As a popular favorite ingredient, how to make bean curd bamboo flavorful and delicious?

Bean curd bamboo, also known as bean curd skin or tofu skin, is a popular traditional Han Chinese food and a common food ingredient in the Chinese region, with a strong soybean flavor, as well as a unique taste that other soybean products do not have.

The yellowish-white color of bean curd bamboo, oily and translucent, rich in protein and a variety of nutrients, soaked in water (cool summer and winter temperature) for 3 to 5 hours to hair open. The food is fragrant and refreshing, with a unique flavor.

Potato dishes burnt bamboo

Instruments: 100g of bamboo, 300g of potatoes, corn oil, salt, MSG, ginger, appropriate amount.

How to do:

1, a day in advance of the soaked bamboo, cut section, baby vegetables cut thick strip.

2, frying pan after the oil is hot into the ginger burst incense.

3, add the bamboo segment stir fry.

4, stir fry for a while to add baby vegetables stir fry.

5, after the baby vegetables become soft, add salt and stir fry a few times.

6, add monosodium glutamate (MSG) and remove from the pot.

Tips: add the bamboo after watching too dry to add some water to boil for a while and then add baby vegetables.

Cool cucumber and bamboo

Instruments: 1 cucumber, 1 piece of bamboo, 1 piece of oil, salt, sesame oil, homemade chili oil, apple cider vinegar, soy sauce, soy sauce.

Practice:

1, prepare all the ingredients.

2, putrefied bamboo about an hour in advance soaking. Blanch after soaking open and then over cool water.

3, zucchini and bamboo roti are cut and spare.

4, put the cucumber, bamboo rot in the container.

5, add the appropriate amount of salt, soy sauce, apple cider vinegar (there is no balsamic vinegar at home, so I used apple cider vinegar), sesame oil, homemade chili oil and mix well. Delicious coleslaw is completed. Put it in the refrigerator for half an hour or so, it will be more delicious and more flavorful.

6, plate.

Tips: After the good and put in the refrigerator for about half an hour will be more delicious and more flavorful.

Fresh Mushroom and Bean Curd Soup

Ingredients: 200g of mushrooms, 150g of bean curd, 1 large bowl of soup, oil, salt, ginger, MSG, water starch, wine.

How to do:

1, 4 hours in advance of the bamboo soaked in cold water;

2, soaked bamboo cut into sections; flat mushrooms torn into small pieces; ginger shredded;

3, pot of boiling water, under the flat mushrooms, bamboo boiled fish out of the standby;

4, frying pan with a little oil, put the ginger stir fry; pour into the vegetarian broth, add salt, cooking wine, moderate amount of seasoning;

4, frying pan, put ginger stir fry; pour vegetarian broth, add salt, cooking wine moderate amount of seasoning;

5, the water starch and wine, the water starch, moderate amount of wine.

5, under the bamboo, mushroom cooking about 10 minutes to taste;

6, add a little monosodium glutamate, water starch thickening can be thin.

Tips: bamboo roasting with cold water soaked cooking will not be rotten.