First, the practice of Flammulina velutipes mixed with shredded tofu
material
Two pieces of dried tofu, pepper, a handful of lily, coriander, green pepper, vinegar, sesame oil, Chili oil, pepper oil, sugar and salt.
working methods
1. Boil the water in the pot, first put the dried bean curd in and cook for two minutes, then take it out and put the lily mill in and cook for one minute.
2. Soak the live Flammulina velutipes and dried bean curd in cold water for a shower, then take them out and squeeze them out.
3. Shred green peppers, cut parsley into sections, and shoot some minced garlic.
4. Put all the ingredients into the pot, sprinkle with proper amount of vinegar, salt, sugar, sesame oil, Chili oil and pepper oil, and stir well.
Second, the practice of spicy shredded tofu
material
0/00g of shredded bean curd, 50g of dried red pepper, 50g of garlic, 30g of soy sauce, 30g of salt, 20g of sugar and cooked sesame.
working methods
1. Soak the dried bean curd in water and wash it. Arrange and grow into short and moderate segments, and mash garlic.
2. Put oil in the pot, add shredded tofu and salt, then add soy sauce, turn to low heat, and gently turn it with chopsticks until it is evenly colored.
3. Put oil in the pot, stir-fry minced garlic and dried Chili until fragrant, then add the freshly fried shredded tofu, stir-fry for a few times, sprinkle with cooked sesame seeds, and serve.
Third, the practice of chilli dried tofu.
material
Dried bean curd, pepper, onion, ginger, cooking wine, soy sauce, salt, monosodium glutamate, sugar, starch, lard and garlic.
working methods
1. Cut the dried tofu into strips with a width of 1 cm and a length of 5 cm, then put it in water and cook it slightly. If you like the tender feeling, just cook for a while;
2. Slice pepper;
3. Heat the oil in the frying spoon, add the minced onion and ginger, stir-fry and change color;
4. Dry fried dried tofu.
5. Add 200 grams of cooking wine, soy sauce, refined salt, sugar and broth;
6. Stir-fry the pepper slices and monosodium glutamate until they are completely burned;
7. Thicken with wet starch, pour in bright oil and mix well. Take out the spoon and take it out.
Fourth, the practice of dried tofu and green vegetable rolls in Northeast China.
material
In fact, whether it's northeast steamed buns, dried tofu rolls or pickles, the ingredients used are very similar, but the forms are different, which brings subtle differences in taste.
If you can't buy northeast soy sauce, you can also use yellow sauce and bean paste instead, but it's best to use northeast soy sauce, which was pulled by thieves:) Northeast dried tofu is called tofu skin in Beijing, but I still like to call it dried tofu.
What is really called tofu skin should be a layer of skin formed on it when making tofu, which is called oil tofu skin in Beijing. Compared with northeast tofu with a lot of water, that is, as far as north tofu is concerned, I think nothing is more accurate than dried tofu. Northeast dialect has always been simple and clear.
working methods
1. Beat the eggs, add a little water to the northeast sauce and mix well. After the oil in the pot is hot, pour in the egg liquid and disperse and solidify with chopsticks. Pour in the soy sauce and stir well to form egg sauce.
2. Wash cucumbers, peppers, parsley and shallots and cut them into equal lengths. Cut garlic into thin slices. Wash the dried bean curd and cut it into rectangular pieces of appropriate size.
3. Spread out the dried bean curd, and put in cucumber, pepper, coriander, chives, garlic slices and egg sauce;
4, roll up the dried tofu, you can tie chives or parsley, or you can not tie it.