How to make bean curd in Pei county, Xuzhou, and how to make bean curd soup in Pei county.

Lactone tofu 1-2 boxes

20 grams of hydroponic day lily

30 grams of auricularia auricula (4-5 small flowers)

20g (3 slices) of water-soaked mushrooms.

Eggs 1

500 grams of clean water

Appropriate amount of coriander

3 grams of salt

Soy sauce 10ml

Soy sauce 10ml

Sugar 1 spoon

Proper water starch

sesame oil

leek flower

Rotten milk

Proper garlic juice

Material 2 (Spice Oil Seasoning)

1 coriander (with root)

Onion 2

Fennel (Illicium verum L.) 2 small petals

2-3 slices of ginger

Salad oil 40g

Preparation method of Beijing marinated bean curd

Clean coriander, onion, ginger and aniseed, and cut them into sections for later use.

Wash Auricularia auricula, Lentinus edodes and Lentinus edodes and chop them into powder for later use.

Put the lactone tofu into a bowl and steam in a steamer 15 minutes.

Take two cloves of garlic, press them into minced garlic, then add 1 teaspoon of water and a little salt to make garlic juice.

Pour oil into the pan, add spice oil, and fry slowly over low heat.

Stir-fry until the skin of the raw material is brown, take out the raw material residue and keep the perfume oil.

After the oil temperature is lowered, add Auricularia, Lentinus edodes and daylily and stir fry.

Stir fry until fragrant, then add water.

Season with salt, sugar and soy sauce, cover and cook for 5 minutes on medium heat.

Thickening with water starch

When the marinade is thick, turn to low heat and pour in the egg mixture, then turn off the heat and add a little sesame oil to taste.

Put steamed lactone tofu into a bowl, pour marinade, and add fermented milk, chives, garlic juice and coriander powder.