The most authentic way to do stinky dried seeds

Materials. Stinky dried seeds.

About 20 pieces.

Chili oil. Two tablespoons (according to personal preference) of salt. Amount.

Garlic. 8 petals. Essence of chicken. Amount.

Light soy sauce. 3 scoops.

Coriander. Amount. Vinegar. 2 scoops.

The practice of frying stinky dried seeds.

Prepare the ingredients first! The practice of frying stinky dried seeds.

Step 1**, heat the oil over high heat. Then turn to medium heat and fry the stinky dried seeds in the pot, the fire must not be too big. Fried until both sides are bulging, it's almost the same. If you like to eat the old ones, fry them for two more minutes!! The practice of frying stinky dried seeds.

Step 2 is it. It's fried. Plated! The practice of frying stinky dried seeds.

Step 3: Start Topping the Sauce! Chop the garlic, add 2 tablespoons of chili oil, 3 light soy sauce, 2 tablespoons of vinegar, a little sugar, chicken essence and stir well. The practice of frying stinky dried seeds.

Step 4 is ready, pour the juice evenly over the stinky dried seeds. Sprinkle with cilantro at the end! All right! You can come and eat it!

Ingredients. Soybean curd.

200 grams. Accessories. Oil. Amount.

Barbecue ingredients. Amount.

Wine. Amount.

Qingfang. Amount.

Steps. 1.Beat the tofu into small pieces.

2.Four pieces of green square, an appropriate amount is OK.

3.Add water and cooking wine to make the juice.

4.Soak the tofu cubes in the seasoned sauce.

5.With the lid on, you can put it in the refrigerator, but for fear of making the refrigerator stink, you don't put it away, and you only put it in the kitchen.

6.After 24 hours, the time can be longer, the first time half of the fry is made, and the rest is left for a whole day to make again. The oil is hot, and the two sides are fried repeatedly, so that the oil is not wasted.

In our daily life, smelly and fragrant ingredients are also rare. The most famous stinky ingredient is durian, it is really so stinky that people who like to eat it like it very much, and those who don't like it won't even look at it. I just belong to the second type, I can't smell it at all, I really can't stand it.

But there are also such stinky little ingredients, which are cheaper, and you can buy 4 small pieces of stinky dried seeds for one dollar. The smell of this ingredient is just a little bit, and because it is made of soy products, it is still very popular in daily life. And the method of stinky dried seeds is also very simple, and it is okay to eat it raw, but it has no taste.

Generally, when I like cold salad, I put a dollar of stinky dried seeds, cut them into shreds and stir them, and the smell of garlic and stinky dried seeds is also very appetizing. Sometimes I like to stir-fry it simply, and stir-frying it with green peppers is the simplest stir-fry. It is popular to serve a plate at any time with a meal and a drink.

It smells bad and tastes good, which is the characteristic of stinky dried seeds. The color of the stinky dried seeds is black and smells stinky, and the inside of the cut is white. Its processing process is also not complicated.

It has the characteristics of "black as ink, fragrant as mellow, tender as crisp, soft as velvet", and is liked by many people in terms of taste. It is rich in plant-based lactic acid bacteria, which has a good effect on regulating the intestines and stomach, which can increase appetite and promote digestion. Once stinky dried seeds are made, the most significant change in nutritional composition is the synthesis of a large amount of vitamin B12, which has a positive effect on the prevention of Alzheimer's disease.

But any ingredient is delicious, it is not easy to eat more, just in moderation.

Stir-fry the green peppers and stink them dry.

1. Preparation of ingredients: a few green peppers, washed and cut into thick shreds; 8 small pieces of stinky dried seeds, washed, cut into thick shreds.

2. Pour in the green pepper in the hot oil in a hot pan, add salt and sugar and stir-fry quickly to change color.

3. Pour in the stinky dried seeds and stir-fry evenly with the green peppers.

1. The mastery of the feeding time: starting from the growing season of amaranth, various materials can be cut one by one according to the ratio of 5 kg of fresh material plus 4 kg of cold boiled water and kg of salt according to the different growing seasons. That is, what ingredients are in the season will be placed in proportion to the ingredients, until all the ingredients in the formula are finished.

2. Wash, drain, chop, boil and cool the fresh ingredients of the season (excluding snow cabbage) according to the recipe and put them in the tank. Licorice is gently smashed flat with the back of a knife and cut into about 50-100 mm. In addition, add Sichuan pepper, good salt and cold boiled water (if there is bamboo shoot juice soup, it can be directly replaced by cold boiled water), if there is snow cabbage, it does not need to be cooked, it is directly washed, drained, salted and chopped and added.

3. After the ingredients are put into the tank, let them ferment naturally. After one year, the stinky brine produces a strong aroma and umami before it can be used. During the natural fermentation period, the brine is stirred two or three times to make it ferment evenly.

When used, after the marinade is removed, the residue can still be stored in the container as an old marinade and allowed to continue fermentation. This is good for adding flavor to the brine. If the age is too long, there is too much coarse fiber residue in the tank, you can take out a part of it, and then add part of the new material in proportion.

Stinky marinade can be used repeatedly for a long time, the more valuable it is, the stronger the flavor, and the better the taste of the stinky tofu soaked.

4. After the oil is boiled, the tofu is fried in the pot for 5 minutes one by one (when the fire is large, use low heat, and the middle is fried and scorched) into the outer coke and the inner tenderness are removed, and a hole is poked in the middle of each piece of tofu with chopsticks on the plate, and the juice can be poured into the eye.