Dried Tofu Sheet

Dried Tofu Sheet usually refers to the dried bean curd or bamboo skin. It is a bean product made by drying or drying a thin film formed on the surface of boiled soybean milk.

The production process of dried bean curd skin/dried bean curd bamboo skin mainly includes the following steps:

● Soybean milk preparation: the soybean is soaked and ground, and the soybean residue is removed by filtration to obtain pure soybean milk.

Boiling crust: the soybean milk is boiled, in the boiling process, the surface of the soybean milk will naturally form a layer of film, which is the prototype of bean curd skin.

● Unfilm drying: This layer of film needs to be lifted in time and hung on a bamboo pole or spread on a clean surface for airing or drying until completely dry.

● Appearance: Dried bean curd/dried bean curd bamboo skin is usually pale yellow or beige, thin and flexible in texture, and the surface may have some texture and wrinkles.

● Taste: The dried bean curd/dried bean curd bamboo skin after cooking is delicious, soft and chewy, and can fully absorb the flavor of the seasoning and add flavor to the dish.

Dried beancurd skin/dried beancurd bamboo skin is rich in protein, fat, carbohydrates, and many vitamins and minerals. Among them, the protein content is high, and it is a high-quality plant protein, which is easy to digest and absorb by the human body. In addition, it also contains rich dietary fiber and a variety of amino acids, which help to promote intestinal health, strengthen immunity and so on.

● Cold dry bean curd skin:

Soak dried beancurd skin in advance until soft and cut into fine shreds.

Shred cucumber, carrot and other vegetables, cut coriander into segments, mince garlic and pepper.

Put all ingredients in a bowl, add light soy sauce, vinegar, salt, sesame oil and other seasonings, mix well.

● Fried shredded pork with dried beancurd skin:

Soak dried beancurd skin in advance until soft and cut into thin strips.

Pork shreds are marinated in light soy sauce and cooking wine for a while.

Heat the pan with oil, add minced garlic and ginger until fragrant, then add shredded pork and stir-fry until it changes color.

Add dried beancurd skin, stir fry, add light soy sauce, dark soy sauce, salt, chicken essence and other seasonings, continue to stir evenly.

Finally, add the spring onion and stir-fry a few times.

● Dried beancurd skin roll:

Soak dried beancurd skin in advance until soft.

Shred cucumbers, carrots and other vegetables and set aside.

Heat up the oil in a pan, pour in the egg mixture and fry into an omelet.

Lay out the dried bean curd skin, place the shredded vegetables and egg cake, roll into a roll shape.

Cut the roll of dried bean curd skin into small pieces and serve.

● Braised dried bean curd skin:

Soak dried beancurd skin in advance until soft and cut into chunks.

Heat the pan with oil, add ginger slices, scallions, star anise and other spices until fragrant.

Add dried beancurd skin and stir for a while, add light soy sauce, dark soy sauce, sugar, salt and other seasonings, continue to stir well.

Add proper amount of water, bring to a boil, turn to low heat and simmer for a while, so that the dried beancurd skin can fully absorb the soup.

When the liquid thickens, remove from the pan and serve.

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