How to make Vegetable chicken tofu - AminaJacobs's Recipe

[Vegetarian Chicken Tofu] A popular food that can be served with wine or chopped into grains as snacks. The taste is changeable, that is, you can use chicken bones to make chicken soup and make it umami, or you can use the existing onions, ginger, garlic, pepper, etc. at home to make it five-spice flavor. Use pickled peppers to cook it for more flavor. In short, you can flexibly match your favorite flavors. It is simple to make. When pressing, you can use the steamer at home. Place the cooked vegetarian chicken tofu on the steaming curtain, place a flat object, and press heavy objects on it.
The [vegetarian chicken tofu] I made today uses chicken powder (not chicken essence) as the main seasoning and is supplemented with dried peppers, so the finished product has a rich flavor and a slight hint of spicy taste, which is particularly unique. You might as well try it!
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There are many names for dried tofu: hundreds of pages, thousands of sheets, skins, bean slices, etc.
Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 amino acids essential to the human body, but also its ratio is close to the human body's needs, and has high nutritional value; the lecithin contained can remove cholesterol attached to the blood vessel walls, prevent vascular hardening, prevent cardiovascular diseases, and protect the heart; it contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.

Recipe Recommendations

dried tofu 1000g

sodium carbonate 8g

onion appropriate amount

Jiang appropriate amount

dried chili appropriate amount

aniseed appropriate amount

oil appropriate amount

salt appropriate amount

soy sauce appropriate amount

chicken powder appropriate amount

Steps for Vegetable chicken tofu

Dried tofu, alkali flour, onions, ginger, dried peppers, aniseed.

Cut the dried tofu into strips about 1cm wide.

Raise the pan to heat the oil, add the ingredients and saute until fragrant, then add the onions and ginger to saute until fragrant.

Add the dried peppers and stir-fry until fragrant. (If you don't like peppers, you can omit them.)

Cook the soy sauce.

Add water to boil, cook for about 10 minutes, season with salt and chicken powder.

Then, use a colander to remove the solid materials such as onions, ginger, and peppers from the pan and discard them.

Add the chopped dried tofu.

Cook over medium to medium heat for about 5 minutes to taste.

Add 8g of flour alkali. (This is the key to suppressing vegetarian chicken tofu. If it is less, it will not take shape, and if it is more, it will taste astringent.)