T/GZYZC 083-2024 Fashionable Qian cuisine, Jianhe tofu and bamboo shoots

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Cut tofu, tender bamboo shoots, and cooked bacon into small dices. 6.1.2 Wash chun cai, fennel sprouts, and scallions separately and cut them into minced pieces. 6.1.3 Wash fresh peas and lettuce separately; crack eggs into a container and stir with salt. 6.2 Processing 6.2.1 Heat a wok over high heat and add oil. When the oil reaches 50% of its boiling point, fry the tofu dices until they turn golden brown, then drain the oil. Add tender bamboo shoots and fresh peas to a boiling water pot with salt, blanch them, remove and rinse under cold water, then drain the water. 6.2.2 Heat the wok with oil and add the egg mixture. Stir-fry until the eggs are cooked through and scrambled, then remove and set aside. 6.2.3 Clean the wok and heat it with oil. Stir-fry the cooked bacon until it releases its oil, then add ginger and garlic and stir until fragrant. Add the cooked tofu dices, tender bamboo shoots, fresh peas, and cooked egg pieces, toss to mix. Add the minced chun cai, fennel sprouts, and scallions, then season with salt, MSG, and chicken bouillon. Stir-fry until well combined. Serve on a plate and garnish with lettuce to eat.

Development Information

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