Special flavor of rural boiled tofu(feng wei du te de nong jia shui zhu lao dou fu )

Special flavor of rural boiled tofu

Introduction:

"Old tofu, also known as northern tofu, uses bittern as coagulant. Compared with tender tofu, it has stronger toughness, lower water content and strong bean flavor. The texture of old tofu is hard and not fragile. It's not too much to describe boiled tofu as salty, delicious and long aftertaste. Bean curd is white and bright, tender but not loose; soup is clear but not light, and oily but not greasy; the smell of bean and oily is delicious, and the aftertaste is long

Production steps:

Materials required:

North tofu: two pieces

Zanthoxylum bungeanum: right amount

Leeks: moderate

Soy sauce: right amount

Zanthoxylum oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Feng Wei Du Te De Nong Jia Shui Zhu Lao Dou Fu