Cold Bean Tendon Sticks

Cold Bean Tendon Sticks

by Food Fun Vegetable House

4.7 (1)
Favorite

Difficulty

Normal

Time

10m

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. "

Ingredients

Cold Bean Tendon Sticks

1. Prepare the ingredients in advance, soak the bean tendon sticks one day in advance

Cold Bean Tendon Sticks recipe

2. Cut the soaked bean tendon sticks into oblique blades; cut coriander into sections; finely chop ginger and garlic; cut green chilies into oblique blades

Cold Bean Tendon Sticks recipe

3. Put coriander, green pepper, ginger rice, garlic rice, red oil, scallion oil, sugar, salt and bean tendon sticks into a bowl, mix well, and then eat (isn’t it very simple)

Cold Bean Tendon Sticks recipe

Tips:

1. The bean tendon sticks are generally soaked one day in advance, and the water must be changed frequently in summer to prevent the water from stinking and affect the bean tendons
2. The bean tendon sticks with red oil and scallion oil have a better flavor

Comments

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