material
Bean curd skin, soy sauce, oyster sauce, sesame oil, salt, sugar, fragrant leaves, star anise, dried Chili, cotton thread.
working methods
1, the tofu skin is rolled up, and the more it is rolled, the tighter it is.
2. Cut it in half and tie it with cotton thread (both together). There is nothing to pay attention to when tying it, just a little tighter.
3. Sauce: soy sauce, oyster sauce, sesame oil, salt and sugar.
Third, practice.
1, put a little oil in the pot, and roll the tied bean curd skin into the pot (at first, take out a spoonful with a spoon).
2. Roll-fry until the surface is slightly burnt.
3. put the sauce.
4. Put fragrant leaves, star anise and dried peppers.
5, add the right amount of water (almost no tofu rolls)
6. Cover the pot and bring it to a boil.
7. Cook on high fire for 5-6 minutes, then turn to medium heat and stew slowly.
8. Finally, collect the juice with fire.
9, take out to cool, take out the cotton thread.
10, slice
1 1, serve, ok, it tastes better in cold storage.
Su Xiang sausage
Recipe introduction: true color, fresh and mellow taste.
material
Ingredients: 300 grams of carrots and 200 grams of tofu.
Accessories: 300g of dried bean curd, 250g of yuba and 300g of fermented bean curd (white).
Seasoning: peanut butter 100g, ginger juice 100g, spiced powder 20g, salt 6g, sesame oil 130g and cooking wine 40g.
working methods
1. Make yuba thoroughly, split and dice;
2. Cut off both ends of carrot, peel it, cut it into strips and blanch it in boiling water;
3. Squeeze fermented bean curd and tofu into mud, add sesame oil and peanut butter, and mix well to form a blank for later use;
4. Put the pot on fire, add 200 ml of fresh soup, put diced carrots and diced yuba into the pot, add ginger juice, spiced powder, salt and cooking wine, simmer thoroughly, and then take out the pot for later use;
5. First, smooth a piece of dried bean curd, apply juice, arrange it with diced carrots and diced yuba, wrap it tightly in your arms, and wrap it with gauze, such as 10 roll for later use;
6. Put the rolled sausage blank into a cage, steam it for 20 minutes, take it out, let it cool, remove the gauze, cut it into thin slices with an oblique knife and put it on a plate.