Barbecue Flavored Fermented Bean Curd

Name: Barbecue Flavored Fermented Bean Curd
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 yuan Edamame Tofu; 30g Barbecue material; 25ml White wine; 8g salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Sichuan-style fermented bean curd is mostly spicy. It is also made at home with chili noodles and pepper powder to season it. I had a whim this day, and I came up with the idea of the bag of unused barbecue ingredients-idle is idle. I don't know what it's like to marinate fermented bean curd? Do whatever it says, begging the market to buy fermented tofu—not too much for making fermented bean curd, but the smallest amount—if it’s not tasty, don’t throw too much. The sweetness of the barbecue seasoning is skipped, and salt is added to correct it when making it. After several days of waiting, I finally opened the seal and tasted the fermented bean curd made according to the usual method. I didn't expect that no one would feel the difference, except for the difference in appearance. However, there is still a difference between the two. At least, I can feel the sweetness of the barbecue material.

Ingredients

Barbecue Flavored Fermented Bean Curd

1. Ingredients: 5 pieces of edamame, 25ml white wine, 30g barbecue ingredients, 8g salt

Barbecue Flavored Fermented Bean Curd recipe

2. Mix the grilling ingredients and salt evenly and set aside. Roll the edamame in the wine, then roll it in the seasoning, and then stick the seasoning.

3. Put all the flavoured edamame into the bottle. Mix the remaining seasonings with the remaining wine, pour it into the bottle, keep it sealed for 5-7 days, and then eat.

Tips:
Edamame is generally available in the market, or homemade, but it is relatively troublesome.
Seasoning can be adjusted according to your own preferences