Farmhouse boiled tofu
Old tofu, also known as North tofu, uses salt brine as a coagulant. Compared with tender tofu, it is not only more resilient, has lower water content, but also has a strong bean flavor. Old tofu has a hard texture and is not easy to break. Boiled tofu is suitable for all ages and will never get tired of eating it. It is not an exaggeration to describe it as a long aftertaste. The tofu is white and bright, tender but not loose; the soup is clear but not light, oily but not greasy; the aroma of beans and oil is fragrant, and the aftertaste is long after eating ~~~
Recipe Recommendations
- North tofu two
- pepper appropriate amount
- leek appropriate amount
- soy sauce appropriate amount
- pepper oil appropriate amount
Steps for Farmhouse boiled tofu
1
Ingredients: Two ingredients of northern tofu: pepper and leek.
2
Add a lot of pepper to the oil pan.
3
Boil pepper oil on low heat for later use.
4
Add water to the pan and bring it to a boil. Put the tofu into the pan and cook over medium heat.
5
Use a spoon to crush the tofu (never cut it with a knife) and cook for ten minutes.
6
After fishing out, add soy sauce, pepper oil, and sprinkle with shredded leeks.