Steamed stinky tofu with chopped pepper

Steamed stinky tofu with chopped pepper

Introduction:

"When it comes to making stinky tofu, we have to mention the key raw material for this dish: amaranth stem water. Every early autumn, when the amaranth comes out, cut the branch, leaf and root of the elder's amaranth into 4 cm segments, wash and drain them, then put them into a pottery bowl, add cold boiled water and salt, seal them and put them in a warmer place. After fermentation for 3 days (ripening time varies with climate), store in a cool and ventilated place. When eating, the water from the amaranth stem is taken out from the pottery bowl and steamed with bean curd. After steaming, it is poured with special fragrant rapeseed oil. The aroma is pungent and unique. After fermentation, the appetite is greatly increased. "

Production steps:

Step 1: soak dried bean curd in amaranth water in a sealed preservation box and put it into the refrigerator for fermentation for 3 days.

Step 2: slice the fermented dried tofu for use.

Step 3: first pour a small amount of amaranth water, then add onion, ginger and chopped pepper, and finally pour rapeseed oil.

Step 4: steam over high heat for 5 minutes.

Step 5: smell stinky, eat delicious steamed chopped pepper stinky tofu is ready.

Materials required:

Dried tofu: 4 pieces

Amaranth water: 200ml

Chopped pepper: 100g

Rapeseed oil: 50g

Onion and ginger: right amount

Note: due to interest driven, now black hearted businesses often use some disgusting ways to make stinky tofu, which is not hygienic and will do some harm to the body. Like to eat stinky tofu, you might as well try to use amaranth water to make stinky tofu, environmental protection and health. Making a jar of amaranth water can be eaten well for many years, and the longer the time, the better.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh