How to make the sauce, how to make fried stinky tofu with homemade dipping sauce

How to make fried stinky tofu with homemade dipping sauce.

Ingredients. Ingredients.

Stinky tofu. 200 grams. Accessories. Oil.

Amount. Salt. Amount. Cooked sesame seeds.

Amount. Dried chili peppers.

Amount. Pepper.

Amount. Fresh soy sauce.

Amount. Sweet noodle sauce.

Amount. Steps.

1.Rinse the stinky tofu in clean water.

2.Cut each piece of stinky tofu into 4 small pieces.

3.Heat a pan and pour oil.

4.Add the stinky tofu in the warm oil one by one.

5.Fry until lightly browned.

6.Wait for the oil temperature to rise, add and fry again until golden brown.

7.Prepare the ingredients for the dipping sauce (cooked sesame seeds, sweet pasta sauce, dried chili peppers and Sichuan peppercorns) <>

8.After heating the pan, turn to low heat and sauté the dried chili peppers and peppercorns until fragrant.

9.Then mash and mix with cooked sesame seeds.

10.Put it in a bowl and add 2 tablespoons of fresh soy sauce.

11.Heat the oil in a pan and pour it into a bowl.

12.Mix well.

13.Mix the sweet noodle sauce and chili oil one to one.

14.Super tasty.

1 Mix the glutinous rice flour with boiling water to make a round cake shape, perforate it in the middle and cook it in hot water and remove it. At this time, do not discard the water in which the cake is boiled, and keep it safe.

2 Cook the glutinous rice cake and put it in a copper basin, and when it is warm, beat it until it blisters.

3 If you feel a little thick and hard, you can pour in the boiled cake.

water, make a paste.

4 Transfer the water to a different bowl and let it cool a little, then add the water thickened by maltomys and ferment. At this point, the water thickened by the maltoyeast is prepared the night before the chili sauce is made. Pour 4 cups of water into each cup of maltoyeast powder and use the water above the next day.

5 Sift the fermented cake water through a sieve, re-cook it and cool it, then put the lake-shaped cake in a bowl. This way the cake will be soft and loose.

6 After cooling completely, add the chili powder and mix thoroughly.

7 Sprinkle some tempeh flour on top and stir well.

8 Put the chili sauce in a jar and put it in the sun, and sprinkle salt on it when it is hard and dry. Most of the chili sauce is sprinkled with salt before it is dry, so that the salt will seep into the chili sauce and affect the taste.

3. Sichuan chili sauce.

Main seasoning: minced garlic (it is best to use pounded garlic, because mashed garlic is more delicious than chopped minced garlic), minced coriander, salt, monosodium glutamate, sugar, vinegar, chopped green onion, soy sauce (should not be put more, the color is light yellow), pepper, ginger, sesame oil.

Questions. What about the steps.

Are there any other sauces?

Recipe for street-side fried stinky tofu soup.

1. Prepare cumin powder, chili noodles, light soy sauce, vinegar, oyster sauce, starch, green onion and garlic, wash and cut the two ingredients and set aside. 2. Mix cumin powder, chili noodles, light soy sauce, vinegar, oyster sauce and starch together in turn, then heat the oil and put them into the pot and stir-fry, and finally put the chopped green onion and garlic into the pot and stir-fry well.

Raw material: <>

3 pieces of stinky tofu, 2 cabbage leaves, 2 garlic crumbles, 2 red peppers, 1 tablespoon spicy bean paste, half a pot of frying oil.

Seasoning: 6 tbsp broth, 1 tbsp soy sauce, 1 2 tbsp black vinegar, 1 4 tsp caster sugar, salt and white pepper to taste.

Preparation method 1: Put the stinky tofu (stinky tofu that has not been fried in the pan) into a medium-temperature oil pan and fry it until the skin is crispy, drain the oil, and cut each piece diagonally into four pieces for later use. Stir the seasoning well and set aside.

2. Select the part of the cabbage close to the stem and cut it into cubes, garlic into cubes, and peppers into cubes. Pour 2 tablespoons of salad oil into a hot pan, add diced cabbage, garlic, chili pepper and spicy bean paste and stir-fry until fragrant, pour in seasonings and turn to high heat to bring the soup to a boil.

3. Put the fried stinky tofu into the wok and stir-fry it quickly.

a.5 tbsp soy sauce, 3 tbsp light soy sauce, 1 tbsp minced garlic, 1 tbsp sugar, 1 tsp monosodium glutamate, b1 2 tsp chili paste.

Method: Put all the ingredients in the container and stir well.

a.8 tbsp soy sauce paste, 3 tbsp sweet noodle paste, 3 tbsp oyster sauce, 1 tsp chicken broth mix, 3 tbsp sugar, 2 tbsp sand tea powder, 1 tsp chili powder, 1 tsp white pepper powder, bA pinch of pepper powder.

Method <>

1.Stir Ingredient A well and spread it on the charcoal-grilled stinky tofu.

2.Finally, sprinkle a little material B and you're done.

1) Cut the tofu into domino pieces, pat with the dried starch, and cut the lettuce leaves into 3 cm long knots; Cut the garlic sprouts into 1 cm long knots; Ginger and garlic minced separately; Dried chili peppers and Sichuan peppercorns are fried and crispy and finely chopped for later use; Chop the bean paste with a knife.

2) Wash the pot, heat the oil until it is 7 hot, add the tofu and fry it until golden brown. Leave a little oil in the pot, put watercress, ginger and garlic and fry until fragrant, then pour in the broth and boil, add salt, monosodium glutamate and soy sauce to adjust the taste, put in the bamboo shoot leaves and boil them in the plate, then cook the fried tofu slightly, put the garlic seedlings, hook the appropriate amount of water starch, scoop the bamboo shoot leaves on the plate, sprinkle with dried chili pepper and peppercorns, and then pour the hot red oil.

Stinky tofu: 10 pieces, large green peppers, 2 stalks, tempeh, a dozen grains, shrimp skin, a spoonful of dried red peppers, a small main garnish, salt, rapeseed oil.

Method <>1.Prepare the materials. Everything else is ready-made, chop the green pepper with an appropriate amount of salt to kill the water, squeeze it dry and set aside.

2.Stir-fry the tempeh in rapeseed oil in a hot pan.

3.Add the green peppers and stir-fry until they change color slightly.

4.Turn off the heat and add the shrimp skin and mix well, and a few drops of cooking wine to taste.

5.Spread the stir-fried ingredients with a small spoon over each piece of tofu and sprinkle with dried red pepper rings.

6.Steam on high heat for 10 minutes.

7.Drizzling a few drops of chili oil over the pan is more beautiful.

Main ingredients: 1 kg and 2 taels of fresh pepper, 8 taels of peeled garlic Auxiliary materials: 50 grams of sugar, 100ml of edible vegetable oil, 50 grams of edible salt, 10 grams of monosodium glutamate, 15ml of high liquor

Method 1: Peel the garlic and wash it to control the water.

2. Wash the pepper and remove the water from the pedicle.

3. I use the mincing accessories of the KW kitchen machine to grind instead of the traditional knife chopping method, if there are food processors or food processors, you can also use them instead of the traditional knife chopping, if you use the traditional knife chopping method, remember to protect your hands, remember to wipe your hands with oil, so that your hands will not be spicy.

4. After the garlic and chili pepper are fully chopped, add the auxiliary materials, stir well, bottle it, or store it at room temperature.

Summary. 1. Cook the soaked soybeans with wood until soft.

2. When the soybeans are crushed with your fingers, remove and drain the water for later use.

3. Take a dustpan (made of bamboo, which has strong air permeability) and spread toon leaves and walnut leaves on top.

How to make stinky sauce beans delicious home-cooked practice.

1. Cook the soaked soybeans with firewood until they become soft. 2. Remove the soybeans and use the first row of fingers to crush them, and drain the water for later use. 3. Take a dustpan (made of bamboo, which has strong air permeability) and spread toon leaves and walnut leaves on top. Good defeat.

4. Put the boiled soybeans evenly on top and let them cool.

5. Toon leaves and walnut leaves are spread on the soybeans.

6. After two or three days of fermentation, picking up soybeans can pull up long silks.

7. Mix with salt, the amount should be relatively more, and then add garlic, ginger, mountain pepper, tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well.

I'm the Northeast, and this approach is unprepared.

Okay, then I'll find you something else.

Can you change it?

Okay, wait a minute. Soak the fried beans with cold water, soak them for 3-4 hours, and take out the soybeans to be half-dried in the sun.

Sprinkle the dried soybeans with a little flour and use a cardboard box (never a plastic bag. It is easy to store water inside) put it in a straw pile, a week in summer, and a month in winter, and it is not much to know that the moon is missing, at this time, the soybeans will be moldy and full of yellow hairs, and the black hairs are not edible (you can't touch it when you don't cover it, it's best not to touch it, and it's not good to eat when it's not good) Wash the moldy soybeans back to the fierce ears with water, and then dry them.

Put water in the pot, star anise, fennel, bay leaves, cinnamon, cool ginger, grass fruit, three generations of gods, cloves (put a shirt or don't put it), Sichuan pepper, Angelica angelica, salt, soy sauce and other seasonings, and find a basin to cool the boiled soy sauce.

Find a clay pot, it is best to seal it, pour the dried soybean into the jar to key auspicious noodles, and then pour the cold soy sauce including various materials into the jar, it is advisable to hide the beans from the soy sauce, seal the jar with four taels of salt for a pound of soybeans, and seal it for at least a week (because there is no preservatives to make yourself, it is easy to feast on insects, it is best to put some liquor inside, like to eat spicy, and you can also put some red pepper when you get beans, and the taste is better).

1. Ingredients: 2500g of soybeans, 5000g of water, 500g of salt, cooking wine, spices, ginger (scattered), green onions, and red peppers.

After the grams of soybeans are sorted out of impurities and inferior soybeans, soak the soybeans in cold water for about a day until the beans are swollen and the grains are full. Pour the soybeans into the pot, add water and boil until seven mature, then pour it into the bamboo basket to filter out the water, dry in a cool and ventilated place, grab a handful of soybeans that do not stick to the side of the attack as well, take a bamboo guess plaque to put the soybeans into the flattening, covered with a layer of cotton or dry straw, Sui Zen scatter and then place this bamboo plaque in a cool place with a larger temperature for about a week, to the green edamame full of penicillium, pick off individual yellow mold beans, and dry them in the sun for a little (locally called "tire gas").

3. Take about 5,000 grams of cold boiled water, put refined salt (500 grams), cooking wine, ingredients, ginger (pat scattered), green onion knots, dried red pepper, pour them into the jar with a small mouth and a big belly, then pour the edamame beans in, stir gently evenly, seal the mouth of the altar with altar mud and straw, put it in a cool place for a week, and the soy sauce beans are ready.

4. When the altar is opened, the fragrance is fragrant, and a little bean is held in a small bowl, and you can see the brown beans in the pale yellow brine, and the silk pepper is even more bright and eye-catching. This soy sauce bean, crispy and refreshing, with a slight spicy flavor in the umami, has a unique flavor, it is not only a snack dish, but also an appetizer when eating porridge, and its soup is still a good condiment for the next noodles.

The production method of stinky tofu sauce: chopped coriander, minced garlic, spicy chopped millet in Qiaotuan, soy sauce, sugar, vinegar, sesame oil, salt, millet spicy, garlic, chicken essence, coriander, stir-fry evenly, boil the pot and serve it, stinky tofu is a traditional Chinese snack, the production method and eating method are quite different in various places, there are different types of north and south, stinky tofu is also known as stinky dried seeds in the south.

Although its name is cheesy, it is ugly on the outside and beautiful on the inside, strange in the peace, and has a long history, it is a very characteristic traditional Chinese snack, ancient and traditional, and it makes people want to stop. The production materials are soybeans, tempeh, soda ash, etc.

In China and around the world, there are differences in the way of preparation and eating, and the taste is also very different, but it has the characteristics of "smelling bad and eating good". Changsha and Nanjing are quite famous for stinky tofu, and Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places are also quite famous.

The streets of Tianjin are mostly Nanjing stinky tofu, which is fried into golden brown for gray and white tofu blocks, and the smell is very light. Most of the stinky tofu on the streets of the south is "Changsha stinky tofu" as the signboard, which is also fried, but the interior is hollow and black, and the smell is more prominent.

Wang Zhi and stinky tofu run-in, add water, add monosodium glutamate, chicken essence, sugar, sesame oil, chopped green onion and coriander.

It's hard to say that each family is different from each other.