Delicious to burst: squeezed vegetables and marinade dried tofu food design (66)

Squeezed Vegetable Series (13)

Squeezed vegetables with marinade dried beans

We've eaten sandwich biscuits, and we've bought vacuum tofu with marinade, but the vacuum marinade dried beans with sandwiches, and the dried tofu with delicious squeezed vegetable slices, I haven't seen it. Therefore, today our focus is to make a dish of squeezed vegetable sandwich marinade dried beans as a stage of farewell for the Fuling juice cuisine topic, because the Long-prepared Qijiang series of cuisine is about to debut.

First, the preparation of this dish is as follows

1: Dry the bought beans and dry them, cut a small square into small squares from the edge of the dried beans with a knife and set aside for use.

2: Cut the squeezed vegetables into small slices that can fit into the square of the dried tofu, rinse out most of the salt of the squeezed vegetables with water, and then dry the water and stuff them into the dried tofu.

3: Put the oil in the pot, burn until it is 50% hot, put in the dried beans, fry slowly until the surface of the dried beans is evenly blistered, then fish out the filter oil and set aside.

4, leave a little residual oil in the pot, add onion ginger, onion stir-fry, put in star anise, cinnamon, fragrant leaves, cumin, cloves, dried peppers, safflower peppers, rock sugar, sugar color, salt, soy sauce, pour into the bone broth prepared beforehand, simmer over low heat until the flavor is strong, put in the chicken essence after adjusting the taste, put in the fried dried beans, cook for ten minutes on low heat and then turn off the heat, soak the dried beans in the juice for one night and then fish out, dry the dried beans and then bag it.

Second, the key to cooking

1, because this dish is mostly used for casual snacks, so the taste must not be salty, should be spicy taste with a little sweet and salty can be.

2, the cooking time must not be too long, and can not be used on high heat, otherwise the dried beans are easy to bubble. The key to the taste of dried tofu is the marinade soaking, so the mastery of time is very important.

3, sandwich dried tofu in addition to as a vacuum tourism food, can also be used as a local restaurant as a local cold dish, once launched, will be welcomed by the majority of diners.

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