Vegetarian chicken is a kind of Han bean food, which is widely distributed in central and southern China. Vegetarian imitation of meat, the taste and taste are indistinguishable from the original meat, and the flavor is unique. With tofu skin (thousands of pieces, not oily skin) as the main material, it is rolled into a round stick, tied tightly and cooked, sliced and oiled, and fried with seasoning. Can also be made into fish shape, shrimp shape and other shapes.

Taste of dishes

Taste: salty and fresh, dark red, chicken-like, soft and tough, delicious and mellow.

history and culture

This product is a home-cooked vegetarian dish in central and southern China. A dish made of tofu skin (thousands of pieces, not oily skin) as the main ingredient, rolled into a round stick shape, tied tightly and cooked, sliced and oiled, and fried with seasoning.

Production method

Making material

Ingredients: bean curd skin (1000 sheets) (300g)

Special vegetarian chicken jihe

Featured vegetarian chicken collection (18)

Seasoning: red distiller's grains (1 g) ginger (3g) monosodium glutamate (2g) white sugar (5g) peanut oil (30g) soy sauce (15g), preferably white soy sauce.

manufacture craft

1. Spray tofu skin (thousands) with clear water to soften it;

2. After soft spraying, spread each piece of bean curd skin flat, overlap and then roll it tightly, put it on a clean cloth and wrap it into a round stick shape, and tie it tightly with fine hemp rope; 3. Put the wok on high fire, add clean water, add the bean curd roll, cook for 50 minutes and take it out. After cooling, untie the twine, remove the cloth and cut it into pieces with a thickness of 1.5 cm;

4. Return the wok to high heat, add peanut oil, heat it to 80%, put the bean curd skin slices in the wok and oil them for half a minute, then pour them into a colander to drain the oil;

5. Leave the bottom oil in the wok, put it back on the strong fire, stir-fry the red grains and ginger slices, add some water, then put down the tofu skin slices, add white soy sauce, sugar and monosodium glutamate, and stir-fry for a few times.