Fish fragrance tofus
By VicentaLakin
Fish scent, one of the main traditional tastes of Sichuan food. They smell like fish, but they don't come from fish, but they're made of chili, onions, ginger, garlic, sugar, salt, soy sauce. The source of this law is the unique way in which fish are cooked in Sichuan, and is now widely used in the cuisine with salt, acid, sweet, spicy, perfumed, fresh and rich onions, ginger and garlic。
Recipe Recommendations
- dry starch a little
- carrots 1/3 root
- fungus appropriate amount
- green pepper half a
- Chianye tofu a
- onion a little
- Jiang a little
- soy sauce 1 scoop
- pepper a little
- garlic 2 cloves
- mature vinegar 2 tablespoons
- soy sauce 1/2 scoop
- dried red pepper of 2
- salt a little
- Soaked red pepper one
- water starch a little
- sugar 2 tablespoons
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fish fragrance tofus
1
Aqueous molluscs, carrots, pepper cutters, and a few drystals of soybeans added to the reserve。
2
Garlic chops, red pepper shredded into the bowl, and sugar, vinegar, pepper powder, raw smoke, old smoke, and water starch mixed into fish juice. Dry chili chops, onions cut flowers, ginger cuttone。
3
Hot pots of cold oil pouring onions of ginger paste and chili rings of spices。
4
It's like a tofu tofu tofu in a thousand leafs。
5
I'll join the carrots and the wood。
6
Drunk in the sauce fast-fried。
7
Add the peppers to the fire。
8
Out of the pan。