Ingredients: 3 pieces of bean curd skin, a few parsley, Jiang Mo, a handful of peanuts, oil, salt, fresh vegetable powder, vinegar, soy sauce and sesame oil.

The practice of cold-rolled bean curd skin:

Step 1: Chop the coriander and soak the bean curd skin in clear water;

Step 2: Heat the oil pan and stir-fry in Jiang Mo until it is slightly golden;

Step 3: pour in the drained tofu skin and mix well;

Step 4: Then pour in the prepared juice and stir it evenly;

Step 5: Turn off the fire after stirring;

Step 6: After the bean curd skin is slightly cool, add coriander and peanuts, sprinkle some sesame oil and mix well.

The second way: stir-fry tofu skin

Ingredients: a piece of tofu skin; One green pepper; A carrot; A little ginger; A little red pepper; Appropriate amount of soy sauce and salt

The practice of frying tofu skin:

Step 1: Cut all the materials into rhombic blocks obliquely, and stir-fry shredded ginger and red pepper with oil.

Step 2: Put all the remaining materials into the pot and fry quickly, add soy sauce and salt, and fry until cooked.

The third way: splash tofu skin with oil.

Ingredients: bean skin, green vegetables, dried red pepper, vegetable oil, salt, soy sauce, vinegar, oil wave pepper.

The practice of throwing oil on tofu skin;

Step 1: cut the bean skin into strips and blanch it in a boiling water pot to remove the beany smell;

Step 2: blanch the vegetables and take them out;

Step 3: put them into the pot together, add the red pepper segments, and pour the oil into the pot;

Step 4: Add oil, pepper, vinegar, soy sauce and salt and mix well.

The fourth method: stir-fry the bean skin.

Ingredients: 50g of bean skin, salad oil, lobster sauce and soy sauce.

The method of frying bean skin;

Step 1: prepare a portion of soybean skin and fermented soybean;

Step 2: add oil to the hot pot, and stir-fry the lobster sauce in the pot with low fire until it tastes delicious;

Step 3: wash the bean skin and control the water pot;

Step 4: Stir-fry until fragrant, then pour in a little soy sauce;

Step 5: stew until the bean skin juice can be cooked.