Tofu leaves

By VicentaLakin

Tofu leaves
In winter, hotpots are particularly fond of oxen leaves. The white leaves, the thinness, the chewing of the mouth are more delicious than lamb, fat cow, etc. Time has turned to the twilight spring and summer is not far from us. If you want to eat the leaves now, you can't still be a hot pot. I've got one of those soup leaves that's simple, that's sour and appetizer, that's a good entrance, and it'll never stop

Recipe Recommendations

  • beef omasum 500G
  • day lily 1 small
  • dried mushrooms
  • green pepper appropriate amount
  • chives 1 piece
  • red pepper appropriate amount
  • cooking wine appropriate amount
  • white rice vinegar 1 tablespoon
  • pepper appropriate amount
  • lard 1 teaspoon
  • Serve the original juice with soup 500ml

Steps for Tofu leaves

  • Make Tofu leaves step 0
    1
    (a) Early blizzard of mushrooms
  • Make Tofu leaves step 1
    2
    (b) Ablution of golden needles
  • Make Tofu leaves step 2
    3
    Sphinxing
  • Make Tofu leaves step 3
    4
    The golden needle is cut in half
  • Make Tofu leaves step 4
    5
    Ginger slices, red pepper slices, onions sliced
  • Make Tofu leaves step 5
    6
    The oxen leaves slash into a slightly thick silk
  • Make Tofu leaves step 6
    7
    (a) Washing the oxen with water and bathing it for a moment
  • Make Tofu leaves step 7
    8
    (b) Leaching stand-by
  • Make Tofu leaves step 8
    9
    The soup pours into the soup pan
  • Make Tofu leaves step 9
    10
    Add a proper amount of wine and boil the fire
  • Make Tofu leaves step 10
    11
    Add mushrooms, golden needles and ginger blades and boil the fire
  • Make Tofu leaves step 11
    12
    Add a little spoonful of pig oil to keep the fire boiled
  • Make Tofu leaves step 12
    13
    (b) Enter the bellies and boil them and add a suitable amount of pepper
  • Make Tofu leaves step 13
    14
    Add chili and white vinegar, evenly mixed, that's all。

    • Tofu leaves Make Tips

    1. Daylily is the same as yellow flower vegetable, not enoki mushroom. 2. Rinse and soak the bean curd sheets in hot water first; this effectively removes fishy odors and keeps them white. 3. A spoon of lard can make the soup rich and the bean curd sheets fragrant and smooth. If you dislike it, you can omit it or use a little vegetable oil as a substitute. 4. Once the bean curd sheets are in the pot, bring to a boil and season immediately. Seasoning must be done quickly; turn off the heat immediately after seasoning, otherwise the bean curd sheets will become overcooked and taste bad. Anyone who likes bean curd sheets knows this.

    Recipe Categories

    Recipe recommendation