Stinky tofu is super delicious, but I don't have it here, I can only make it myself, I can still do it a few times, spicy, there is soup, and the outside is almost the same.
By Small Yu loves the kitchen
<h2>Royalties</h2>
Old tofu 500 g
Wang Zhi and stinky tofu 2 small pieces
Cool white open 500 ml
Oil 200 ml
Light soy sauce 3 ml
Balsamic vinegar 3 ml
Sugar parlores zero caramel 5 g
Chicken essence 3 g
Tahini 5 g
Water 200 ml
Chili oil 20 ml
Parsley foam 5 g
Five-spice powder 1 g
3 g diced pickled radish
<h2>Practice steps</h2>
1: Cut the tofu into 1 cm thick slices
2: Put two pieces of Wang Zhi and stinky tofu in a clean bowl
3. Crush with chopsticks
4: Pour in 500 ml of cool white
5: Pour the tofu into the box and submerge the tofu
6: Cover with plastic wrap and refrigerate for 24 hours
7: Pour 300 ml of oil into the pan, the oil temperature is 70% hot, add the tofu and fry
8: Fry until golden brown on both sides
9, leave the bottom oil in the pot, pour a spoonful of soaked tofu soup, then put tahini, soy sauce, balsamic vinegar, sugar small flower zero cardamel, salt, chicken essence, five-spice powder, pickled radish diced, pour 200 ml of water, water to boil on the line
10: Pour the soup over the stinky tofu, drizzle with chili oil and add parsley
<h2>Tips</h2>
Can be made with a separate pot as the smell is a bit big. Wang Zhi and stinky tofu open the lid, do not smell directly, I am made with a mask, remember to ventilate when frying, otherwise the residual smell is enough to destroy the soul.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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