Fish tofu
By VicentaLakin
The fragrance of fish is a strange taste in the swarms of water, which do not smell of fish, but are made of onions, ginger, garlic, chili, sugar, salt, sauce and vinegar. The special features of this dish are: cuisine, fish fragrance, yellow and yellow。
Recipe Recommendations
- tender tofu 400g
- shallots 1 tree
- Jiang 1 block
- garlic 3 capsules
- Xiaohongjianjiao of 5
- sweet potato starch appropriate amount
- broth 150ml
- salt 1 tsp
- soy sauce 1 tsp
- vinegar 1 tablespoon
- white granulated sugar 1 tablespoon
- chicken essence 1/2 tsp of
- potato starch 2 tsp
- fish-flavored
- braised
- half an hour
- ordinary
Steps for Fish tofu
1
Ginger and garlic go to the skins, cut to the end, little onions wash and cut to the flowers of onions, little red pepper go to the tip, slashed to slices
2
(a) the green bean is cut to about 3 cm long, 2 cm wide and 2 cm thick
3
Crushing of heavy particles in red potato starch, so that the starch is covered in fine tofu
4
The boiler is 50-60% hot, and it's filled with starch. Tofu, when tofu rises to the surface, when it becomes gold, and butter, placed in large bowls
5
(b) Take a small bowl of 50 ml of soup, salt, raw, vinegar, white sugar, chicken and potatoes and mix it evenly into fish juice
6
(b) Pits with salad to 50% heat, with onion flowers, ginger and garlic paste, and little red peppers for about 10 seconds
7
(a) Falling into 100 ml of soup, burning it with fish sauce and fragrance, and then cooking it for a minute once again
8
And then the pots are evenly covered in fried tofu。Fish tofu Make Tips
Deep-frying the tofu is a crucial step in this dish. You can substitute flour for sweet potato starch to coat the tofu, but do not use cornstarch. Cornstarch does not adhere well, so the crispy skin on the tofu easily falls off during frying, which greatly compromises the texture.