Steamed fermented bean curd
Overview
I went to have a wedding banquet last night and went on a killing spree. I ate too much and was full. I really wanted to eat white porridge and pickled mustard, but there was no pickled mustard at home. I came back a little late last night and was too lazy to buy any more, so I steamed fermented bean curd instead. When I was a child, I often ate fermented bean curd, both steamed and non-steamed. Later, I rarely ate it. I might eat dishes made from fermented bean curd, but I rarely used it as a dish or porridge. I can’t even remember fermented bean curd. Sometimes, I suddenly want to eat it again in the past two years, so I often keep a bottle in the refrigerator, cook or eat it as a dish. The taste is still the same, and I still like to eat it. Add some oil and steam it to make it more fragrant.
Tags
Ingredients
Steps
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Take a few pieces of fermented bean curd and put them in a bowl. I am the ordinary Guilin fermented bean curd.
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Just put a little bit of oil, just a little bit. I usually use peanut oil for cooking, because I always use peanut oil unless there is any special situation, but lard is more fragrant.
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Boil water in a pot and put it on the steam rack to steam. It will take two to three minutes after the water boils.
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When the pot is opened, you can smell the fragrant fermented bean curd.
