Chinese Food
Marinated and fresh
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Marinated bean curd is probably my favorite soup besides Luoyang water table. The main thing is that the special flavor of bacon shaped by time is very appetizing. Plus, I'm a heavy bean product lover. The louver that I put in can't be better when it's full of soup. Oh, yes. Don't forget that there are also bamboo shoots. It's said that salting refers to bacon. Dui is the sound of slow stewing on a small fire. Freshness, of course, is the taste. I can't understand why there's a metaphor called fresh eyebrows falling down. Eyebrows mean that Hin is innocent...)
Cooking ingredients
Cooking Steps
Step1:One piece of bacon. You can make it yourself if you can't buy it. I make it myself. The streaky pork doesn't need to be washed. Wipe the surface clean. Then wrap it with salt. Put it outside to dry. Remove the water oozing out everyday and wrap it with salt until it doesn't come out of wate
Step2:And then cut it into smaller pieces (it's just fun
Step3:Wash the winter bamboo shoots and cut them into hobs. If you are afraid of astringency, you can blanch them
Step4:The blind knot is washed and frothed (only this kind of thing that looks like a bean curd can be bought in the North...)
Step5:Then. Stew a pot of old chops in advance (you can use thick soup treasure if you don't have one
Step6:Salt meat with salt washed dow
Step7:Then add the bamboo shoot
Step8:Simmer for 1 hou
Step9:Add the blinds and simmer for 1 hou
Step10:Finally, add salt or no salt as you like
Step11:Write production step
Cooking tips:There are skills in making delicious dishes.
