Cooking method 1

Food preparation

Ingredients: 300g of dried bean curd, 50g of pepper (green tip).

Seasoning: 5g of onion, 5g of ginger, 5g of cooking wine, 5g of soy sauce 10g, 5g of salt 15g, 3g of monosodium glutamate, 2g of sugar, 2g of starch (pea), 8g and 40g of lard (refined).

Pepper dried bean curd

Pepper dried bean curd

Production steps

1. Cut the dried bean curd into strips 1 cm wide and 5cm long;

2. Sharp pepper cutting blade;

3. Heat 30 grams of lard in a frying spoon, add chopped green onion and Jiang Mo and stir-fry to change color;

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

5. Add dried bean curd strips, pepper slices and monosodium glutamate and stir-fry until fully burnt;

6. Thicken with 15g wet starch (8g starch with water), pour in the remaining lard, stir well, and serve.

Cooking method 2

Food preparation

Ingredients: 200g of dried bean curd, 50g of pepper and a little carrot.

Seasoning: salad oil, chopped green onion, refined salt and monosodium glutamate.

Recipe appreciation

Appreciation of recipes (20 pieces)

manufacturing method

1. Cut the dried tofu into diamond-shaped pieces instead of using a knife and put it on a plate for later use.

2. Wash the green pepper, cut it into diamond-shaped pieces and put it on a plate for later use.

3. Wash the carrots, cut them into diamond-shaped pieces, and put them on the plate with chopped green onion for later use.

4, put oil in a hot pot, saute carrots and chopped green onion.

5. Pour the dried tofu into the pot and stir fry. Add water and stew for a while.

6. Add green pepper and salt and stir fry.

7. Finally, add monosodium glutamate and put it in the pot.

Zanthoxylum bungeanum dried bean curd is a famous dish in Northeast China. Every household knows this dish. Because the northeast is rich in soybeans, the dried tofu is made very thin and the color is bright orange. Moreover, dried bean curd is rich in protein and amino acids needed by human body. Eating more tofu can prevent high cholesterol and arteriosclerosis and prevent osteoporosis. Dried tofu rolls with green onions and northeast sauce are really delicious!

It is completely different from the color, thickness and taste of tofu skin in Shandong. So dried tofu is not equal to tofu skin. There are two ways to make beans. So when I return to the northeast, I will yearn for dried pepper beans. Mom always makes a big plate. That's the delicious food I haven't eaten for a long time! Mom's fried food tastes particularly fragrant.

Raw materials of pepper dried bean curd: 350g dried bean curd, 40g pork, salt, soy sauce, spiced powder, chicken powder, onion, ginger, minced garlic and green pepper.

1. Dried tofu is cut into strips, green pepper is cut into oblique slices, and meat is cut into slices.

2. Heat oil in the pan, then add pork, stir-fry until fragrant, chopped green onion, ginger slices and minced garlic, stir-fry until fragrant, add soy sauce and bean curd skin, add appropriate amount of water, add salt, five-spice powder and chicken powder, stir-fry for a while, pour in pepper, stir-fry evenly, add water starch, thicken with strong fire, and collect juice.

This dish has the functions of stimulating appetite, dispelling dampness and cold, moistening intestines and relaxing bowels.

Tip: Use Huang Liang-colored, thin and strong northeast dried tofu, and blanch the dried tofu with water before frying, which will be very smooth and tender. When adding water, it should be appropriate. Too much soup is not delicious.

Zanthoxylum bungeanum dried bean curd is a home-cooked dish in Northeast China, which is cooked by every household in Northeast China. A few dollars can make a big dish, and the ordering rate of northeast restaurants is also very high. Northeast China is rich in soybeans, so the dried tofu is thin and hard, cut into strips or slices, roasted with pepper and thickened with starch. Green and yellow don't pick up, spicy and suitable. The practice is also very simple, only a few simple steps are needed.

Pepper dried bean curd

Ingredients: 300g of dried bean curd, 2 peppers, pork100g.

Accessories: 3 tbsp vegetable oil, 4g salt, onion 1 segment, 2 slices ginger, 2 cloves garlic, starch 1 tbsp.

Cut the dried bean curd into strips (or diamond slices).

Slice pork, cut pepper into hob pieces, cut onion into chopped green onion, and mince garlic and ginger.

Put the starch in a bowl, add salt and water to make water starch.

Boil the pot with water, add dried bean curd to soften, and take it out for later use.

Heat the oil in the pan, add the onion and ginger until fragrant, add the sliced meat and stir-fry until the color turns white.

Add dried bean curd and stir well.

Add pepper and water starch to thicken, heat until the soup is thick, add minced garlic, pour in a little oil, stir well and serve.

Cooking skills: Dried bean curd can be cut into strips or slices. It will taste better if you put the old soup, after the minced garlic. You can also put the dried tofu in a pot and stew it with water or soup stock to soften it.

Welcome to pay attention to the practice of sharing home cooking with you every day on winter solstice and snowy night.

Detailed steps of pepper dried bean curd

1. Cut the dried bean curd into strips 1 cm wide and 5cm long;

2. Sharp pepper cutting blade;

3. Heat 30 grams of lard in a frying spoon, add chopped green onion and Jiang Mo and stir-fry to change color;

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

5. Add dried bean curd strips, pepper slices and monosodium glutamate and stir-fry until fully burnt;

6. Thicken with 15g wet starch (8g starch with water), pour in the remaining lard, stir well, and serve.

First, cut the dried bean curd, peppers and carrots into diamond-shaped pieces for later use. Cut chopped green onion. Is it hot? Stir-fry chopped green onion and carrot in oil, then add pepper and dried bean curd seasoning and stir well.

This is how dried Chili peppers "deal" with the northeast people. In fact, there is a close relationship called Lao Wang Lao Li. Because this kind of dried pepper bean curd is a national dish in Northeast China, and it is also a common dish on the dining table in Northeast China. This dish is also very famous and has a good reputation. Don't think that home cooking is easy to cook. This dish can best test the chef's skill. When a hotel hires a chef, it is generally required to cook this dish to test the chef's level.

Dried tofu in the northeast is the best, and the selling of tofu in the streets is also good. The feeling of "dried tofu, hot, thin and dry paper towels" seems to be in your mouth. Our dried bean curd is particularly delicious, and dried Chili bean curd is also the most authentic.

First of all, when you buy dried tofu, you must soak it in boiling water for several hours, so that the dried tofu is soft and delicious. After the dried bean curd is soaked, heat the pot and put oil in it. When the oil temperature comes up, put the pork belly in the pot and fry it. After the meat is fragrant, add a little soy sauce, oyster sauce, onion, ginger and garlic foam and stir-fry for a few times. Add a little water to the dried bean curd, stew for five minutes and pour in pepper. This shiny dish of dried Chili bean curd is out of the pot!

The key to this dish is dried tofu! Anyone named tofu skin or bean skin is a person who is far away from the origin of authentic raw materials or who lives in a city since childhood and can't tell the difference between dried tofu and delicious food! If you are in Heilongjiang, raw materials are easy to buy. Just ask an aunt who buys food at the vegetable market to know whose tofu is good. If you are in a small town in Heilongjiang: congratulations, you are lucky, it is the easiest place to find high-quality dried tofu: ask any middle-aged and elderly people around you, and you will know whose dried tofu is the best. Follow your finger and you will find tofu. Usually good dried tofu always sells quickly, and it is sold out when it is late. Fortunately, you will find that it is thin, dry and close to golden yellow. The seller will show you how thin it is. The slightly uneven place will be as bright as rice paper, and the smell of tofu is everywhere, without any fishy smell.

If you are in Jilin, don't worry, there are experts who make dried tofu in the local area, but you can only see it in remote rural areas, and it is difficult to find decent ones in cities.

If you are in Liaoning, forget this dish. Without decent raw materials, the beauty of this dish can't be exerted at all: you can only draw tigers, not dogs.

My hometown is Heilongjiang, which may be the main soybean producing area in my hometown. Locals like to eat bean products, such as tofu, soybean milk, especially dried tofu, which is almost a must for men to go to restaurants.

Dried tofu in the northeast has a thin skin and a strong flavor. Soybean produced in Northeast China is a high-quality soybean variety, which comes from black soil, with full seeds, rich protein and calcium, and high nutritional value.

Many people like to eat dried pepper beans, and the price is not expensive. In ordinary restaurants, a large plate is generally more than ten yuan.

The method of pepper dried bean curd

Ingredients: two pieces of dried bean curd and two pieces of pepper.

Ingredients: cooking oil, salt, onion, ginger, garlic, starch, soy sauce, oyster sauce, flour alkali.

Production process:

1. Onion, ginger and garlic are cut into sections for later use;

2. Cut the dried bean curd into diamond-shaped pieces, blanch it with clear water and fry it, so that the cooked dried bean curd is soft and tender;

3. Shred pepper or quickly cut into sections for later use;

4. Add some starch and a little water and mix well for later use;

5. Heat hot oil from the pan, add onion, ginger and garlic, stir-fry a few times and saute until fragrant;

6. Add a little flour alkali, and the dried bean curd fried with flour alkali is soft, tender and delicious, with moderate taste;

7. Pour in the baked dried bean curd and pepper, stir fry a few times, then pour in the prepared starch, thicken and continue to stir fry; Dried bean curd thickened with starch is tender, smooth and soft, and tastes better.

8. Add appropriate amount of soy sauce and oyster sauce to taste;

9. Stir-fry until the peppers are cooked for seven or eight times, and then you can go out. A home-cooked fried dried bean curd is ready.

I have met many foreigners who say that the dried pepper bean curd eaten in other places just can't taste the dried northeast bean curd. Stir-fried dried bean curd with pepper, blanching the dried bean curd with water first, and then adding a little alkali, is the key step for this dish to be tender, smooth and soft. Otherwise, according to the conventional frying method, the taste will be very general, and it will be a little hard and brittle.

Almost many supermarkets in Northeast China sell dried tofu, which is very easy to buy. In addition to the way of eating dried tofu with pepper, cold dishes often have dried tofu; Dried rolls of green onion and bean curd are also the favorite of northeast people.

As a bean product lover, I like to answer this question.

Zanthoxylum bungeanum dried bean curd is a traditional and popular dish in northeast China. Have a good reputation as a national dish. It's a dish made of dried bean curd, green pepper and red pepper. Almost every housewife can cook it. It's very delicious.

As we all know, soybean is the main product in Northeast China, and hardworking people use their intelligence to process soybean into various foods, and tofu skin is one of them. Its production process is very complicated and meticulous, and the finished product is a rectangular sheet with yellow fragrance and attractive bean flavor.

Tired from work, I didn't want to cook, so I bought some tofu skin to go home, rolled green onions and put some big sauce. It tastes delicious.

On the daily dinner table, there is a dish of dried pepper beans. How to make dried pepper and bean curd delicious?

Prepare materials; Two or three pieces of dried bean curd, two green peppers, three small red peppers, one parsley, one chive, five cloves of garlic and a proper amount of fresh ginger.

Take two pieces of dried tofu, roll them horizontally, cut them into strips the width of leek leaves, and put them on a plate for later use. Just cut the green pepper diagonally as wide as the dried bean curd strips, and cut the small red pepper into small pieces. Dice leek, garlic and ginger and put them on a plate for later use.

Boil the water in the pot, put the dried tofu in for one minute and take it out. Put it in cold water, pick it up with chopsticks and take it out for later use.

Put oil in the pan, add diced garlic and stir-fry until the color turns yellow, and take it out for later use.

Stir-fry the onion and ginger in the oil pan, stir-fry the prepared dried bean curd and garlic for a few times, then put the chopped green pepper in the pan and stir-fry until the green pepper wilts. Pour in some stock, add salt, thicken with starch and sprinkle with coriander.

Brush the pan and pour the oil, add the small red pepper and stir-fry until it is spicy, and pour it into the plate while it is hot.

A plate of fragrant and delicious Chili bean curd is ready. Welcome to taste.

A: Zanthoxylum bungeanum dried bean curd is also a cheap and delicious dish in Northeast China, especially the dried bean curd made by Muslims, which is particularly delicious. After people order some meat dishes in Muslim restaurants, they basically order a dried pepper bean curd. Pepper dried bean curd is smooth and hungry, which is really good, but how to do it is different. Personally, I put pepper in the dried bean curd. The most important thing is not to forget to put some baking soda. Take it out after 20 seconds, then mix the juice with water starch and salt, boil the oil in the pot and add pepper. After stir-frying twice, put the prepared juice into the pot and add the dried bean curd. Of course, this is my personal approach, and there must be different approaches. I just told you what I did.