Production steps:
1, add salt to the bean skin and marinate in cooking wine for a while.
2. Blanch the bean skin in boiling water, take the oil pan, fry the bean skin until golden brown, and take it out.
3. Stir-fry the oil pan with Jiang Mo, then pour in the millet hot sauce, Chili powder, pepper, cinnamon, star anise and sugar in turn until the fragrance is overflowing, then add soy sauce and a small bowl of water to boil.
4, add the bean skin, simmer until it tastes, and start the pot. Add salt and cooking wine and marinate for a while.
5. Slice the finished product and eat it. ?
1. Cut the bean curd skin into small pieces, make the finished product and pack it into several small packets;
2. Cut into long strips, about10cm× 20cm;
3. Cut the cylindrical tofu skin into strips from one side, then roll it up from one end like kelp skin, roll it into several rolls with a diameter of 5.5 cm, insert it from the fracture and stick it to the end, and insert a toothpick every 1 cm along the fracture. After stringing, cut it from the gap of the toothpick with a knife, thus becoming a round tofu skin.
Salinization: add 6-7 kg of salt into 50 kg of boiling water, fully stir and dissolve, and then cool. Soak the bean curd skin blank in cooled salt water for about 2 hours, then take it out and drain it.
After the wok is oiled and boiled, put the drained tofu skin blank into the wok, fry until the tofu skin floats and turns into sauce brown or meat brown, and take it out.
To season every 10 kg of bean curd skin, you can mix 1 kg of Chili powder, 0.6 kg of pepper powder, 0.5 kg of sesame oil, 2 kg of soy sauce, 0.5 kg of Shaoxing wine (rice wine is not allowed) and 0. 1 kg of monosodium glutamate with appropriate amount of cold water, spray them evenly on the fried bean curd skin, and then sprinkle with Chili powder.
Appropriate amount of dried bean skin, appropriate amount of fungus, one green pepper, half red pepper and half carrot.
Seasoning onion 2, pickled pepper 2, pickled ginger 2, garlic cloves 4, salt, a spoonful of spicy soy sauce, a spoonful of oil pepper, soy sauce 10g, sugar 2g and sesame oil.
Practice 1 Prepare the ingredients, soak the dried bean skin in clear water 1-2 hours and then wash it.
2. Slice carrots, shred green peppers and prepare seasonings.
3. Stir-fry shallots, ginger, garlic and pickled peppers in a wok, and add a spoonful of spicy soy sauce.
4. Add another spoonful of oil pepper and stir-fry until fragrant.
5. Pour in the bean skin and stir well. Add carrots and fungus and continue to stir fry.
6. Add soy sauce, sugar and a little salt.
7. Stir well, add green pepper, stir fry again, and pour in sesame oil.
8. Turn off the heat after stirring evenly.