Tilapia and tofu in casserole(luo fei yu dou fu bao )

Tilapia and tofu in casserole

Introduction:

"Tilapia is delicious, tender, rich in unsaturated fatty acids and protein. In Japan, this kind of fish is called" protein source without protein ". Whether it's braised or cooked, it tastes good. "

Production steps:

Step 1: make four or five cuts on both sides of the tilapia body at equal distance, spread salt and yellow rice wine for more than half an hour; chop mushrooms and meat into powder for use; cut tofu into cubes; smash garlic; slice ginger; chop green onion.

Step 2: heat the oil in the pan to 70% heat, fry the tofu and fry it slowly over low heat.

Step 3: fry the tofu until golden on both sides and set it on a plate.

Step 4: leave the bottom oil in the pan, fry tilapia in the pan, add garlic and ginger in the middle.

Step 5: Fry tilapia until golden on both sides. Set aside.

Step 6: leave a little oil in the pan and stir fry the garlic.

Step 7: prepare Korean sauce and chili sauce

Step 8: ladle Korean sauce and chili sauce into the pot.

Step 9: stir fry the mushroom meat.

Step 10: stir fry the mushroom meat until it is cooked, pour the fried tofu into the pot and stir fry.

Step 11: pour boiling water around the ingredients in the pot, just submerge the ingredients, and put some salt in the middle.

Step 12: put the tilapia into the pot, add a little scallion, cover the pot, simmer for 6-8 minutes, turn the fish over.

Step 13: then take out the fish and put it into a casserole. Pour a little soy sauce over the remaining soup, cover the fish and sprinkle a little scallion. If you want to taste better, you can cover the casserole and continue to heat it on the stove for a few minutes. If you open the lid, it's really fragrant!

Materials required:

Tilapia: 500g

Tofu: 200g

Lean meat: 150g

Shuifa mushroom: 150g

Garlic: 3-4 petals

Ginger: 4-5 slices

Scallion: 1-2

Edible oil: right amount

Salt: right amount

Soy sauce: moderate

Korean sauce: right amount

Yellow rice wine: right amount

Chili sauce: right amount

Note: fish into the pot less move it, this is the secret of frying fish is also the only way, if you are afraid of it is not ripe and keep turning, but self defeating, three or two will make skin and flesh, beyond recognition. Before that, you must wait for the pan to be hot and then add oil. The fish should also be dried before entering the pan. Fry it over low heat. Don't push and turn it over. If you don't use a pan, just tilt the pan occasionally so that the firepower is evenly heated and the firepower is not too strong.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Luo Fei Yu Dou Fu Bao