Seasoning: egg white 100g starch (pea) 15g wheat flour 15g lard (refined) 10g salt 3g MSG 1g pepper 2g sesame oil 10g lard (refined) 60g each moderately
Peanut tofu pancake frying practice:
1. Salt fried peanuts peeled, chopped into particles such as the size of green beans; pork lean meat rinsed, pounded with the back of the knife into the mud to be used.
2. tofu release water pot after a slight boil and fish out, wrapped in gauze, squeeze filtered into fine mud, into the basin, add pork paste, and mix well, and then add egg white, cooked lard, starch, flour, salt, pepper, monosodium glutamate, and then stir vigorously into the tofu grits, and then squeezed into the walnut-sized pills, put into the peanut grains of the plate, so that it is full of peanut grains to be used.
3. Put a pan on the fire, pour a little vegetable oil to heat, put the tofu flower billet, pressed into a round flat shape, that is, into the peanut tofu cake, fried until cooked through, take the frying pan on the fire, add vegetable oil to heat, into the fried peanut tofu cake, fried to golden brown, peanuts crispy crunchy when the oil is removed, loaded into the dish, drizzled with sesame oil that is ready.
For more information on fried peanut tofu cakes, see Mint.com Food Library/shiwu/jianhuashengdoufubing
.