Stir-fried dried tofu in the northeast must get some small meat, use northeast soybean oil in a wok, and then have a soup to stew. For the northeast people, it is a hat! In addition to frying, dried bean skin is also eaten by the northeast people, and it is more initial, dipping sauce! Yes, the top priority of sauce dish in Northeast China is not to lose dried beancurd skin. Even if the restaurant in Northeast China is transferred to another place, the boss in Northeast China will strongly recommend sauce dish containing dried beancurd skin to customers, so that customers can experience the authentic charm of Northeast China. Therefore, the northeast dried bean skin is as famous as the old-fashioned pot-wrapped meat and has become an important part of northeast cuisine.
In fact, there is also a better way to eat dried bean skin, called dried bean curd silk! Xuan is a very common cooking method in cold salad, especially in the cold salad in the northeast, and it also accounts for half of the cold salad. Stewed vegetables highlight the taste of food, but also need to highlight the flavor of pepper oil or oil chili pepper, or oil onion and seasoning oil. It's very simple to mix dried bean curd shreds, and I think it's necessary to do something about it. Here, * * * enjoyment refers to the practice of mixing dried bean curd shreds in Northeast China, which is tender and tasty, with strong pepper oil flavor, and is a common cold dish made by fans in Northeast cuisine.
Dice northeast dried bean curd 1 and dried bean skin into pieces and then cut into filaments, peel radish, wash and cut into filaments, wash Xianglai and cut into sections, cut garlic into garlic, wash and chop millet pepper, wash and cut green onions into strips for later use. 2, the wok is easy to get angry and put in appropriate cold water, add a small amount of salt, and eat a small amount of alkaline noodles. 3. After boiling, put it in dried bean curd shreds and cook for one minute, then it will be too cold to drain the water, and the carrot shreds will be too cold to be scalded. 4. Take a pot and put it in dried shredded bean curd, shredded carrot, fragrant garlic, green onion and garlic. 5. Add salt, chicken essence, chicken essence powder and white sugar, add pepper oil, Chili oil and shallot and mix with chopsticks. 6. Put the well-mixed shredded tofu on the plate.
Tips for making 1. If you don't have dried bean skin in Northeast China, you can buy thinner fresh bean skin. In some areas, bean skin is generally salty and thick, so it is very likely that you can't make this kind of taste. You only need to buy a better thin soybean oil skin to make it taste tender and tender. Second, when the dried shredded tofu is soaked in water, add a proper amount of edible soda to soften the shredded tofu, which is tender, smooth and delicate, and not easy to be so hard, but remember not to cook it for too long, just one minute. If it is cooked for a long time, the shredded tofu will become astringent, and the stool will be crispy and not shaped. Adding a little salt can improve the bottom taste. Third, the pepper oil I use is a canned product, and I can also use pepper granules to refine it myself, and put the pepper granules into the oil pan to soak and fry until it is nearly burnt. Fourth, consider adjusting the Chili oil as appropriate, and add a little white sugar to taste it.