This tofu skin recipe is quite chewy and satisfying, costing only three yuan per plate, perfect to make when you have free time.

It was my first time making bean skin, and my son said it was a little salty, but it was pretty filling.

Making tofu skin, it's quite chewy, three yuan makes a plate, it's just right to make it when you're idle.

I went to the supermarket and bought back bean skin that I hadn't eaten for nearly a month. This bean skin has different names in different places, some call it dried tofu, some call it Qianzhang, some call it thin bean skin, anyway, everyone knows it's the same kind, you don't need to be confused. I bought four sheets of bean skin for less than eight yuan. I took it home and froze it for storage, eat one sheet at a time. There are many ways to make it, so don't worry about getting tired of it. My family usually uses it for cold mixing, stir-frying, or stir-frying strips. Today I'm sharing a new method with everyone.

Ingredients used:

Bean skin 1 piece, spicy garlic sauce to taste, cumin seeds, sesame seeds, sugar water starch.

Specific steps:

1. Cut the bean skin bought back into long strips. The width of the strip can be folded twice, or folded three times, this depends on your own habit. I bought this bean skin this time is not ultra-thin.

2. Tie the cut bean skin into a knot. One sheet of bean skin made so many.

3. Put the bean skin into boiling water and blanch it briefly, to remove some bean flavor. Also for the reason that this bean skin is not sold in a sealed environment, so blanching it makes it safer to eat.

4. Put garlic sauce and a little water in a pot, stir until boiling. This brand of garlic sauce is not spicy, but slightly salty and has a sour taste, it is estimated that it contains a part of tomato sauce.

5. Then add a little starch to make the soup thicker.

6. Add sesame seeds, cumin seeds and sugar to cook the sauce.

7. Put the blanched bean skin knot into it, cook for a short time and then turn off the heat.

Enjoy it deliciously! When you are making it, you must not make it too salty, you must not make it too salty!

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