Raw materials:
750g of bean curd, 50g of winter bamboo shoots, 50g of Chinese cabbage, 50g of edible alkali 1 0g, 500g of cooked vegetable oil, 500g of broth, 500g of milk soup, 2g of pepper, 0g of cooking wine10g, 3g of Sichuan salt and 0g of monosodium glutamate1g..
Production method:
Peel the tofu and cut it into strips 6 cm long and 2 cm square, with 30 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 500g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. Put the cooked vegetable oil in another pot and burn it to 70% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for the second time and soak them for about 5 minutes, then rinse them with clear water again. Soak the fried tofu in boiling water again, and marinate it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl.