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  • [how does the family of _ of the method that make of souse strong-smelling preserved bean curd make strong-smelling preserved bean curd] –

    2019年5月15日 By wh1 0 comments

    Article introduction

    Strong-smelling preserved bean curd of in actual life is a kind of cate that we often eat, main material uses strong-smelling preserved bean curd to bean curd place is made and be become namely, the time that the course ferments and makes bean curd stores after souse is longer, mouthfeel is better, and the method of domestic souse strong-smelling preserved bean curd is very simple also, need uses to bean curd, fermented bean curd puts proper liquor and milk of strong-smelling preserved bean curd, sealed in jar can, sealed number can have after day.

    The making method of souse strong-smelling preserved bean curd

    In the home how souse strong-smelling preserved bean curd: Method

    Material: Boreal bean curd right amount, strong-smelling preserved bean curd breeds right amount, liquor mineral water is right amount, right amount.

    Practice:

    1, stripping and slicing of boreal bean curd, put recipient.

    2, preparative strong-smelling preserved bean curd breeds 3.

    3, open emulsification of strong-smelling preserved bean curd with a few water, mix is even. Fall in love with the sea

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    4, the liquor that counts into height.

    5, in falling the fluid of strong-smelling preserved bean curd of mix up bean curd.

    6, container lid, put in shady and cool place to save.

    7, after 24 hours can edible (wow, very smelly Oh) .

    8, the blast in putting oily bowl comes two sides is golden, give boiler, asperse on chili face and Zi like that pink can edible.

    The making method of souse strong-smelling preserved bean curd

    It is in the home how souse strong-smelling preserved bean curd

    In the home how souse strong-smelling preserved bean curd: Method 2

    Material: Fresh white bean curd 2.

    Practice:

    1, take out two fresh white bean curd above all, put the scald thin slices of meat in boiling water in clear water, fish out is put small are cut on chopping block or small strip, stay on chopping block to reserve temporarily.

    2, take 30g strong-smelling preserved bean curd to breed, put in the bowl, right amount hot plain boiled water is entered in past bowl, the edge pours an edge to breed strong-smelling preserved bean curd with the chopstick agitate, till beautiful of agitate melt into.

    3, all red bean corrupt piece is put into a young pitcher, the breast of strong-smelling preserved bean curd that changes mix again next falls into bean curd jar slowly, the cap on the lid.

    4, after going up, cap lid notices whether examination jar is flat, affirm without by accident hind will young pitcher is putLove Shanghai is opposite with the city touch

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    Be in the place that the person comes up against not easily, make an appointment with 40 hours or so to be able to be taken out, what come out right now is strong-smelling preserved bean curd, but not OK still edible.

    5, take an examination of skin of soya-bean milk to send Su Fahuang with barbecue wearing (Yi Ke with willNew love Shanghai is opposite with the city touch forum

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    Strong-smelling preserved bean curd is put into oily boiler to till extensive of skin of soya-bean milk is yellow,undertake deepfry can) , dip in take right amount miscellaneous sauce spice can smelly sweet sweet edible, very delicious.

    In the home how souse strong-smelling preserved bean curd: Method 3

    Material: Shrimp paste (or Li Jin is written down young slippery shrimp paste) , old bean curd, salt, water, strong-smelling preserved bean curd.

    Practice:

    1, smelly bittern makes: 15ml shrimp paste is put in clean container, add about 400Forum of baby of new Shanghai noble

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    Ml Wen Shui, 1/4 piece tender bean curd, a few salt, mash bean curd room temperature places two days.

    2, will old bean curd cuts small to put the souse in smelly bittern to arrive 2 days a long time, fish out deepfry comes golden can eat.

    It is in the home how souse strong-smelling preserved bean curd

    In the home how souse strong-smelling preserved bean curd1000 beautiful net forum of Shanghai

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    : Method 4

    Material: Old bean curd 1, high liquor breast of right amount, strong-smelling preserved bean curd is right amount, cool leave in vain right amount.

    The making method of souse strong-smelling preserved bean curd
    1000 beautiful community of Shanghai

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    Practice:

    1, old bean curd one chunk, with cool Bai Kaixi clean air is stand-by.

    2, high liquor (of 50 degrees of above) equipment is very stand-by.

    3, the bottled strong-smelling preserved bean curd that buys in the home breeds (what I use is Wangzhi and breast of strong-smelling preserved bean curd, the) that the breed of strong-smelling preserved bean curd of informal what brand goes, take 3-4 is small.

    4, old bean curd cuts small to be put into the bowl that brings a lid.

    5, breast of strong-smelling preserved bean curd becomes paste with ladle be bored with mushy (if breast of strong-smelling preserved bean curd is salty, need not putting salt additionally) salt can be put can not put, him consider is worn put salt.

    6, cool to entering plain boiled water is right amount.

    7, those who fall to had been cut is old in bean curd piece.

    8, high liquor is right amount.

    9, in pouring bowl of old bean curd.

    10, wine and the quantity with galactic bean curd cross old bean curd with doing not have piece to allow.

    11, the cap on the lid, put in a shady and cool and ventilated place. Day cool season puts 2-3 day or a bit longer time, the length that day hot season can figure according to thermoregulation day.

    12, need not deepfry is OK also, with frying pan decoct.

    13, frying pan is wiped on oily, put the strong-smelling preserved bean curd that has made piece.

    14, want to have other jumbly olfactory, can scatter a few condiments that you think to eat to be on bean curd piece right now can.

    15, break up, decoct other one side can.

    16, go up desk.

     

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