Speaking of rice tofu, I believe everyone is familiar with it. Rice tofu is a local snack in the Wuling Mountain area of ??Chongqing, Hubei, Hunan and Qianzhou. It can also be said to be a rare delicacy. It is eaten in all regions of our country. It can be turned into a special snack, unlike Shaxian snacks, Minnan Shacha noodles and other delicacies, which have exclusive regional attributes

The raw materials of rice tofu say it is made of rice, and some say it is made of corn. , some are said to be made from soybeans. In short, they are all called rice tofu. They are all favorite snacks. They are all so golden in color and taste so fresh and delicious. They are worthy of being popular delicacies. It is easier to make them at home, just use rice tofu. The jelly is ready, let’s take a look

Ingredients:

500g yellow jelly / 5g chopped green onion / 3g minced ginger / 3g minced garlic / 30g Sichuan pickled radish

An appropriate amount of salt/a tablespoon of light soy sauce/a tablespoon of oily chili/an appropriate amount of fried peanuts/2500 ml of water

Cooking steps

- step1 -

Dilute the yellow jelly powder with 1000 ml of water. Many friends may not be familiar with yellow jelly powder. In fact, jelly is generally made from pea flour and comes in two types: yellow and white. Because of its crystal clear and jade-like shape, the white jelly can be hung out with a spatula, making it look like a princess in the jelly.

Yellow jelly is made from pea flour without sifting out the coarse skin. It is not used with white jelly. The coarse surface is very flavorful. Yellow and white jelly each has its own characteristics. You can choose it according to your preference. oh!

- step2 -

Add 1500 ml of water to the cold pot, then pour the diluted jelly slurry, turn on low heat and cook while stirring

- step3 -

Cook into a translucent paste

- step4 -

Pour into a container and let cool to solidify

- step5 -

Cut the solidified rice tofu upside down into strips

- step6 -

Put the cut rice tofu into a plate

- step7 -

Finally, add the seasonings, mix well and you are ready to eat

This rice tofu dish can actually be regarded as a cold dish. It feels a bit like northern Sichuan jelly in terms of color and luster. It’s different, the taste is different, but it does have a wider impact than jelly, and it’s delicious to make at home

Rice tofu is the 419th delicious dish of Sister Juzi’s Cooking. Rice tofu is easy to eat, hot or cold It can be eaten hot; the hot food is mainly boiled, with some pickled cabbage and duck blood in it. It tastes delicious, especially with rice

The cold food is mainly served cold, with various condiments, and the taste is refreshing, sour and spicy. The delicious dish we have today has this cold, sour and spicy taste. In short, whether it is boiled or mixed, whether it is Guizhou rice tofu, Chenzhou rice tofu, or Xiangxi rice tofu, rice tofu is rich in nutrients, neutralized in acid and alkali, moderate in hardness and softness, and is delicious for all ages. Food is worth sharing, life If you need to record, Juzi Food Diary will go with you