Preserved bean curd

Preserved bean curd

Introduction:

"I remember when I was a child, every family in the yard would make this dish every December. I used pork, stew, the remaining skin of meatballs, green beans, soybeans, dried beans, carrots, potatoes and cabbages supplied with tickets for the Chinese New Year. They were all home dishes for the winter. Boil a pot of such beans and put them in the big water tank in the yard to let them solidify naturally. At that time, the winter was colder than it is now, so it could be kept for a long time. When eating, cut off a piece and drizzle it with vinegar, garlic and sesame oil. In the era of material scarcity, it was a necessary new year dish for Chinese New Year. The skin I use today has been blanched with water in advance and cleaned. "

Production steps:

Materials required:

Skin: right amount

Carrot: right amount

Green beans: moderate

Soybeans: moderate

Five spice powder: appropriate amount

Onion and ginger seasoning: appropriate amount

Dry red pepper: appropriate amount

Cinnamon: moderate

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh