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Bean leaf: a kind of bean product, yellow and white in color, can be eaten cold, stir-fried, or cooked. The name of louver is mostly found in the northern Jiangsu area; in Nanjing, we weigh this one as louver, and the thicker tofu skin is called qianzhang; in the northern region, it is called tofu skin; in many places in Jiangxi, Jiangsu (southern) and Anhui, it is called qianzhang. Northern Jiangsu louvers are generally made by pouring cooked soybean milk on cloth, then pouring it layer by layer, and then pressing it with heavy objects (called fried in the dialect) to remove part of the water, and finally peeling off the cloth used to pour the louvers. Usually at home, it is used to stir-fry green leafy vegetables such as leeks and celery, which has a light and refreshing taste. Today, I changed the taste. Brush the sauce with some flour and grill it on skewers. It can be eaten as a dish or as a snack, and you won’t worry about gaining weight. Do you want to give it a try~~~
