fried stinky tofu
By JudeBarrows
There are also products sold outside and they are not expensive, but there is really no guarantee of hygiene, especially since they are always exposed, which makes me feel a psychological shadow. Besides, I also love this taste. Seeing that what they did was not complicated, I studied it myself. In addition, all the classmates who know me know it. This prawn has always adhered to the principle of never going out to eat what you can make yourself! Let me give you a brief introduction to the production method. Although it is not an authentic method, the taste is more fragrant than what is sold!
Recipe Recommendations
- Big tofu a
- edible oil half a catty
- oyster sauce a tablespoon
- seafood soy sauce little bit
- vinegar little bit
- coriander appropriate amount
- chives appropriate amount
- chili powder a little
- cumin powder a little
- cooked sesame a little
- chicken essence a little
- strange smell
- fried
- ten minutes
- ordinary
Steps for fried stinky tofu
1
Handle the tofu first and cut the large tofu into 4 strips with a cross knife. Then each piece is changed into tofu slices of about 0.8 cm (which is nearly 1 cm long). Place the tofu slices neatly in rows on the plate to control the water. Be sure to arrange them well. Don't put them upside down or place them irregularly. They will break when you take them! The tofu took about half an hour to get almost the water out, so the water was poured out. In the meantime, let's go make the sauce.2
Take a bowl and add 2 pieces of stinky tofu and add some soup. Add oyster sauce, seafood soy sauce, vinegar, Shaoxing rice wine, and chicken essence. Stir well to form a relatively thin sauce. Wash the chives and coriander, chop them into powder, and set aside!3
Put the oil in the pan and heat it until the oil is 7.8% hot, and it is time to fry the tofu. Use a little force to hold tofu with your hands, and place it into the pan piece by piece. A piece of tofu can be fried in two pots. Watch carefully when frying. If the bottom side turns yellow, turn it over with chopsticks. Remove the golden side on both sides. Don't fry it too hard, because you will need to fry it again later. After frying both pots, wait for the temperature of the oil to rise before pouring the tofu into the pot. Don't stop stirring with chopsticks. If you see that the outer skin of the tofu pieces feels a little crispy, use a fence to remove them and control the oil!4
Let's start seasoning now. Find a relatively large basin, put the tofu in, and then add chili powder and cumin powder to cook sesame seeds. Shake it a few times, mix it evenly, then add the sauce prepared in the second step, and sprinkle with chopped green onions and cilantro to the delicious fried stinky tofu. It's OK.fried stinky tofu Make Tips
The south is generally fermented so-called stinky tofu, but first, we don't have that thing in Northeast China. Second, it is difficult to ensure hygiene. He is the one who is exposed the most. Therefore, in Northeast China, processed stinky tofu (such as Wang Zhihe, Zhu Laoliu, etc.) is generally crushed to improve the taste. However, many of them dilute the stinky tofu with water, marinate the tofu pieces for a few hours, and then fry them. This way, the flavor will also be eaten. But this has two big shortcomings. First, because it has a great taste, the fried oil is basically wasted. Second, because the sauce outside would be bitter if it was fried well, so I changed it. Now it is not dirty, and it tastes stronger and delicious! You can also try it, thank you all!