Editing: Smooth
Recently, a snack with a unique flavor has become popular around Xiaobian, originally only occasionally found that some small shops will do it, and recently even the chain "noon canteen" that Xiaobian often patronizes has also launched this rich taste and aromatic snack. This is the tofu that is very common in the southwest region.
The tofu is actually made from our most common gypsum tofu, just one more step of soaking soda. You can re-press the fresh tofu first, slice it and arrange it to avoid sticking. Generally soaked with water and baking soda, if bubbles appear, it means that the baking soda is excessive, and the tofu will become too soft. After soaking for 6 to 8 hours, take out the tofu and rinse it with water, dry the surface, and after the water is dried, it is wrapped in pulp tofu.
The nutritional value of pulp tofu is basically no different from ordinary tofu, and the ingredients contained are basically the same, with a large number of vitamins, plant proteins, trace elements and minerals. The prepared tofu should be stored in the refrigerator and eaten within a week. If you are not happy to do it yourself, there are also refrigerated tofu for sale on the Internet and some fresh supermarkets, and it is also very fragrant to go home to make a plate of snacks!
The more common cooking method of tofu is frying, roasting and frying, and the tofu itself has only a faint bean flavor, with delicious dipping powder or dipping water, which can immediately transform into a street snack that makes people salivate. As a southwestern flavor cuisine, authentic pulp tofu dipped in water is indispensable to fold the ear root, and for those who are not used to eating, it is best to develop a dipping water that best suits their own taste
This issue of micro-food therapy, Xiaobian will share with you the method of homemade tofu and follow-up cooking methods, hurry up and try it!
Fees:
1 piece of tofu (about 400g), 6 grams of salt, 8 grams of baking soda, 2 spring onions, a suitable amount of folded ear root, a suitable amount of celery, and an appropriate amount of chili noodles
method:
Homemade tofu wrapped in pulp
Prepare a small bowl of water, add baking soda and salt to melt and set aside
Cut the tofu into small pieces and place it in a container and flood the tofu with water
Pour in water filled with baking soda and salt
Shake the mixture and let refrigerate and steep for 6-8 hours.
It is recommended to make it in the morning or at noon, filter the water in the evening, refrigerate it overnight and let the tofu surface dry
Remove the tofu and fry in a pan until browned on both sides
Or heat the pan and fry the tofu cubes without water on the surface until golden brown
In this way, the tofu is crisp on the surface and tender and delicate on the inside
Make your own favorite seasoning dipping water
Place the fried tofu on a frying pan and sprinkle with chili noodles, green onions, crease root, coriander, cumin or whatever spice you want
Fry until fragrant
If you are interested, you can pour dried meat on top of it, it will be even more delicious!
If you want to be lazy, buy ready-made sauce and eat it directly!