Grinding bean curd's practice.

Xiaomo bean curd is a food made of Jilin soybean, leek, dried water, Chinese cabbage, monosodium glutamate pepper water, scallion oil, soybean oil, cooking wine and refined salt.

One of the innovative dishes of Jicai. This dish puts the small tofu of Jilin traditional farmers in the prototype of tofu board, which makes people feel more natural. This dish is characterized by white color, rich bean flavor, soft, tender and salty.

Ingredients: Jilin soybean 1000g leek, dried Chinese cabbage, monosodium glutamate, pepper, scallion oil, soybean oil, cooking wine and refined salt.

Methods: Wash soybeans, soak them in warm water for 3 hours, and grind them into paste with a small stone mill at home to make grinding bean curd. Put a little base oil in the wok, add chopped green onion and dried cabbage, stir fry, add cooking wine and small tofu, add refined salt, monosodium glutamate, chopped green onion oil and chives, and stir fry evenly.