Chinese Food
Vegetarianism -- sour and spicy rice tofu
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All of a sudden, it's 32 degrees. It's lost to the climate of Liuzhou. It's hot in summer. Making cold dishes is the first choice
Cooking ingredients
Cooking Steps
Step1:I'm not as good as the landlady's Dao skill. It must be crooke
Step2:Rice tofu is cut into small pieces with a knif
Step3:This can be steamed but not steam. Everyone is used to it. It's my boss who taught me to scald it with hot water. I steamed it for 3 minutes. Pour out a little wate
Step4:Cut the two color hot pepper and coriander. Garlic cloves. Set asid
Step5:Some salt. 1g or so. The salt taste depends on your needs. Please adjust it according to your need
Step6:Show off. High quality cold soy sauce obtained by participating in the activity in bean and fruit. 3 spoons
Step7:Vinegar. 2 spoons. Here I have a formula. I make hot and sour sauce with sweet sauce. I like to use 3-2-1. That's three spoons of soy sauce. Don't forget it's not a veteran.) Two spoons of vinegar and one spoonful of sugar. This ratio is easy to remember. The taste is also moderat
Step8:Sugar. If you want it to be a little bit sweeter, just spoon i
Step9:You can use it to add some spicy taste and color. (for wood with red oil, you can scoop a little more)
Step10:Pour in the minced garlic and pepper. Mix well and marinate for a few minutes
Step11:Pour the sauce into the rice bean curd
Step12:Hot and sour rice tof
Step13:It's taken at the place where rice tofu is sold. It's also sold at the place where sweet wine is sold. It's also sold at the place where cold skin is sold
Cooking tips:In fact, this dish can be changed into bean curd, cold skin and even bean curd. As for whether it's sold locally, I don't know. Or is it not called by your local name? The dish is the magic cube of drawing inferences from one instance. It's a surprise if you don't stick to one style. (rice bean curd is a famous snack in Hunan, Guizhou, Sichuan and Hubei. The rice bean curd produced in Furong Town is the most famous. It is very popular in summer. Its making method, eating method and taste are similar to the old Baogu bean curd. Wash the rice, soak it for one day, and grind it into rice paste with water. Put the rice pulp into the pot and heat it. At the same time, add a proper amount of edible alkali (the soil alkali boiled with the ash of tung oil shell in the old time). At the same time, stir it vigorously until it is cooked, and then put it in the basin to cool it There are skills in making delicious dishes.
