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[anhui Cuisine] --- Stir-fried Tofu with Green Pepper
by Red Bean Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
Huizhou stinky tofu is commonly known as: big stinky.
It was created by Wang Zhihe during the Kangxi period of the Qing Dynasty. After tasting it, Kangxi praised Wang Zhihe with the word "Qingfang" in his handwriting.
Compared with the stinky thousand pieces of Shaoxing, Zhejiang, and the stinky dryness of Huainan, they are well-known at home and abroad.
The surface of Huizhou Dadu stinky is gray-blue and black, and the inside is as white as jade. It smells stinky and has a unique flavor when eating.
Stir-fried stinky tofu with green peppers is a very homely dish.
The mouth is dry and crispy, fresh and delicious. "
It was created by Wang Zhihe during the Kangxi period of the Qing Dynasty. After tasting it, Kangxi praised Wang Zhihe with the word "Qingfang" in his handwriting.
Compared with the stinky thousand pieces of Shaoxing, Zhejiang, and the stinky dryness of Huainan, they are well-known at home and abroad.
The surface of Huizhou Dadu stinky is gray-blue and black, and the inside is as white as jade. It smells stinky and has a unique flavor when eating.
Stir-fried stinky tofu with green peppers is a very homely dish.
The mouth is dry and crispy, fresh and delicious. "
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