Crispy fried beancurd(su zha tai tiao long tou kao )

Crispy fried beancurd

Introduction:

"The first time I ate this kind of fish was on a trip to Wenzhou. Wenzhou is close to the sea, and there are many kinds of seafood. At that time, the fish was cut into sections, and then fried with moss paste. The fried fish is crisp outside and tender inside, full of fragrance, so it left a deep impression. Later, I searched for this kind of fish in Shanghai market, but I never found it. Until once I saw a kind of fish called "dragon head roast", which was called "water dragon fish" according to the stall owner. So I bought it and blew it up in the way I remember. It was just as good as I could be. I was overjoyed. "

Production steps:

Materials required:

Dragon head roast: moderate amount (water dragon fish)

Moss strips: appropriate amount

Flour: right amount

Water: moderate

Cooking wine: moderate

Oil: right amount

Tomato sauce: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Su Zha Tai Tiao Long Tou Kao