Li Ziqi’s beef sauce pseudo-fried noodles, more than addictive

1. Cut into thin strips and blanch for 2 minutes.

2. Fry the eggs and sauté the ginger and garlic until fragrant.

3. Add onions and stir-fry until fragrant, then add Qianzhi shreds.

4. Add a spoonful of light soy sauce and a spoonful of beef sauce.

5. Add eggs, green vegetables and scallions, stir-fry evenly and serve.

The texture of tofu skin is relatively thin. This is because it is a natural oil film naturally formed on the surface of soy milk after it is boiled. By jumping up this oil film and drying it, we get what we have on the market. I saw the tofu skin.

Qianzhang is made by pressing, which is similar to dried tofu. It tastes slightly drier. When eating, you need to add salt and other seasonings.

Yuba is actually the same thing as tofu skin. After boiling the soy milk, it is kept warm to form a layer of oil film. This layer of oil film can be picked up and dried in the sun. The difference between it and tofu skin is that when the tofu skin is dried, it is laid flat, while the yuba is allowed to droop naturally, so that after drying, it will become branch-like. There are many ways to make yuba. It can be meat or vegetarian, grilled or stir-fried. It tastes very delicious.