt, soy sauce, chicken essence and sugar

Taste: homely

Preparation time: 15 minutes

Number: 2

Cooking time: 30 minutes

Production method

1. Sliced tofu. Put water in the pan and bring to a boil. Blanch the bean curd and (mushrooms, peas, corn and carrots).

2. Pour in the oil and heat to 60%. Pan fry the tofu until golden on both sides. Remove the oil and set aside.

3. Stir fry the mushrooms, peas, corn, carrots and fungus in the pan, and then add the tofu slices.

4. Then pour in the mushroom soup, a little soy sauce, a little sugar and a little salt, and continue to stir fry for one minute. Finally, thicken with starch and scatter chicken essence.

Cooking skills

1. If you use fresh mushrooms, add water directly in step 4.

2. Pour a little sesame oil on the dishes before they come out of the pot. The dishes will taste better! Don't worry about fat comrades.

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