Traditional Culture Encyclopedia - Traditional stories - The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Northern winter on the greedy "this dish", onion incense overflowing, taste tender, than onion burning sea cucumber is also delicious

腐竹是很多朋友都特别喜欢吃的一种豆制品，夏天天气热的时候可以凉拌吃，冬天天气冷了，可以炒着吃, or shabu shabu, are very good choice! The rotting bamboo is durable, as long as it is properly preserved, put on a year are no problem, very suitable for the winter is not convenient to go out when, as the family reserve food.

As a traditional specialty food, rotting bamboo has a history of more than 1,000 years, and the earliest records of rotting bamboo can be traced back to the Tang Dynasty. The rotting bamboo in the northern table appeared more, so many friends think that the rotting bamboo first produced from the north, is the northern food. In fact, it is not, Jiangxi Gao'an is the earliest production of bamboo, Gao'an bamboo protein content of 45% 50%, fat content of 30% or so, water absorption and expansion is not sticky, loved by everyone.

In addition to Gao'an, there are many other places in our country that are rich in bean curd, such as Xuchang, Henan, Hezhou, Guangxi, Sanming, Fujian, and Xinqiao, Guangdong are all very famous bean curd origins, but the time is not as early as the Gao'an in Jiangxi Province, so strictly speaking, bean curd is considered to be a southern delicacy.

We usually in the purchase of bamboo roasting, will find that the types of bamboo roasting is quite a lot, the price also varies quite a lot, from a few dollars a catty to dozens of dollars a catty ranging from, so we are in the purchase of how to pick to the quality of bamboo roasting?

Look at the appearance

Usually, rotting bamboo can be divided into three levels according to the number of times the soybean milk is condensed, that is, the head bamboo, the second bamboo and the third bamboo, the higher the level of rotting bamboo, the better the quality of rotting bamboo. The first bamboo color shows a light wheat yellow, eating taste strong, long cooking does not rot; two bamboo color gray-yellow, taste slightly inferior to the head bamboo, not resistant to cooking; three bamboo show black yellow, the lowest quality, eating taste a little sweet.

Smell

When you buy bamboo, you can identify the good and bad bamboo through the smell, usually, high-quality bamboo will have a very strong soybean flavor, which is unique to the soybean product itself, the soybean flavor the more diluted, the worse the quality, if you smell a pungent odor, it is a sign that there are additives, do not buy!

Taste

High-quality bean curd tastes strong, strong bean flavor, and durable cooking, not easy to crumble, poor quality bean curd tastes sour, either cooking is not soft, or once cooked on the crumble, chopsticks can not clip up.

Usually when we soak the bamboo, it is the morning with cold water soak down, the evening when you go home and eat directly on the line, with cold water soaked out of the bamboo taste the best, but if you are in a hurry to eat, how can you quickly soak the bamboo? Especially in the cold winter, take a look at the hotel chef fast soaking method.

We can put the bamboo first with seventy-eighty degrees of hot water, add 1 tablespoon of salt soak for 20 seconds, so that the surface of the bamboo fibers quickly expand, increase the ability of the bamboo to absorb water, and then add an appropriate amount of cool water to cool down, the water temperature is slightly higher than our body temperature can be, with a hand perception can be, and then find a heavy object, the bamboo pressed into the water, so that in about 20 minutes or so, the bamboo will be able to softened, and the center is not pinched at all.

On the rotting bamboo eating method is very much, but for the cold north, winter on the craving "this dish", green onion incense overflowing, taste tender, than green onion burning sea cucumber is also delicious! Just the current price of green onions is really not cheap, like to eat friends to take a look at it!

------ ------ onion-roasted bean curd ------

Ingredients: 200g of bean curd, 1 tomato, 20g of black fungus, 20g of white fungus, 1 green onion, 2 garlic scallions, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, salt, pepper, white sesame seeds

These are the ingredients of the recipe.

Making Steps:

The first step: with the hotel chef's method, first of all, the bamboo soaked, and then cut into their favorite small section, you can also cut diagonal knife section, more convenient to the flavor.

The second step: black fungus and silver ear soaked in warm water, and clean, tomato a cut into small dices, sweet and sour tomato juice, can make the bamboo eat more delicious.

The third step: onion burning bamboo naturally less onion, now onion price is more expensive, spent 2 yuan to buy a tree, the tycoon can put a few more, and then two garlic cloves to increase the aroma and color.

Step 4: Heat the oil in the pan, then add the green onions and garlic cloves, add 1 spoon of soybean paste, and stir-fry the flavor.

Step 5: Add the diced tomatoes, sauté the juice of the tomatoes, add salt, pepper, soy sauce to taste, and then add half a bowl of water to boil.

Step 6: put into the bamboo section, black fungus, silver ear, slow simmer for 3 minutes, so that the bamboo to absorb all the soup, and then fire until the soup thick, you can turn off the fire, sprinkle a layer of white sesame garnish plate, green onion fragrance, taste tender green onion roasted bamboo on the ready, more than green onion roasted sea cucumber is also delicious it!

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