Exclusive Pickled Taro Stem and Tofu Skin Knot
Water bamboo and tofu knots are blanched, chilled, and left to steep in aromatic rice-wine lees liquor. Boozy, mellow, and refreshingly cool after a few hours.
Instructions
- 1
Ingredients: beef tripe knots, water bamboo shoots (peeled and cleaned), fragrant fermented sauce.
- 2
Place the water bamboo shoots on the cutting board and cut them into diagonal chunks.
- 3
Then, put the cut water bamboo shoots into a pot of boiling water and blanch for 5 minutes.
- 4
Next, add the kelp knots and blanch for 2 minutes, then remove.
- 5
Rinse with cooled boiled water.
- 6
Then, place the cooled bamboo shoots and folded tofu skin into a storage bowl and add the fragrant fermented brine.
- 7
Finally, cover it and let it soak for 3–4 hours, then it can be eaten.
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Ingredients
Main Ingredients
- Louver knot200 g
- Water bamboo3 plants
- Fragrant dregs and marinated wine1 pack