Fish flavored tofu(yu xiang dou fu )

Fish flavored tofu

Introduction:

"It's foggy in winter. Eat more tofu. Tofu is a kind of food for nourishing and clearing away heat and health. It can be nourishing and replenishing qi, clearing away heat and moistening dryness, promoting body fluid to quench thirst, and cleaning intestines and stomach. It is more suitable for eating heat, physique, halitosis, thirst, stomach and stomach. 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. Therefore, eating more tofu in winter can prevent the high incidence of eczema in summer. Features: it has strong fish flavor. Taste: tofu is crisp outside and tender inside, salty, sweet, sour and spicy. The function of tofu: sweet and slightly cold. It can tonify the spleen and stomach, clear away heat and moisten dryness, facilitate urination and detoxify heat. Suitable crowd: tofu is an ideal food for the elderly, pregnant and parturient. It is also an important food for children's growth and development. Tofu is also good for climacteric, post conditioning, obesity and rough skin. Mental workers and regular night shift workers are also very suitable for consumption. Tofu is slow to digest and should not be eaten more in children with indigestion; tofu contains more purines and should be eaten with caution in gout patients and patients with increased serum uric acid concentration. "

Production steps:

Step 1: prepare pork, tofu, fungus and mushroom.

Step 2: remove a layer of skin from the tofu, then cut the tofu into 1cm thick slices, slice the mushroom and cut the fungus into small pieces.

Step 3: cut onion, ginger and garlic into small pieces.

Step 4: add oil into the pan, heat up the tofu, fry it into golden yellow on both sides, then put out the oil and set aside.

Step 5: add minced meat into the pot, add a little yellow rice wine and stir fry until fragrant.

Step 6: add onion, ginger and garlic to stir fry until fragrant.

Step 7: add chopped pepper and stir well.

Step 8: add boiling water.

Step 9: add soy sauce, sugar and salt.

Step 10: add tofu and mushroom.

Step 11: put in the fungus.

Step 12: pour vinegar into the pot when there is not much soup.

Step 13: pour in the starch to collect the juice.

Step 14: drizzle with chili oil and remove.

Materials required:

North tofu: 300g

Minced pork: moderate amount

Auricularia polytricha: right amount

Mushroom: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Salt: right amount

Chopped pepper: right amount

Chili oil: right amount

Old style: moderate

Sugar: right amount

Vinegar: moderate

Yellow rice wine: right amount

Starch: appropriate amount

Note: 1, ingredients can be changed according to their own preferences. 2. Choice of high quality tofu: Tofu without water lines, impurities, white and tender is high quality; tofu with water lines, bubbles, fine particles and yellowish color is poor quality; 3. Tofu should not be eaten too much. If you eat too much, you will have abdominal distension and nausea, which can be solved with pineapple. 4. Don't fry tofu too old. 5. Chopped pepper itself is salty, salt to put less.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Yu Xiang Dou Fu