Chili-flavored Thousand Bean Skins

Overview

Thin tofu skin is called Qianzhang in some places. The tofu skin I bought home was forgotten in the refrigerator. By the time it was discovered, it had become less fresh, but at least it had not gone bad. I also found a handful of chives that had been hidden in the corner of the refrigerator for a long time, so today's dish was born. The tofu skin is specially fried in the pot until it is dry and fragrant. No salt is added, and it is completely seasoned with soy sauce. After frying, when you eat it in your mouth, it is full of the fragrance of Sichuan peppercorns and very chewy.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dried red pepper
• leeks
• stock essence
• thin tofu skin
• zanthoxylum bungeanum
• soy sauce

Ingredients

Steps

1. 1 Cut the washed bean curd into pieces.

   

2. 2 Put an appropriate amount of oil in a pan, add Sichuan peppercorns and dried red pepper and sauté until fragrant.

   

3. 3 Add the tofu skin, don't turn it over in a hurry, let it fry for a while.

   

4. 4 Turn it frequently, preferably with a shaking spoon.

   

5. 5 Pour in appropriate amount of soy sauce and continue to fry and stir-fry.

   

6. 6 Add appropriate amount of chives.

   

7. 7 Continue to stir-fry until the leek becomes dry and soft, and the water in the bean skin is gradually gone. Add a little stock essence and take it out of the pot.