Dry kelp is steamed for about 30 minutes and then soaked in water for 24 hours. It's soft, tough and delicious. Don't soak kelp directly, otherwise it will taste bad whether stewed or fried. When cooking with kelp, whether stewed or fried, adding vinegar can make it taste better.
Technology: steaming
Taste: salty and delicious
Time:
Heat: Lower heat.
Composition:
Kelp 10 slice, pork stuffing 200g, mushroom 100g, ginger, onion, soy sauce, salt, chicken essence, sesame oil and coriander.
Cooking steps:
0. Material assembly drawing:
1. Add proper amount of soy sauce, salt, chicken essence, sesame oil and stuffing powder into the pork stuffing, mix well and marinate for 15 minutes.
2. Wash the mushrooms and cut them into powder. Cut the onions and ginger into powder and put them into the marinated meat stuffing.
3. Stir the meat evenly
4. Take a piece of kelp and add meat.
Wrapped kelp slices
6. Tie the cooked parsley tightly.
7. Wrap the kelp and put it on a plate.
8. Steam 15 minutes.
The practice of moldy tofu:
Ingredients: 5 kg of fresh tofu, moderate amount of high-alcohol liquor. Seasoning: 8 grams of pepper noodles, 3 grams of pepper noodles, salt, chicken essence and fresh orange peel foam. The first thing to make moldy tofu is to buy tofu. After buying tofu, cut it into cubes and choose the size. Put it on the filter screen and cover it with a paper box. Connect it to a basin below (for filtering water) and put it next to the heater. It will be moldy in a week or so, and it is enough to see it completely become "fermented bean curd".
Practice: 1, 2, all seasonings are ready, and the fermented tofu is put into the pot; 3. Put all the seasonings into a bowl and stir well; 4. Pour the high-alcohol liquor into a pot filled with tofu, pass all the tofu through the high-alcohol liquor, and let the tofu block take a bath; 5. Dip the bean curd with seasoning in white wine evenly; 6. Put it in a crock.
Four key points in making moldy tofu: 1. Choose tofu: the tofu made of moldy tofu is delicious or gypsum water, and the tofu should be tender. If you can't buy tofu made of gypsum in the north, try to buy tender tofu. If tofu is too old, it will be very dry, which will affect the taste and taste. 2. Temperature: When the tofu in my hometown is moldy, straw is used, and a layer of straw and tofu are put together, and quilts and the like are put on it. Generally speaking, it takes about a week for mold to grow. White mold, every piece of moldy tofu has such long white mold, pure white mold, which looks beautiful. There is no straw in the north, so we can only use grates, and the temperature should be kept at about 12~ 18 degrees, as long as we can see the fermentation; 3. Ingredients: Fermented moldy tofu is added with different ingredients according to personal taste for secondary fermentation. I use 1: 1: 0.3 Chili noodles, pepper and salt noodles; 4. Storage: It's best to store the prepared tofu in a crock, and then pour a layer of white wine on it, so it won't go bad for a year or two, and it will smell good, but you must put water on the side of the crock to prevent air from entering, or clean the side of the crock from time to time. Usually eat after one month.