Fish flavored tofu(chuan cai yu xiang dou fu )

Fish flavored tofu

Introduction:

"Fish flavor" is a peculiar flavor type of Sichuan cuisine. The dish has fish flavor, but it does not contain fish ingredients. Instead, it is made of onion, ginger, garlic, pepper, sugar, salt, soy sauce, vinegar and other seasonings. This dish features: crisp outside and tender inside, strong fish flavor, golden color and delicious taste. "

Production steps:

Step 1: peel ginger and garlic and cut into fine powder; wash shallot and cut into scallion; remove the pedicel of red pepper and cut into pieces obliquely;

Step 2: cut the tender tofu into pieces about 3cm long, 2cm wide and 2cm thick;

Step 3: mash the coarse granules in the sweet potato starch, and wrap the starch evenly on the cut tender tofu;

Step 4: heat the oil pan to 50-60% heat, put in the tender bean curd wrapped with starch, when the bean curd floats to the oil surface and becomes golden yellow, remove and drain the oil, and place it in a large bowl;

Step 5: take a small bowl, add 50ml soup, salt, soy sauce, vinegar, sugar, chicken essence and potato starch, stir well, and make fish flavor juice;

Step 6: heat the wok with salad oil to 50% heat, stir fry the scallion, ginger and garlic until fragrant, then stir fry the pepper for about 10 seconds;

Step 7: pour in 100ml stock, bring to a boil, add fish flavor sauce to taste and thicken, turn to low heat and cook for 1 minute after the stock is brought to a boil again;

Step 8: then take the pot and pour the soup on the fried tofu evenly.

Materials required:

Tender tofu: 400g

Shallot: 1 (12g)

Ginger: 1 piece (20g)

Garlic: 3 (20g)

Red pepper: 5 (12g)

Sweet potato starch: right amount

Soup: 150ml

Table salt: 1 tsp (6g)

Soy sauce: 1 tsp (5ml)

Vinegar: 1 tbsp (15ml)

White granulated sugar: 1 tbsp (15g)

Chicken essence: 1 / 2 tsp (2G)

Potato starch: 2 tsp (6g)

Note: fried tofu is a very important step in this dish. Flour can be used to replace sweet potato starch to dip tofu, but corn starch must not be used. If corn starch is not wrapped firmly, the crispy skin on the surface of tofu is easy to fall off during frying, and the taste will be greatly reduced.

Production difficulty: ordinary

Craft: Stew

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Chuan Cai Yu Xiang Dou Fu