Stewed stinky tofu

Overview

It is very simple, but the overall taste is enhanced by the deliciousness of stinky tofu. Strictly speaking, the seasonings used are only salt and chili, but the taste is very delicious. The pieces of tofu need to be picked up carefully. They contain a lot of delicious bacteria, but don’t eat too much. Just stew a small piece in a small bowl. If you eat too much, you will easily get angry.

Tags

• hot dishes
• hunan cuisine
• old man
• spring recipes
• banquet dishes
• lunch
• chili noodles
• salad oil
• stinky tofu
• salt
• water

Ingredients

Steps

1. 1 A piece of stinky tofu was originally densely packed with soft white mycelium, but as soon as the plastic bag was brought back, it was all knocked off,

   

2. 2 Slice (be careful when cutting, stinky tofu is very fragile and can easily deform)

   

3. 3 Place the pieces on the bowl one by one, using the method of building blocks, do not stick them all together,

   

4. 4 All exhausted,

   

5. 5 Drizzle with appropriate amount of salad oil,

   

6. 6 Pour in appropriate amount of salt water (not too salty, just lighter)

   

7. 7 Spread a layer of chili powder evenly,

   

8. 8 Steam over low heat for about 20 minutes. After taking it out of the pot, sprinkle with some chopped green onion.