Sichuan Style Fermented Tofu Dish

Author: Pan Shenglin
Publisher:
Publish Date: 2004-01-01
Features: Soybean products have always been favored by the public, with nutritional value comparable to milk. This book introduces nearly 250 fermented bean curd dishes, such as Fermented Bean Curd Fish Fillets, Fermented Bean Curd Pork Tenderloin, Fermented Milk Meat Dried, Aromatic Fermented Pork Intestines, Red Fermented Chicken Claws, Fragrant Fermented Sea Snails, Soy-Sauce Fermented Fish Lips, Lactic Acid Squid, Yellow Fermented Crab Paste, etc. Each dish's introduction includes ingredients, cooking methods, dish characteristics, and chef's tips, allowing you not only to learn how to cook but also to master the key points in a short time, becoming a skilled expert in cooking Sichuan-style fermented bean curd dishes.