Different ways to cook shredded tofu

There is actually not a single way to cook boiled tofu shreds, and we all know that everyone's tastes are different, so if you can master the basic methods and steps, you can make these foods yourself, which is healthier and more hygienic.

Method 1:

1. Wash the bean curd and cut it into 1cm wide strips for later use

2. Cut the dried chili into small pieces, slice the ginger, and mash 3 or 4 cloves of garlic into a paste for later use

3. Cut the chicken breast into thin slices, add dry starch and mix well for later use

4. Add oil to the pot, turn to low heat, add ginger slices and a spoonful of Pixian bean paste, slowly stir-fry until the aroma and red oil come out, add a small bowl of broth, add bean curd skin, cook for 3 minutes, add salt according to taste, and then remove the bean curd skin.

5. Add chicken breast to the pot, blanch until cooked, then pour the soup into the pot

6. Add a little oil to the pan, add peppercorns and dried chili peppers, stir-fry until fragrant, and pour over the mashed garlic while it’s still hot.

Method 2:

How to cook boiled tofu shreds:

1. Cut the whole piece of dried tofu (called tofu skin in some places) into strips

2. Add a bowl of water to the pot, add star anise and Korean hot sauce and boil the water.

3. Put the tofu shreds into boiling water and cook over medium heat for 5 minutes. Add chopped green onions, chicken essence and salt when it is ready to be served.

4. Put a little oil in the wok. When it is 50% hot, add the dried red chili peppers and Sichuan peppercorns. Stir-fry until fragrant. Then pour in the oil and pepper powder.

Method 3:

Main ingredients: 100 grams of square dried tofu. 50 grams of cooked shredded chicken, 20 grams of shrimp, 20 grams of cooked chicken wrist, 20 grams of cooked chicken liver, 15 grams of cooked ham, 25 grams of winter bamboo shoots, 15 grams of pea sprouts, and 5 grams of shrimp. 25 grams of cooked lard, 15 grams of soy sauce, 10 grams of salt, and 200 grams of chicken broth.

Preparation method:

1. Cut the dried tofu into thin slices, then cut into thin strips, blanch them in a pot of boiling water, drain the water, blanch them twice in boiling water, and remove them from the pot and drain.

2. Place the pot on the fire, scoop in the cooked lard, add the shrimps and stir-fry until milky white, then pour into a bowl.

3. Pour chicken broth into the pot, add dried shredded chicken, gizzards, liver, and bamboo shoots, add shrimp and cooked lard, and cook over high heat for 15 minutes. When the soup is thick, add soy sauce and salt. Cover and cook for another 5 minutes, then remove from heat. Put the shredded pork into a concave plate, place the wrist, liver, bamboo shoots and pea sprouts around the shredded pork, top with shredded ham and sprinkle with shrimp.