Fish-flavored tofu
The aroma of fish is the most representative of Sichuan cuisine among many flavors, and is widely found in areas with Sichuan as the core radiating to surrounding areas. As an aspect of seasoning, fish flavor is used. Due to the different regions used, the flavor reflected in the dishes also varies. Of course, this fish-flavored dish I made is not authentic. I just learned to cook it according to my own living habits.
Recipe Recommendations
- North tofu 500 grams
- carrots 100 grams
- black fungus 100 grams
- chopped pepper 50 grams
- garlic 3 petals
- ketchup 20 grams
- soy sauce 5 grams
- white vinegar 5 grams
- starch 5 grams
- black sesame few grains
- salt 2 grams
- medium spice
- fried
- half an hour
- ordinary
Steps for Fish-flavored tofu
1
Prepare all the raw materials and soak the black fungus.
2
Wash and peel the carrots, and use a mold to carve the shape of the fish.
3
The tofu is cut into large pieces first, and then pressed into the shape of the fish with a mold.
4
After pressing all the tofu, use black sesame seeds as the eyes of the small fish.
5
Put a small amount of oil in the pan, add the fish-shaped tofu and fry it over low heat.
6
Fry until golden brown on both sides, remove and set aside.
7
Take a bowl, add ketchup, soy sauce, vinegar, and starch, and mix into a dressing.
8
Put appropriate amount of oil in the pan, add minced garlic and minced ginger, and stir fry.
9
Add chopped peppers and stir-fry until fragrant.
10
Add carrot fish and stir fry.
11
Add black fungus and tofu fish, stir fry.
12
Add a small amount of water and cook over low heat for a while to let the carrots and black fungus be cooked well and let the tofu fish taste.
13
Pour in the pre-mixed sauce.
14
Turn on high heat to collect the soup and add a small amount of salt according to your taste.
15
Serve and enjoy.