Stewed beancurd with Spanish mackerel(ba yu dun dou fu )

Stewed beancurd with Spanish mackerel

Introduction:

"The Spanish mackerel is rich in nutrients and tastes delicious with more spines, and its meat is solid, compact and cone-shaped, which is probably related to its fast swimming. In addition to fresh food, it can also be processed into canned food and salted and dried food. Qingdao people like to make smoked fish. Spanish mackerel is the best choice. Smoked Spanish mackerel with unique flavor is a delicacy with wine and rice. Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients. Spanish mackerel has the functions of Tonifying Qi and relieving cough. Spanish mackerel also has the functions of refreshing and anti-aging.regular eating has certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. It can be eaten by ordinary people, especially suitable for weak cough and asthma, anemia, premature senility, malnutrition, postpartum weakness and neurasthenia. Tofu 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, so it is known as "plant meat". The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a kind of tonic, heat clearing and health preserving food. It can replenish qi, clear heat and moisten dryness, generate fluid and quench thirst, and clean intestines and stomach. Stewed beancurd with Spanish mackerel -- the combination of animal protein in Spanish mackerel and plant protein in beancurd makes the nutrition more comprehensive and delicious. "

Production steps:

Step 1: wash the fish and remove the internal organs.

Step 2: cut into 2 cm pieces.

Step 3: marinate with cooking wine and salt for 10 minutes.

Step 4: cut scallion and ginger.

Step 5: slice tofu, dip in flour, fry in a pan, golden on both sides, and set aside.

Step 6: put oil in the pan, cover the fish with flour and put it in the pan.

Step 7: fry until both sides are colored.

Step 8: leave the bottom oil in the pot, add the onion and ginger, stir fry the flavor.

Step 9: put in the Spanish mackerel.

Step 10: add tofu.

Step 11: add cooking wine, soy sauce, sugar, vinegar and proper amount of water, bring to a boil over high heat and simmer over low heat for 20 minutes.

Step 12: add sesame oil, coriander and monosodium glutamate before leaving the pot.

Step 13: put it into a bowl and enjoy.

Materials required:

Spanish mackerel: 1

Tofu: 1 piece

Scallion: right amount

Ginger: right amount

Coriander: moderate

Peanut oil: 40g

Salt: 3 G

Cooking wine: 10g

Soy sauce: 15g

Sugar: 10g

Vinegar: 5g

MSG: 2G

Precautions: 1. Slice tofu, dip in flour and fry in a pan. 2. Slice Spanish mackerel and marinate with cooking wine and salt for 10 minutes. 3. It's more delicious to stew fish with vinegar.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ba Yu Dun Dou Fu