Chinese Food
Self made ease, crispy and stinky tofu (without any additives)
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If you like stinky tofu, you always worry about the additives outside. Those who do business always don't change the oil. If you are not good for your health, you will get pimples. Until this day, the stinky great Xia was born.
Cooking ingredients
Cooking Steps
Step1:4 pieces of tender tofu (used to be made with old tofu before. You can also make old tofu according to this recipe if you like old tofu. Wan Yi prefers the taste of tender tofu
Step2:The side of tofu is cut from the middle (or not. I just want to eat it faster. Let it taste faster
Step3:Contrast of incision and non incision.
Step4:Use Wang Zhihe's stinky tofu as a starter. According to the taste, I always don't like to follow the recipe. Only those with the same taste can call good food.
Step5:Take a piece of half stinky tofu. About taste (salt). How light to eat eleven point five Block. Eat and replay 23 blocks. Wan Yi is low salt. He doesn't like salt.
Step6:Press several times.
Step7:Add some white wine. (in order to better ferment, it will be fatter and more fragrant when fried).
Step8:Stir evenly and press as shown in the figure. Add warm water and dilute. (one is for the active substance and the other is for curing) the introduction is made again. How much is the warm water? According to the space of your box, put the tofu in and bury i
Step9:Put the cut tofu into the fresh-keeping box. Add water. (one night or two hours if the taste is not enough, there is more water or less stinky tofu.) I use a small box just right.
Step10:Fried stinky tofu. Fragrant. Healthy and delicious. I'm relieved to eat it in my mouth.
Cooking tips:There are skills in making delicious dishes.
