Dried tofu is a northeast specialty, also known as "northeast dried tofu", also known as bean skin, is a kind of tofu products pressed into thin slices. It is different from the tofu skin and thousand zhang'er produced in the south, and it is also different from the rotten bamboo and dried tofu (the northeast dried tofu is thinner than the thousand sheets, and it can be eaten raw and cooked). Dried tofu accompanies people's dietary life every day and has been loved by the people of Northeast China for thousands of years. It is not only a material for making various cuisines, but also a beautiful dish in itself.
By Na Shi Blossom Private Kitchen
5 pieces of dried tofu
1/2 shallot
5 dried chili peppers
Salt to taste
Cooking oil 20 g
Peppercorn oil 5 g
1 octagon
1: Roll the dried tofu into rolls and cut into thin strips.
2: Blanch the dried tofu shreds with boiling water, drain the water and set aside.
3: Cut the green onion into strips and the dried chili peppers into strips.
4: Put the dried tofu shreds in a bowl, add salt, shredded green onion, dried chili pepper, star anise, and then pour hot cooking oil and pepper oil. Mix well.
When pouring oil, be sure to be even, shredded green onion, dried chili pepper shreds, star anise are fully poured with oil.
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