Ingredients: Shaoxing stinky tofu 300 g, edamame 20g
Seasoning: pepper paste, sugar, chicken essence, monosodium glutamate
Buy Shaoxing stinky tofu, there are three points:
Packaging without drums (avoid reference)
Stinky tofu head big (tastes better)
Uniform dark spots (good fermentation)
Unit of measurement:
It depends on the size of the rice bowl in the correct picture
1 teaspoon = 6 ml salt
1 hot pot tablespoon = 30 ml of water
Production process
01
Process stinky tofu
Add tap water to the fishy tofu cubes and dry the water with kitchen paper to prevent oil from being fried.
02
Tip 1: Want stinky tofu to taste better
Frying twice is key!
First frying: Simmer at residual temperature and cook with stinky tofu filling.
Pour 4 tablespoons (120 g) of oil into a pan and wait until the oil temperature is about 60%, add the stinky tofu and let the surface harden and turn white. At this point the restaurant will turn off the fire, and at home we will turn to the small fire, wait 30 seconds, and remove the oil.
doohickey:
Oil temperature: a small amount of smoke, put in the chopsticks, there will be dense bubbles around.
Before frying, remember to dry the stinky tofu to prevent oil splashing.
The correct demonstration is as follows
Second frying: Raise the temperature of the oil to a golden brown surface
Heat the fire to raise the oil temperature, when the oil temperature reaches 7%, pour in the stinky tofu, stir well, so that the surface is fried golden brown, after about 30 seconds, you can pick up the stinky tofu.
03
Tip 2: Excellent stinky tofu
Soth is key!
Good stinky tofu must be garnished with sauce. Meiyuan Chunxiao This sauce is an exclusive secret recipe! Today, all the cooks were called in, and there were blessings in the rice noodles.
It turns out that this pepper sauce is made from two thorns, pepper and garlic.
Two spines: garlic = 3:1
A treasure has two peppercorn strips for sale.
Turn on low heat, add a hot pot tablespoon (30 g) of pepper sauce and sauté until fragrant.
Then add 0.5 tablespoons (15 grams) of water 2 teaspoons (12 grams) of sugar, 1 teaspoon (6 grams) of chicken essence, 1 teaspoon (6 grams) of MONOScondition flavoring, and finally pour into the cooked beans and add 10 grams of water starch to thicken.
Here comes the most critical step!
At this time, turn to the heat, add 10 grams of hot oil, continue to thicken, be sure to pour the oil into the soy sauce. Finally, pour the soy sauce over the tofu.
Now is the time to test your arm strength, about 10 seconds, until you get thick and you can't see the oil.
Some people say: Smell to the extreme, is incense to the extreme. People have accumulated thousands of years of wisdom in food production and preservation. Chinese cuisine has the magic of turning decay into magic.