Dried Tofu Stick

Dried Tofu Stick usually refers to a long strip or stick made from dried tofu. It is also called "dried bean curd stick" or "dried bean curd stick." This food is more common in China and some Asian countries, is an important form of soy products.

● Preparation of raw materials: Using high-quality soybeans as raw materials, tofu is made by soaking, grinding, boiling and other steps.

● Forming and dehydration: After cutting tofu into strips or other shapes, it is dehydrated by natural drying, hot air drying or vacuum freeze-drying, so that it loses most of the water and maintains a certain shape and taste.

● Seasoning and packaging: Seasonings can be added to marinate during or after the dehydration process to add flavor, as needed. Finally, the dried tofu strips are packaged for easy storage and sale.

The Dried Tofu Stick is usually a long strip or stick. The surface is dry and hard, but the interior remains soft.

● Taste: The taste is unique, both the rich bean flavor of soybean products, but also has a certain chewiness and toughness. Due to the dehydrated treatment, it is firmer and chewy than fresh tofu.

● Nutrition: Rich in protein, fat, carbohydrates and a variety of vitamins and minerals. Compared with fresh tofu, although the water content is reduced, the relative content of protein and other nutrients is increased.

● Braised beancurd bamboo: Cut the soft beancurd bamboo into segments, add egg and starch, mix well, deep-fry until golden brown, remove and control oil. Leave the bottom oil in the pot, add dried chili pepper, tomato, green pepper, fungus and other side dishes, stir fry until fragrant, add bean paste, water, seasonings and so on, and finally add the fried beancurd bamboo, stir until evenly.

● Stir-fry tofu bamboo: Blanch the tofu bamboo after foaming, drain the water and set aside. Heat oil in a pot, add garlic slices, spicy rice, bean paste and other stir-fry until fragrant, add wood fungus, tofu bamboo, mushroom and other side dishes, stir-fry, and finally add seasonings and water starch to thicken.

● Cold bean curd bamboo: Soak the bean curd bamboo soft, cut into segments, blanch the water, cool water, drain the water and set aside. Add salt, monosodium glutamate, sugar, light soy sauce, sesame oil, chili oil and other seasonings into the pot, stir in beancurd, and then add shredded green and red pepper and onion and mix well.

● Fried bean curd bamboo: the bean curd bamboo bubble after cutting into sections, do not blanch but oil. Heat oil in a wok, add onion, ginger and garlic and other small ingredients to stir fry, add light soy sauce, water, seasonings, etc. Boil, pour in the tofu bamboo and wood ear, stir fry evenly, simmer for 2 minutes to let the tofu bamboo taste, finally add the green and red pepper and stir-fry until cut off, pour in water starch and thicken.

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