Cooking material

For every 10 kg of bean curd skin, pepper powder 1 kg, pepper powder 0.6 kg, sesame oil 0.5 kg, soy sauce 2 kg, Shaoxing wine (rice wine is not available) 0.5 kg, monosodium glutamate 0. 1 kg, add appropriate amount of cold boiled water, mix well, and spray evenly on the fried bean curd skin.

Cooking step

Molding According to the actual situation, products can be designed into various styles:

1, the bean curd skin can be cut into small pieces, and then packaged into several small packets after being made into finished products;

2. Cut into long strips, about10cm× 20cm;

3. Cut the cylindrical bean curd skin into a long strip from one side, then roll it up from one end like kelp skin, roll it into several reels with a diameter of 5.5 cm, stick it in from the fracture, stick it to the end, and stick a toothpick every 1 cm along the fracture. After skewing, cut it off from the gap between toothpicks with a knife, thus becoming a piece of round tofu skin.

4. Salinization. Add 6-7 kilograms of salt into 50 kilograms of boiling water, fully stir and dissolve, and then cool. Soak the made bean curd skin blank in the cooled salt water for about 2 hours, and then take it out and drain it.

5. After the oil in the frying pan is boiled, put the drained tofu skin blank into the frying pan, fry until the tofu skin floats, and take it out when it becomes sauce brown or meat brown.