Method for frying stinky tofu with edamame: Wash the stinky tofu, cut into small pieces, and drain the water.

Peel and remove edamame beans.

Heat the oil in a pan and fry the stinky tofu until golden brown.

Leave a small amount of oil in the pot, heat until it is 80% hot, add the edamame and stir-fry until cooked, then pour in the stinky tofu and add a little water, add salt and MSG, wait until the soup dries up and then put it on a plate.

Flavor characteristics Delicious steamed stinky tofu Ingredients: four pieces of stinky tofu, two slices of pickled cabbage, four ounces of soybean sprouts, six mushrooms, one red pepper, and appropriate amount of coriander.

Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar in appropriate amounts.

Method: Slice sauerkraut, mushrooms, and red pepper into shreds.

Chop coriander.

Place the tofu on a plate or bowl, add seasonings and shredded sauerkraut, etc., steam over medium heat for about ten minutes, sprinkle with chopped coriander and serve.

Spicy Stinky Tofu Ingredients: Ground pork, stinky tofu (A) Mushrooms, dried shrimps (soaked until soft and minced), garlic, chili peppers, green onions (minced), (seasonings) chili sauce, wine, sugar, water, soy sauce, all in appropriate amounts. Cook in a frying pan

Pour a little oil, turn on medium heat, put ingredient A and minced meat into the pot and stir-fry until fragrant, add stinky tofu, seasonings and water (just cover the stinky tofu), cover the pot and bring to a boil until the stinky tofu is cooked and the flavor is ready

Can.

Steamed stinky tofu with meat sauce Ingredients: 1. 1 can of patchouli meat sauce 2. 6 pieces of stinky tofu 3. 2 tablespoons of edamame kernels 4. 1 red pepper Seasoning: 1. 1 tablespoon of soy sauce paste Method: 1. Mix the stinky tofu

Wash the tofu and cut into 4 pieces.

2. Wash the edamame kernels and slice the red pepper.

3. Stir the Quanta Sauce and seasonings together with the edamame and red pepper.

4. After the stinky tofu is plated, pour method 3 on top and steam over high heat for about 15 minutes.

Note: Vegetarians can use 2 cans of Patchouli jelly sauce instead of 1 can of Quanta Sauce ----------------- Production process.

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Cut the tofu into small pieces and place it in the middle of the white cloth. Wrap the tofu tightly and arrange the edges. Place the wrapped tofu on the wooden board, neatly stack it and press it with the wooden board.

Press something heavy, you can use dumbbells. After pressing it all night, the water in the tofu has almost been squeezed out. Take it out and open it. You can see that the tofu has been pressed very firmly. This is how it is done.

The texture of the stinky tofu will be very delicate. Prepare a cardboard box and put clean straw inside. If there is no straw, use clean corn leaves instead.

Arrange the tofu neatly on the leaves.

Arrange them all in the order of one layer of leaves and one layer of tofu, and then put them in the storage room until the tofu grows hair.