Steamed tofu with fish flavor(yu xiang zheng dou fu )

Steamed tofu with fish flavor

Introduction:

Tofu, known as "Fuli" in ancient times, is the main raw material of vegetarian dishes in China. It has always been welcomed by people and known as "plant meat". Bean curd is mainly made from soybean by soaking, refining, filtering, boiling, refining, solidification and molding. Bean curd is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein. Its digestion and absorption rate is more than 95%. Bean curd can be produced all year round and is not subject to seasonal restrictions. Therefore, in the off-season of vegetable production, the variety of dishes can be adjusted. "

Production steps:

Step 1: prepare the ingredients.

Step 2: pour oil in a hot pan, add minced meat and stir fry until discolored. Add chopped green onion, ginger and garlic into the oil and stir fry until fragrant.

Step 3: add pickled pepper

Step 4: add the mixed juice and bring to a boil, then add the right amount of starch and cook until the soup is thick. (white sugar, fragrant vinegar, soy sauce and high soup are mixed into fish sauce)

Step 5: thicken the starch and pour in.

Step 6: pour the prepared juice into the cut tofu.

Step 7: put it in a steamer, bring to a boil in cold water and cook for 5 minutes.

Step 8: finally, sprinkle with chives.

Materials required:

White jade tender tofu: right amount

Minced meat: moderate

Chives: right amount

Ginger: moderate

Pickled pepper: right amount

Starch: right amount

Sugar: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: moderate

Soup: right amount

Scallion white: moderate

Note: 1: when steaming tofu, cover it with plastic film, responsible for the inflow of water vapor, in order to prevent the soup from thinning. 2: Steamed tofu, tender tofu is more fragrant.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Zheng Dou Fu