How to make vegetarian bean curd sheets

The texture of bean curd sheets is quite chewy and makes people feel comfortable when eating them, so bean curd sheets are an indispensable dish when eating hot pot or malatang. But in fact, tripe can also be used to make some home-cooked dishes, so that people can eat delicious tripe at home. Because of the special taste of tripe, it has a group of loyal fans. Let these fans learn how to make vegetarian tripe together.

Stir-fried black fungus and bean curd leaves

Ingredients:

(1) 3 liang of soaked black fungus, cut into shreds;

(2) Cut 300g of bean curd into shreds;

(3) Cut 2 liang of red and green peppers into strips;

(4) Slice the old ginger;

(5) Appropriate amount of salt;

(6) Add an appropriate amount of MSG and a tablespoon of starch to make a sauce with water.

How to do it:

(1) Bring water to a boil in a pot, then pour in black fungus, red and green pepper strips, blanch and rinse with cold water for later use.

(2) Add more water to the pot and bring it to a boil. Pour in the shredded bean curd sheets and blanch them quickly. Remove from the heat and set aside.

(3) Heat a small amount of oil in a pan until it is 80% hot, then add the ginger slices and stir-fry until fragrant.

(4) Add all the ingredients and stir-fry for about two minutes.

(5) Thicken well and remove from heat.

Red oil tripe

step

(1) Wash and cut beef tripe into thick strips; mince two slices of ginger and chop garlic;

(2) Add water to the pot, put in two slices of ginger, and boil over high heat. After the water boils, add the chopped beef tripe and blanch it. After about a minute, add cooking wine. Continue to cook for another half a minute, turn off the heat, and remove the beef tripe.

(3) Place the beef tripe in cold water immediately, remove after a while, drain and set aside;

(4) Heat two tablespoons of oil in another pot over high heat. When the oil is 60% hot, add the dried chilies and one tablespoon of chili sauce. Stir-fry over low heat for one minute, turn off the heat, and pour into a clean bowl.

(5) Pour the red oil into the beef tripe that has been soaked in cold water; add chopped ginger and garlic; add a little salt; add a teaspoon of fine sugar; add a little chicken powder; add a teaspoon of white vinegar; add chopped spicy radish and mix well.

Cold bean curd sheets

Ingredients: 350g tripe, 50g peanut kernels (raw)

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 3 grams chicken stock, 1 coriander, 2 chives, 1 tablespoon white vinegar, 1 tablespoon sesame seeds, 1 tablespoon sugar, 1 tablespoon chili powder, 1/2 teaspoon white pepper powder, 3 tablespoons vegetable oil

practice

(1) Prepare the raw materials

(2) Rinse the tripe with water, cut it into thick strips, blanch it in boiling water, remove it, and then rinse it with cold water until it is cool.

(3) Put the peanuts in a cold pan with cold vegetable oil (1 tablespoon), stir-fry over low heat until cooked, then set aside to cool

(4) After the peanut kernels have cooled completely, peel off the skin, put them in a fresh-keeping bag, and crush them with a rolling pin for later use.

(5) Take the tripe out of the cold water, drain it, put it on a plate, add white vinegar, mix well and let it sit for 5 minutes

(6) Add crushed peanuts, cooked sesame seeds, soy sauce, sugar, chili powder, white pepper powder, salt, and chicken stock, mix well, sprinkle with chopped coriander and chives, and then pour in 2 tablespoons of cooked vegetable oil and mix well.