How to make braised five-spice tofu skin

There are many ways to eat tofu skin, and it is delicious whether it is stir-fried or put into hot pot. If you often visit bean product stores, you will find many braised five-spice tofu skins. They are dark in color, so you will buy some to cook. Sometimes you mix them with other ingredients and serve them cold or stir-fry. My family members like to eat them. They are soft, fragrant and delicious. So how is this braised five-spice tofu skin made?

Braised tofu skin

A friend's company was holding a buffet and asked me to help prepare a few dishes. The requirement was that they must have one meat and one vegetable platter, and that they must also prepare enough food for their own team members. It’s not a big deal for me to prepare as much food as possible, but when it comes to making a platter, I’m a little confused. I usually cook casually and seldom make platters on purpose. Fortunately, the girl has a rich imagination and suggested that I make roux radish, which is easier to arrange as flowers. The girl's suggestion is very good. I also decided to make pickled radish, but it would be a bit monotonous to make only radish. Radish with three colors and three flavors? Or should I add other ingredients to make a richer cold dish platter? When I was shopping for vegetables, I saw tofu skin, and then I thought of this tofu skin chrysanthemum. Since it is a flower platter, let's add a few chrysanthemums. Today I will write about the braised tofu skin part separately, and then post the recipe for the big platter. This is a simple version of braised tofu skin. The seasoning is very simple, but there is one indispensable ingredient. With its addition, the cooked tofu skin will be delicious. Let’s do it together. Ingredients: Tofu skin Seasoning: ginger, salt, soy sauce, lard, thirteen spices

1Wash the tofu skin, place it lengthwise, and roll it up from one end.

2. When you finish rolling, leave more than one finger's worth of space.

3 Use a knife to cut the rolled tofu skin into thin strips.

4. Cut into even thin strips and shake out like a door curtain.

Roll up the uncut end tightly.

6. Use a toothpick to secure it.

7. Cut the remaining tofu skin into thin strips and roll them up, then place them in the casserole.

Add star anise, cinnamon, bay leaves, ginger and add fine salt.

Pour in chicken broth until it covers the tofu shreds.

Put the casserole on the stove and turn off the heat after boiling.

Put a plate to cover the cooked tofu shreds and soak them in chicken soup for a day.

Cut the braised tofu shreds into long sections and sprinkle with chopped green onions and coriander.

Add the chili peppers soaked in oil and mix well.

Precautions

The tofu skin should be rolled firmly so that it can be easily cut into shreds.

Soak the tofu shreds in the cooked chicken broth, cover the top with a plate to keep the tofu shreds submerged in the broth and prevent the exposed tofu shreds from turning yellow. Marinate for a day to make it more flavorful...