Eel tofu
By VicentaLakin
Autumn eels have the highest fat content and the most beautiful wind poem on the tip of the tongue. The eel is so strong and tasteful because it is alive and active that it is able to regenerate its appetite while at the same time supplementing its physical strength, which is an abating tool for the depression in the autumn. It's better to have a good time with the fresh tofu if you're worried about the eel. The tofu is bottomed, and the eel is placed in the steam tank, so that the fat of the eel is slowly permeable, and the scent is unforgettable。
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Eel tofu
1
Eels are cut off and put in onions of ginger, salt and wine for 15 minutes。
2
Oil pours in the pan, hots it in the eel and frys it to the yellow。
3
Taste, mixed with black peppers, with appropriate quantities of water。
4
Tofu is laid on the bottom, with eel chips and soup. Put it in a steambox。
5
The formula box selects the normal vapour pattern, 100°C, 15 minutes。