Bean curd skin is also called dried bean curd. With soybean as the main material, the bean is rich in flavor and unique in taste. It's more delicious to add spice with Chili!
Pepper dried bean curd
350g bean curd skin (the bean curd skin should be thinner and more flexible), pepper 1, and a little pork belly. Ginger and garlic in moderation.
I fry this tofu skin with boiling juice. First of all, I need to mix a sauce, using the spoon at home as a measuring tool, a spoonful of soy sauce, half a spoonful of oyster sauce, a quarter of sugar, a quarter of chicken essence, a spoonful of water starch and a proper amount of salt, and mix well for later use.
1. Spread the bean curd skin, cut it in half with a knife, then pile it together, align it and cut it into 1 cm width, or cut the water chestnut, cut off the pedicle of pepper and cut it into strips of 0.5 cm. The ingredients must be smaller than the main ingredients. Slice pork belly, shred onion, peel ginger and slice garlic.
2. Boil the water in the pot, blanch the tofu skin, add less alkaline noodles to increase the toughness of the tofu skin, remove it when it is slightly soft, put it in cold water, wash away the alkaline smell, remove it and drain it for later use.
3. Put the base oil in the pot. When the oil is hot, stir-fry the pork belly until it becomes discolored, stir-fry the ginger slices and shredded onion, and then stir-fry the pepper. There should be a lot of fire. Don't fry the pepper until it is soft, put the bean curd skin, and then scoop a spoonful of old soup, half-fried and half-stewed, so that the bean curd skin can fully attract the meat. Take the soup a little, and you can put the juice. Pour the juice into the pot and stir it a little to see the state of the juice.
A plate of glittering and translucent, salty dried pepper bean curd is ready! Ok, let's try to arrive on time. I like to eat the dishes I want to cook, and I am more willing to share the happiness of food with you! Thank you for your attention, likes and comments!