Fish flavored tofu(yu xiang dou fu )

Fish flavored tofu

Introduction:

"Since childhood, I love fish flavored dishes, Shenma fish flavored shredded meat, fish flavored eggplant, fish flavored tofu.".. Today, I made a fish flavored tofu, which is said to be fish flavored tofu. In fact, there are not many tofu, but many side dishes. In the refrigerator, a small onion, a red pepper, a few mushrooms, and a few Hangzhou peppers are all on the market ~ so it's called fish flavored chowder. Ha ha, this time the tofu is cut a little too big, and I can't stir fry it Pot, although in advance boiled tofu in salt water, but still I shovel scattered.. Alas! We have to make do with it. But the taste is still very good! Ha ha ~ I'm not good at cooking, but anyway, I'm good at fish and coriander.. Er, if you don't teach a lesson, you'd better serve first. "

Production steps:

Step 1: clean and cut raw materials and ingredients

Step 2: Boil the bean curd in an underwater pot, put some salt in the water to remove the beany smell, and avoid frying later. However, those who have great strength should avoid frying with a shovel and shaking the pot~

Step 3: in oil pan, add onion and ginger slices, two spoonfuls of Pixian bean paste, two spoonfuls of chopped pepper, and stir fry the red oil over low heat

Step 4: cooking wine

Step 5: add tofu and mushroom slices

Step 6: stir in some soy sauce and stir well

Step 7: add the cut red pepper, green onion and Hangzhou pepper and stir fry them

Step 8: add garlic, rice, salt, a little tomato sauce, sugar, vinegar, pepper powder, chicken essence, stir well. Add a thin thicken and you'll be out of the pot~

Materials required:

Tofu: 1 piece

Mushroom: 5

Red pepper: 1

Onion: 1

Hangzhou pepper: 4

Garlic: 5

Scallion and ginger slices: appropriate amount

Pixian bean paste: 2 teaspoons

Chopped pepper: 2 teaspoons

Raw soy sauce: 1 tbsp

Sugar: right amount

Vinegar: moderate

Salt: small amount

Chicken essence: appropriate amount

Ketchup: small amount

Pepper powder: small amount

Cooking wine: moderate

Note: 1. Late garlic rice is to retain more garlic flavor and make fish smell stronger. 2. Don't put too much salt, because Pixian bean paste, chopped pepper and soy sauce are salty. 3. The best ratio of sweet and sour is 1:1, which can be increased or decreased according to personal taste. 4. Tomato paste and pepper powder can be ignored

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Dou Fu