When it comes to making stinky dried tofu, I have to mention the key ingredient for making this dish: amaranth stem water.
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.
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.
Steamed tofu with chopped pepper and stinky tofu
By CamylleOrn
Recipe Recommendations
- dried bean curd 4 pieces
- chopped pepper 100 grams
- rapeseed oil 50 grams
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed tofu with chopped pepper and stinky tofu
1
Soak the dried tofu in amaranth water in a sealed crisper, and place it in the refrigerator to ferment for 3 days.
2
Slice the fermented dried tofu for later use.
3
First pour a small amount of amaranth stem water, then add green onions, ginger and chopped peppers, and finally pour rapeseed oil.
4
Place on the pan and steam over high heat for 5 minutes.
5
The steamed stinky tofu with chopped pepper and chopped pepper is ready to smell and eat well.Steamed tofu with chopped pepper and stinky tofu Make Tips
Driven by profit, unscrupulous merchants nowadays often use disgusting methods to prepare stinky tofu, which is unhygienic and harmful to the body. Stinky tofu lovers might as well try making it with amaranth stalk water; it is eco-friendly and hygienic. A jar of amaranth stalk water can be used for many years without spoiling, and the longer it is kept, the more fragrant it becomes.