First, the fish-flavored tofu, tofu
a fungus three carrots a starch, sugar, salt vinegar 3 large garlic tomato sauce, onion
1) first tofu cut into 2 cm square pieces , with salt water for 10 minutes (to prevent a while fried minced)
2) fungus bubble strips, shredded carrots, mince a small onion, minced garlic
3) 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato paste 1 tablespoon soy sauce 2 tablespoons of water transferred into the juice stand
4) tofu, remove and drain water from salt water, cold wok oil, add garlic until fragrant, put carrots fungus stir fry, I heard the sound of fungus broke, put tofu stir fry, until golden brown, put a good tune juice gurgle about a small fire, put a spoonful of salt, until soup is thick and turn off the fire, transfer to a plate sprinkled pan Scallion can
II
tofu tofu piece of minced meat, minced 2 two, 3 mushrooms, 3 cloves, a little Garlic to, salt, sugar, starch
1) first tofu cut into 2 cm square pieces, soaked with salt water for 10 minutes (to prevent a while fried minced)
2) Wash mushrooms cut into small pieces, washed, chopped Garlic paragraph
3) wok oil cooler, a little more oil, add minced garlic and fry until fragrant place, put a little soy sauce, remove the tofu into stir the pot a few, put mushrooms in a little salt and stir fry garlic sprouts, tofu, not into the flavor, add 2 tablespoons less water, a spoonful of sugar and gurgle while, until the sauce color, thin gravy pan hook plate.
three
tofu tofu house a blast, a two peanuts, chili 6, 6 garlic, leek 3, sugar, salt, tomato sauce < br>
1) first tofu cut into 2 cm square pieces, with 5 into a hot frying pan until golden brown, drain the oil aside
2) peanuts wash with cold water dip net to the red packet, the size of the section of garlic cut peanut
3) 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato paste 1 tablespoon soy sauce 2 tablespoons of water transferred into the juice stand
4) Pot to stay less base oil, the oil must be cool, the pepper and peanuts into the pan slowly fry the same time, the fire to the fire, so as not to deep-fried peanut paste, stir fry to stop until golden put into the pot a few fried tofu, stir into the sauce a good tune, color, put garlic, salt Zaichao can fire off a few pan
this dish is prime kung pao chicken, kung pao chicken with the color, smell, taste
four
tofu chicken planing a piece of tofu, green onions 2 Garlic 2 cloves, salt, sugar, starch, pepper
1) tofu does not cut with a knife about flat crush crushed, minced garlic, shredded green onions oblique knife stand
2) wok cool oil 2 tablespoons minced garlic until fragrant, add crushed tofu, stir fry over medium heat, fry side to side with Chao Shao squeezed into a crumbly, sugar, salt, pepper, fry until golden brown with , put all of the onion and continue to fry until onions some soft focus, thicken soup off the heat, transfer to a plate.
This dish, golden, Su Xiang, a fried egg color, smell and taste!
V.
tofu pocket a piece of tofu, scallions one, salt, sugar, starch, garlic sauce
1) tofu cut 1 cm thick slices 5 cm long, mince shallot, 1 tablespoon salt, half a teaspoon of sugar, a little garlic sauce, 1 tablespoon juice stand transferred starch.
2) put the oil pan, the bottom of the pot tofu tile, small Huo Jian, fry until golden brown on both sides, to transfer a good feed juice into the pot, top pot, so hang tofu soup Turn off the heat, sprinkle with chives to the pan.
This dish golden color, crisp outside and tender, sweet and sour spicy fragrance
six tofu tofu soup
piece eggs, mushrooms and 2, salt, sugar, pepper, coriander, sesame oil, starch,
1) to enlarge the bowl mash tofu, put eggs, starch, salt, sugar, mushrooms, stirring the end, towards a Stir direction
2) half pot of boiling water to cook the casserole, marinated tofu filling the spoon with a small round balls into small groups under the wok, do not stir, let yourself float ball, put all the tofu both groups into balls and stuffed into the water, along with a tablespoon of the soup spoon push back the water, so that all the float ball, put a little salt 稍煮 a few minutes, (balls had already been by the salt, the soup a little then) poured into a soup pan bowl.
3) Then in a bowl sprinkled with parsley, pepper, a few drops of sesame oil Jiuhaola.
a fungus three carrots a starch, sugar, salt vinegar 3 large garlic tomato sauce, onion
1) first tofu cut into 2 cm square pieces , with salt water for 10 minutes (to prevent a while fried minced)
2) fungus bubble strips, shredded carrots, mince a small onion, minced garlic
3) 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato paste 1 tablespoon soy sauce 2 tablespoons of water transferred into the juice stand
4) tofu, remove and drain water from salt water, cold wok oil, add garlic until fragrant, put carrots fungus stir fry, I heard the sound of fungus broke, put tofu stir fry, until golden brown, put a good tune juice gurgle about a small fire, put a spoonful of salt, until soup is thick and turn off the fire, transfer to a plate sprinkled pan Scallion can
II
tofu tofu piece of minced meat, minced 2 two, 3 mushrooms, 3 cloves, a little Garlic to, salt, sugar, starch
1) first tofu cut into 2 cm square pieces, soaked with salt water for 10 minutes (to prevent a while fried minced)
2) Wash mushrooms cut into small pieces, washed, chopped Garlic paragraph
3) wok oil cooler, a little more oil, add minced garlic and fry until fragrant place, put a little soy sauce, remove the tofu into stir the pot a few, put mushrooms in a little salt and stir fry garlic sprouts, tofu, not into the flavor, add 2 tablespoons less water, a spoonful of sugar and gurgle while, until the sauce color, thin gravy pan hook plate.
three
tofu tofu house a blast, a two peanuts, chili 6, 6 garlic, leek 3, sugar, salt, tomato sauce < br>
1) first tofu cut into 2 cm square pieces, with 5 into a hot frying pan until golden brown, drain the oil aside
2) peanuts wash with cold water dip net to the red packet, the size of the section of garlic cut peanut
3) 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato paste 1 tablespoon soy sauce 2 tablespoons of water transferred into the juice stand
4) Pot to stay less base oil, the oil must be cool, the pepper and peanuts into the pan slowly fry the same time, the fire to the fire, so as not to deep-fried peanut paste, stir fry to stop until golden put into the pot a few fried tofu, stir into the sauce a good tune, color, put garlic, salt Zaichao can fire off a few pan
this dish is prime kung pao chicken, kung pao chicken with the color, smell, taste
four
tofu chicken planing a piece of tofu, green onions 2 Garlic 2 cloves, salt, sugar, starch, pepper
1) tofu does not cut with a knife about flat crush crushed, minced garlic, shredded green onions oblique knife stand
2) wok cool oil 2 tablespoons minced garlic until fragrant, add crushed tofu, stir fry over medium heat, fry side to side with Chao Shao squeezed into a crumbly, sugar, salt, pepper, fry until golden brown with , put all of the onion and continue to fry until onions some soft focus, thicken soup off the heat, transfer to a plate.
This dish, golden, Su Xiang, a fried egg color, smell and taste!
V.
tofu pocket a piece of tofu, scallions one, salt, sugar, starch, garlic sauce
1) tofu cut 1 cm thick slices 5 cm long, mince shallot, 1 tablespoon salt, half a teaspoon of sugar, a little garlic sauce, 1 tablespoon juice stand transferred starch.
2) put the oil pan, the bottom of the pot tofu tile, small Huo Jian, fry until golden brown on both sides, to transfer a good feed juice into the pot, top pot, so hang tofu soup Turn off the heat, sprinkle with chives to the pan.
This dish golden color, crisp outside and tender, sweet and sour spicy fragrance
six tofu tofu soup
piece eggs, mushrooms and 2, salt, sugar, pepper, coriander, sesame oil, starch,
1) to enlarge the bowl mash tofu, put eggs, starch, salt, sugar, mushrooms, stirring the end, towards a Stir direction
2) half pot of boiling water to cook the casserole, marinated tofu filling the spoon with a small round balls into small groups under the wok, do not stir, let yourself float ball, put all the tofu both groups into balls and stuffed into the water, along with a tablespoon of the soup spoon push back the water, so that all the float ball, put a little salt 稍煮 a few minutes, (balls had already been by the salt, the soup a little then) poured into a soup pan bowl.
3) Then in a bowl sprinkled with parsley, pepper, a few drops of sesame oil Jiuhaola.
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