A piece of hard tofu, cut into 2CM square pieces, and put it in a boiling water pot for 30 seconds. Take it out and dry it, and try to control the water. Put it in a clean lunch box (not sealed) at room temperature until the tofu is fluffy. Control the moisture, then add salt, pepper noodles, ginger powder, Chili powder and sesame oil. Pay attention to put more salt. Put it in a semi-sealed state in the refrigerator for about 2 weeks. You can take it out and taste it at any time, and put seasoning according to your personal taste.

Crispy stinky tofu

Golden and crisp, the marinade is delicious, fresh and salty and slightly spicy.

Ingredients: dried stinky tofu, salad oil, soy sauce, soybean sprouts, kelp, coriander, Chili sauce, thin soy sauce and garlic paste.

Method: Wash the stinky tofu, dry it, put it in the oil pan, and fry it until golden brown and crispy. Cut stinky tofu and put it in a bowl. Add bean sprouts, kelp, coriander, Chili sauce and soy sauce, and sprinkle with garlic or minced garlic.

Production method of dried fruit:

Tofu with soybean as raw material is soaked in special brine for half a month, then fried with tea oil, supplemented by sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp, soft as velvet", and is named after its odor, which is different from other brines. Smells bad, tastes good, and is crisp outside and tender inside. This is because there are many excellent raw materials such as fresh winter bamboo shoots, Liuyang douchi, mushrooms and fine liquor in the brine, so the taste is particularly fresh and fragrant.

Fried dried fruit