Speaking of tofu skin, everyone must be familiar with it. Tofu skin is also called Qianzhang, and it is a soy product that we often eat. When I was a kid, I loved eating my mother’s stir-fried cabbage with bean curds. The cabbage has a strong bean flavor and is delicious with rice. So since it is tofu skin, why is it called Qianzhang? This is because the bean curds are pressed in layers during processing, and the resulting bean curds are very thin. The bean curds we see are all thin pieces, and many bean curds are stacked together for sale. Then after the bean curd processing workshop was completed, hundreds or even thousands of bean curds may be stacked on top of each other, so it was later called Qian Zhang. There are so many types of soy products on the market now. It is actually easier to distinguish them by calling them Qianzhang, so as not to be confused with other soy products.

We all know that the nutritional value of beans itself is very high. The nutritional value of bean products will be even higher, and the same is true for bean skins. Soybean skin is rich in protein, vitamins, calcium, amino acids and other trace elements needed by the human body. Regular consumption has many benefits for the human body. There are many ways to make tofu skin, but most of them are stir-fried with pork. In fact, the bean curd itself has a very rich aroma, and it is super delicious without pork. The chef shared a delicious recipe for 3 bean curds. Without adding a little pork, they still taste delicious. When they are served, they are snapped up by family members. If you like to eat bean curds, check out the detailed recipe. It is recommended to save them.

How to make cold bean curd shreds

1. Prepare the required ingredients, bean curd, garlic, chives and green pepper. 2. Rinse the bean skins with clean water, control the moisture a little, and cut into thin strips on a cutting board for later use. Wash the ingredients with water, cut the chives into small pieces, mince the garlic, and cut the green pepper into small dices and set aside. 3. Add an appropriate amount of water to the pot, bring to a boil over high heat, and blanch the bean curds in the pot. After boiling again, take out the bean curds and drain the water and set aside. 4. Prepare a large bowl, put the shredded tofu into the bowl, then add minced garlic, minced green onion, diced green pepper, then add an appropriate amount of salt, chicken essence, cumin powder, light soy sauce, chili powder, and mature vinegar and set aside. 5. Add an appropriate amount of cooking oil to the pot. When the oil is hot, turn off the heat and pour the hot oil on the ingredients to stimulate the aroma. Stir quickly with chopsticks and start eating. It is spicy and enjoyable.

How to make enoki mushroom and bean skin rolls

1. Prepare the required ingredients, enoki mushrooms, tofu skin, and chives. 2. Rinse the bean skins with clean water, drain them, place them on a cutting board and cut them into wide strips (the bean skins are used to roll enoki mushrooms, so the length and width of the cuts should be controlled). Soak the enoki mushrooms and tear them into small clusters. Wash them several times with clean water. After washing, drain the water and set aside. Finely chop the scallions and set aside. 3. Prepare a small handful of toothpicks, and then roll the enoki mushrooms. Roll the cut bean skin around the root of a small cluster of enoki mushrooms, secure it with toothpicks, roll it all up and set aside. 4. Make a sauce, add appropriate amount of salt, light soy sauce, white sugar, oyster sauce and water into a bowl, stir well and set aside.

5. Add an appropriate amount of cooking oil to the pot. When the oil is hot, put the enoki mushroom bean skin rolls into the pot and start frying. Fry slowly over medium-low heat until golden brown on one side, then turn over and continue frying until When both sides are golden brown, set aside. 6. After the oil in the pot is heated, add half of the chopped green onions and saute until fragrant. After the aroma is released, add the fried enoki mushrooms, and then pour in the sauce you just prepared. The sauce should be able to cover the enoki mushrooms. If it's not enough, just add some water. After the high heat boils, turn to medium heat and continue to cook until the soup in the pot is thick and reduced, and the juice is reduced over high heat. Sprinkle an appropriate amount of cumin powder and chopped green onion, stir-fry twice quickly and it is ready. It is fragrant and fragrant. The delicious enoki mushroom bean skin rolls are ready, and both adults and children love to eat them.