Boiled wok with dried bean curd

In the old days when dried tofu was boiled in wok, a wok was put on a stove to cook sweet glutinous rice, and it was sold while burning. This is the "wok". Why is it that the very common sweet glutinous rice with red hearts becomes tender and sweet when it is cooked in a wok? The secret is that the wok is not washed for a long time, and the wok is sold out, and then the washed raw glutinous rice is put down again. The fire should be simmered, simmered and cooked. In the end, the water at the bottom of the wok became "sugar", thick and sticky. If the glutinous rice stick on the bottom or edge of the wok is slightly burnt, people who know how to eat will choose this one and say it is "glutinous rice stick on the bottom of the wok, sweet and fragrant". In the old days, children could satisfy their hunger by spending a penny or two, and it was also a time for adults to take the opportunity to enjoy themselves. Children stand at the stall to eat, and adults buy them and take them home to eat. There is also a kind of flavor snack called dried bean curd boiled in wok. A small stove is placed at the entrance of the street, and the white bean curd (undyed) is cooked in the pot and sold while cooking. The water in the pot is moderately salty, or you can put some minced meat, and cook it until the holes in the dried bean curd are densely covered, like a piece of plastic foam. The seller put the dried bean curd into a bowl, and then put it into seasonings such as chopped green onion, spicy, monosodium glutamate and spiced powder, which tasted delicious. Eating this thing should be scalded and more delicious. It can be used as both staple food and vegetables, and it is one of the unique snacks near the sea.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)