How to make dried bean curd skin, spicy and tasty, which is more fragrant with rice than meat? As we all know, there is a significant difference between dried bean curd and soybean curd. The former is inhibited by fresh water tofu and processed by processes such as drying. In some places, it is also called bean curd skin or shutter, and its characteristics are "moist" and "too dry", but it is not delicious. The latter is a plastic film selected from bean paddles, also known as "oily skin", which is its final product after drying. Good.

Food seasoning: dried bean curd skin, onion, Pixian bean paste, soy sauce, soy sauce king, oil consumption, vegetable oil, dried Chili, garlic, salt, monosodium glutamate, pepper powder (or thirteen spices) and glutinous rice powder. Production process:

The first step is to go to the market and choose 2-3 pieces of fresh soybean oil skins to go home. First, roll them down, and then change the knife to cut them into thin and wide strips (the total width can also be determined according to personal hobbies). As shown in the above picture, after cutting, put them into a plate for reservation.

The second step is to cool the oil in a hot pan. After the oil is burned, first pour in 1 spoon of onion and 1 spoon of Pixian bean paste (Pixian, Chengdu). After the fragrance is exposed, add a small amount of soy sauce, soy sauce, oil consumption, stir-fry for color, then pour in cold water without raw materials, and turn to high fire to boil, and burn like that.

Step 3: Boil the soup, then put the chopped dried bean curd into the pot, and at the same time, add a little salt, monosodium glutamate, pepper powder (or thirteen spices) seasoning. Then, cover the pot and cook for 5-6 minutes with low fire. After boiling, pour in a little water starch to thicken it, which will make the delicious soup stick to the raw materials, so that it will be more delicious.

Step 4: Before taking out the pot, sprinkle a proper amount of garlic paste, onion segments and dried Chili peppers. Finally, pour 1 spoon of boiling oil until their fragrance is fried. The middle-aged version of dried tofu is made, which tastes spicy and salty, smooth and smooth, and tastes better than all meat when it is matched with white rice.

Warm reminder: Dried bean curd skin has no flavor except a slight bean flavor. It is completely flavored with soup or auxiliary materials, so the seasoning method of the juice is very important, and what seasoning to put is very particular. Among them, pepper powder (or thirteen spices), oil consumption, soy sauce, etc. are all indispensable seasonings, and the key flavors are: spicy and salty.