Hello, serving Chinese chives mung bean curd : One, stir-fried chives with tofu 1. Cut off the tips of the chives and cut them into segments.Cut the red chili pepper into small pieces. 2. Slice one block of tofu into four portions, drain the water, and set aside. 3. In a wok, heat some oil, fry the tofu until its edges turn yellow and it puffs up, then flip.Remove the fried tofu from the pan to
The dish name is Fish Slices. Steaming. Egg. The cuisine type is Zhejiang cuisine. Its characteristics are tender, smooth, and fragrant. Ingredients: remove the shell from the eggs. 200 grams of fresh fish slices, 10 grams of scallion granules, 200 grams of eggs, 10 grams of salt, 1 gram of monosodium glutamate (MSG), 15 grams of light soy sauce, .1 gram of pepper powder, 40 grams of refined
Simple. Duck's egg should be mashed. Rice porridge boil first, then add the duck's egg.Add a little salt and monosodium glutamate. .Then add ginger slices. Rice porridge is done when you add chopped green onions.It's what my wife often makes.This is how she taught me to make it. I hope you can enjoy it.Remember to rate it.Haha.
Garlic aroma Ribs Ingredients: approximately 5 cm long pork ribs, garlic cloves, spring onions, ginger, eggs various amounts of cornstarch ：1. First add an appropriate amount of table salt a little bit of MSG a small amount of sugar and cooking wine; it mainly serves to remove the fishy smell and enhance the fragrance. 2. We can also add a proper amount of curry powder to increase its fragrance
Ingredients: Water melon gourd 1 piece, tofu pudding Tofu Half a box, Duck eggs 2 pieces, an appropriate amount of salad oil, 1000ml water, two small spoons of salt, Chicken essence Black pepper A little bit Steps: 1. Peel the water melon gourd and cut it into cubes; 2. Turn out the tofu pudding from its box, then slice it into small cube pieces with a knife; 3. Peel the duck eggs and cut them
Mapo Tofu Homestyle Version 1. Prepare ingredients: cut the medium-hard tofu into cubes, mince the beef, add the doubanjiang (fermented broad bean and chili paste), add salt, cooking wine, dried red peppers, break the chili flakes, chopped green onions, grated ginger, tingoil powder, mixture of water starch, sugar, cooking wine, monosodium glutamate (MSG), soy sauce. 2. Heat a little vegetable
Ingredients Main Ingredients: Eggplant Appropriate amount Seasonings: A little salt, Soy Vinegar Appropriate amount, Chicken Essence A little, Ginger 3 grams, garlic appropriate amount, starch 3 grams, Doubanjiang (Fermented Broad Bean and Chili Paste) appropriate amount, Sugar A little Method Step 1. Fish-flavored Eggplant No meat filling, just a simple eggplant preparation, but very delicious
Materials Duck Eggs Two, with added gelatin Tofu A block, Dark Soy Sauce ， Aged Vinegar Sugar, a small spoon of cold boiled water, garlic, Chili Oil Oil, Sesame Oil, Salt Method 1. Softened the gelatin tofu with hot water, cut into pieces; peel and cut the duck eggs. Coriander Washed and cut 2. Chop the garlic, mix with dark soy sauce, salt, aged vinegar, a little sugar, cold boiled water, sesame
Eggplant Peel and score with knife cuts, fry the pieces until soft;Heat oil in another pot to fry Doubanjiang Soybean paste , stir-fry until fragrant then add Ginger Minced garlic, add Sugar , Soy sauce , Vinegar , clear broth, put in fried eggplant, reduce the sauce and thicken with water starch to finish. For reference.
Ingredients: Soft tofu one piece, salted duck eggs two pieces, mung beans as needed; Seasonings: Wei Ji Xian soy sauce one spoon, a little sugar, aromatic vinegar one spoon, chili oil appropiate amount, onion finely chopped. Method: 1. Cut the soft tofu into small pieces, add a little salt and boil for 10 minutes, then drain and set aside; 2. Slice the salted duck eggs and place them on top of
Main ingredients: Eggplant Ingredients: minced meat, pickled peppers, doubanjiang sauce sauce , green onion, ginger , garlic, starch Seasonings: yellow wine, rice vinegar, sugar, soy sauce Makes: 1. Wash the eggplant and cut it into long strips, soak in slightly salty water for 1 hour, drain well, and sprinkle with a thin layer of starch. 2. Heat oil in a wok to normal cooking amount, heat until
Step1. Tofu is cut into slices about 0.3 cm thick, blanched in boiling water for a moment to remove the beany smell and then removed. . Scallions are sliced, cilantro is chopped, and mixed with the tofu slices, seasoned with an appropriate amount of salt, monosodium glutamate (MSG), and a small amount of sesame oil, then mixed well.
