1. Braised thousands of knots

Ingredients: bean curd skin, black fungus, soy sauce, ginger, star anise, cinnamon, dried Chili, sugar, soup stock

Practice:

1. Prepare the ingredients used, and soak the fungus in advance.

2. Slice ginger and prepare star anise, cinnamon, fragrant leaves and dried peppers.

3. Cut the bean curd skin into strips and tie a fast knot with your hands.

4. Pour a small amount of vegetable oil into the pot, saute ginger and dried chili, and then pour in 1 bowls of stock.

5. When the soup is boiled, pour in thousands of knots.

6. add auricularia auricula, cover the pot and drain the soup.

2. Spicy bean curd skin

Ingredients: bean curd skin, dried peppers, coriander and white sesame seeds

Practice:

1. Pour oil into the pot, heat it to 81%, add dried peppers and stir-fry until fragrant, then add the blanched bean curd skin.

2. add salt and a little fresh soy sauce to enhance the flavor during the stir-frying process, and add the coriander segments.

3. Add cooked sesame seeds and monosodium glutamate before taking out the pan, stir-fry evenly and take out the pan.

4. stir-fry until the tofu skin is evenly oiled.

5. stir fry, add salt, mushroom essence and soy sauce to taste.

3. Cold bean curd skin

Ingredients: bean curd skin, persimmon pepper, red pepper, Chinese prickly ash, dried pepper and coriander

Practice:

1. Cut bean curd skin into filaments, green and red pepper into shreds and coriander into sections.

2. Boil a pot of water. When the water boils, blanch the shredded bean curd for a short time, and then fish it out.

3. soak in cold boiled water. Take out and control the water to dry.

4. Put shredded tofu, shredded green pepper and parsley into a large bowl.

5. Take another pot, pour in a little vegetable oil, throw in a few pieces of prickly ash and dried pepper, and stir-fry the fragrance with low heat.

6. pour it on the tofu skin while it is hot, add salt, white sugar (fresh), soy sauce and monosodium glutamate, and mix well.

4. Vegetarian tofu bag

Ingredients: Lentinus edodes, vermicelli, Chinese cabbage, thousand pieces, salt, sesame oil and sugar

Practice:

1. Soak Lentinus edodes in clear water and slice.

2. The vermicelli is also soaked in clear water in advance and cut short.

3. Wash Chinese cabbage and cut it into thin strips.

4. Cut the bean curd skin into a suitable size, and this will come according to your own needs.

5. spread Chinese cabbage, vermicelli and mushrooms in the middle, sprinkle with fine salt, and add a little sugar to taste.

6. Fold the sides to the middle like a spring roll and roll it up.

7. Sprinkle some fine salt on the surface, steam on high heat for 8-11 minutes, and pour some sesame oil after taking out.

5. BBQ tofu skin

Ingredients: tofu skin, salt, Chili powder, cumin powder, white sesame, pepper powder and thirteen spices, which are extremely delicious

Practice:

1. First, cut the tofu skin into strips.

2. Add the oil into the pot, then add the bean curd skin and stir-fry for a few seconds.

3. Add half a spoonful of salt and half a spoonful of pepper powder, add a little thirteen spices and stir-fry evenly, and pour in a proper amount to stir-fry and color.

4. add one spoonful of cumin powder and two spoonfuls of Chili powder, stir-fry to taste, and finally add two spoonfuls of white sesame seeds, and pour in a proper amount of sesame oil to add flavor, and then serve.

6. Baked bean skin with tomato

Material: 51g bean skin, 251g tomato, 5g Jiang Mo and 15g celery

Seasoning: 1/4 tsp salt, 1 tsp tomato sauce, 1/2 tsp sugar and a little soy sauce

Practice:

1. Soak the bean skin until soft, cut into small pieces, and then put it in. Cut the tomatoes into pieces and set aside.

2. Heat a wok, add 2 tablespoons of oil, add Jiang Mo and saute until fragrant, then add the tomato pieces made in method 1 and stir well.

3. Add the bean skin slices, celery slices and all seasonings in the pot of method 2, mix well and cook until it tastes good.

7. Spicy Melaleuca bean skin

Material: 151g bean skin, 1 spoon of sesame sauce (sesame sauce or peanut butter), 1 spoon of soy sauce, 1 spoon of soy sauce, 2g of salt, and white sesame seeds

Practice:

1. Cut the bean skin into equal squares

2. Soak it in hot water (or burn it in a pot for a few minutes) White sesame seeds are stirred evenly, If you like spicy food, you can add Chili oil

4. Put the scalded bean skin together with seasoning to make each bean skin soak in seasoning for about 11 minutes

5. Pour the remaining seasoning on the bean skin to finish

8. Toona sinensis roll with bean skin

Ingredients: 211 grams of Toona sinensis, 2 pieces of tofu skin, appropriate amount of salt, A little parsley

Practice:

1. Rinse Toona sinensis with clear water

2. Boil the water in the pot, blanch it in the water, and take it out when it changes color

3. Take Toona sinensis out of the pot, drain the water, and sprinkle a proper amount of salt for pickling

4. At this time, treat the bean skin, and blanch it in water, which is safer. You can also remove the beany smell of part of the bean skin

5. Blanch the coriander in water to increase the toughness of the coriander

6. Cut the bean skin into small pieces with a width of 4cm and a length of 11cm

7. Take a piece and spread it on a cutting board

8. Take the tender buds of Toona sinensis and put them at one end

9. Wrap the Toona sinensis in the bean skin from one end. Prevent scattering

11. Make all the bean skin rolls in turn, and code them in the plate

12. For the sake of beauty, you can also cut some carrot flowers as decorations, cut several grooves around the carrots with a knife, and cut them off one by one, so you can easily make beautiful carrot flowers

9. Delicious bean skin rolls

Materials: bean skin, oil wheat vegetables, sweet noodles.

2. Put the lettuce (or other vegetables) in the bean skin and roll it into a roll.

3. Brush a thin layer of oil in a flat pan and fry the bean rolls on both sides until golden. When eating, you can brush a layer of sweet noodle sauce or hot sauce according to your personal taste, and sprinkle some cumin, sesame seeds and salt.

11. Stir-fried celery with black bean sprouts and marinated bean skin

Ingredients: 251g celery, 111g black bean sprouts, 131g marinated bean skin and 1 dried peppers

Seasoning: 5g ginger, 3/4 teaspoon salt, 1/4 teaspoon monosodium glutamate, appropriate amount of water starch and cooked vegetable oil

Practice:

1.

2. Shred ginger, cut dried chili, and shred marinated bean skin.

3. Boil the water in the pot and add the black bean sprouts.

4. blanch for 3 minutes, then remove and set aside.

5. Add another oil pan and saute shredded ginger and dried chillies.

6. Add celery and stir-fry slightly, then add marinated bean curd.

7. Then add the blanched black bean sprouts and add salt.

8. Stir-fry for about 1 minutes, thicken with water starch, add a little cooked vegetable oil and stir well, then take out the pan.

11. Flammulina velutipes mixed with bean skin

Materials: Flammulina velutipes (appropriate amount), bean skin (appropriate amount) and coriander (appropriate amount)

Practice:

1. Shred bean skin;

2. Flammulina velutipes is scalded with water;

3. Soak the bean curd skin;

4. Put all the ingredients into the basin;

5. take a tablespoon of light soy sauce, a tablespoon of sesame oil, a teaspoon of oily pepper, a teaspoon of sugar, salt and monosodium glutamate, and mix well.

12, Chinese caterpillar fungus mixed with bean skin

Material: bean skin, Chinese caterpillar fungus and Jiang Mo

Practice:

1. Wash the Chinese caterpillar fungus and soak it in cold water

2. After about half an hour, soak the Chinese caterpillar fungus until soft, take it out and drain it, and shred the bean curd skin

3.

4. Add it into the cordyceps flower and bean curd skin, add Jiang Mo, salt, monosodium glutamate, sesame oil and Chili oil to taste, and mix well.

Tips:

1. Soak the cordyceps flower in cold water until soft, and then blanch it in hot water, which makes it crisp and tender;

2. The foaming time of Chinese caterpillar fungus flowers should not be too long, otherwise the nutrition will be lost;

3. The water from which the cordyceps sinensis flowers are soaked can be precipitated and filtered, and can be used for other purposes;

4. The taste of this dish should be light, highlighting the fresh fragrance of the ingredients themselves;

13, dried bean skin

Material: 2 pieces of bean skin, 2 parsley, 5-6 green peppers and 5 red peppers

Practice:

1, wash the bean skin and cut it into strips, drain it for later use

2, cut the peppers and celery

3, and fry the bean skin until the surface is golden.

4. add a proper amount of oil to the wok, add pepper, star anise, fragrant leaves, half green pepper and half red pepper (note: half pepper, half pepper and half pepper), and add the fried tofu skin to stir fry.

5. Add a small amount of light soy sauce and 211ml of cold boiled water. Cover and simmer for about 1.5 minutes.

6. Add the remaining peppers and celery, stir-fry until the celery is cooked, and add a little sugar, mushroom essence and salt to taste.

14. Stir-fried bean skin with coriander

Material: 1 small handful of coriander, 2 pieces of bean curd skin and 1 small scratch of dried chili

Practice:

1. Cut coriander into sections and shred bean curd skin

2. Boil boiling water in a pot, blanch the bean curd skin for 11 seconds, take out and drain

3. Stir-fry dried chilies

5. Add shredded tofu skin

6. Pour in soy sauce, mushroom essence and salt

7. Finally, add coriander and stir-fry evenly.

15. Chrysanthemum bean skin

Ingredients: 151g of bean skin, carrot, two slices of lettuce, salad oil, sugar, salt, mushroom essence and so on.

2. Stir-fry carrots with a little oil until they are orange, then take them out. Pour boiling water into the original pot, add a spoonful of salt, put the bean skins in and cook them thoroughly, and then take them out.

3. After the bean skin is folded in half, cut the connected end into thin strips, and don't cut the other end. After all the cuts, roll it up and spread it to form a chrysanthemum.

4. Leave a little juice in the original pot, add sugar, salt, mushroom essence and water starch to thicken it, pour it on the bean skin, and then decorate the flower heart with carrots and cooked black sesame seeds.

16. Stir-fried bean skin with Chili

Materials: dried bean skin, bamboo shoots, green and red pepper

Practice:

1. Put the dried bean skin into a pot and soak it in cold water. Soft back, cut wide strips for use.

2. the bamboo shoots are peeled off by hand, and the winter bamboo shoots are boiled in a hot water pot until cooked. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.

3. Wash the green and red peppers and cut them into small oblique blades.

4. Wash, peel and cut ginger into powder.

5. Take the pan, pour a little refined oil into the pan, stir-fry the Jiang Mo, stir-fry the green and red pepper thoroughly, stir-fry the fragrance and pour it out.

6. Take another pot, pour a little refined oil into it, stir-fry the bamboo shoots, and stir-fry the bean skin strips thoroughly.

7. add a little soy sauce, light soy sauce, a little sugar and mushrooms, stir-fry evenly, and continue to stir-fry.

8. add the green and red pepper in step (5), stir-fry evenly, and finally pour a little pepper oil and spicy oil, stir-fry evenly, and then take out the pan and plate.

17. Luzhou-flavor bean skin roll

Material: 184g oil bean skin, 15ml soy sauce, 11ml soy sauce, 5ml vegetarian oyster sauce, 2 tsps rock sugar powder, half a tsp invert syrup, and Chinese spices.

Practice:

1. The bean skin is rectangular and tied with cotton thread.

2. drain the oil, fry the bean skin roll until both sides are golden, and turn off the heat.

3. Pour all the seasonings into the pot, soak in the bean skin roll, turn over for 21 minutes and soak for another 21 minutes.

4. After soaking, fire, first boil over high fire, then simmer over low heat to taste, and finally collect the juice over high fire.

5. The cooked bean rolls are very soft, so be careful to shovel them onto the chopping board with a shovel.

6. Slice after cooling.

18. Spinach bean skin roll

Ingredients: spinach (45G) bean skin (121G)

Seasoning: coriander (11G) and soybean sauce (appropriate amount)

Practice:

1. Prepare all ingredients

2. Blanch the bean skin with water

. Soak the blanched ingredients in cold water, and control the water to dry

5. Put the spinach in the bean curd skin, roll it up

7, then cut it into two equal parts, and bind it tightly with coriander

8. Prepare dip according to your own preference, and eat

19. Purple potato bean skin roll

Materials: 3 pieces of bean curd skin, 411g of purple potato, and carrots.

2. Beat the purple sweet potatoes into purple sweet potato paste, and coat a layer of purple sweet potato paste on the bean skin with a silicone scraper, and spread evenly.

3. Put the shredded carrots evenly on the bean skin.

4. Cover the lettuce and coat it with a layer of purple potato paste.

5. roll up all the ingredients with bean skin.

6. Cut the purple potato and bean skin roll from the middle with a knife and put it on a plate prepared in advance.

21. Stuffed ears with bean skin

Ingredients: bean skin (it is good to replace it with oil skin, and you can also replace it with plain egg skin), tremella, fungus, vegetarian meat stuffing, bread crumbs, flour, cucumber (optional), salt and pepper.

Practice:

1. Soak auricularia and tremella in hair, then wash and cut into powder; Mix flour and appropriate amount of water into batter for later use

2. Prepare the materials and start to mix the vegetarian meat stuffing. Divide the vegetarian meat stuffing into two parts, one into the fungus and the other into the tremella. Add salt and pepper to both. You can add some cucumber powder to make the taste more refreshing.

3. Smooth the bean skin and put it at one end.