"Alright, I'll make some later."
The two-colored tofu is essentially blood chunks fried with tofu. You cut the tofu and blood chunks into the same size and cook them in hot oil. The resulting tofu is tender and fragrant, while the pork blood is fresh and tender. Many elderly people enjoy this dish.
For Lin Xu, this dish is quite simple.
Before cooking, blanch the cut blood chunks and tofu in boiling water. This not only removes the beany taste from the tofu but also makes the texture of the pork blood smoother and more tender.
After blanching, fry them using lard to enhance the aroma of the two-colored tofu.
Additionally, add scallion, ginger, and dried chili during cooking to further enrich the flavor of the tofu.
Finally, when it's about to be served, add a little glossy sauce to improve the texture and make it look crystal clear. The starch will wrap the broth on the surface of the tofu and blood chunks, making it taste more flavorful.
