Yaya Oyster Dried Beans

Name: Yaya Oyster Dried Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Dried Tofu; 1/2 a spoon Oyster sauce; A Shallots; Do you want sesame; 1 to 2 tablespoons Cumin; 1/2 a spoon Imported olive oil; Some Fresh flowers; 2 bowls or more Rapeseed oil; 1/2 a spoon and less White vinegar; 1/2 a spoon Cooking Wine; Some salt; Consider Chicken Essence; Consider MSG

by Chongqing strong brother jmyWR

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Everyone likes to have a barbecue outside at night. The practice of barbecue outside is not very healthy, so let's make it at home.
It is usually made with thin dry ones, and the family wants to eat them temporarily, but only thick ones. But it's the same, it's just a little bit longer.
Dried tofu is the abbreviation of dried tofu, one of the traditional Chinese soy products, which is a reprocessed product of tofu. The salty fragrance is refreshing, the middle belt is tough, and it won't break for a long time. It is a delicacy in all major Chinese cuisines. Produced in South China, Jiangnan region.
Tofu is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals required by the human body. In the process of making dried tofu, salt, fennel, pepper, aniseed, dried ginger and other seasonings are added. It is fragrant and fresh, and it is not tiresome to eat for a long time. It is known as "vegetarian ham."

Thank you for the food world, and I hope it will be better and better. The staff behind the scenes have worked hard. "

Yaya Oyster Dried Beans

1. Prepare flowers,

2. Cut the thick tofu into long strips (then divide into two pieces in the middle, if it is thin, this procedure can be omitted) and then cut into even-sized square slices.

3. Add half a spoon of cooking wine, half a spoon of oyster sauce is mainly for flavor and freshness, and half a spoon of white vinegar is less. The purpose of adding white vinegar is to make dried beans crispy and not old. Half a spoon of imported olive oil. Marinate for 10 minutes. Put the salt appropriately. I usually don't use chicken essence and MSG.

4. The reason for using rapeseed oil is more fragrant. Turn on the fire and boil the oil, otherwise there will be lettuce oily smell, which will affect the taste. Then turn off the heat. After 30 seconds, turn on the induction cooker with 1000 power. For the first time, the dried tofu is fried until it is slightly skinned and bubble-shaped. Put it in a colander, and place it in two according to the amount. The time to fry should be short. The pan is properly placed on the top halfway without leaving the induction cooker and moved up and down. The purpose is to prevent the dried tofu from sticking to each other, so that they will be fried more evenly and crisply.

5. For the second time, 1400 firepower was fired and the bomb re-exploded. When you feel that the spoon touches the dried beancurd whole body there is a clear crispness, it is almost done, at this time, you must quickly get out of the pot. You can also feel it with your hands. To put it simply, use medium and small fire first, then medium and high fire. This is the second molding.

6. After controlling the dried bean curd oil, within 1 minute, as long as the pot is kept moisturizing, then pour the dried bean curd, sprinkle with cumin, turn on a small fire to make it even, control within 30 seconds. Put the shallots in, remember not to have too much moisture on the shallots. Before cutting the shallots, when washing, you can also use kitchen paper to absorb it after washing. Stir-fry for 7 to 8 times on medium high heat, and cook.

7. Simple dishes are not simple. Friends who like spicy flavor can add sea pepper noodles and Chinese pepper noodles when adding cumin.

Tips:
China is the hometown of soybeans. China has cultivated soybeans for 5,000 years. It is also the first country to develop and produce soy products.
From the Western Zhou Dynasty to the Spring and Autumn Period, people regarded soybeans (that is, Sunn) as their main food. The farmers sang it more than once:"
In the original Shu, the common people adopted it. Picking Sunn, Picking Sunn, the valley of the basket. Cooking sunflowers in July and silence". The ancients not only used soybeans as their staple food, but also gradually developed tofu, making soy sauce, making sauces, raw bean sprouts, squeezing oil... and making other soy products. This is a great contribution to mankind .The only ordinary tofu product has been popular all over the world so far!
Tofu originated from Liu An, the king of Huainan in the Han Dynasty. Liu An, the king of Huainan, the grandson of Liu Bang, the emperor of the Han Dynasty, and the son of Liu Chang, the Li king of Huainan. There are thousands of people in Liu Anyang's Alchemy, all of whom are immortals, secret methods, and treasures. Among the guests, Su Fei, Li Shang, Tian You, Jin Chang, Zuo Wu and others are the most famous, and they are known as "Hachigong". Hachiko accompanies Liu An all day long to seek the elixir of immortality in the north mountain of Shouchun City. In the alchemy, Liu An and others occasionally use gypsum soy milk to make tofu through chemical changes. There are many accounts of Liu An’s invention of tofu in ancient books. There are as many as forty or fifty kinds of books that record Liu An's invention of tofu. The main points are summarized as follows:
"Ci Yuan" records: "It is made of beans. The method is made, water is immersed and refined, the dregs are removed, and it is fried into a lake with salt and marinade. Made."
My mother is in poor health, so she has to take care of her at ordinary times. 13629710190 Please understand the details of the pictures.