Spicy Qianzhang
What I made in the previous paragraph is spicy pork slices, which are meat side dishes. This time, I took care of my vegetarian friends and specially added a vegan dish. It's the same practice, but the main ingredients are changed and the bean skins are used. We will use the bean skins to make a "spicy thousand sheets". Why is it called Spicy Qianzhang? Because friends in many places in the south call very thin bean skins "Qianzhang", so they named it "Spicy Qianzhang". Again, see for yourself, if you eat vegan and like to eat strong flavors, this dish is the most suitable for you. Even monks can eat it, haha!
Recipe Recommendations
- thousands of 250 grams
- chaotianjiao 7 grams
- pepper 5 grams
- octagonal 3 grams
- spiced powder 1 grams
- Jiang 25 grams
- onion 30 grams
- salt 2 grams
- sugar 25 grams
- white pepper 2 grams
- soy sauce 15 grams
- soy sauce 2 grams
- rice vinegar 15 grams
- yellow wine 15 grams
- sesame oil 5 grams
- peanut oil 10 grams
- cooked sesame 3 grams
- qingshui 300ml
Steps for Spicy Qianzhang
1
First cut the thousands of bean skins into diamond-shaped slices for later use
2
Heat a stir-fry spoon over heat, add a little peanut oil, add in onions, ginger, dried peppers, star anise, and pepper, stir-fry until fragrant
3
Pour in soy sauce, soy sauce, granulated sugar, and five-spice powder
4
Cook appropriate amount of Shaoxing rice wine
5
Pour in clear water and bring to the boil
6
After the soup is boiled, add the pre-cut bean skins
7
Add in the bean skins and collect the juice over high heat. When the soup reaches 70%, add appropriate amount of rice vinegar and white pepper powder to continue collecting the juice
8
When the soup is dry, add a few drops of sesame oil
9
Sprinkle with cooked sesame seeds before taking out of the pan, stir fry evenly, and then serve
10
Add a little decoration at the back of the yard and you can serve on the tableSpicy Qianzhang Make Tips
Characteristics of Spicy Dried Tofu Sheets: Bright red color, appetizing appearance, salty, savory, sour, and sweet, spicy and numbing, chewy texture, endless aftertaste.
Tips:
1. This recipe is similar to spicy pork slices; it is best to choose mild dried tofu sheets.
2. The sauce must be reduced until dry for a rich flavor; stir frequently during the final steps to avoid burning.
3. The flavor would be even better if you add a small piece of cinnamon bark (about 3g) and a piece of dried tangerine peel (15g); I didn't add them because I ran out at home, but it doesn't affect the deliciousness.
4. You can also cut the dried tofu sheets into 3mm thick strips; it turns out quite good too, then it's called "Spicy Dried Tofu Strips," hehe! Vegetarian friends, see what you think, it tastes great, hope you like it!