Chicken Sauce Bean Curd

Overview

Many years ago, I stayed in Shanxi with my family for a few years, and opened a Northeastern restaurant in Changzhi. The business was prosperous. At that time, most of my memories were in an alley in Qiaobei. The delicious chicken and bean skewers and chicken and bean skin were cooked in a big way. They cost a few cents per skewer. They were put in a thin plastic paper bowl, poured with garlic sauce and sprinkled with coriander. It was so beautiful~

Tags

• hot dishes
• home cooking
• old man
• afternoon tea
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• farm food
• chicken soup
• chili
• coriander
• dried tofu
• garlic
• salt

Ingredients

Steps

1. 1 Cut the dried tofu into strips and fry it dry. The air cooker I used can also be used for frying. Fry over medium heat until bubbles form on the golden brown surface. Remove and let cool for later use

   

2. 2 Set up the pot and add the chicken carcass. You can also use other parts of the chicken to make chicken soup. It is recommended not to use the thick soup pot

   

3. 3 Increase the size of the cilantro. It is easier to remove the cilantro by cutting it into larger pieces

   

4. 4 Add more water than ingredients

   

5. 5 After the water boils, take out the coriander and skim off the foam

   

6. 6 Add dried tofu shreds and cook for twenty to fifteen minutes, until the tofu shreds are cooked and become chewy

   

7. 7 Chop the coriander and garlic and add a tablespoon of chicken broth and set aside

   

8. 8 Take out shredded dried tofu, add two tablespoons of original soup, pour in coriander and garlic sauce, sprinkle with dried chili and serve