Tofu from the Salt River
By VicentaLakin
* It's about what you like and what you like to eat, and it's a lot smaller when you're over the water, don't buy too little, don't cut too little, or burn it. And I prefer the green tofu, and I do not like the old and the salty, the young tofu. ♪ The hips have to knock on the side. ♪ *The salted meat must be cut in small pieces at least two hours in advance, soaked in the water, during which the water is changed several times。
Recipe Recommendations
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Tofu from the Salt River
1
Preparatory work: Scratching small pieces of salt in water at least two hours in advance. *** Note that when the acupunctures are bought in the market, it's important to have the stander pick up, to knock, to knock soft, to come back with a knife and a back, but those who don't sell have a good hammer. It's easy to cook when it's soft. Here we go: leached salted meat. Grab the salt, wash it in a few minutes. Cold water in the pot without running through the acupuncture, the fire opened and the lids continued to boil for three minutes before extracting the leaching. Cut the rims。2
The kettle, the ginger under the hot oil, and then the salted fire。3
A few minutes later, the acupunctures were turned over, the fire was maintained, and a few spoons of wine were put in place for about two minutes。4
I started stewing with water without food, and I moved to the casserole, where I used to put water in the casserole. The water should not be too little, the fire should burn away, the foam should be thrown away, the pot should be covered and the fire made up for one and a half hours. See how soft you like it5
The tofu and proper salt are put in small blocks about 10 minutes before the pot, the kettle is made for 10 minutes, the onions are cast in front of the pot, the chicken is free and free。