#四session Baking Contest and is Love to Eat Festival#qingjiao Dougan Sikang
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
After cooking sausages, I caught a glimpse of dried bean curd snacks on the table. No one has moved this thing for many days. Although it won't expire soon, it doesn't feel like a problem to keep it like this. Thinking that it can be used to cook, but all of a sudden I connected with the sausage scones just now. Yes, why can't you use it to make a salty snack? Just like Sikang, like sausage Sikang general concoction. Served with green peppers, green pepper fried tofu is a classic, and it must go well with Skangli.
It is speculated that dried tofu will become drier under the action of high temperature, but it may also be chewy as a result. But forgetting that the loss of water will make the salty taste more prominent, the dried tofu after roasting is more chewy, but it also becomes saltier. I knew it, it was possible to omit the salt in the dough.
The addition of green pepper is a wise move, and the fragrance does not seem to be too salty anymore. . . . "
It is speculated that dried tofu will become drier under the action of high temperature, but it may also be chewy as a result. But forgetting that the loss of water will make the salty taste more prominent, the dried tofu after roasting is more chewy, but it also becomes saltier. I knew it, it was possible to omit the salt in the dough.
The addition of green pepper is a wise move, and the fragrance does not seem to be too salty anymore. . . . "
