Five-Spice Dry Tofu Recipe: Easy to Make, Delicious and Good for Appetizers, Keeps Fresh for Several Days, and Smells Better Than Meat.
Hello everyone, I'm foodie Hai Ge.Speaking of dry tofu, it's a favorite of northerners, especially spicy chili dry tofu, dry tofu rolls with green onions and dry tofu cucumber cold dishes, are all what everyone likes and often makes. But dry tofu is not easy to preserve, with the weather getting warmer, if you buy too much, it's easy to spoil, and even easily absorbs odors in the refrigerator. Today, I'm going to share the method of Five-Spice Dry Tofu Rolls, you can make it yourself at home, and you'll never have to buy it outside(Some unscrupulous merchants, dry tofu becomes stale, they resell it after roasting and steaming, you can't tell the difference)It's loved by adults and children alikeThe most important thing is that it's safe and saves money!Below, I'll share the method and steps for making Five-Spice Dry Tofu Rolls.
Smoked Five-Spice Dry Tofu
Main ingredients:2 pounds of dry tofu, appropriate amount of edible oil, appropriate amount of fragrant oil.
Ingredients:Two star anise, 20 grains of Sichuan peppercorns, a piece of cinnamon, two slices of star anise leaves, a piece of white bark, 5 segments of scallion whites, 5 slices of ginger
Cooking steps:
1. When you get back the dry tofu, peel each piece off (to prevent it from sticking together and not absorbing the flavor), then cut it into four pieces. I bought small Zhang's size. Just one piece cut into four pieces, put them together.2. Cut the four pieces into rolls, fold each head to the middle, then fold them together to form a roll. Using the same method, fold all the dry tofu into rolls.
3. Tie the folded dry tofu rolls with string and rope to prevent them from spreading when cooked. Use a toothpick to poke small holes in the folded part of the dry tofu roll to make it better absorb the flavor.4. Heat up the pot, heat up the fire, add a small amount of edible oil, put in star anise, Sichuan peppercorns, cinnamon, star anise leaves, white bark, add appropriate amount of water, put in salt, soy sauce, old soy sauce, sugar, chicken broth, scallion segments, ginger slices
5. When the water is about to boil, put in the dry tofu rolls, cover the pot with medium heat until it boils, then reduce the heat to cook for 15 minutes, close the pot and let it simmer for 10 minutes (to allow it to absorb the flavor better).
6. Drain the broth from the dry tofu rolls one by one in the pot, then take them out. In another pot, heat up the fire, put in tin foil, put in three spoonfuls of sugar and one spoonful of millet mixed well7. Put a steaming rack in the pot, then put a on it, and put the tofu rolls one by one on it, don't overlap them, to prevent them from darkening
8. There's smoke coming out of the pot, cover with a lid. Reduce the heat to a small fire for 2 minutes, and when the pot produces white smoke, turn off the fire and open the lid to take it out9. Use oil brush to brush fragrant oil on each dry tofu roll two sides, to lock in moisture to prevent it from drying out. Wow! Golden Five-Spice Smoked Dry Tofu Rolls are ready!
Small tips:1. When rolling the tofu roll, don't roll it too tightly, too tight doesn't absorb the flavor
2. After rolling, poke eyes with a toothpick, so that it can absorb the flavor faster3. When smoking, don't use a large fire, large fire quickly caramelizes the sugar, and it's easy to produce bitterness. If you're afraid of roasting the sugar too much, you can quickly open the pot during roasting to see if it's roasting.
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