The so-called home-cooked taste in Sichuan cuisine is actually a dish that is seasoned with watercress and has a variety of flavors such as spicy and savory. I used oiled bean skin for this bean curd skin. If you use fresh bean skin or fine bean curd, it is the special dish of tofu in the Datun area around Chengdu.
The tofu skin is foamed with warm water for 20 minutes and then removed.
Cut into filaments
Into the boiling water, the fire is hot, and the spare is taken out.
Heat the wok to 40% heat, stir fry in the minced meat.
Under ginger, minced garlic, Pixian bean watercress, soybean meal, pickled pepper, dried chili, stir-fried until red and moist
Adding high soup, boiling, turning to small fire
Under the tofu skin, season with salt, monosodium glutamate, sugar, cooking wine, vinegar, sesame oil for about 2 minutes
Mix the juice with water, mix the celery, pepper powder and chopped green onion
1. The water temperature of the bean curd hair should be around 42-50 degrees, the temperature that the hand can put in. 2. The purpose of using the minced pork is to add flavor and freshen. 3. After adding the chili powder, apply a small fire. Long, otherwise it will paste 4. In the process of burning, the soup is not added too much, and it will burn for too long, otherwise it will be easy to burn the tofu skin. 5. Finally, the hook is to make the taste of the dish more smooth and refreshing, but it can not be too thick. , should leave a little soup. 6. If you want to use your own seasonings, please consider the seasoning characteristics and adjust the dosage. And, the county's watercress, soybean meal, pickled pepper are salty, should be based on their own taste to consider whether to adjust the dosage