Brine snacks

Ingredients: peanuts, yuba, dried tofu, lotus root, quail eggs

Seasoning: 5 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 rock sugar spoon, 1 brine package, 10 grams of Sichuan peppercorns, 5 dried chili peppers

1. Wash the yuba and peanuts and soak them in water, cut the soaked yuba into sections, slice the lotus root, and cook the quail eggs shell.

2. Put other ingredients except yuba into the pot.

3. Add water to cover the ingredients, add the brine package, Sichuan peppercorns, rock sugar, dried chili, and pour Add 5 spoons of light soy sauce and 1 spoon of dark soy sauce

4. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes

5. Add beancurd sticks, continue to boil, then turn off the heat and let cool naturally

6. Place it in the refrigerator for more than 12 hours. The longer the time, the more delicious it will be.