Fish and tofu
By VicentaLakin
It smells like fish, it's sweet, it's sour, it's hot。
Recipe Recommendations
- tender tofu 400 grams
- minced pork 80 grams
- bean paste 1 teaspoon
- chopped pepper 1 teaspoon
- soy sauce 1 teaspoon
- soy sauce 1/3 teaspoon
- white sugar 1/2 teaspoon
- diced green onion appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- balsamic vinegar appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Fish and tofu
1
In the past few years, there have been over 400 grams of soybeans (Southern tofu), 80 grams of pork, 1 spoon of pepper, 1 spoon of raw tea, a little bit of old smoke, 1 spoon of red soy sauce, 1/2 spoon of sugar, 10 grams of onion, 10 grams of garlic, 5 grams of ginger and 1 spoon of wine。
2
The tofu is torn out of the box and cut to a square of two centimetres. The tofu is easy to make soup, and if it is a little to control dry water。
3
The cooking oil is put in the pot, and 60% of the heat is put in the pork curd。
4
Until the meat is soaked, the butter is put on the side of the platinum, peppers, soy sauce, and red oil。
5
When red oil is made, the wine is cooked along the pot side, a spoon of vinegar is added to the spicy taste, the old twitch is fine, not too much。
6
Add 1/2 tea spoons of sugar。
7
They are soaked with more than half a bowl of water, they are boiled, they are boiled again, and they are turned into fire for a few minutes。
8
Burning tofu, reduced soup juice and water starch。
9
When you get in, you shake the pot to make it more even, or you push tofu with a shovel back, so that you can turn off the fire when it's thick。
10
The finished product。Fish and tofu Make Tips
1. This dish is made with a softer taste and taste than the tofu of the North. 2. There is no need for salt because of the salt of pepper chopping and bean bean bean bean sauce, which also brings forth the raw taste. 3. Precipitable tofu, with minimum pressure on the pot shovel when burning tofu, can be used to smooth the spices evenly (or push them with the shovel ' s back)。