Spicy tofu with fish flavor(yu xiang ma la dou fu )

Spicy tofu with fish flavor

Introduction:

"Yuxiang tofu is one of the eight major cuisines of Hunan cuisine. It is characterized by crisp outside and empty inside, strong fish flavor, golden color, fish flavor and delicious taste. It is very popular with many diners. I wanted to make this fish flavored tofu for a long time. I specially searched the practices of various companies. I made some changes and added some hemp flavor. I knew that we must use southern tofu to make this dish. Yesterday, I went to the supermarket and saw some people selling Southern tofu, so I decided to have a try. Needless to say, it was really successful. It was delicious, spicy, sour, sweet and salty. The taste was really authentic and delicious 。”

Production steps:

Step 1: prepare the ingredients.

Step 2: stir fry Zanthoxylum bungeanum with low heat until it is burnt yellow.

Step 3: roll into pepper powder with rolling pin, set aside.

Step 4: heat the frying pan with the bottom oil and stir fry the minced meat until it changes color.

Step 5: stir fry with pickled pepper, then stir fry with onion, ginger and garlic.

Step 6: then stir fry the red oil with Douban chili sauce.

Step 7: add seasoning, rice wine, soy sauce, sugar, salt, stir fry.

Step 8: put some water.

Step 9: add tofu and gently push evenly. Cover and bring to a boil over high heat. Turn to medium heat and cook until the remaining amount of soup is sufficient.

Step 10: add the starch and thicken until the soup is thick.

Step 11: put vinegar before leaving the pot.

Step 12: Sprinkle the fried pepper powder and chive on the plate. The taste is sour, sweet, spicy and salty. The fish flavor tofu will be on the stage, ha ha.

Materials required:

South tofu: 400g

Pork stuffing: 150g

Corn oil: right amount

Chives: right amount

Pickled peppers: 5

Pixian Douban sauce: right amount

Sugar: right amount

Vinegar: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Garlic: right amount

Starch: appropriate amount

Note: 1. Because pickled pepper and bean paste are salty, so salt should be added less. 2. Add some water in the middle, just a little less than tofu. 3. Vinegar should be put last, and the taste of vinegar will be light if it is put early.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Ma La Dou Fu