Bean curd mixed with tender celery
Ingredients
- Yuba 100g
- Garlic 2 cloves
- Extremely fresh soy sauce 15g
- Salt Appropriate amount
- Chicken essence Appropriate amount
- Edible oil 20g
- Balsamic vinegar 7g
- Scent leaves 1 piece
- Zanthoxylum bungeanum 10-15 pcs
- Anise 1 piece
- Cinnamon 1 small paragraph
- Dried chili Appropriate amount
Steps
1. Soak the dried yuba in warm water for more than 4 hours until soft.
2. Cut into small pieces with a diagonal knife.
3. Take the middle part of the celery, wash it and cut it into inch-long sections with a diagonal knife.
4. Mince the garlic.
5. Cut dry chili into shreds.
6. Blanch the celery in boiling water until it changes color. There is no need to blanch the celery for too long as it will affect the crisp and tender taste.
7. Drain the blanched celery.
8. Blanch the yuba in boiling water for 2-3 minutes.
9. Drain the blanched yuba and take it out.
10. Put the blanched celery and yuba into a container, add minced garlic, and add a little soy sauce and balsamic vinegar.
11. Add appropriate amount of salt and chicken essence, and add dried chili shreds.
12. Pour 20 grams of oil into the pot, heat until it is 50% hot, add peppercorns, bay leaves, star anise, and cinnamon until the aroma is released. (Adding the seasoning can stir up dense small oil flowers. The oil temperature is appropriate when the color of the peppercorns becomes darker but does not scorch)
13. Pour hot oil on various ingredients. After a sizzling sound, all the aroma will be stimulated. Mix well.
14. Load the plate.
15. Finished product.
Tips
- 1. When making yuba, the water temperature should not be too high and should be kept at around 60~70℃.
- 2. Do not use dark soy sauce, as it is dark in color and tastes bad.
