Steamed Chicken with Fermented Bean Curd
by Hani 22
Favorite
Difficulty
Easy
Time
15m
Serving
2
For the memory of fermented bean curd, I have always stayed at the homemade fermented bean curd made by my mother when I was young. First cut the tofu into four squares, put it in an airtight container, cover it with a lid, and leave it in a cool place for about 1 week. If mold grows on the tofu, it is considered tofu. It’s fermented. When I eat it, I just simply add some seasonings and mix it with the steamed buns. I feel good with the porridge. This is probably my favorite food when I was a child. I have never had this kind of food when I grew up. It is the most delicious fermented bean curd. Maybe it’s cold this year, maybe I can try to make fermented bean curd.
Most of the fermented bean curd I eat now is bought in the supermarket. In fact, it tastes good. I usually eat it with steamed buns in addition to the hot pot. It seems that I didn’t use it in the cooking. Let’s try it out this time. Use fermented bean curd to make it. I have steamed chicken thighs once and cooked it twice. The first time I felt it tasted so weak, it was not really delicious. For the second time, the time to marinate the chicken has been lengthened, and the amount of fermented bean curd has also increased a bit. It becomes better for dinner, especially the salty taste of fermented bean curd is matched with the tenderness of chicken. It is not generally suitable for summer consumption. .
Most of the fermented bean curd I eat now is bought in the supermarket. In fact, it tastes good. I usually eat it with steamed buns in addition to the hot pot. It seems that I didn’t use it in the cooking. Let’s try it out this time. Use fermented bean curd to make it. I have steamed chicken thighs once and cooked it twice. The first time I felt it tasted so weak, it was not really delicious. For the second time, the time to marinate the chicken has been lengthened, and the amount of fermented bean curd has also increased a bit. It becomes better for dinner, especially the salty taste of fermented bean curd is matched with the tenderness of chicken. It is not generally suitable for summer consumption. .
