Homemade barbecue tofu(zi zhi shao kao wei dou fu ru )

Homemade barbecue tofu

Introduction:

"Sichuan Sufu is mostly spicy. At home, pepper flour is also used for seasoning. This day, I had a whim, and got the idea of the bag of unused barbecue materials - idle is also idle, I don't know what it's like to use it to pickle tofu? If you say it's dry, ask the market to buy raw tofu - not too many blanks for making tofu milk, but the minimum sales volume - in case it's not delicious, you won't throw too much. The sweet flavor of the barbecue seasoning is omitted, and the salt is added to correct it. After several days of waiting, I finally opened the seal and tasted the tofu, which was made according to the usual method. Unexpectedly, no one felt strange except the appearance. However, there is still a difference between the two. At least, I can feel that the barbecue is sweet. "

Production steps:

Step 1: Materials

Step 2: add salt to the barbecue

Step 3: mix well

The fourth step: put the bean curd into the Baijiu and roll it.

Step 5: roll in the seasoning again and coat it with seasoning

Step 6: put it into the bottle until it is completely filled

Seventh step: pour the remaining Baijiu into the rest of the seasoning, stirring evenly.

Step 8: pour it on the tofu in the bottle

Step 9: close the lid and store for 5-7 days

Step 10: eat after taste

Materials required:

Tofu: 5 yuan

Barbecue material: 30g

Salt: 8g

Baijiu: 25 ml

Note: hairy tofu is generally available on the market, or self-made, but it is relatively troublesome. Seasoning can be adjusted according to their own preferences

Production difficulty: simple

Process: mixing

Production time: several days

Taste: salty and sweet

Chinese PinYin : Zi Zhi Shao Kao Wei Dou Fu Ru