Pickled Bean Curd

Name: Pickled Bean Curd
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Dried Tofu; 150ml Pickled pepper water; 20g garlic; 20g ginger; 10g pepper; 5g salt; 150ml oil

by Fat girl's fat mom

4.6 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

Last time I made pickled quail eggs with pickled peppers, and the eggs were eaten, and the remaining pickled pepper water was poured out, which is really a waste, so there is this one. "

Ingredients

Pickled Bean Curd

1. Wash the dried bean curd, steam it in a cold water pot, pay attention, spread a layer of dried bean curd with a pair of chopsticks, so that each layer can be evenly heated

2. When steaming dried tofu, we can slice the prepared ginger and garlic for later use.

3. After SAIC, steam it on high heat for 10 minutes, and then spread it out and let it cool.

4. Cut tofu into strips 10 cm long and 5 cm wide

5. Boil the oil to 80% heat, add the dried tofu and fry it into golden brown.

6. Add the fried tofu with pepper, garlic slices, ginger slices, salt and pickled pepper water, and marinate for a day. With a little salt, the pickled pepper water will have a salty taste.