1. Tofu skewer spice recipe Raw material ratio: sweet potato starch 500g, chili powder 60g, pepper powder 20g, dry beef powder 30g, star anise 30g, cumin 20g, chicken essence 30g, licorice extract 4g (optional), sultry 15g, delicious Onion 30g (optional), dried ginger powder 20g, monosodium glutamate 270g, special fresh No. 1 2 packets, sugar 15g, nard 2g, salt 1650g, orange peel powder (natural coloring agent) 200g, flavoring agent 3g (with meat There are dozens of types, such as shrimp, etc. It can also be used as a substitute for 13g or 320g of malodor and dry material.) 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. Selection of tofu The preparation can be made to the bean curd workshop, factory (also homemade) 12cm long, 4.6cm wide, 0.8cm thick white tofu or braised bean curd. Requires the tofu to be tender and scumming without slag, soft and soft without odor. 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 and add fresh water to soak. Add 100 to 100 tofu and salt to 80 to 100g to marinate.
3. Curing of tofu skewers Place charcoal in the oven. When no smoke is burned, place the tofu on the stove and put 0.6 to 0.8g of spice powder on each string. Take the rapeseed oil and adjust it. Wet, brush evenly on both sides of the tofu with a brush. Wait for one side to bake into golden yellow, turn the oil bubble over and roll over again, and bake 2 or 3 times repeatedly. Wait until both sides are golden brown. The incision is naturally cracked, tofu is foamed, and when the smell is spicy, it is ripe, and immediately Sprinkle with chili powder, cumin powder, and fresh chives. In order to maintain the taste, it is best to eat fresh roasted.
4. Supplement 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.
2. Selection of tofu The preparation can be made to the bean curd workshop, factory (also homemade) 12cm long, 4.6cm wide, 0.8cm thick white tofu or braised bean curd. Requires the tofu to be tender and scumming without slag, soft and soft without odor. 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 and add fresh water to soak. Add 100 to 100 tofu and salt to 80 to 100g to marinate.
3. Curing of tofu skewers Place charcoal in the oven. When no smoke is burned, place the tofu on the stove and put 0.6 to 0.8g of spice powder on each string. Take the rapeseed oil and adjust it. Wet, brush evenly on both sides of the tofu with a brush. Wait for one side to bake into golden yellow, turn the oil bubble over and roll over again, and bake 2 or 3 times repeatedly. Wait until both sides are golden brown. The incision is naturally cracked, tofu is foamed, and when the smell is spicy, it is ripe, and immediately Sprinkle with chili powder, cumin powder, and fresh chives. In order to maintain the taste, it is best to eat fresh roasted.
4. Supplement 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.
Character:
| Variety type: | early maturity water spinach variety |
| seeds type: | Green Water Spinach Seeds |
| Maturity: | 55 to 60days after planting |
| Leaf color: | Bright green |
| Best grow temperature: |
25 to 30 °C |
| Yield: |
3500 to 4000kgs/667m2 |
| Plant height : | About 37cm |
| Indoor or outdoor: | Outdoor and greenhouse |
| Resistant: | High temperature and raining |
| Other: |
Straight plant, thick and light green stem, good flavor and wide adaptability. |
Cultivation point:
| Best grow temperature |
Line space |
Plant space | Sowing dosage |
|
25 to 30 °C |
16cm | 15cm | 13 to 15kgs/667m2 |
Green Water Spinach Seeds quality:
|
Purity |
Neatness |
Germination percentage |
moisture |
origin |
|
≥95.0% |
≥98.0% |
≥60.0% |
≤8.0% |
Ningxia, China |
Water Spinach Seeds
Water Spinach Seeds,ZQS01 Water Spinach Seeds,Green Stem Water Spinach Seeds,Green Water Spinach Seeds
Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com