Northeast smoked dried bean curd roll

Northeast smoked dried bean curd roll

Introduction:

"The smoked dried bean curd roll in Northeast China is a household name dish that can't be eaten often when I was a child. At that time, it was only eaten once during the Spring Festival or when visitors came. With the improvement of living standards and the rapid development of the catering industry, this dish may have been forgotten by everyone. Now let's review it!"

Production steps:

Step 1: put the seasonings except white sugar into the meat stuffing and stir in one direction. Marinate for 15 minutes.

Step 2: soak the dried tofu in hot water.

Step 3: spread the salted meat on the dried tofu and spread well.

Step 4: roll up from one end.

Step 5: as far as possible compaction, discharge bubbles.

Step 6: put the rolled dry tofu into the steamer, and prick a few small holes with toothpick. Easy to exhaust.

Step 7: put a piece of tin foil on the frying pan and three tbsp white sugar on it.

Step 8: put the steamed rolls on the frying pan, heat until the smoke comes out, and turn off the fire. Just wait for the coloring.

Step 9: the smoked dried tofu rolls can be sliced and served.

Materials required:

Dried tofu: right amount

Chives: right amount

Salt: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Sauce clear: right amount

White sugar: right amount

Peanut oil: right amount

Chicken essence: appropriate amount

Note: if one smoked color is not enough for your requirements, you can fire to smoke for the second time, but not too many times. If more, dried tofu will be too dry and bitter.

Production difficulty: simple

Process: fumigation

Production time: half an hour

Taste: salty and fresh