The method of tofu brain?

Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers, mushrooms.

Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch salt.

Steps: ① Dice auricularia auricula, yellow flowers and mushrooms, and stir fry in a wok with a little oil.

(2) Add soy sauce, stir-fry to taste, add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after boiling. Finally, put a little salt.

③ Unpack the boxed tender tofu, scoop it out horizontally with a spoon, put it in the pot, and turn off the heat after 2 minutes.

④ Put the prepared bean curd into a bowl and add a little garlic paste and Chili oil.

Exercise 2

Materials:

Ingredients: 300 grams of lactone tofu, 5 grams of dried day lily, 5 grams of dried auricularia, 4 mushrooms, eggs 1 piece.

Seasoning: 5g onion, 5g ginger, 30ml oil, 2g salt, 2g sugar, 3ml soy sauce, 5ml soy sauce, 40ml starch, 2 cloves garlic, tofu milk 10ml and 2g leek flower.

Exercise:

① Wash the yellow flowers and fungus 30 minutes in advance, add water to soak the hair, and then shred.

② Take the lactone tofu out of the box, put it in a big bowl, steam it for 20 minutes, and keep warm after steaming.

③ Shred onion, mince ginger and garlic, wash and shred mushrooms, and press garlic into mud for later use.

(4) Heat the wok, pour in the oil, add the onion and ginger when it is warm, stir-fry until fragrant, and add the day lily, auricularia auricula and shredded mushrooms.

⑤ Pour about 400ml of water into the pot, then add soy sauce for coloring, and add sugar, salt and soy sauce for seasoning.

⑥ After the medium fire boils, slowly pour the water starch into the pot to thicken, and finally slowly pour the broken eggs into the soup, and turn off the fire when the egg blossoms float.

⑦ Spoon the soup onto the steamed hot lactone tofu, and add some shallots, garlic paste and fermented bean curd. [4]

Exercise 3

Ingredients: 200 grams of soybeans.

Accessories: lactone 4g, shrimp skin 10g, red pepper 4/1g.

Seasoning: 3 tbsp light soy sauce,1000g water, 5g sesame oil.

manufacturing method

(1) 200 grams of dried soybeans are soaked in clear water for 8- 10 hour (soaked in the refrigerator in summer).

(2) Wash the soaked soybeans with clear water, add 1000g of clear water, grind them into thick soybean milk with a blender (or grind them with a common cooking machine), and filter the ground soybean milk for later use.

(3) The soybean milk should be cooked thoroughly on the fire, and the whole process should not be too big to avoid overflowing the pot.

(4) Skim the cooked soybean milk and turn off the fire.

⑤ Put the lactone into a container, add a little water and stir well. When the temperature of soybean milk drops to 80-90℃ (tofu skin can be seen solidified), pour it into a container filled with lactone and stir it twice.

⑥ Let it stand for 15 minutes, take out the tofu after it is done, and season it with soy sauce, shrimp skin, red pepper and sesame oil.

Practice 4-Fried Tofu Brain

Gourmet: Shandong cuisine

Basic materials: 500 grams of tender tofu, 50 grams of dried seaweed and 25 grams of salted wild vegetables.

Production method:

(1) Wash mustard seeds, squeeze dry and cut into powder, and cut dried seaweed into powder;

(2) cutting green garlic seedlings into sections, peeling tender tofu slices and making them into mud;

(3) Heat the oil to 60% heat, put the minced onion and ginger into the pot, then add the bean curd, dried rice, potherb mustard, refined salt and cooking wine, stir-fry for 3 minutes, put on a plate and sprinkle with onion.