Dried Tofu with Braised Orchid
1.
Tofu is dry cleaned and blanched for one minute to dry or wipe dry
2.
Take a piece of dried tofu and place a bamboo skew on each side. Cut a vertical knife and cut to two-thirds of the thickness of the dried tofu, that is, the position of the bamboo skew. Each knife is separated by about 2 mm; after cutting, turn it over and cut it. Oblique knife, also cut to two thirds
3.
After cutting, the dried tofu is twice as long and air-dried for 1 hour. It can be opened with a bamboo stick or placed in a drain basket to dry
4.
Raise the oil pan, add the dried tofu after the oil is hot, fry until golden on both sides, remove and drain, and then use kitchen paper to absorb the excess oil
5.
Prepare all the ingredients
6.
Let the stewed pot sit in water, add all the ingredients after the water is boiled, add appropriate amount of salt, light soy sauce and dark soy sauce (I also added a small amount of old marinade, or if you don’t have it)
7.
Add the dried tofu, boil it again, turn to low heat for about 20 minutes, turn off the heat and soak in the original soup for more than 2 hours (the longer the time, the more delicious), you can brush it with chili sauce as you like.
