Specialty tofu with pulp
Wrapped pulp tofu looks no different from ordinary tofu from the appearance, but because it has to go through the process of "covering" in the production process, that is, the prepared brine tofu is cut into pieces, placed in a sieve, and then wrapped tightly with white gauze and soil cloth, placed in a ventilated area for 2-3 days, the inside of the tofu is fermented, producing the slurry of white flowers, and the taste is more tender. The most common way to eat tofu is fried and grilled, fried to eat while hot and tender, full of pulp water; and the best to put it next to the roasted, wait for the tofu is no longer hot, slightly warm when the most delicious.
Cooking process:
Take 15 pieces of tofu and fry them in 70% hot oil until the surface is golden and crispy, remove the drainage oil and put it on the plate, drizzle a layer of fresh and spicy meat sauce, then spread a layer of folded ear root, then sprinkle with double pepper powder, and finally cover with a layer of chopped chives and chopped coriander.
Spicy meat sauce making:
Heat the pot into the bottom oil to 50%, add 3000 grams of minced pork belly and sauté until it changes color, stir the minced meat to the edge of the pot, in the oil into pixian watercress crushed 80 grams, red pepper crushed 60 grams stir-fried in small heat to fry the red oil, dial back the minced meat and stir-fry well, add 50 grams of soybean powder used in the dry dish, curry powder 40 grams, peanut flour, sesame powder 20 grams each, and an appropriate amount of salt, MONOS glutamate stir-fry evenly, out of the pan.