Silver carp (Hypophthalmichthys molitrix)(ma po lian yu )

Silver carp (Hypophthalmichthys molitrix)

Introduction:

"This dish is a new version of Mapo bean curd. Like Mapo bean curd, you can't add enough starch at one time. It's best to divide it into three or four times. Otherwise, it won't achieve the characteristics of hemp, spicy, hot and fresh. A successful Mapo Tofu series should not smoke and heat when serving, but it tastes very hot. "

Production steps:

Step 1: cut catfish and tofu into 2 cm square cubes, and taste them with salt and cooking wine

Step 2: wash the pan, add the oil, add the bean paste, soybean sauce, ginger and garlic, and add the right amount of water.

Step 3: add bean curd, catfish and other seasonings, cook thoroughly, add starch and add juice.

Materials required:

Silver carp: 250g

Tender tofu: 300g

Mung bean sprouts: 200

Garlic sprouts: 50g

Ginger powder: 10g

Minced garlic: 10g

Salt: 6g

Chicken essence: 10g

MSG: 1g

Veteran: 3G

Zanthoxylum oil: 8g

Douchi: 5g

Bean paste: 20g

Note: hemp, spicy, hot, fresh and tender, new method, long aftertaste.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Lian Yu