Cured Tofu
Overview
How to cook Cured Tofu at home
Tags
Ingredients
Steps
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Add appropriate amounts of bacon and old tofu. Place the old tofu on the grate and press it with a heavy object to squeeze out excess water.
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Put a bamboo fence in the pressure cooker, add old tofu, bacon and appropriate amount of ginger slices and green onion segments, then add appropriate amount of boiling water and cooking wine, and cover the pot. Turn on the atmospheric back pressure valve and turn to low heat for 15 minutes. After 15 minutes, the pressure cooker will deflate quickly. Open the lid, take out the bacon, beat out the old tofu, and let it cool. If your bacon is too salty, soak it to remove some of the salt before pressing it with the tofu. After cooling, slice the old tofu and bacon separately and set aside.
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Appropriate amount of fish pickled cabbage, soaked in salt, washed and cut into shreds for later use. Soak appropriate amounts of chili pepper, ginger and garlic, cut into shreds and set aside.
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Heat the pot, remove appropriate amount of oil, add bacon and stir-fry until fragrant. After stir-fry, add the pickled chili pepper, pickled garlic, pickled ginger and fish pickled cabbage, stir-fry all the water and then stir-fry together.
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After sautéing, add the old tofu, add an appropriate amount of soup to press the tofu and bacon, then add an appropriate amount of pepper, dark soy sauce and oyster sauce, simmer over high heat for 2 minutes. After 2 minutes, the fire continues to collect the juice. When the soup is suitable, add appropriate amount of chicken essence and garlic sprouts, stir-fry evenly, and serve.
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Finished product pictures
