Doupi, a famous Han snack in Wuhan, Hubei Province, has a history of 40 years. The following is the method for making tofu skin that I have compiled for your reference!

How to make tofu skin

Ingredients: half a pound of flour, sieve, cooked soy milk, sweet noodle sauce ( Liubiju) 1 bag, 1 whole mustard head, half a catty of pork stuffing, 3 eggs, 1 catty of glutinous rice, cloth, half a catty of fresh peas, 1 fresh winter bamboo shoot, 6 dried shiitake mushrooms, chives, and ginger. Method:

1. Steam the soaked glutinous rice on a drawer for 20 minutes

2. Heat the oil, add minced meat, green onion and ginger until fragrant, add light soy sauce, dark soy sauce, sweet noodle sauce and magic sauce. Cook stock, stir-fry and serve out

3. Dice the fresh winter bamboo shoots and blanch them, boil the peas, mix them with the minced meat, mix the flour with soy milk into a paste, and let it rest for 1 hour

4. Put oil in a pan or a frying pan, add 2 spoons of batter, and spread it into a pancake

5. Beat the eggs evenly and pour it on the pancake

6. Turn the pancake over and add the glutinous rice to it Spread the hot cake flat on the surface of the cake, and evenly sprinkle the prepared minced meat, mustard mustard, and scallions

7. Spread the cake into a square shape, cut it into quarters, turn it over, and fry it briefly.

How to make beef supreme tofu skin

Using beef as an ingredient, the tofu skin has the nutrition and taste of beef, and is suitable for hot food. Beef is rich in nutrients and delicious. To stir-fry diced beef, you should pay attention to three aspects:

The first step is: cutting

As the saying goes, "Cut the beef crosswise and tear the chicken straight", which means that the muscle fiber of the beef is thick. It is also tough. When cutting beef, you must use a sharp knife to make thin slices according to the cross section, and then cut into dices.

The second step is: marinating

Marinating beef is actually a process of seasoning and preserving quality. In terms of ingredients, the first thing to use is white sugar. Beef likes sweetness but dislikes saltiness, so even roasted beef jerky must have a certain sweetness. Using sugar not only solves the taste problem, but more importantly, after marinating it with white sugar for 20 minutes, the sugar molecules will penetrate into the beef, and the meat will become tender and tender. After marinating with sugar, water should be soaked and stirred to prevent the beef from dehydrating and shrinking and becoming hard. Moreover, after the sugar molecules penetrate into the beef, when water is added, it will also absorb water and cause the meat to swell slightly. This further reduces its toughness and hardness. Next, add other ingredients, such as ginger slices, shredded ginger, ginger juice, five-spice powder, thirteen spices, etc., depending on everyone's taste. Use it to help remove odor. Next is to add salt, MSG and sauce. After adding the above ingredients, mix thoroughly and batter immediately. Breading is to coat the surface of each piece of meat with batter as much as possible to reduce the contact between the meat and the air and indirect heating, so that the nutrients in the meat are less lost and the original taste of the meat is kept fresh and tender. There are two kinds of slurry: one is to use cornstarch, the tissue fluid that oozes out when curing the meat and the water that is added when the seepage water is stirred, just mix it with the cornstarch to make a slurry, and it is used as a wrapping material; the other is to use pure protein to add slurry. A little water and beaten evenly will work, but the effect is not as good as cornstarch.

The third skill is: stir-fry

Put a little oil in the pan and heat it to about 100 degrees. Gently disperse the battered meat cubes into the oil without turning them. , after putting it, turn down the heat and let it simmer until it is cooked through. When it is almost cooked, turn the fire over slightly and turn it over. Then turn down the heat again and continue to heat until it is cooked. Set aside the diced meat. Place it high on the side of the pot, and while it's still hot, let the oil on the diced meat drip into the pot as much as possible, then discard the oil and serve.

Evenly sprinkle an appropriate amount of salt and all the glutinous rice filling, diced beef and chopped green onion on the bean skin. Fold the edges of the bean curds with rice and wrap them into a square shape. At the same time, turn up the heat and cut the bean curds in the pot into small pieces. Turn them over piece by piece, then remove from the pot and serve.

How to make ham and bean curd in Laozhen

According to local records, ham has a long history and originated from the pre-Qin Dynasty. Local people use high-quality pig trotters and gizzards as offerings to the gods to dispel evil spirits and eliminate disasters. After sacrificing to the gods, the gizzards are marinated with salt to make "fire gizzards". Later, people marinated pig legs to make "ham", which was served as a feast for festivals or distinguished guests at home. Ham has the functions of strengthening the spleen, appetizing, promoting body fluids and replenishing blood, and can treat symptoms such as fatigue, loss of appetite, and diarrhea due to deficiency. It has always been regarded as a delicacy on the table and a treasure as a gift.

It is also said that ham is a famous specialty of Jinhua, Zhejiang. Zongze, the famous anti-gold general, was from Yiwu, Jinhua, Zhejiang. He once brought pickled pork legs from his hometown to Emperor Qinzong of the Song Dynasty. The meat of the salted pork legs was rich in color and fragrant. , delicious, and because of its bright red color, Song Qinzong gave it the name "ham". From then on, ham became a tribute. Laozhen Ham Bean Curd combines the nutrition of bean curd with the delicious taste of ham, making it so delicious that you can lick your fingers.