Dried tofu is a local snack in the Yimeng Mountains (Linyi City, Shandong Province). There are two types. One is made from tofu dregs, and the other is made from bean flour. Slag tofu was the best meal for poor farmers to fill their stomachs when they were busy farming in the past and there was no time to cook. Nowadays, people's living conditions are better, but there are still take-out dregs tofu in various vegetable markets all over the city! According to modern people's understanding of dietary nutrition and the trend of coarse and omnivorous foods, dregs tofu is also considered a delicacy and is deeply loved by the people.
Today, we are making the first kind of dregs tofu. It is made from ground soy milk and the remaining tofu dregs. It is stir-fried by adding peanut slices, radishes, etc., or adding cabbage leaves, radish tassel, wild vegetables, sweet potato seedlings, etc. and boiling them in water. It combines bean aroma and fresh vegetable aroma to promote appetite.
dregs tofu
Recipe Recommendations
- soybean 100 grams
- pakchoi 500 grams
- peanuts 15 grams
- coriander 1 piece
- onion 1 segment
- green pepper one
- shredded pickled vegetables appropriate amount
- soy sauce 1 scoop
- vinegar half a spoonful
- sesame oil appropriate amount
Steps for dregs tofu
1
Prepare the ingredients and soak them in the soybeans overnight.
2
Wash the cabbage and soak it in boiling water.
3
Remove and put in cold water.
4
Squeeze the water and chop it.
5
Add the soaked beans and peanuts with a little water and break twice. Rinse the peanuts without soaking them.
6
Pour the beaten bean juice and bean dregs into a small pot.
7
After boiling, add the cabbage.
8
Stir while cooking, until the soup is reduced.
9
Add salt and stir slightly out of the pan, leaving some of the soup for better taste.
10
Chop pickles, green peppers, green onions, and coriander.
11
Add soy sauce, vinegar, and sesame oil to mix with juice and mix.