Thick bean curd recipes

There is actually an essential difference between thick bean curd sheets and tofu skin. Tofu skin is relatively thin and is compressed, while thick bean curd sheets, as the name suggests, are thicker foods. Some people like to call it tofu skin, but there are still certain differences between the two things. The taste and shape are different.

type

Laowan bean curd sheets, fermented bean curd sheets, spinach sheets, shepherd's purse sheets, hair-like sheets, blanched sheets, shredded radish sheets, bean curd sheets with meat, coriander-mixed sheets, pickled mustard sheets, etc.

How to make raw bean curd sheets

Material

Ingredients: 500g beef tripe, 3g sesame salt, 10g sesame oil, 10g sugar, 20g vinegar, 20g green onion, 2g chili powder, 10g garlic, 5g pine nuts

practice

1. Wash the beef tripe with coarse salt and put it in cold water to remove the odor. Squeeze the water out of the white sage leaves, cut them into shreds, and then wash them with vinegar.

2. Add sesame seeds, vinegar, sugar, chili powder, sesame oil, onion and garlic to the beef tripe and mix well.

3. Place the raw beef tripe on a plate , top it with pine nuts, and serve with the chili sweet and sour sauce.

4. At the same time, serve the raw liver.

How to make spicy and sour tripe

Material

Beef tripe

practice

1. Cut the beef tripe into shreds, blanch it in boiling water, remove it and set aside, add a little cooking wine to cover it

2. Fry the chopped onion, ginger, garlic, pepper and chili in a pan until fragrant

3. Add the washed mung bean sprouts and stir-fry until 90% cooked.

4. Put the bean curd leaves into the pot and add appropriate amount of chili sauce, vinegar and salt to taste (personal experience, don't be afraid of sourness, add at least three tablespoons of rice vinegar, and the chili must be strong enough to make it delicious)

5. Add MSG and a little soy sauce, stir well and serve.

How to cook green vegetables, tripe and black fungus

300 grams of green vegetables, 1 sheet of bean curd sheets, a little black fungus, and appropriate amounts of oil, salt and chicken essence.

practice

1. Wash and cut the green vegetables into sections, cut the bean curd sheets into shreds, and soak the fungus.

2. Heat oil in a pan and stir-fry vegetables and fungus for a while.

3. Add half a bowl of water and tripe and simmer for about 3 minutes.

4. Add salt and chicken essence to season.