Western Sichuan meat tofu

Western Sichuan meat tofu method:

Raw materials for making western Sichuan meat tofu:

Pig fat and lean meat, mushrooms, winter bamboo shoots, eggs, spicy sauce, sugar, pepper, salt, scallion, ginger, monosodium glutamate, bamboo shoots, yellow flower, fungus, sweet potato vermicelli, pickled pepper, minced garlic, bean powder, etc.

The processing steps of Western Sichuan meat tofu are as follows:

1. Chop the fat and lean meat, dice the mushrooms and winter bamboo shoots, peel the eggs, cut the green bamboo shoots into hob pieces, wash the yellow flower and Auricularia auricula, dice the pickled peppers and shallots, chop the Chinese prickly ash, add sugar to the spicy sauce, and mix the minced garlic into a flavored dish.

2. Fat and lean meat with mushrooms, bamboo shoots, eggs, bean powder, water, pepper powder and salt, wrapped in long strips with egg skin, steamed, sliced after cooling.

3. Put the cut asparagus, yellow flower, fungus and vermicelli into a big bowl, and stack the meat slices on it.

4. Add a little oil in the pot, heat it, stir it with pepper, ginger and scallion, boil it with water, put it in a bowl, steam it in the cage, sprinkle with Scallion flower and pickled chili, and serve with spicy dish.

be careful:

When making meat rolls, the proportion of eggs and soybean flour should be controlled well, otherwise it will affect the shape and taste.

The characteristics of Western Sichuan meat tofu are as follows

The taste is thick, mellow and delicious.

Western Sichuan meat tofu

Western Sichuan meat tofu is a traditional local famous dish in Sichuan, which belongs to Sichuan cuisine. This dish tastes thick, mellow and delicious. It's tender, soft and slagging. It's spicy and palatable. Mince the fat and lean meat, dice the mushrooms and winter bamboo shoots, peel the eggs, cut the green bamboo shoots into hob pieces, wash the yellow flower and Auricularia auricula, dice the pickled pepper, green onion and Chinese prickly ash, and mix the spicy sauce with sugar and minced garlic.

Food preparation

Main ingredient: pig fat and lean meat

Ingredients: mushrooms, bamboo shoots, eggs

Seasonings: spicy sauce, sugar, pepper, salt, scallion, ginger, monosodium glutamate, asparagus, yellow flower, fungus, sweet potato vermicelli, pickled pepper, minced garlic, bean powder, etc

Production method

1. Mince the fat and lean meat, dice the mushrooms and winter bamboo shoots, peel the eggs, cut the green bamboo shoots into hob pieces, wash the yellow flower and Auricularia auricula, dice the pickled pepper, green onion and Chinese prickly ash, and mix the spicy sauce with sugar and minced garlic.

2. Add mushrooms, asparagus, eggs, bean powder, water, pepper powder and salt to the lean meat, wrap it in long strips with egg skin, steam it and slice it after cooling.

3. Put the cut green shoots, yellow flowers, fungus and vermicelli into a big bowl, and stack the meat slices on top.

4. Add a little oil in the pot and heat it. Stir in pepper, ginger and scallion. Boil water and put it in a bowl. Steam in the cage and sprinkle with Scallion flowers and pickled chili. Serve with spicy dishes. Note: when making meat roll, the proportion of egg and soybean flour should be controlled well, otherwise it will affect the shape and taste.

Taste characteristics

The taste is thick, mellow and delicious. It's tender, soft and slagging, with spicy taste.

Core tips

This paper introduces in detail the production methods and categories of Western Sichuan meat tofu, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition, the methods and various nutrients of Western Sichuan meat tofu.

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