Fermented bean curd used to be one of the must-have delicacies in many Cantonese homes. When you don’t have the appetite to eat, just pick a few pieces of fermented bean curd and add some sugar. It’s just as simple as that, mix it with rice and eat it. But it’s particularly delicious! Not to mention fermented bean curd vegetables, this humble cube gives a dish endless flavors. As foreign ingredients continue to flow into the country, young people are interested in eating cheese, but they have ignored our own "Chinese cheese". In fact, this fermented bean curd is just like cheeses with different flavors scattered throughout Europe. It has a special taste. fermented bean curd is definitely a must-have delicacy with meals, especially the Shuikou fermented bean curd in Kaiping, Guangdong, which is said to have been created during the Guangxu period of the Qing Dynasty. However, when it comes to fermented bean curd gravy, I still give it up. Fortunately, I like soy products. Thousand-thick shreds are comparable to dried tofu shreds, but the processing is much easier than dried tofu shreds. Boiling dried shreds is also considered a specialty in Shanghainese cuisine. The uncle will learn from this and use fermented bean curd gravy to cook Qianzhang shredded silk. The taste will definitely not be wrong.

The deepest impression on my uncle was that it was the first time he ate fermented bean curd meat while working in a rural supply and marketing cooperative. Although his registered permanent residence was still in the countryside, he finally started to receive wages through work points, and there was no longer heavy physical labor. At that time, I didn’t pay much attention to color and shape, so it was served in a big basin. First of all, the bright red color and special aroma attracted me, and then when I ate it, I felt it was crispy and fragrant, with the strong umami flavor of fermented bean curd and the The fat taste of the meat is delicious! From now on, if there is an opportunity to eat fermented bean curd meat, the uncle will not miss it, because it is really delicious, and the uncle is never willing to throw away the fermented bean curd gravy. Today, my uncle will go to the kitchen and teach you how to cook Qianzhang with fermented bean curd juice. I hope you will enjoy the meal~

Qianzhang (thick), fermented bean curd gravy, green onions, sugar, chicken essence, and appropriate amount of cooking oil

1 , first cut the qianzhang into shreds, boil a pot of water, add the qianzhang shreds, scald slightly, take out and take a shower, squeeze out the water and set aside;

2. Then remove the roots and rotten leaves of the green onions and wash them , chop the washed green onions into finely chopped green onions and set aside;

3. Finally, put the fermented bean curd gravy in the pot, add some boiling water to make the soup more juice, add thousands of shredded shreds, mix well, turn on low heat and cover After simmering for a while, add a little sugar to enhance the flavor, add chicken essence to add flavor, then pour it out and sprinkle with chopped green onion to top with the juice, then serve it~

The aroma is fragrant, and the salty, fresh, soft and glutinous fermented bean curd sauce is cooked in thousands of sheets. Okay, if you like it, you can try it yourself~

Uncle’s Tips

1. This dish is an extension of the fermented bean curd juice material, and it is still very delicious;

2. Simmer it for a while to make the Qianzhang tasty and soft, which also tastes good.