Ingredients: bean curd skin, auricularia auricula, soy sauce, ginger, star anise, cinnamon, dried Chili, sugar and broth.

Practice:

1. Prepare the ingredients used, and soak the fungus in advance.

2. Slice ginger and prepare star anise, cinnamon, fragrant leaves and dried peppers.

3. Cut the bean curd skin into strips and tie a fast knot by hand.

4. Pour a small amount of vegetable oil into the pot, stir-fry ginger and dried Chili, and then pour into 1 bowl of stock.

5. When the soup is boiled, pour in thousands of knots.

6. Add the fungus, cover the lid and drain the soup.

2. Spicy tofu skin

Ingredients: bean curd skin, dried pepper, coriander and white sesame.

Practice:

1. Pour the oil into the pan, heat it to 80%, add dried chili and stir-fry until fragrant, then add the blanched tofu skin.

2. Add salt and a little fresh soy sauce to improve the taste during the stir-frying process, and add the parsley section.

3. Add cooked sesame seeds and monosodium glutamate before taking out the pot, stir-fry evenly and take out the pot.

4. Stir fry until the tofu skin is evenly oiled.

5. Stir fry, add salt, mushroom essence and soy sauce to taste.

3. Cold bean curd skin

Ingredients: bean curd skin, persimmon pepper, red pepper, pepper, dried pepper and coriander.

Practice:

1. Cut bean curd skin into filaments, shred green and red peppers, and cut parsley into sections.

2. Boil a pot of water. After the water boils, blanch the shredded bean curd for a short time, and then fish it.

3. Pass it in cold boiled water. Take out and control the water to dry.

4. Put the shredded tofu, shredded green pepper and coriander into a large bowl.

5. Take another pot, pour in a little vegetable oil, throw in a few pieces of pepper and dried pepper, and stir-fry the fragrance on low heat.

6. Pour it on the tofu skin while it is hot, add salt, white sugar (fresh), soy sauce and monosodium glutamate, and mix well.

4, vegetarian tofu bag

Ingredients: Lentinus edodes, vermicelli, Chinese cabbage, thousand pieces, salt, sesame oil and sugar.

Practice:

1. Mushrooms are soaked in water and sliced.

2. Fans are also soaked in water in advance and cut short.

3. Wash Chinese cabbage and cut into thin strips.

4. Cut the tofu skin into a suitable size, and this will come according to your own needs.

5. Spread Chinese cabbage, vermicelli and mushrooms in the middle, sprinkle with fine salt and add a little sugar to improve the taste.

6. Fold the two sides to the middle like a spring roll and roll it up.

7. Sprinkle some fine salt on the surface, steam on the pot for 8- 10 minutes, and pour some sesame oil after taking out the pot.

5. Barbecue tofu skin

Ingredients: bean curd skin, salt, Chili powder, cumin powder, white sesame, pepper powder, thirteen spices, very delicious.

Practice:

1. First cut the tofu skin into strips.

2. Put the oil in the pot, then add the bean curd skin and stir-fry for a few seconds.

3. Add half a spoonful of salt and half a spoonful of pepper powder, add a little thirteen spices and stir-fry evenly, and pour in a proper amount of delicious stir-fry and color.

4. Add one spoonful of cumin powder and two spoonfuls of Chili powder, stir-fry to taste, and finally add two spoonfuls of white sesame seeds, and pour in the right amount of sesame oil to add flavor, and then serve.

6, tomato baked bean skin

Ingredients: 50g bean skin, 250g tomato, 5g Jiang Mo, celery 15g.

Seasoning: salt 1 4 tsp, tomato sauce1tsp, sugar12 tsp, a little soy sauce.

Practice:

1, soak the bean skin soft, cut into small pieces, blanch it in boiling water, then pick it up and drain it; Cut the tomatoes into pieces and set aside.

2. Heat a wok, add 2 tablespoons of oil, add Jiang Mo and saute until fragrant, then add the tomato pieces made in 1 and stir well.

3. Add the bean skin slices, celery pieces and all seasonings made in method 1 to the pot of method 2, mix well, and cook until it tastes good.

7. Spicy Melaleuca Bean Skin

Ingredients: bean skin 150g, sesame sauce (sesame sauce or peanut butter) 1 spoon, soy sauce 1 spoon, soy sauce 1 spoon, salt 2g, and white sesame seeds.

Practice:

1, cut the bean skin into equal squares.

2. soak in hot water (or burn in a pot for a few minutes)

3. Add sesame sauce 1 spoon, light soy sauce, dark soy sauce, 2g salt, boiled water and white sesame seeds and mix well. If you like spicy food, you can add Chili oil.

4, hot bean skin water control and seasoning together as far as possible so that each bean skin is soaked in seasoning for about ten minutes.

5, the remaining seasoning is poured on the bean skin to finish.

8. Toona sinensis roll with bean skin

Ingredients: 200g of Toona sinensis, 2 pieces of bean curd skin, proper amount of salt and a little parsley.

Practice:

1. Toona sinensis is rinsed with clear water.

2. Boil the water in the pot, blanch it in the water, and take it out when it changes color.

3. Take Toona sinensis out of the pot, drain the water, and sprinkle some salt for pickling.

4. At this time, it is safer and more hygienic to treat the bean skin by scalding it in water, and it can also remove the beany smell of some bean skin.

5. Blanch coriander in water to increase its toughness.

6. Cut the bean skin into pieces with a width of 4cm and a length of 10cm.

7. Take a piece and spread it on the cutting board.

8. Take the tender buds of Toona sinensis and put them at one end.

9. Toona sinensis is wrapped in bean skin and rolled from one end to the other.

10. Tie the bean rolls with coriander to prevent them from scattering.

1 1. Make all the bean skin rolls in turn and code them in the plate.

12. For the sake of beauty, you can also cut some carrot flowers as decorations, draw a few grooves around the carrots with a knife, and cut them off one by one, so you can easily make beautiful carrot flowers.

9. Delicious bean skin roll

Ingredients: bean skin, oil lettuce, sweet noodle sauce, hot sauce, cumin powder, sesame and salt.

Practice:

1, cut the bean curd skin into strips with a width of about 6 cm, wash the oil wheat vegetables and cut into sections (the length is slightly larger than the width of the bean curd skin).

2. Put the oil wheat vegetables (or other vegetables) in the bean skin and roll them into rolls.

3. Brush a thin layer of oil in the flat pan and fry the bean rolls on both sides until golden. When eating, you can brush a layer of sweet noodle sauce or hot sauce according to your personal taste, and sprinkle some cumin, sesame seeds and salt.

10, fried celery with black bean sprouts and marinated bean skin

Ingredients: 250g celery, 1 00g black bean sprouts,130g marinated bean skin,1dried pepper.

Seasoning: 5g of ginger, 3/4 teaspoon of salt,14 teaspoon of monosodium glutamate, appropriate amount of starch and cooked vegetable oil.

Practice:

1, wash black bean sprouts, wash celery and cut into sections.

2. Shred ginger, cut dried Chili, and shred marinated bean skin.

3. Boil the water in the pot and add the black bean sprouts.

4. Blanch for 3 minutes and then remove for later use.

5, another oil pan, saute shredded ginger and dried Chili.

6. Add celery and stir-fry, then add marinated bean curd.

7. Then add the blanched black bean sprouts and add salt.

8, stir fry 1 minute or so, thicken with water starch, add a little cooked vegetable oil and stir well.

1 1, Flammulina velutipes mixed with bean skin

Ingredients: Flammulina velutipes (appropriate amount), bean skin (appropriate amount) and coriander (appropriate amount)

Practice:

1, shredded tofu skin;

2. Flammulina velutipes is scalded with water;

3, tofu skin drowning;

4. Put all the ingredients into the basin;

5, a tablespoon of soy sauce, a tablespoon of sesame oil, a spoonful of oil, a spoonful of sugar, salt and monosodium glutamate, and mix well.

12, Chinese caterpillar fungus mixed with bean skin

Ingredients: bean skin, Chinese caterpillar fungus and Jiang Mo.

Practice:

1. Wash the Chinese caterpillar fungus and soak it in cold water.

2. After about half an hour, the Chinese caterpillar fungus flowers are soaked until soft, then they are taken out and drained, and the bean curd skin is shredded.

3. Blanch the Chinese caterpillar fungus flower and bean curd skin in boiling water, take them out and soak them for cooling, and drain the water for later use.

4. Add it into the cordyceps flower and bean curd skin, add Jiang Mo, salt, monosodium glutamate, sesame oil and Chili oil to taste, and mix well.

Tips:

1, the cordyceps flowers are soaked in cold water until soft, and then blanched in hot water, which makes the taste crisp and tender;

2. The soaking time of cordyceps sinensis flowers should not be too long, otherwise the nutrition will be lost;

3. After the water of the soaked cordyceps flower is precipitated and filtered, it can be used for other purposes;

4, the taste of this dish should be light, highlighting the fresh fragrance of the ingredients themselves;

13, griddle bean skin

Ingredients: 2 pieces of bean curd skin, 2 parsley, 5-6 green peppers and 5 red peppers.

Practice:

1, wash the tofu skin and cut it into strips, and drain it for later use.

2. Cut the peppers and celery.

3. Fry the tofu skin until the surface is golden.

4. Add a proper amount of oil to the wok, add pepper, star anise, fragrant leaves, half green pepper and half red pepper (note: it is half pepper, half pepper and half pepper), and add the fried tofu skin to stir fry.

5. Add a small amount of soy sauce and 200ml of cold boiled water. Cover and simmer for about 15 minutes.

6. Add the remaining peppers and celery, stir-fry until the celery is cooked, add a small amount of white sugar, mushroom essence and salt to taste.

14, stir-fried bean skin with coriander

Ingredients: coriander 1 small handle, 2 pieces of bean curd skin, dried pepper 1 small finger.

Practice:

1, chopped coriander and shredded bean curd skin.

2. Boil boiling water in a pot, put shredded tofu skin in boiling water 10 second, and take out and drain the water.

3. Take a small bowl and pour in soy sauce.

4. Heat the hot oil in the pan and stir-fry the dried peppers.

5. Add shredded tofu skin

6. Pour in soy sauce, mushroom essence and salt.

7. Finally, add the coriander and stir fry evenly.

15, chrysanthemum bean skin

Ingredients: bean skin150g, carrot, two pieces of lettuce, salad oil, sugar, salt, mushroom essence, water starch and cooked black sesame seeds.

Practice:

1, the bean skin is cut into large pieces, and it is a long and narrow rectangular block after being folded in half. The carrot is washed, peeled and cut into small slices.

2. Stir-fry carrots with a little oil until they are orange-yellow, pour boiling water into the original pot, add a spoonful of salt, put the bean skin in and cook it thoroughly, and then remove it.

3. After the bean skin is folded in half, the connected end is cut into thin strips, and the other end is not cut. After all the cuts, it is rolled up and scattered into a chrysanthemum shape.

4. Leave a little juice in the original pot, add sugar, salt, mushroom essence and water starch to thicken it, pour it on the bean skin, and then decorate the flower heart with carrots and cooked black sesame seeds.

16, Chili fried bean skin

Ingredients: dried bean skin, bamboo shoots, green and red pepper.

Practice:

1. Put the dried bean skin into a pot and pour it into cold water for soaking. Soft back, cut wide strips for use.

2. The bamboo shoots are peeled off by hand, and the winter bamboo shoots are boiled in a hot water pot until cooked. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.

3. Wash the green and red peppers and cut into small inclined blades respectively.

4. Wash ginger, peel it and cut it into pieces.

5. Take the pan, pour a little refined oil into the pan, stir-fry Jiang Mo, stir-fry green and red pepper thoroughly, stir-fry until fragrant, and pour out.

6. Take another pot, pour a little refined oil into the pot, stir-fry the bamboo shoots and stir-fry the bean skin strips thoroughly.

7. Add a little soy sauce, soy sauce, a little sugar, and mushrooms, stir-fry evenly, and continue to stir-fry.

8. Add the green and red pepper in step (5) and stir well. Finally, sprinkle a little pepper oil and spicy oil and stir well. Take out the pan and put it on a plate.

17, Luzhou-flavor soybean skin roll

Ingredients: soybean skin 184g, soy sauce 15ml, soy sauce 10ml, 5ml of vegetarian oyster sauce, 2 tsps of rock sugar powder, half a tsp of invert syrup, and Chinese spices.

Practice:

1, bean skin rectangular, tied with cotton thread.

2, put the oil, fry the bean skin roll until golden on both sides, turn off the fire.

3. Pour all the seasonings into the pot, soak in the bean skin roll, turn over for 20 minutes and soak for another 20 minutes.

4, fire after soaking, first boil over high fire, turn to medium and small fire and slowly stew to taste, and finally collect juice over high fire.

5. The cooked bean rolls are very soft, so be careful to shovel them onto the chopping board with a shovel.

6. Slice after cooling.

18, spinach bean skin roll

Ingredients: spinach (45G) and bean curd skin (120G)

Seasoning: coriander (10G) and soybean sauce (appropriate amount).

Practice:

1, prepare all ingredients.

2. Rinse the tofu skin with water.

3. Blanch spinach and coriander, too.

4. Soak the blanched ingredients in cold water and control the moisture.

5. Put the spinach in the tofu skin and roll it up.

7. Then cut into 2 equal parts and tie them tightly with coriander.

8. Prepare dipping materials according to your own preferences.

19, purple potato bean skin roll

Ingredients: 3 pieces of bean curd skin, 400g of purple potato, 0/00g of carrot/kloc, and 5 pieces of lettuce.

Practice:

1, wash and shred carrots, wash lettuce and steam purple potatoes for later use.

2. Beat the purple potato into purple potato paste, and apply a layer of purple potato paste on the bean skin with a silicone scraper, and spread it evenly.

3. Put the shredded carrots evenly on the bean skin.

4. Cover with lettuce and coat with a layer of purple potato paste.

5. Roll up all the ingredients with bean skin.

6. Cut the purple potato bean skin roll from the middle with a knife and put it on a plate prepared in advance.

20, bean skin stuffed ears

Ingredients: bean skin (it is good to replace it with oil skin, and you can also replace it with plain egg skin), tremella, auricularia, vegetarian meat stuffing, bread crumbs, flour, cucumber (optional), salt and pepper.

Practice:

1, soak auricularia and tremella, then wash and cut into powder; Mix flour and appropriate amount of water evenly to make batter for later use.

2. Prepare the materials and start to blend the vegetarian meat stuffing. Divide the vegetarian meat stuffing into two parts, one into the fungus and the other into the tremella. Add salt and pepper to the top. You can add some cucumber powder to make the taste more refreshing.

3. Smooth the bean skin, put the tremella stuffing at one end and roll it up, and put the auricularia stuffing at the other end, and roll it up into a desirable shape in the same way.

4. Then wrap the Ruyi roll in batter first, and then pat it with a thin layer of bread crumbs.

5, put it in a pan and fry it slowly. When it is cooked, you can take it out. When you eat it, you can change the knife and cut it into pieces or pieces.

2 1, bean skin steamed stuffed bun

Raw materials: Chinese cabbage, mushrooms, fungus, ginger, bean skin.

Practice:

1. Cut the Chinese cabbage a few times, sprinkle with salt, put it in a pot and gently grab it a few times to drown it.

2. Chop ginger for later use, and soak fungus for later use.

3. Wash the mushrooms, squeeze out the water, and chop them into cubes. (It's best to blanch it in water, so it's easy to cook)

4. After the Chinese cabbage is kneaded out of water, chop it for later use.

5. Add spiced powder, salt, monosodium glutamate and soy sauce to all the stuffing ingredients.

6. Tofu bags are stuffed with stuffing.

7 low heat and thin oil, slowly fry both sides golden.

22, Malan walnut bean skin roll

Ingredients: Malan 1 50g, vegetarian egg skin (bean skin), 3 cooked walnuts, sesame oil1tablespoon, half teaspoon of salt, and sugar 1/4 teaspoon.

Practice:

1. Malantou takes tender leaves and washes them.

2. Boil the water in a small pot, add a little salt, put the Malantou into the pot, take it out, put it in cold water, cool it thoroughly and drain it.

3. squeeze some water out of Malan by hand, chop it up and enlarge the bowl.

4. The walnut kernel is crushed with the back of a knife.

5. Put the chopped walnuts into a large bowl, mix them with the chopped Malan, and add sesame oil, salt and sugar.

6. Fry the vegetarian egg skin in a pan.

7. Spread it out, put the evenly mixed Malantou mixed with walnuts, shape it slightly by hand and pinch it tightly.

8. Roll it up, be careful to roll it a little tighter.

23, bean skin vegetable rolls

Ingredients: bean curd skin, coriander, cucumber, oil chili pepper, fried sauce.

Practice:

1, prepare vegetables, soak coriander in light salt water and wash cucumber; Rinse the bean curd skin with clear water.

2. Soak the tofu skin in a boiling water pot and cook for a while to remove the beany smell.

3. Prepare dipping sauce, all of which are homemade oil chili pepper and fried sauce;

4. After blanching, the tofu skin is slightly cool, spread on the chopping board, and put coriander on it.

5, roll up the trend, cut into appropriate sections, and put it on the plate.