original Recipe

Braised Thousand Leaf Tofu

Braised Thousand Leaf Tofu

AbelardoMurphy

Thousand Leaf Tofu is a delicacy originated in Taiwan and then newly developed by combining the technology of mainland R & D personnel. It was launched around 2007. It uses soy essence "soy protein" as the main raw material supplemented by new production technology. Made, it is a low-fat, low-carbohydrate, high-protein food. It not only completely retains the original tenderness and nutritional value of tofu, but also enhances its Q degree. It is crispy, stewing, full of elasticity. It can be cut into paper-like slices and has a strong ability to absorb juice, completely subverting people's concept of traditional tofu. <br /><br />Today, this dish recommended by Tuotuo Ma is a dish based on thousand-leaf tofu-braised thousand-leaf tofu. <br /><br />If you want to make vegetarian dishes delicious, the reason why you always have to add the ingredients of meat dishes, no matter if you add meat, bones, viscera, stock or animal oil, as long as you add them, it will definitely taste better than vegan dishes. So Tuotuo Mom added a little pork belly to this dish today, the purpose is to make the tofu soup more delicious.
Pan-fried glutinous rice cake fish

Pan-fried glutinous rice cake fish

SelinaOrn

Few people probably know the name of this dish. This is a Hubei specialty. Even in Hubei, this is only done near Jingsha. It is not popular in other counties and cities. In recent years, similar dishes have begun to appear in Hunan cuisine. However, Hunan people do not use grass carp to make it, but use diao fish. They are called "Yanggan Da Diao". In fact, the production method is the same. They are all marinated with many condiments, then sun-dried, and then boiled. Hubei people call this dish "glutinous rice cake". In fact, the content has nothing to do with glutinous rice cake. The main reason is that its shape is square and similar to glutinous rice cake, and its taste is flexible and chewy like glutinous rice cake, so it is named glutinous rice cake. <br /><br />This dish is actually very simple to cook. The main thing is to master the heat of drying in the sun. It will not work if it is too much or too much. Only if it is just sunned until it is half-dry can the fish become elastic and chewy. I remember an old man said something very reasonable in "Da Jang Geum". He said,"Sunshine is the best chef." When you think about it carefully, it's really amazing. The same ingredient, freshly cooked, completely dried, dried, semi-dried, dried in the shade or dried, will have a completely different taste, and a variety of dishes can be made based on different tastes. Thinking of this, I can't help but sigh with people's enthusiasm for delicious food from ancient times to ancient times. It is in this constant search and innovation that we have gone from the original raw meat and drinking blood to today's eight major cuisines. Hehe, if we go too far, we should go back to the topic and introduce it. Let's introduce this "glutinous rice cake fish" method!
Bow down into the green

Bow down into the green

RiverJerde

Melon has a significant effect on human blood production and can be used as a dietary therapy for anemia. Traditional Chinese medicine believes that melons are cold in nature and also have the effects of facilitating convenience, replenishing qi, clearing lung heat, and relieving cough. They are suitable for patients with kidney disease, stomach disease, cough, phlegm, anemia and constipation. <br />There is not much to say about the delicacy and nutrition of shrimp. Let's take a look at the practice!