(I am @French teacher Zhu, if you like my article, you are welcome to like, leave a message and forward, thank you very much!) ）
The method of brine dried tofu is my own thinking, in fact, it is very simple: first cut the dried tofu into a uniform strip, pour it into water, and the amount of water should be less than the dried tofu.
Before cooking dried tofu, to put a series of condiments, I see what seasonings on hand are not headless to put some, because each time is a whim to add ingredients, in addition to the amount of salt is relatively stable, the number of other condiments is different, so the taste of dried brine beans every time there is a slight difference, which is also one of the pleasures of cooking their own dishes.
Put about two small spoons of salt (for its salty flavor, it is not a big problem to put the salt a little heavier); cut a bunch of dried peppers with small fingers into small pieces and throw them into the pot (people who dare not eat spicy can avoid this link); then add star anise, cinnamon, peppercorns, white pepper powder to an appropriate amount (if there is thirteen spices to put in better), drizzle some soy sauce and sesame oil a little, southern flavor people can also put some white sugar, so that you can make Jiangsu and Zhejiang flavor of dried beans.
Then bring to a boil over high heat and when the water bubbles out of the crab eyes, reduce the heat and let the various seasonings slowly penetrate into the dried beans. Forty minutes or so, the water in the pot bottomed out, and the dried tofu was brine.
The dried brine when it is hot is not delicious, it must be cooled in the refrigerator with the marinade overnight, and when eaten with hot porridge the next day, the salty flavor of the dried tofu is slightly spicy and evaporates on the tip of the tongue.
If the interest is good enough, you can also finely cut the strip of dried beans into small cubes, put them in a small dish of blue and white porcelain style with blue flowers on a white background, with a bowl of snow white thick warm porridge, and spread the fine dried beans on the trembling and squirming porridge at will, at this time, and then "shrink the neck and sip", warm the old and the poor life, so that the slow flow out.
One of my favorite women is Chen Yun, Shen Fu's wife in "The Six Memories of Floating Life", who has a delicate mind and is extremely capable of living a "frugal and elegant" life.
I like to repeat a passage in the "Six Records of Floating Life" over and over again: "Yunwei places a plum blossom box, uses six two-inch white magnetic deep discs, one in the middle, five external ones, and uses gray paint, which is shaped like a plum blossom... Place it on the desk like a plum on the table; open the cover, like a vegetable in the petals. A box of six colors, two or three confidants can take food at will. Add more when you're done eating...."
I've always wondered what the six small dishes in this small plate of Momei would be with Chen Yun's ingenious thoughts? I can't find the answer from the book, but I guess the delicious dried brine should be listed among them.
Because of this imagination, whenever I was busy brine dried tofu in the kitchen on a dark and windy night, I would feel that I had some kind of spiritual connection with the woman named Yun more than two hundred years ago, and I would smile at the imaginary her distantly, so that this ordinary pot of dried beans would make me smell the long ancient meaning and faint pleasure.
(The picture of this article is from the network)
(Click "Learn more" at the end of the article: "Spicy, in fact, is a pain")
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