Tofu with chicken sauce(ji zhi dou fu )

Tofu with chicken sauce

Introduction:

"It's a cold dish. It can be used as a cold dish. The dried bean curd made from the local soybeans in Northeast China has a strong bean flavor. In addition, the stewed chicken soup and the final smoked chicken soup add to the taste of the bean curd and have an endless aftertaste. "

Production steps:

Step 1: cut scallion into sections and ginger into slices. The tofu is cut into rectangles according to its own size. I split it into two pieces, then roll it up from the beginning in a group of two sheets, and finally wind it up with cotton thread. Of course, the tighter the better.

Step 2: change the chicken to a knife. I bought half a chicken, and all I need is a chicken skeleton. Cut off the thighs, wings and breast for other purposes. Don't pick the chicken too clean, the skeleton is also to eat.

Step 3: put proper amount of water in the pot, put the chicken skeleton into the pot and blanch it for a while, then take it out for standby.

Step 4: put water in the pot, add pepper, soy sauce, onion and ginger, bring to a boil.

Step 5: put the chicken skeleton in the brine, add salt, cook for half an hour, take out the chicken skeleton, and set aside to control the water.

Step 6: add the bean curd roll into the brine, cook it for half an hour to one hour, and take out the water when it is dry.

Step 7: brush the pan clean, dry, and lay tin foil on the bottom of the pan. Sprinkle white sugar, brown sugar, millet, rice and tea on the tin foil.

Step 8: put the tofu roll and chicken skeleton on the curtain above the pot. There should be a gap in the middle. Cover the pot, heat it for five minutes after smoking, turn off the fire, and then open the pot until the smoke disappears. See how the smoke is. If it's not the color you want, repeat it several times until you are satisfied. It can be turned once in the middle to make it even up and down.

Materials required:

Dried tofu: 1kg

Chicken skeleton: one

Millet: 2 teaspoons

Tea: a handful

Onion: one tree

Ginger: four

Chinese prickly ash: a spoonful

Ingredients: 3

Salt: a spoonful

Soy sauce: 5 teaspoons

Brown sugar: a spoonful

Sugar: a spoonful

Note: salt should be put according to the amount of material, not too much, because the final soup is dry, if a lot of salt will be very salty. Smoked to wait for half an hour to eat, or smoked taste is too big, bad for the body.

Production difficulty: simple

Process: brine

Production time: one hour

Taste: spiced

Chinese PinYin : Ji Zhi Dou Fu