Stewed hot and sour dried silk

Stewed hot and sour dry silk method:

Raw materials for stewing hot and sour dried silk:

Ingredient: 200g white dried bean curd.

Accessories: 25 grams of water hair fungus, 25 grams of bamboo shoots (or Magnolia), 10 grams of onion, 10 grams of ginger, a little coriander (coriander), 20 grams of water water chestnut powder, some refined salt, a little pepper, 25 grams of soy sauce, 50 grams of vinegar, 10 grams of sesame oil, 600 grams of fresh soup.

Processing steps of stewed hot and sour dried silk:

1. Dry clean the bean curd, first batch it into thin slices, and then cut it into thin filaments, the finer the better; cut the agaric and bamboo shoots into thin filaments, and put them together with green onion and ginger.

2. Bring the soup to a boil. Add dried bean curd, shredded fungus, shredded bamboo shoots, shredded scallion and ginger, salt, soy sauce and pepper. Bring to a boil. Skim off the froth. Add water chestnut powder to the pan. Add vinegar and place in the soup bowl. Pour sesame oil and sprinkle with coriander.

Stewed hot and sour dried silk

Stewed hot and sour dried silk is a traditional famous dish in Northeast China. This dish is black and white, hot and sour.. Dry clean the bean curd, first batch it into thin slices, and then cut it into thin filaments, the finer the better; cut the agaric and bamboo shoots into thin filaments, and put them together with green onion and ginger. Bring the soup to a boil. Add dried bean curd, shredded fungus, shredded bamboo shoots, shredded scallion and ginger, salt, soy sauce and pepper. Bring to a boil. Skim off the froth. Add water chestnut powder to the pan. Add vinegar and place in the soup bowl. Pour sesame oil and sprinkle with coriander.

introduce

Stewed hot and sour shredded pork

Northeast cuisine

[Characteristics] black and white, sour, hot and sharp.

raw material

Main ingredient: 200 grams of dried white tofu.

Ingredients: 25 grams of water hair fungus, 25 grams of bamboo shoots (or Magnolia slices), 10 grams of scallion shreds, 10 grams of ginger shreds, a little coriander (coriander), 20 grams of water chestnut powder, a little salt, a little pepper, 25 grams of soy sauce, 50 grams of vinegar, 10 grams of sesame oil, 600 grams of fresh soup.

Production process

1. Dry clean the bean curd, first batch it into thin slices, and then cut it into thin filaments, the finer the better; cut the agaric and bamboo shoots into thin filaments, and put them together with green onion and ginger.

2. Bring the soup to a boil. Add dried bean curd, shredded fungus, shredded bamboo shoots, shredded scallion and ginger, salt, soy sauce and pepper. Bring to a boil. Skim off the froth. Add water chestnut powder to the pan. Add vinegar and place in the soup bowl. Pour sesame oil and sprinkle with coriander.

nutritive value

Dried tofu is rich in nutrition, containing a lot of protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body.

Bamboo shoots are rich in protein, amino acids, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2 and C. Each 100g fresh bamboo shoot contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus and 0.1mg of iron. The content of multiple vitamins and carotene is more than twice that of Chinese cabbage. Moreover, the protein content of bamboo shoot is superior, and lysine, tryptophan, threonine and phenylalanine, which are necessary for human body, are also important in the process of protein metabolism Glutamic acid, which plays an important role, and cystine, which has the function of maintaining protein configuration, have a certain content and are excellent health vegetables.

Longitude: 104.06573486

Latitude: 30.65946198