Yingshan Tofu Skin [Sichuan Yingshan Specialty]

What is Yingshan Tofu Skin? Authentic Sichuan Yingshan specialty: Yingshan tofu skin

Content summary:Do you want to know what Yingshan tofu skin is? This article is a detailed introduction to the Sichuan Yingshan specialty - Yingshan Tofu Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingshan Tofu Skin. The full text takes about 5 minutes to read, mainly including the basic introduction of Yingshan Tofu Skin and its nutritional value? What are the product characteristics of Yingshan tofu skin? The production method of Yingshan tofu skin, the tasting and eating method of Yingshan tofu skin, etc

Basic introduction of Yingshan tofu skin

Tofu skin is a traditional bean product of the Han ethnic group, and there are various famous dishes in southern and northern China.

. First, the natural oil film formed on the surface of soybean milk after boiling is "picked" to dry the tofu skin, also known as "oil skin", "Rolls of dried bean milk creams", "tofu coat". Second, the pressed tofu skin (1000 pieces) is similar to dried tofu, but it is thin (obviously thicker than oil skin, which can be seen as ultra-thin dried tofu), slightly dry, and sometimes with salt. The taste is different from that of dried tofu,. Although both are called "tofu skin", they have significant differences in shape, ingredients, taste, and dish preparation

Tofu skin is characterized by being oily, smooth, soft and elastic, with a rich aroma. The more you chew it, the more fragrant it becomes. It is salty, fresh and refreshing, making you salivate. Its plant protein content is high, cholesterol free, and has the effects of appetizing and invigorating the spleen, helping digestion. It is easy to carry and has a long shelf life

How to make Yingshan tofu skin

Use thick soybean milk and pour it into a pan. When heating, be careful not to boil it. The surface layer of soybean milk in the pan will produce a film. Use bamboo sticks and other tools to properly remove it and dry it slowly. However, some are cooked and eaten before drying. After the film is taken out, the skin film will be produced again in the pot, and continue to take it out. In this way, the concentration of soybean milk will gradually thin, and it needs to be supplemented appropriately

Tasting method of Yingshan tofu skin

Spring rolls

raw materials

five pieces of tofu skin, 100 grams of net winter bamboo shoots, 100 grams of fresh shrimp, 750 grams of shepherd's purse, 150 grams of pig lean meat, 1000 grams of sesame oil (about 200 grams), monosodium glutamate, flour, refined salt, and ginger powder

Production

1. Cut each tofu skin into six small pieces, totaling 30 pieces. Cut winter bamboo shoots and pork into thin strips. Wash the shepherd's purse and put it in a boiling water pot to heat it slightly. Remove and drain, then chop it into small pieces. Put flour into a bowl and add water to make a wet paste

2. Place a wok on high heat, add 100g of sesame oil and heat it up. Add shredded winter bamboo shoots, shredded meat, wild cabbage, shrimp, monosodium glutamate, refined salt, and minced ginger and stir fry for 3 minutes. Remove from the wok and make the filling

3. Spread the bean curd skin on the chopping board, wrap the filling one by one into a roll, and apply paste on the joint (30 Spring rolls in total)<49