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How to make your own dried marinated beans

Add 500 grams of water to the pot. Add sugar, salt, soy sauce and chicken essence into the water (12 grams each of sugar, salt, soy sauce and chicken essence in one jin of water, the taste is moderate). Boil the seasoning water and set it aside to dry. Rinse dried beans with water.

Ingredients: 1 piece of northern tofu, 1 pot of brine, 1 piece of pork (back elbow), right amount of soy sauce, 1 piece of ginger, 1 piece of star anise, right amount of soy sauce, a little sugar. After heating the sand pot, add the right amount of soy sauce and sugar according to the proportion of 2:1. After boiling out the flavor of soy sauce, add star anise, ginger, Chinese wolfberry and brine to bring to the boil.

Practice: after buying dried bean curd, wash it and blanch it. Get rid of fishy beans. And then pickled. That is, marinate in salt water for a while to facilitate the taste. Drain and deep-fry in peanut oil until golden and remove. Pour an appropriate amount of water into the pan and dilute it with concentrated gravy of stewed pork ribs. Boil dry.

Ingredients: 500g dried beans, right amount of oil, right amount of tangerine peel, right amount of rock sugar, right amount of honey, right amount of light soy sauce, right amount of fish sauce, right amount of fish sauce. First cut the dried bean into small pieces, cut the dried bean into small pieces. Prepare star anise and tangerine peel, pour oil into hot pot, heat oil at 5 minutes and add dried bean curd. Deep-fry until the dried bean is wrinkled and scoop up.

You can first fry the dried bean curd, and then add bittern. Or put some tube bones to cook together. Or add some lard. It wouldn't be so plain. One jin of dried bean curd, star anise, 3-4, cinnamon, about 2 5cm. Dried chili, two. Incense leaves, 3. Cooked in this way is refreshing, salty and slightly spicy.

How to make dried stewed bean curd delicious

Dried stewed bean curd is a delicious and tasty way to taste: raw materials: dried smoked bean curd, marinated sauce. Step 1, buy dried smoked bean curd and soak it in clear water for half a day to remove the smell of smoke. Step 2, a pot of gravy. Pour the gravy into the pot and add salt, brown sugar and chicken essence to bring to the boil. Put in dried smoked tofu and bring to a boil again.

Dried marinated bean curd, spices, pepper, star anise, dried pepper, fragrant leaves, rock sugar, light soy sauce, soy sauce, five spice powder. 2 pot with water, add 1 tablespoon soy sauce, 1 tablespoon light soy sauce, a little oil, salt, gravy boil to add all the spices.

Add dried bean curd to the boil, add other ingredients to taste the soup, simmer over low heat, soak for more than half an hour overnight, it tastes better when it is cold. Tips can be first fried dried bean curd, and then add bittern. Or put some tube bones to cook together.

How to make dried stewed beans is called

1, the practice of stewed five-spice dried beans: put 1500 grams of water in a small aluminum pot and bring to a boil, add refined salt, monosodium glutamate, Shao wine, pepper, 15 grams of sugar, soy sauce, sliced ginger, pepper, cinnamon, star anise, five-spice powder, bring to a boil over low heat until slightly boiled.

2. You can make some dried spiced stewed beans. First of all, the first step is to cut the prepared dried beans into strips, because it will taste better when you read it, cut it well, and then fry it in a pan of oil. Then you can prepare some spices.

3. All animal raw materials should be treated with hot water before brine, otherwise the brine will decrease sharply after the raw materials are put into the pot directly, which will cause the dishes to taste too salty. 2 a pot of good brine, should often brine a strong flavor of animal raw materials, so as to increase the fresh flavor of brine.

Seasoning: star anise 3g, Zanthoxylum bungeanum 20g, soy sauce 50g, salt 2g, pepper 2g, five spice powder 10g, cinnamon 10g, yellow rice wine 50g, white granulated sugar 30g, monosodium glutamate 1g, ginger 25g, peanut oil 100g stewed five-spice dried beans: deep red color, soft texture, salty fresh and containing five spices.

5. The first step is to prepare 5 slices of stewed bean curd, 3 Xianglai, 2 millet spicy, 1 ginger slice, add a little cooked sesame, light soy sauce, rice vinegar, white granulated sugar, and mix with salt, then place 3 garlic cloves for a while.

How to dry stewed bean curd

The way to make dried beans without holes is as follows: put the dried beans in a clean pot and add the right amount of water. Boil the dried beans, then reduce the heat and cook until the dried beans are soft. Drain the cooked dried beans and place them on a clean plate.

Wash dried bean curd and blanch it after buying it. Get rid of fishy beans. And then pickled. That is, marinate in salt water for a while to facilitate the taste. Drain and deep-fry in peanut oil until golden and remove. Pour an appropriate amount of water into the pan and dilute it with concentrated gravy of stewed pork ribs. Boil dry.

Dried stewed bean curd, first cut into long strips, soak in light salt water and remove, deep-fry until golden brown. In the pot, add spices and seasoning, add water, boil the flavor over high heat, turn off the heat, pour in the fried dried bean curd, soak in the soup and taste.

Cut the dried stewed bean curd into pieces and pan-fry until golden on both sides. Put it in a casserole, pour in the brine, cook for about 30 minutes, turn off the heat and simmer for a while. The brine of bittern tofu should be used separately, because the brine that has been bitterized with tofu is easy to deteriorate. It doesn't matter if you stew other food.

Light soy sauce, dried chili peppers, salt, sugar, brine, dried bean curd, add dried bean curd, add other ingredients above, taste the soup, simmer over salty heat, soak the soup for more than half an hour overnight, taste better when cold.

The method of pickled dried bean curd, how to make it delicious, how to do it?

Materials: dried bean curd, gravy, excipients. Wash dried bean curd and blanch it after buying it. Get rid of fishy beans. And then pickled. That is, marinate in salt water for a while to facilitate the taste. Small dried bean curd does not need to be pickled. People with light tastes probably don't need pickling. Pour an appropriate amount of water into the pot and put in the gravy.

First cut the tofu into slices and pour in the right amount of oil. When the oil is 50% hot, deep-fry the tofu slices until golden on both sides, remove and drain the oil. The spices prepared are pepper, star anise, red pepper, fragrant leaves and sliced ginger.

Put 1500 grams of water in a small aluminum pot and bring to a boil, add refined salt, monosodium glutamate, Shao wine, pepper, 15 grams of sugar, soy sauce, sliced ginger, pepper, cinnamon, star anise, five-spice powder, bring to a boil over low heat until slightly boiled.

How to make authentic dried bean curd with Suzhou gravy?

1. Cut the tofu into thick pieces. Deep-fry the tofu until golden brown and remove it. Add rock sugar to the pan and stir-fry until melted.

2. Cut the bought tofu into small pieces. Pour some oil into the small pan and fry it on both sides. Be careful when frying, be careful not to be splashed by oil. Clip it up when the two sides are a little yellow and dry the oil. The fried dried bean curd is put in another pan.

3. Ingredients: 5 pieces of dried bean curd, 2 pieces of fennel, 2 pieces of dried pepper, 2 tablespoons of light soy sauce, a little salt, a little monosodium glutamate. Get the dried beans ready. Turn the dried bean curd into thin slices of uniform thickness, and one piece of dried bean curd can be divided into three pieces. Take care of all the dried beans.