Chinese Food
Fried tofu
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I made this stinky tofu myself. I think it's the best stinky tofu I've ever had. It's better than the black Changsha stinky tofu sold outside. This dish is very popular with the family. It is characterized by - 1. Excellent taste of external coke and internal tenderness. 2. Oil saving. 3. The production is very simple. It's done in three steps.
Cooking ingredients
Cooking Steps
Step1:Take three pieces of Wang Zhi and stinky tofu and grind them. Add a little water. The amount of water just can't exceed the tofu.
Step2:A box of white jade bean curd is cut into pieces and soaked in the stinky bean curd juice just mixed. It's best to cover it and soak it in the refrigerator overnight. It's the most smelly. Soak for at least four hours. Otherwise, the taste is not enough.
Step3:Put the stinky tofu in the frying pan and fry it into golden yellow on both sides. When frying, put a little more oil on it. Pay attention to the fact that the surface must be fried yellow and crispy. It is necessary to control the heat. The fire should not be too big or too small. Be careful not to crush tofu when turning over.
Step4:The finished product is smelly and fragrant. It's scorched outside and tender inside. It's really enjoyable to eat.
Cooking tips:Three pieces of Wang Zhi and stinky tofu are matched with a box of white jade North tofu. The proportion is just right. There is no need to put another salt. You don't need to dip the sauce any more. Any other taste will cover up the good taste of stinky tofu. There are skills in making delicious dishes.
