From the first delicacy published in Food World on June 10, 2010 to today, during this period, he has won the Outstanding Works Award of the July Competition (3000 points) and the Food World Activity Fried Sauce Noodles: My Home New Taste Commemorative Award (300g of Xinhe Shallions Companion Bean Paste, 70g of spicy peanuts). Although the first prize is not a physical prize, it is a prize worthy of special happiness for Jingchu. It made my points jump from the original 3,000 points to more than 6,000 points, which is a big step closer to the point mall's gift exchange. This is the biggest first prize for me.
Count it, it has been 3 months and 5 days since I came to the world of delicious food. Time flies by! Although time passes quickly, I have learned a lot of delicious food from the north and south in the world of delicious food. Jing Chef's food has also been liked by many friends, and everyone exchanges their culinary experiences with each other.
In the world of delicious food, in addition to the great improvement in my cooking skills, the biggest gain is that through exchanges and exchanges with everyone, I have made many good friends and spent a very pleasant time. I believe that the vast majority of my friends, like me, have to cope with the pressure of work every day and face the joys and sorrows of life, ups and downs. The world of delicious food gives us a haven to rest. When we encounter happy things, or we are tired or tired, and have tasted delicious food, friends come here to chat, chat, share our experiences, and exchange experiences., so that our joy can be passed on to more people, and our stress can be relieved and released. I am really grateful to the platform of Food World, to the team led by Bubble Fish for creating such a good food exchange platform for us, and to every friend of the gourmand. It is our fate and my own honor to be able to meet you all!
The following photo is Jing Chef's second prize: The peanuts were too spicy to eat. Friends came the next weekend, so I shared it with them.
It is difficult for a clever woman to make a meal without rice. Haha ~ Jing Chef wants to use the prize she won to make a delicious dish with her green onion companion bean paste, and share my joy and delicious prize with my friends-minced pork and tiger skin tofu
Minced pork and tiger skin tofu
By JaydeFriesen
Recipe Recommendations
- tofu appropriate amount
- pig lean meat appropriate amount
- eggs appropriate amount
- water appropriate amount
- starch appropriate amount
- chives appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- white granulated sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salty and sweet
- fried
- ten minutes
- senior
Steps for Minced pork and tiger skin tofu
1
Won the prize for my new taste in the world of delicious food activities, fried noodles: my home
2
Wash the tofu and cut it into thin rectangular slices;
3
Wash the chives and cut them into sections;
4
Wash lean pork meat and cut into minced meat;
5
Water starch: Transfer appropriate amount of starch, water, and chicken essence into a bowl and stir well for later use;
6
Sauce: Add appropriate amount of ginger and onion companion bean paste, soy sauce, soy sauce, vinegar, and white granulated sugar into a bowl;
7
Knock the eggs into a bowl and beat them up, add tofu slices and wrap them well.
8
Put appropriate amount of cooking oil in a frying pan and heat until 80% hot. Add tofu slices;
9
Fry the tofu slices until golden brown, remove and control the oil;
10
Heat the oil in the original pan, add the minced meat and stir-fry until it changes color;
11
Add the chives and stir-fry until fragrant;
12
Then pour in the sauce and stir fry for a while;
13
Adjust the heat to low, add the tofu and stir-fry until it tastes well;(stir-fry the tofu with low heat, which will make it easier to taste and the finished dish will be more delicious)
14
Then add water starch to thicken and stir-fry well;
15
Turn off the heat when the juice is collected. The taste is tender and smooth, with strong bean aroma and moderate salinity. It is a delicious dish with wine and rice!Minced pork and tiger skin tofu Make Tips
【Nutritional Value】: 1. Tofu and tofu products are rich in protein. Moreover, tofu protein is a complete protein; it not only contains the eight essential amino acids required by the human body, but their proportions also closely match human needs, resulting in high nutritional value; 2. Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Regular consumption can reduce damage to the vascular system, prevent osteoporosis, breast cancer, and prostate cancer, and acts as a guardian for menopausal women; 3. Rich soy lecithin is beneficial for the development and growth of nerves, blood vessels, and the brain; 4. Soy protein can appropriately lower blood lipids, protect vascular cells, and prevent cardiovascular diseases; 5. In addition, tofu is also very beneficial for post-illness recuperation, weight loss, and achieving smoother skin. 【Jingchu's Warm Tips】: 1. Tofu is an ideal food for the elderly, pregnant women, and postpartum women, and is an important food for children's growth and development. Tofu is also very beneficial for menopause, post-illness recuperation, obesity, and rough skin; it is also highly suitable for mental workers and those who frequently work night shifts; 2. Tofu digests slowly, so children with indigestion should not eat too much of it. Tofu is relatively high in purines, so patients with gout and those with elevated blood uric acid levels should eat it with caution; 3. Broad bean paste, light soy sauce, and dark soy sauce are all salty, so there is no need to add additional salt when seasoning to avoid it being too salty and affecting the taste; 4. Stir-frying tofu over low heat makes it easier to absorb flavors, and the finished dish will be more savory and fragrant.