I want to know the ingredients of stinky dried seeds, how to make stinky dried seeds delicious

This is the secret ingredient, how can it be so easy.

1.Add vegetable oil to a small pot and fry the stinky dried seeds over low heat until they are golden brown in appearance.

2.Finely chop the green onion, ginger and garlic, and cut the coriander into sections.

3.Add less oil to another pot and stir-fry the garlic sauce and bean paste.

4.Then stir-fry the minced ginger, garlic, sugar, cumin powder and stir-fry for a while.

5.Finally, add minced coriander, chopped green onion and chicken essence, drizzle some sesame oil and mix well.

6.Arrange the stinky dried seeds on a plate and drizzle with the prepared spicy dipping sauce.

Tip 1: The oil temperature is not easy to be too high when frying, and fry it on low heat to facilitate the smell to slowly emanate.

2. If the oil temperature is high, it will be fried hard, and the taste will be a little worse.

Stinky dried seeds, there are many methods, one is barbecue, and the other is stinky dried seeds, burning fat intestines are very good food.

Stinky dried seeds can be fried or steamed, whatever you like.

Artemisia fried, stinky and dry.

Ingredients: 500 grams of artemisia, 150 grams of stinky dry, 5 red peppers, 3 garlic, 1 teaspoon of salt, a little chicken essence.

Method] 1. Prepare ingredients such as artemisia and stinky dried water, the old roots of artemisia should be pinched off, and some red peppers can be added to this dish to promote appetite.

2. Cut the stinky dried pepper into strips, cut the red pepper in half with a simple halve, and crush the garlic.

3. Cut the cleaned reed with a knife or skim it by hand into small pieces three or four centimeters long for later use.

4. After the wok is heated, pour in the cooking oil, then add the crushed garlic and red pepper to burst the spicy flavor of garlic, then pour in the stinky dry and open the heat to quickly stir-fry evenly.

5. Pour in the reed, add salt and chicken essence, and continue to stir-fry for 2 minutes.

6. After the reeds change color and are broken, you can turn off the heat and put them on the plate.

Have you learned how to make this dish? Isn't it particularly simple? It is better to eat than meat, and the more you eat it, the more fragrant it is.

Summary. Hello dear! The marinating method of stinky dried seeds is as follows:

1. Cut the stinky dried seeds into pieces about 1cm thick for later use, beat the eggs and set aside. 2.Heat the pan with cold oil, add bay leaves, star anise, cinnamon, ginger slices, Sichuan peppercorns, and dried chili peppers and stir-fry until fragrant.

3.Add an appropriate amount of water, add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, rock sugar, salt, and cook until the sugar is dissolved. 4.

Add the stinky dried pieces and simmer for 10 minutes. 5.Add the egg mixture, stir well, and simmer for another 2-3 minutes.

6.Finally, add the green garlic and stir-fry evenly. After the above steps, the brine of stinky dried seeds is completed.

Hello dear! The marinating method of stinky dried seeds is as follows: 1. Cut the stinky dried seeds into pieces about 1cm thick for later use, and beat the eggs for later use.

2.Heat the pan with cold oil, add bay leaves, star anise, cinnamon, ginger slices, peppercorns, and dried hand molds and chili peppers and stir-fry until fragrant. 3.

Add an appropriate amount of water, add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, rock sugar, salt, and cook until the sugar is dissolved. 4.Add the stinky dried pieces and simmer for 10 minutes.

5.Add the egg mixture, stir and mix evenly, and simmer for 2-3 minutes. 6.

Finally, add the green garlic and stir-fry evenly. After the above steps, the brine of stinky dried seeds is completed. If you prefer a heavier taste, you can increase the amount of seasoning according to the appropriate amount of flavor in your mouth.

The seasoning for deep-fried stinky dried seeds is prepared as follows:

500 grams of sweet potato starch, 60 grams of chili powder, 20 grams of Sichuan pepper powder, 30 grams of dried beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of cumin, 4 grams of licorice essence (optional), 15 grams of cumin, 30 grams of dried chives (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate, 2 packets of special fresh No. 1, 15 grams of sugar, 2 grams of jasson, 1650 grams of salt, 200 grams of wolfberry powder (natural color), 3 grams of flavor enhancer (flavor enhancer Choose ten kinds of meat flavor or shrimp flavor, etc., It can also be replaced with 320 grams of thirteen spices or spicy stinky dry ingredients).

2. Modulation method:

1. Ground all the raw materials finely.

2. Each basin or bucket puts the above raw materials into it and mixes well.

3. Seal the mixed ingredients in food bags or bottles.

Ingredients: 2 pieces of stinky tofu and 300g tofu.

Ingredients: Appropriate amount of oil.

Balsamic vinegar to taste. Chili sauce to taste.

The right amount is extremely fresh.

1 tablespoon high liquor.

Cool and boil in an appropriate amount.

Steps: 1. Wash the tofu and cut it into square pieces and stack it in a sealed box.

2Prepare stinky tofu.

3Take out two pieces of stinky tofu and a little soup and put them in a bowl, stir them to dissolve.

4. Pour in an appropriate amount and cool and stir well.

5. Add a tablespoon of white wine and stir well.

6. Pour the melted stinky juice into the tofu cubes, and it is advisable to submerge the tofu.

7Cover and place in the refrigerator for 2 days.

8. Remove the marinated tofu and put it on the kitchen blotting paper to absorb the water.

9Put oil in a pot and heat over high heat, then add the tofu cubes.

10Turn down the heat to medium-low and fry the tofu cubes until golden brown on both sides, remove and drain the oil.

11Bowl with a pinch of chili sauce.

12Add balsamic vinegar.

Mix chili oil, light soy sauce, sesame oil, chicken essence and chicken broth into a sauce.

1. Cut the tofu into small pieces and put a white cloth in the middle.

2. Wrap the tofu, wrap it tightly, and tidy up the corners.

3. Put the wrapped tofu on the wooden board and stack it neatly.

Fourth, press it with a wooden board, press it with a heavy object and press it all night, the water in the tofu has been almost squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very strong, and the texture of the stinky tofu will be very delicate.

5. Prepare a cardboard box with clean corn leaves, if there are no corn leaves, change it to clean straw.

6. Stack the tofu neatly on the leaves, stack them all in the order of a layer of leaves and a layer of tofu, and then put it in the storage room to wait for the tofu to grow hair.

7. Pick it out, remove the white cloth, put it in a frying pan and fry it with a small amount of oil over low heat, and fry it until golden brown on both sides. The fried stinky tofu is served with salt, pepper and chili noodles, hehe, it smells a little stinky, but it tastes so fragrant.

If you think the above answer is quite satisfactory, just give it to you.

Stinky dried seeds, also known as stinky tofu, is one of the traditional famous dishes of the Han nationality in southern China, Hubei, Hunan, Jiangxi, Zhejiang and other provinces and cities have their own characteristics, especially the stinky dried seeds in Changsha, Hunan Province are the most famous.

Ingredients: Appropriate amount of fresh beans.

Method: Buy fresh tofu to take home; Wash and cut into small pieces for later use.

Take a clean wooden or cardboard box and straw and set aside.

Spread a layer of straw on the bottom of the box, then a layer of tofu blocks on top of the straw, then another layer of straw, another layer of tofu until the prepared tofu is finished, then another layer of straw on top to close the box.

Keep the box in a ventilated room without direct sunlight for two to five days, shorter in summer and longer in winter.

After three to five days, when the box is opened, the tofu will grow an inch-long white hair, that is, mold, so that the stinky tofu is ready, and when it is to be eaten, it only needs to be fried or fried.

The production process that ls talks about is not the same as what I know, the first four steps have not changed, but to add a little, it is too wasteful to use tofu to make stinky dry, and the local stinky dry is to use soybeans of poor quality to grind soy milk and press it into bean curd.

When pressing the dried tofu, wrap it in a fine and strong cloth, and put the upper grid on the top to press the square imprint, and cut it into small pieces directly according to the blot, and then put it in water to soak. The water is made by a special person, and after soaking it overnight, it will turn black and white in color and have a slight smell.

When it comes out, you can put it in the oil pan and fry it. Fry until the dead corner becomes crispy, so that the outside is charred and the inside is tender, and it is eaten with vinegar and chopped green onions.

You need to prepare for the production of stinky dried seeds: stinky dried seeds, green onions, coriander, garlic, salt, barbecue powder, oyster sauce, cumin powder, water starch, and white sesame seeds. It is divided into 3 steps, and the following is the detailed operation:

Step 1: Thicken to taste.

Put garlic, barbecue powder, oyster sauce, cumin powder, salt, white sesame seeds, and starch in a pot and stir well.

Step 2: Fry stinky dried seeds.

Boil the oil in the pan for 6 to heat it, add the stinky dried seeds and fry them. Fry until the crust is stiff.

Step 3: Pour the sauce.

Place the stinky dried seeds on a plate and pour the sauce over them, sprinkle with chopped green onions and coriander.