Fish tofu
By VicentaLakin
Fish smell is one of Sichuan's first common tastes. It's called "Fish smells" because of the unique way in which fish are cooked in Sichuan. It's so sweet and sour and sour, so it's a lot of fungus in my house, and today it doesn't taste like meat, though it's mostly tofu-based. It's just fish-flavored charm。
Recipe Recommendations
- tofu appropriate amount
- onion appropriate amount
- carrots appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- chili appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- pepper water appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Fish tofu
1
Tofu slices blow to light yellow。
2
I'm gonna get some oil。
3
Onion carrot slices, garlic chops。
4
The peppers were added to the proper amount of water to make them spare。
5
When the boiler is hot, the smell of chili boils down, and then the onions of garlic。
6
Down onions, carrots。
7
Add red oil to the soy sauce, sugar, vinegar, wine, pepper and salt。
8
When burned, it was coated with wet starch。
9
Finally, it's a tofu bar, a tofu bar, a chicken, a little perfume。
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