This delicious salted fish is a great supplement to many Chinese vegetable dishes, especially Chinese broccoli. But you can also use it with rice. Just mix it in your favourite wok dishes.
This vegetarian salted fish is made with dried bean curd.
Just boil it for 2 minutes and drain it. Let it sit at room temperature for two to three days and afterwards we add salt and flavours. Then we dry it in the sun for another few days and it's done.
The first step is to boil it and ferment it for two to three days.
The second step is to add salt (flavours optional), wrap it in seaweed and dry it in the sun for 2 days.
This vegetarian salted fish is made with dried bean curd.
Just boil it for 2 minutes and drain it. Let it sit at room temperature for two to three days and afterwards we add salt and flavours. Then we dry it in the sun for another few days and it's done.
The first step is to boil it and ferment it for two to three days.
The second step is to add salt (flavours optional), wrap it in seaweed and dry it in the sun for 2 days.
This is the brand I use for the seaweed.
