Cold Bean Tendon Sticks
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
5m
Serving
2
I believe that many people are full of infinite love and admiration for legumes like Cai Caiwu. The seemingly inconspicuous soybean has undergone different processing methods and transformed into a delicacy on the table. Its cooking is second to none. Tofu, oily tofu, tofu skin, dried tofu, tofu sticks, frozen tofu, tofu, etc. are dazzling. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
Today, Cai Caiwu recommends one of my hometown specialties-Doujin Sticks. The so-called bean tendon sticks are soy beans that are ground into soy milk, heated, and rolled up with a bamboo stick after the surface of the soy milk is filmed. After drying, remove the middle bamboo stick, its shape is like a stick, our hometown called it a bean stick. If it is not rolled and flattened, it is yuba.
Bean tendon sticks have a wide range of edibles. They can be stewed in soup, braised, cold sauce, hot pot, fried, or marinated. The flavors vary, depending on everyone's personal taste. Cai Cai Wu especially loves braised and cold dressing. The braised bean tendon stick sucks enough gravy and is delicious, with a slight chewiness; the cold bean tendon stick is refreshing and appetizing, especially suitable for drinking.
From a young age to a big vegetable house, a lot of bean tendon sticks will be consumed. The best bean tendon sticks should be golden yellow inside and outside. Some black-hearted merchants have a lot of money, and the bright outer bread is covered with a battered film, which not only affects the appearance, but also affects Taste, so be careful when choosing.
Whether it is bean tendon sticks or yuba, you must store them in a cool and ventilated place after you buy them home, otherwise they will easily deteriorate.
There are a lot of words, probably because of the specialty of my hometown, so I really like it. I can’t help but say a few more words. Okay, let’s serve it directly.
Today, Cai Caiwu recommends one of my hometown specialties-Doujin Sticks. The so-called bean tendon sticks are soy beans that are ground into soy milk, heated, and rolled up with a bamboo stick after the surface of the soy milk is filmed. After drying, remove the middle bamboo stick, its shape is like a stick, our hometown called it a bean stick. If it is not rolled and flattened, it is yuba.
Bean tendon sticks have a wide range of edibles. They can be stewed in soup, braised, cold sauce, hot pot, fried, or marinated. The flavors vary, depending on everyone's personal taste. Cai Cai Wu especially loves braised and cold dressing. The braised bean tendon stick sucks enough gravy and is delicious, with a slight chewiness; the cold bean tendon stick is refreshing and appetizing, especially suitable for drinking.
From a young age to a big vegetable house, a lot of bean tendon sticks will be consumed. The best bean tendon sticks should be golden yellow inside and outside. Some black-hearted merchants have a lot of money, and the bright outer bread is covered with a battered film, which not only affects the appearance, but also affects Taste, so be careful when choosing.
Whether it is bean tendon sticks or yuba, you must store them in a cool and ventilated place after you buy them home, otherwise they will easily deteriorate.
There are a lot of words, probably because of the specialty of my hometown, so I really like it. I can’t help but say a few more words. Okay, let’s serve it directly.
