1, tofu string spices recipe. Raw material ratio: 500 grams of sweet potato starch, 60 grams of chili powder, 20 grams of pepper powder, 30 grams of dried beef powder, 30 grams of star anise, 20 grams of fennel, 30 grams of chicken essence, 4 grams of licorice (optional), 15 grams , Fresh chives 30g (optional), Dried ginger powder 20g, MSG 270g, Special fresh 1st 2 packets, Sugar 15g, Nard 2g, Salt 1650g, Orange peel (natural colorant) 200 Grams, 3 grams of flavoring agent (dozens of meaty flavors, shrimp flavors, etc., can also be used for 13 grams of incense or malodor dry material 320 grams instead).
Grind all the spices into powder, mix thoroughly and stir evenly, and then put into a container, seal and reserve, pay attention to moisture proofing and mildew, use it with the match, and can not be used after deterioration.
2, the choice of tofu preparation. Can be made to bean curd workshop, factory (also can be made) 12 cm long, 4.6 cm wide, 0.8 cm thick white tofu or braised bean curd, requiring no delicate tofu meat slag, soft not broken, no smell. Each bean curd wears two bamboo sticks along the length of the bean curd, and then uses a knife to cut a small mouth on both sides of the tofu.
Put the put tofu into the pot, add fresh water to soak, add 80-100 grams of salt per 100 rows of tofu and marinate it.
3, tofu skewers. Put the charcoal into the oven and wait until it burns without smoke. Put the tofu into the oven and put 0.6-0.8 grams of spice powder on each string. Take the rapeseed oil to make it moist and use a brush on the tofu. Brush on both sides. Wait until the bake is golden brown, turn the blisters upside down, bake them 2-3 times, and wait until both sides are golden brown. The incision is naturally cracked, the tofu is foamed, and it is ripe when it smells spicy. Sprinkle with chili powder, cumin powder, and fresh chives. In order to maintain the taste, it is best to eat fresh roasted.
4, supplementary instructions. 1 The amount of pepper and salt should be increased or decreased according to the consumer's taste. 2 Select charcoal as much as possible, be sure to burn until smoke-free, or smoke will affect the taste. 3 The blending oil used for baking should be based on rapeseed oil and salad oil. Animal oil is not available.
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