The famous snack can also be used as a dish---Simmered tofu
Stewed tofu, that is, hot-mouthed tofu, is the best in Yongan. Its history can be traced back to the Republic of China, but it only returned to street food stalls in the early 1960s. The preparation method is to first put the white and tender tofu pieces into a large iron pot, add fish, pig's feet, ribs, water, etc., simmer over charcoal fire for a long time, and cook the tofu into a honeycomb shape to make it delicious. Then cut the hot tofu into small pieces and dip it in seasonings made of soy sauce, garlic, rock sugar, etc. It is sweet and delicious. However, the ingredients for making simmered tofu are not so particular. The simmered tofu made on the street is to add some day lily to simmer the tofu. This is all to save costs. The ingredients for braised tofu made at home are naturally better. Stewed tofu is mainly about cooking the tofu until it is delicious. Fish and pig's feet are not common ingredients in my family. I put in our family’s favorite ingredients, and the children enjoyed it. Due to time constraints, I didn't cook the tofu in a honeycomb shape. If I wanted to cook the tofu in a honeycomb shape, it would take more than 2 and a half hours to make it so good. Besides, foodies don’t like the old-fashioned tofu, so I simmered it over low heat for about 40 minutes. The taste is moderate, mainly for children.
Private kitchen
Cantonese cuisine
