Bean curd skin is a traditional bean product of Han nationality, and there are many famous dishes in southern and northern areas of China. How to make dried tofu skin delicious? Well, let's find out.

Practice 1

Ingredients: 300g of pork stuffing, one spoonful of water, chopped green onion, ginger powder, spiced powder, salt, proper amount of cooking wine, one egg white, two tablespoons of water starch100g, proper amount of sesame oil, and a large piece of bean curd skin.

Practice:

1, add a small amount of water to the pork stuffing, completely stir the water into the meat stuffing in one direction, and add chopped green onion, ginger powder, spiced powder, salt, cooking wine, egg white and water starch to stir it up in one direction;

2. Divide a piece of bean curd skin into two halves, spread meat stuffing on them respectively, and smooth them with a knife;

3. Roll the bean curd skin into a roll, prick a few holes with a toothpick, so that it is easy to mature without bubbles, and steam it in a steamer for 15-20 minutes;

4. Spread a piece of tin foil in the wok and put two spoonfuls of sugar;

5. Put the steamer and tofu rolls into the wok;

6. Cover the pot, fire until the pot smokes for ten seconds, turn off the fire, and continue to simmer for one minute until the tofu skin is colored;

7. Brush sesame oil on the surface of the tofu roll immediately to prevent it from drying.

Practice 2

Ingredients: dried bean curd skin, pepper, green onion, ginger, cooking wine, soy sauce, salt, monosodium glutamate, white sugar, starch, lard and garlic.

Practice:

1, cut the dried bean curd skin into strips with a width of 1 cm and a length of 5 cm, then put it in water and cook it slightly. If you like the tender feeling, cook it for a while;

2. Slice the pepper;

3. Heat the oil in the frying spoon, add the minced onion and ginger and stir-fry to change color;

4. Stir-fry the dried tofu skin;

5. Add 200 grams of cooking wine, soy sauce, refined salt, sugar and soup stock;

6. Stir-fry the pepper slices and monosodium glutamate when they are completely burned;

7. Thicken with wet starch, pour in clear oil and stir well, then serve.