Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China or local
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：
Chinese Name：枝竹
Other Names：Dried Beancurd Sticks
Product Description：Dried Beancurd Sticks is a kind of soybean product. The method is to boil the soybean milk, pick up the dough membrane with bamboo branches, hang it into strips and lay it flat to dry in the sun.
Dried Beancurd Sticks
Preparation method: Fold the bean skin into strips and air-dry or dry them naturally
Features: Dry, chewy, not easy to cook
Usage: soak for more than 30mins
Cooking method: stewing, using a side stove, such as: lamb belly pot or fire pot pot
Regardless of whether it is bean curd or bean curd, it is initially a thin film raised from the surface of boiled soy milk, and this thin film is mainly made of soybean oil😯!
1️⃣ The first layer of film that is lifted up, and then stored in ice❄️ or air-dried🌬 is the beancurd skin;
2️⃣ After lifting the first layer, continue to dry it in the same way🌞It is the yuba;
3️⃣ Air-dry the bean curd skin into strips and store it in the refrigerator❄️The fresh bamboo branches will be preserved;
4️⃣ If it is placed in a higher temperature room for drying🔥, it is Dried Beancurd Sticks!
Dried Beancurd Sticksxiang is commonly used in Cantonese cuisine, and can be used to braise pork ribs, pork belly or lamb belly.
The bean curd skin can also be dried and sold as yuba (Chinese: yuba; pinyin: fǔzhú; literally "bean curd stick"). Fresh or rehydrated tofu skin is layered or rolled into a ball, then tied tightly with a cloth to stew so that the dried tofu retains its original shape. This kind of tofu skin is called tofu chicken (simplified Chinese: douji; traditional Chinese: doji; pinyin: dòu jī; or simplified Chinese: vegetarian chicken; traditional Chinese: vegetarian chicken; pinyin: sù jī). In Thai cooking, it is called fawng dtâo-hûu (Thai: ฟองเต้าหู้, literally meaning foamy tofu). In Southeast Asia, it's often called "foo chuk."
Variety：Dried Beancurd Sticks is a type of yuba. Branch bamboos are further divided into long-branch bamboos, medium-branch bamboos and short-branch bamboos. They are all soy products. There are many shapes of yuba, the thin ones are called flat bamboos, the strips are called Dried Beancurd Sticks, and there are stick bamboos and so on.
Broken down further, Dried Beancurd Sticks has both fresh and dry goods:
Fresh bamboo can be used as an ingredient in cold dishes and hot pots; Dried Beancurd Sticks (roasted) can be used to make soups, juices and stews.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：It can be stored in a dry and cool place for one month.
#Should Be / Avoided：
The Dried Beancurd Sticks that Cantonese people love to eat is made from yuba and fried again. It has even higher calories, reaching 472 kilocalories per 100 grams, which exceeds the calories of pork of the same weight. Therefore, people who need to control their weight should not eat yuba frequently, or appropriately reduce the intake of staple food when eating yuba.
*Edible Compatibility：
Cooking Skills：Dried Beancurd Sticks is commonly used in Cantonese cuisine, and can be used to braise pork ribs, pork belly or lamb belly.
To soak the bamboo shoots, you usually have to wait two to three hours for them to be fully soaked. However, a few tips can shorten the time to half an hour, which is convenient and efficient.
The strips of Dried Beancurd Sticks are folded heavily and take a long time to be soaked. To soak Dried Beancurd Sticks more efficiently, you can refer to the method of soaking dried mushrooms. The two methods are almost the same. It usually takes about two to three hours to soak Dried Beancurd Sticks branches in clean water, but the following method only takes 30 minutes, saving 70 to 80% of the time.
Quickly soak dry bamboo branches
Step 1: First break the dry bamboo branches into sections.
Step 2: Put the Dried Beancurd Sticks branches into the food box, and then add warm water. The temperature of the warm water is about 30 degrees. It only needs to feel warm but not hot. Do not use hot water, otherwise the dry bamboo branches will rot on the outside and become hard on the inside. It is also not recommended to use cold water, because it will soak too slowly.
The water should soak all dry bamboo branches. You can use heavy objects to hold down the bamboo branches to prevent them from floating and ensure that every place is soaked.
Step 3: Add a small amount of white vinegar. White vinegar can speed up the soaking of dry bamboo branches.
Step 4: Add a small amount of salt. Adding salt makes it easier to soak dry bamboo branches, and the softness and hardness of all parts of the bamboo branches are even.
Step 5: Close the lid and shake the food box for about 3 minutes. Rapid shaking can accelerate the movement of water molecules, allowing the bamboo to quickly absorb water.
Baked Bamboo Braised Tofu
Add the tofu to the thick soup and cook it together, and eat it with wolfberries. It is a new choice for home cooking.
20 minutes cooking time
30 minutes prep time
Serves 4
Number of people
Material
Rich Pork Bone Soup 1 capsule
2 bowls of water (500 ml)
1 piece of firm tofu
Seasonal vegetables 300g
2 branches of fried bamboo
wolfberry 1 tablespoon
practice
Wash and cut vegetables into sections; soak bamboo shoots until softened and cut into small sections; rinse wolfberries with water and set aside.
Cut the tofu into pieces, sprinkle with a little salt and marinate for a while, drain the water and set aside.
Heat oil, fry tofu until fragrant, scoop up, add vegetables and bamboo shoots, stir-fry, add water and Knorr Brand Soup and bring to a boil, cover the tofu and cook for 5-7 minutes, add wolfberries and cook for a while. Ready for disc.
Zhuhou Lamb Pork Stewed Bamboo
Material
Lamb belly 450g
4 fresh water chestnuts, fluffed
1 white radish, cut into triangles
150g bamboo shoots, cut into sections
minced garlic 2 tsp
4 pieces of ginger slices
4 green onions, cut into sections
2 star anise
Lettuce appropriate amount
seasoning
Zhuhou sauce 110g
Shaoxing wine 1 tablespoon
15g rock sugar
Water appropriate amount
Boil lamb belly with 2 slices of ginger and 2 green onions for 3 minutes.
Heat a wok over medium heat, add 2 tablespoons of oil, saute minced garlic and ginger slices until fragrant, add Zhuhou sauce, saute until fragrant and add wine. Add lamb brisket and sauté for 2 minutes.
Add rock sugar and salt to the lamb belly, then add hot water to cover the lamb belly. Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer for 30 minutes, then add bamboo shoots, water chestnuts, and white radish, simmer the lamb belly over slow fire for 1 hour until tender, and finally add the remaining green onions.
When eating, you can add lettuce and enjoy while it is still hot.
Tip: Add lemon leaves and five-spice powder to make the braised lamb belly more fragrant.
Dried Beancurd Sticks lamb belly pot
Material
Braised Pork Pork Sauce Sauce Packet 1 pack
Lamb belly 700g
Bamboo branches (soaked in water) 100 grams
Mushrooms (soaked in water) 100g
Water chestnut 100g
water 1.5 liters
20g ginger slices
Cooking steps
First, soak the bamboo shoots (100g) and shiitake mushrooms (100g) until soft.
Tips: Soak in water for about two to three hours until all the ingredients are soaked.
Wash and blanch lamb belly (700g), remove and cut into pieces for later use.
Heat a wok with oil, add mutton belly and ginger slices (20g) and stir-fry until fragrant.
Add 2 packages of Hong Kong-style signature braised pork belly sauce and stir-fry for about 2 minutes.
Add the special braised pork belly spice bag, bamboo shoots, mushrooms, water chestnuts (100g) and other ingredients and 1.5 liters of water, bring to a boil, then lower the heat and simmer for about 4 hours until the lamb belly is tender.
Tip: The cooking time is about three to four hours, depending on the size of the meat.
Tip: You can change it to braised beef brisket according to your personal preference.
Celery mixed with bamboo shoots
Ingredients: 300 grams of celery, 200 grams of bamboo, 20 grams of sesame oil, 10 grams of soy sauce, 6 grams of refined salt, 2 grams of monosodium glutamate, and 10 grams of rice vinegar.
Production Method:
1. Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds and put it on a plate. Cut the bamboo branches into shreds and place them on the celery.
2. Dissolve the MSG with boiling water in advance, pour it on the bamboo vegetables together with soy sauce, refined salt, and rice vinegar, then add sesame oil and mix well.
Dried Beancurd Sticks roasted pork
Ingredients: 750g lean pork, 300g bamboo shoots. Ingredients: 200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 petals of aniseed, 60 grams of water starch, 2 kilograms of vegetable oil (actual consumption: 75 grams).
Preparation method:
① Cut the meat into 2cm square and 1cm thick pieces, put it in a basin and marinate it with a little soy sauce for 2 minutes, fry it in 90% hot oil until golden brown and take it out; cut the green onion into small pieces; slice the ginger; add the bamboo shoots. In a basin, soak in cold water for 5 hours to soften, then cut into 1.5 cm long pieces for later use.
②Put the meat into the pot, add water (to the extent that it covers the meat), soy sauce, refined salt, cooking wine, aniseed, green onions, and ginger slices. After the pot is boiled, turn to low heat and simmer until it is 80% tender, then add the bamboo shoots. Cook together to add flavor and thicken the sauce.
Features: The pork is crispy and tender, the bamboo branches are tough and soft, delicious, nutritious and golden in color.
Notes：
Dish：
Zhuhou Lamb Pork Stewed Bamboo
Bean curd in soup
Dried Beancurd Sticks lamb belly pot
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Dried Beancurd Sticks
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
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