Scorch tofu
By VicentaLakin
8 June, Chongqing, rain. The rain that started last night never stopped. The night was thicker outside the window, and half the mountain was lighted. The mountains, if they are a very visible cloudless night, should be able to integrate the lights and the stars, but in Chongqing, in this super-modern city I do not remember such a sight. As I anticipated, the week of hosting the programme was indeed a busy one, and from Monday on, today, it is beginning to appear. Rain, how long will it last? The soy-cooked fish, which is known as the sauerkraut tofu fish because it is placed in the soybean bean petals, is not equipped with peppers and peppers, but it can be added to the spicy taste。
Recipe Recommendations
- silver carp a
- old tofu a
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- eggs appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- Pi County Douban appropriate amount
- sugar appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
Steps for Scorch tofu
1
The fish were pelt, washed dry water, mixed a tea spoon with salt for one or two minutes, then washed repeatedly with water. (The fish tablets treated in this way are relatively compact and non-fragile and transparent and are a more important step for cooking fish, sourfish, etc.)
2
The dried fish tablets are covered with white pepper powder, wine, salt plastering for 10 minutes and an egg plastering into the smell. (Eggs and starch work the same way, making the fish slide.)
3
Tofu cuts, water in the pot, a spoonful of salt, tofu into the water, floats, then pulls out of the bowls, and gets some water to warm up. (Tofu water can be soybean and non-frozen, and salt is not fragile
4
Slice slices, pepper slices, soybean petals, sugar, chickens, vinegar, very fresh sauce, water starch spares。
5
The hot pots are cold, the amount is slightly higher, the oil is burned in the fish tablets for a few minutes, with no chopsticks or pot shovels used during the process, and the hand-held pans are softly moved to prevent fish sticky pans, while the fish tablets are blown up to a little dry. (Fried fish can remain intact and non-fragile at the next time they're going to boil
6
The bottom oil is left in the pot, and the oil heats up and the soybeans burn in the county。
7
Scrambled in garlic chips, made a proper amount of wine (which can be duly added), tasted like soy sauce, salt, sugar, chicken。
8
Turning the fire, tumbling the fish into the water, burning the tofu of the dried water in the fish pot for two or three minutes。
9
Cream peppers are burned to death, a small amount of vinegar is lit, and water powder is drawn into the pot。Scorch tofu Make Tips
Ps: 1. Whether making boiled fish, sauerkraut fish, or tomato fish slices, it is best to rub the slices with one to two teaspoons of salt and mix well before marinating, then rinse them repeatedly under running water. Treated this way, the fish meat will be firm and translucent, and less likely to break apart. 2. When marinating the fish slices, adding cooking wine, white pepper powder, and ginger and scallion slices is intended to remove the fishy odor, while starch and eggs act as meat tenderizers. 3. Blanching tofu removes the beany smell and prevents it from crumbling; adding salt during the blanching process also helps prevent breakage. 4. Deep-fried fish slices are less likely to break during stir-frying. If you do not like the fish to be too dry, you can fry it for a shorter time; of course, if you are making boiled fish or sauerkraut fish, this step is not necessary. 5. The side dishes are up to you; green peppers, garlic stems, garlic sprouts, and onions all work well. Adjust according to your own taste. 6. If you prefer a numbing and spicy flavor, you can also add Sichuan peppercorns and dried chili peppers. Pixian bean paste is very salty, and the fish has already been marinated, so add salt sparingly.