salty and fresh Recipe
CamylleOrn
When it comes to making stinky dried tofu, I have to mention the key ingredient for making this dish: amaranth stem water. <br />Every early autumn, when the amaranth stems come out, remove the branches, leaves and roots of the elder's amaranth stems, cut them into small pieces of about 4 centimeters, wash and drain them, and then place them in a pottery bowl, add cold boiled water and salt, seal them and place them in a warmer place. After 3 days of fermentation (ripening time varies depending on the climate), store in a cool and ventilated place. <br /><br />When eating, remove the amaranth stem water from the pottery bowl, steam it with tofu. After steaming, it is poured with special fragrant rapeseed oil. The aroma is fragrant and unique. Due to fermentation, the appetite increases greatly after eating.
