Two pieces of tofu skin? About 300 grams.
Cooking oil? of appropriate amount
Pepper? Seven or eight grains
Dried Chili? Three or four
Octagonal? two
Fennel? More than a dozen pills
Sweet leaves? Sansi tablets
Cinnamon? a bit of
Chicken soup (can be replaced by water and chicken essence or thick soup treasure)? many
Raw pumping? of appropriate amount
Salt? of appropriate amount
MSG? 1?o'clock
Onion? Two or three
Cumin? of appropriate amount
Ginger? Two
2new vegetarian chicken (marinated thousand pieces of marinated bean curd skin) method:
Find a larger pan or wok and brush it with proper amount of cooking oil (not too much oil, just brush it evenly) and heat it on fire.
Then fold a piece of tofu skin in half evenly and fry it in a pan for about ten seconds. (The method of frying first can make the tofu skin tough and not easy to break when knotted, and it is elastic to chew and tastes better after it is done. ) Don't fry it for too long, it will harden. )
Fry one side and fry the other side in the same way. When frying, you can brush it again when the oil is gone. )
I fried four pieces in one * * *
Cut the fried tofu skin into strips about 2cm wide.
After cutting, take out a piece (the length of my tofu strip measured in half is about 16cm. The width is about 2cm, and the tofu skin knot made by this size specification is very beautiful. )
Cross first
Then tie a knot. Look, it looks like a candy. It's cute!
All tied into tofu skin knots.
Put a proper amount of oil in a wok, add pepper, star anise, ginger slices, fennel, fragrant leaves, cinnamon, dried peppers, shallots and cumin grains, stir-fry with low fire, and then stir-fry with light soy sauce twice.
Pour in chicken soup (no water can be used instead of proper amount of chicken essence) and season with salt.
Continue to pour in the tofu skin knot.
After the fire boils, turn to low heat and cook for about 15 minutes. You can taste the soup while cooking, and you can add salt.
After about 20 minutes, taste the tofu skin, turn off the fire and add proper amount of monosodium glutamate to stir well, or sprinkle chopped green onion while it is hot according to your preference to improve the taste. Serve after serving!