2, cut after the tofu slices evenly arranged in a large plate, and then into the steamer pot steamed under water, in the heat after boiling but also steamed for twenty minutes, this high temperature steaming tofu taste will be better, and eat when there is a certain toughness, but also to ensure that it will not be crushed in the process of marinade.
3, after steaming the tofu removed, placed in a ventilated place to cool down and cool, and then the surface of each piece of tofu are evenly sprinkled, ready to fine salt, and the tofu block on both sides should be sprinkled, in the sprinkled after the tofu to the preservation of the box to seal, and directly to the refrigerator in the freezer.
4, 24 hours later inside the salt pickled tofu can be done, take out after dripping sesame oil can be eaten directly, you can also put it with garlic, onions, cabbage and other ingredients with fried together, which will make the salt pickled tofu taste become more attractive.
Rural salt pickled tofu practice home pickled salted tofu practice
Home pickled salted tofu practice
1, home pickled salted tofu in the process of pickling in addition to salt can also be put into some other seasonings, such as miso paste, Italian spices, and black pepper, as well as chili powder, etc., with fine salt into the tofu, which will make a good pickled salted tofu This will give the salted tofu a mildly spicy flavor or black pepper aroma, and it will also taste especially good when you eat it.
2, home pickled salted tofu, you can directly use salt pickling, but after pickling to pay attention to preservation, it is best to seal and store in the refrigerator, so as to prevent the tofu from becoming tasteless, in addition to take the time to eat as much as possible do not return to the raw water and grease, or pickled tofu will also be spoiled.