Tofu slimming recipe autumn strong meat
Mushroom tofu box
Ingredients: 150 grams of tofu, 32 water-dried mushrooms, 15 grams of ham, 1 egg.
Seasoning: 10 grams of sesame oil, appropriate amounts of refined salt, monosodium glutamate, soy sauce, stock, water starch, and chili oil, and a little shredded green onion and ginger slices.
Characteristics: Fresh spicy and fragrant cooking method: Wash the tofu and stir it into mud, wash the mushrooms, remove the stalks, and dry it; cut the ham and carrot into diced pieces. Put mashed tofu, diced ham, diced carrot, refined salt, monosodium glutamate, soy sauce, eggs, water starch, shredded onions, shredded ginger, and sesame oil in a bowl and mix well until a bowl.
Take mushrooms and wipe them with dipping ingredients, take them above, steam them with hot heat, and place on a flat plate. Pour in the stock, add refined salt, monosodium glutamate, boil, thicken with water starch, sprinkle with chili oil, pour on mushrooms and tofu box.
Shallots mixed with tofu
Ingredients: 300 grams of tofu pieces, appropriate amounts of chili oil and scallion oil, 50 grams of water-grown fungus, 100 grams of cucumber.
Seasoning: a little pepper oil and monosodium glutamate, and appropriate amount of soy sauce, vinegar and soy sauce. Characteristics: Beautiful color, spicy flavor
Cooking method: Blanch tofu in boiling water and dice, peel cucumbers, wash and dice, dice fungus, and blanch with boiling water. Put chili oil, scallion oil, pepper oil, soy sauce, vinegar, sesame oil, and monosodium glutamate in a bowl to make sauce. Place the diced tofu on a plate, place the diced cucumber around, then add the fungus, mix well the sauce, pour it on the tofu, stir while serving.
Red tofu in the snow
Ingredients: 1 piece of cod, 1/2 box of tofu, 2 - 3 water chestnuts, 1 tablespoon of wolfberry fruit, 1 tablespoon of bean kernels, 2 coins of Polygonatum odoratum, 3 coins of dwarf lilyturf.
Method: 1. Put Polygonatum odoratum, dwarf lilyturf, and 3 bowls of water into the pan, turn on low heat and cook for about 10 minutes, and then take out the soup.
2. Wash the cod and cut it into slices; marinate with salt, pepper, and a little cornstarch and mix.
3. Peel and slice water chestnuts; cut tofu into chunks the size of cod.
4. Boil the soup from Method 1, then throw the processed cod, water chestnut, and tofu into the boiling for 5 minutes, add some salt to taste, thicken, and finally sprinkle with the bean kernels and wolfberry. Serve. Efficacy: nourishing yin and promoting saliva, smoothing skin and making skin tender.
Coriander fish soup
Ingredients: 200 grams of coriander, 100 grams of tofu, 1 crucian carp, appropriate amounts of ginger, salt, monosodium glutamate, and lard.
Method: 1. Slaughter the crucian carp and drain the water; wash the parsley and cut into sections; soak the tofu in salt water for 15 minutes, remove it, and cut into small pieces; wash and slice the ginger.
2. Pour lard into the pan and heat it, add the slaughtered fish and fry it until yellow, and place it on a plate for later use.
3. Leave some base oil in the pan, heat it, add ginger slices and stir-fry until fragrant, add appropriate amount of water, bring to a boil over high heat, then add tofu and fish, cook for about 15 minutes, then add salt and MSG to taste, and finally add coriander.
Edible efficacy: nourishing yin and nourishing blood, strengthening spleen and digestion. Facilitate fetal bone development.
Fruit tofu soup
Ingredients: 250 grams of tofu, 100 grams of cani melon, 6 grams of salt, 2 grams of pepper, 6 grams of chicken essence, 1000 grams of stock, 30 grams of wet starch
Method: 1. Peel the cani melons and dice them. Dice tofu, fly water for later use.
2. Boil the broth in a pot, add the tofu, add salt, chicken essence, and pepper, thicken, add the cani melon diced and cook for a while.