Deep-Fried Fermented Tofu

Deep-Fried Fermented Tofu

Introduction:

"Speaking of stinky tofu, I have tears and runny nose. I don't like to eat the stinky tofu, but I like to eat fried tofu. It's only limited to the stinky tofu over the bridge, because it's not very smelly. 55. Don't beat me up. I used to be greedy. After I went to the hospital and learned to do it by myself, I was not afraid of terrible things. It's absolutely crispy outside and tender inside It would be too much. '

Production steps:

The first stinky tofu Baijiu add soup, crushed into mud, add a small half of Baijiu, any liquor, add a lot of water, this measure depends on the amount of tofu, you must drown the tofu block, and soak for 24 hours.

Step 2: first cut the tofu into pieces and fry it slightly, not too much, but a little too oily

Step 3: after soaking, wrap it with plastic wrap and put it in the refrigerator. When it's cold here, we put it outside. It's better than the refrigerator. Ha ha, at least 24 hours

Step 4: blow it up, taste it... Be careful of being beaten.

Materials required:

Tofu: right amount

Stinky tofu: right amount (Wang Zhihe)

Baijiu: moderate amount

Note: remember to be careful of oil splashing when frying. The oil temperature must be hot enough to make it crisp outside and tender inside. It can also be served with sauerkraut made at home. In foreign countries, it's so difficult to eat stinky tofu

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: strange