Wuzhou famous snacks. It is called "Guangxi pig liver" and has a history of several hundred years. Wuzhou bean curd dregs are blessed with the excellent water quality of the Yuanyang River. Its eating method is tofu dregs fermented, and lean meat, peanuts, dried radish three diced mixed fried, or to the loofah, melon soup, can also be made into a famous dish "fried naan bean curd head", after eating, teeth and cheeks.
Tofu dregs fried garlic Raw materials: 200 grams of tofu dregs, 100 grams of garlic, pepper water, salt, ginger, salad oil, each appropriate amount. Method: ① cut the green garlic into minced spare. ② frying pan on the fire, put salad oil, add ginger slightly fried, the tofu dregs into the frying a few times, pour pepper water, add salt and green garlic stir-fry a few times that is.
The wonderful effects of tofu dregs Tofu dregs are almost forgotten because of its poor taste, but it is rich in protein and low in fat Tofu dregs are rich in cellulose cellulose can be absorbed by the body to relieve the absorption of excess sugar. Tofu dregs can relieve hunger and inhibit fat production, so it can lose weight. In addition, tofu dregs contain a lot of calcium needed by the human body per 100 grams of tofu dregs in the calcium content of 0.1 grams of the same as milk, so tofu dregs is also calcium strong bone road health food. Here are several ways to eat tofu dregs
(1) tofu dregs of green onion raw materials tofu dregs 500 grams of green onion 200 grams of salt, monosodium glutamate each moderate amount of salad oil 50 grams. Method tofu dregs into the pan on the pan steamed through the scallion withdrawn in the tofu dregs on the standby. Frying pan on the fire into the salad oil burned to 60% hot, put a little scallion fried aroma into the plate of tofu dregs and scallion stir-fry for a moment to put salt, monosodium glutamate stir-fry out of the pan.
(2) tofu dregs fried garlic raw materials tofu dregs 200 grams of green garlic 100 grams of pepper water, salt, ginger, salad oil. Method ① cut green garlic into minced spare. ② frying pan on the fire into the salad oil add ginger slightly fried will be put into the tofu dregs fried a few times into the pepper water with salt and green garlic stir fry a few times that is.
(3) tomato sauce tofu dregs raw materials tomato sauce 50 grams of tofu dregs 200 grams of bamboo shoots 50 grams of salt, monosodium glutamate, sugar, moderate amount of salad oil 50 grams. Preparation ① bamboo shoots washed and cut into thin filaments into the boiling water blanch standby. ② frying pan on the fire into the salad oil fried tomato sauce sauce out of the red oil into the tofu dregs of bamboo shoots stir-fry for a few moments plus salt MSG stir-fry that is.
(4) three-color tofu dregs raw materials tofu dregs 200 grams of green pepper 50 grams of carrots 50 grams of green onion, salt, monosodium glutamate, salad oil, each moderate. Method ① green pepper, carrots were washed and cut into small square diced into the boiling water blanch standby. ② frying pan on the fire into the salad oil oil is hot put onion, tofu residue, salt stir-fry for a moment and then into the green pepper diced, carrot diced, monosodium glutamate can be out of the pan quickly fried.
(5) pot couch tofu dregs raw materials tofu dregs 150 grams of 2 eggs 10 grams of green onions carrots 10 grams of salt, monosodium glutamate each moderate amount of salad oil 50 grams. Method ① tofu residue into the steamer for 10 minutes to remove the standby. ② eggs into the bowl and whisked into a bubble onion finely chopped carrot juice into the bowl with the tofu dregs and mix again standby. ③ frying pan on the fire into the salad oil oil hot will be in the bowl of things into the deep-fried until golden brown will be MSG, salt and water into the pot cover the lid and simmer for a few minutes juice out of the pot that is complete.
Tofu dregs cooking, can be used directly with fried, braised, steamed and other cooking methods, but also with flour, fennel and other mixed, fried into balls, cakes and other flavorful food. Because of the slightly poor taste of tofu dregs,
Cooking should pay attention to reasonable collocation, improve the taste. Such as tofu dregs fried to eat, according to personal taste to put a little bit of green vegetables and seasoning; tofu dregs into the egg and flour, and then according to personal
taste (sweet or salty) into the seasoning, branding tofu dregs cake, the outside of the burnt inside, very tasty; can also be stirred in the soybean milk, and then put into the sugar, that is sweet tofu dregs porridge,
taste and nutritious.
The red mushroom tofu dregs is a specialty of Wuping, and also found in Shanghang and Pingyuan in Guangdong. It is a distinctive dish made from the dregs of soymilk filtered out and processed as a pig-feeding drink by the general public. There is no way to prove how long its history is, but only know that before the introduction of MSG, it is often used as a flavor essence, like licorice and all medicines, it can be used with all kinds of dishes. Whether boiled meat, boiled tofu and a show of vegetables, put a little red mushroom tofu residue, that is, unusually fresh and delicious, and the price is very low, so it is much loved by the people. It is said that many of the Nanyang Renju people in the home country before visiting relatives, often write letters in advance, asked relatives to buy a good red fungus tofu dregs, baked and dried in the sun, packed in bottles, in order to take to the Nanyang, presented to friends and relatives to do dishes to taste.
The production method of red mushroom tofu dregs is very simple: fresh tofu dregs poured into an iron pot to bake over moderate heat, to be tofu dregs dry to the hands of the pinch into a ball, the finger cracks of the wet marks but does not overflow the water, and thrown that is scattered, that is, shoveled up, placed on the back of the rice sieve or chaff sieve that has been laid banana leaves, with the hands of the tightly pressed pressure, about inches thick; once cooled down, that is, the dregs of tofu dregs on the surface of the mushroom, the bacteria's rhizomes quickly reach into the Tofu dregs, so that the dregs become both firm and pliable, while the surface of the dregs grow a layer of red hair, this is the red fungus. When selling, cut it into cubes with a knife and cut as many as you want. Before eating, it will be cut into a piece of thin slices, put on the boiler wall slightly baked for a few minutes, without oil, and then shoveled up, block meat into block vegetables can be boiled, taste great!
The strains are like fermented noodle seeds, and can be sprinkled onto the surface of the tofu dregs when remaking. Strain from the Ke from: any market are not for sale. This is the key secret, the author had to comply with the instructions not to book.
If the surface of the tofu dregs grows not red hairs, but black hairs, it means that it is spoiled, not edible.