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Add water, 2 Tbsp. salt, 1/2 tsp. oregano, and 1/2 tsp. red pepper flakes and bring to a boil over high heat. Pour brine over tofu. Let sit 20 minutes.
The soup is made by pouring boiling water into the mixed flour and then adding sugar or brown sugar. Traditionally, the water is boiled in a big copper tea kettle whose spout is usually fashioned into a dragon's head. While making the soup, the skilled Chatang maker pours the boiling water from a distance and significant height into customers ...
Tofu skin egg tong sui: 腐竹鸡蛋糖水; 腐竹雞蛋糖水; fu6 zuk1 gai1 daan2 tong4 seoi2: Made of four ingredients: tofu skin, eggs, sugar and water. Soften the dry tofu skin by soaking it in water first, boil it with sugar and water, add boiled eggs before serving. Sometimes, boiled ginkgo nuts are added. Chiu-chow style mung bean sweet ...
In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
Press the tofu while you preheat the oven, so it’s ready to roast as soon as the oven is hot. Preheat the oven to 400 degrees, and prepare a baking sheet with parchment paper.
First, deep-fry slices of fresh firm tofu until they are golden, and then serve with salted water dip (ingredients are boiling water, salt, and chopped Chinese chives). [5] In modern times, some Teochew people now use the air fryer to prepare them for convenience and reduction of the amount of fat and calories in the food.
To get crispy tofu you'd typically need to heat up a bunch of oil, worrying about over cooking or a messy cleanup. But, the air fryer makes getting perfect golden brown tofu a cinch.
Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. [1] [2]