Dried tofu is a type of soy product. It is a specialty of the Northeast. It is only called dried tofu in the Northeast. In some provinces, it is called tofu skin. In fact, dried tofu and tofu skin are not the same kind. Dried tofu is a flake made by melting soy milk and pressing it.

Soy products, and tofu skin is produced by picking slices, and the oil film formed on the surface of hot soy milk is made by picking it out with bamboo poles and drying it. The ingredients contained in the two are very different.

The most classic way to make dry tofu in the Northeast, "Dried Tofu with Spicy Peppers" is called the "national dish" by Northeasterners. Stir-fried dried tofu with some hot peppers, some minced garlic before serving, and drizzle with some oil. The meat will be fragrant, soft, and juicy.

,Very tasty.

Detailed recipe of hot pepper dried tofu Ingredients: dry tofu, red and green hot pepper seasonings: salt, monosodium glutamate, sugar, minced onion, ginger and garlic, water starch, raw oil, fresh soup, cooking oil.

Preparation method: 1. Cut the dry tofu into strips, remove the stems of the red and green peppers and cut into strips. Heat the pot and blanch the cut dry tofu under water. When the dry tofu is soft and tender, remove it and set aside.

2. Heat up another pot with cooking oil, add onion and ginger and sauté until fragrant, add dried tofu and stir-fry twice, add an appropriate amount of fresh soup, add salt, MSG, sugar to taste, simmer over medium-low heat until the flavor is absorbed, add red and green pepper strips

Stir-fry evenly, wait until the red and green pepper strips are broken, add water starch to make a thick soup, sprinkle with minced garlic and stir-fry evenly, pour all the ingredients and oil into the pan.

Features: Dried tofu is soft, tender and fragrant, juicy and juicy, salty and palatable. In the early years, master chefs used to make hot pepper dried tofu and sauteed it with soy sauce. The taste would be richer and more fragrant. Dried tofu is soft and tender. Today's

The younger generation of chefs no longer add soy sauce and other colored condiments when stir-frying dried tofu with hot peppers. The dishes are clean and neat, and the color difference is obvious and attractive.

The detailed recipe of chicken soup tofu rolls. Chicken soup tofu rolls are the most famous snack in Northeast China and are very popular. The dried tofu is soaked in chicken soup to add flavor, and then smoked with sugar and tea to add color and flavor. The thick chicken soup and light incense flavor

, you will be addicted after one bite. Northeasterners who like to drink a little wine cannot do without chicken soup and tofu rolls.

Ingredients: dry tofu, chicken carcass, horsegrass, Sichuan peppercorns, aniseed, cinnamon, bay leaves, cumin, sugar, tea leaves, scallions, ginger slices, salt, monosodium glutamate, sugar, chicken powder, etc.

Method for making chicken soup marinade: 1. First, wrap the peppercorns, aniseed, cinnamon, bay leaves and cumin with gauze, soak in water for 20 minutes, remove the black water and set aside.

2. Add water to the brine pot, chicken carcass, soaked medicinal bag, green onions, ginger slices, salt, monosodium glutamate, sugar, chicken powder, bring to a boil over high heat and skim off the foam, then reduce to medium-low heat and simmer for about 1 hour.

When it is completely cooked and the soup is fragrant and fragrant, the chicken soup marinade is ready.

3. Cut the dry tofu into long strips, then fold them together and tie them with horsegrass. Then put the bundled dry tofu rolls into the chicken soup marinade, marinate over low heat until the dry tofu rolls are fully flavored, and take them out.

Drain the soup and set aside.

4. Heat the smoker, sprinkle sugar and tea leaves into the pot, roll the dried tofu on the curtain of the smoker, then put it into the smoker, cover the lid, burn the sugar and tea over high heat until yellow smoke comes out, change to medium heat and smoke for 30

Turn off the heat and simmer for 2 minutes.

Features: strong fresh aroma, good taste, and strong smoke aroma. The dried bean rolls in chicken soup have the aroma of soy products, the freshness of chicken, and the unique aroma of smoke. It is the favorite side dish of Northeastern people to go with wine. It is the most popular delicacy in smoked brine restaurants. In addition to the direct

It is delicious and can be stir-fried or served cold. The stir-fried dishes of "fried dried tofu rolls with chives" have a unique aroma, and the homemade tofu rolls with chicken soup taste better.

Pork Belly Stewed with Dried Tofu is a dish that is stewed in half soup and mixed with vegetables. It has a rich flavor. The stew is originally a favorite of northerners. Stewing the dried tofu with some pork belly is even more wonderful.

Ingredients: pork belly, dried tofu Seasoning: salt, monosodium glutamate, sugar, light soy sauce, scallions, cooking oil, vegetable oil, ginger slices, pepper, chicken powder, aniseed, fresh soup, etc.

Preparation method: 1. Cut the pork belly into thin slices, cut the dried tofu into diamond-shaped slices, heat the pot with cooking oil, add the pork belly slices and stir-fry, add the green onion slices, ginger slices, Sichuan pepper and aniseed and stir-fry until fragrant, add light soy sauce and dry tofu,

Fresh soup, bring to a boil over high heat.

2. After boiling, skim off the foam, add salt, MSG, sugar, and chicken powder to taste, then reduce to low heat and simmer for about 15 minutes, until the pork belly is cooked through, the dry tofu is soft and tender, and the soup is thick, take it out of the pot and put it on a plate

Sprinkle with chopped coriander and serve.

Features: Fresh and fragrant, soft and delicious. Dry tofu can be stewed with braised pork, and the taste will be more unique. However, whether it is pork belly or braised pork, the stewing time will be slightly longer. Only by simmering on low heat can the flavor be gained.

The soup tastes best when it is thick.

Dried tofu accompanies people's dietary life every day and is deeply loved by the people of Northeast China.

It is not only a material for making various delicacies, but also an exquisite dish in itself.