It's called bean curd skin here in Beijing and dried bean curd in the northeast. It's the same food. However, people in Northeast China know that dried tofu is obviously thicker than tofu skin, and its taste is much softer than tofu skin, and it is not as thin as dried tofu skin. In fact, tofu skin has another name, that is, thousands. Bean curd skin is a very important ingredient in repast, which is used in many dishes, such as shredded pork with Beijing sauce, bean curd skin roll, dried pepper bean curd and so on. It can be said that tofu skin can be used as meat and vegetables, and it can be used for many cooking methods. Bean curd skin is often used for cold dishes. There are many essential nutrients in tofu skin. In particular, the content of plant protein and amino acids is very high, and there are many trace elements needed by human body, such as molybdenum, calcium and iron. In dietotherapy, tofu skin has the functions of eliminating phlegm and relieving cough, moistening lung and clearing heat. Bean curd skin can be said to be a food suitable for men, women and children.
It's best to bring some soup or hook it with thin sauce when cooking tofu skin, because dry cooking is too dry and it feels like slag in your mouth. Affect the taste of food. Fried bean skin can be cut into long strips or diamonds. In fact, the dried bean curd with pepper in the northeast dish is fried bean skin, and green pepper is added as a side dish. In addition to increasing the flavor of fried bean skin, it also makes the fried dishes more colorful. In addition to green peppers, carrot slices can also be added appropriately. This will make the food look better. Zanthoxylum bungeanum dried bean curd is a typical home-cooked dish and does not need any special seasoning. Salty will do. When frying, the heat should not be too strong and the time should not be too long. The longer the heating time, the drier the bean skin will be. Let's briefly share the frying method of dried pepper and bean curd in northeast home cooking.
= = = Zanthoxylum bungeanum dried bean curd = = =
Prepare ingredients: bean curd skin, green pepper, chopped green onion, soy sauce, salt, monosodium glutamate and water starch.
Production method: 1. First cut the bean curd skin into strips, then cut it into slender strips with a width of 3 cm, and then cut it into diamond-shaped blocks for later use. Wash Zanthoxylum bungeanum, remove the core and cut into diamond-shaped pieces. Salt, monosodium glutamate and water starch are mixed with appropriate amount of water to make thick juice for later use.
2. Add a little salad oil to the pot for preheating, add chopped green onion and stir fry, then pour in a proper amount of soy sauce wok, pour in green pepper and stir fry, then pour in bean curd skin and stir fry, and finally pour in water starch to thicken.
Tip: Pepper bean curd skin is salty and slightly spicy, and bean curd skin is soft and delicious. As a home-cooked dish, it is very delicious. It is also the favorite of many northeastern people. If you want to fry the bean skin, you can't fry it for too long. Soak in water properly before frying, so that the fried bean skin will be soft and tender. When frying, you can also add a little water, dry the soup a little, and then pour in the sauce to thicken it. In fact, tofu skin can also be made into dried tofu rolls with green onions, which is very popular in Northeast China. This is the same as the scallion pancake roll in Shandong. Because they are all raw, many people find it hard to accept, so I won't say more.