Tofu sounds like "Dufu". During the Chinese New Year, the family always buys a piece of tofu, whether they like it or not, mainly for the occasion. In the past, tofu was really a good thing. At that time, when there were few vegetables in winter, tofu, cabbage, radishes, etc. were usually used to cook. But as the variety of vegetables in greenhouses becomes more and more abundant in winter, tofu is gradually being left out in the cold.
Tofu is a green health food invented by my country's alchemist, King Liu An of Huainan. Today, it has a history of more than 2,100 years. Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements essential to the human body. It also contains carbohydrates, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestion and absorption rate of tofu reaches more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.
Fish-flavored tofu
By WestonOlson
Recipe Recommendations
- tofu appropriate amount
- pork stuffing appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- mature vinegar appropriate amount
- chili sauce appropriate amount
- water starch appropriate amount
- refined salt appropriate amount
- medium spice
- burn
- three-quarters of an hour
- ordinary
Steps for Fish-flavored tofu
1
Cut tofu into thick slices of 2 cm square, put them in a frying pan over low heat until golden brown.
2
After frying the tofu slices on one side to yellow, gently turn over and fry the other side to golden yellow to serve out the tofu, leaving the oil in the pan.
3
Pour the pork filling into the pan and stir-fry until it changes color.
4
Pour in the onions, ginger and minced garlic, and stir-fry until fragrant.
5
Dig in two spoons of chili paste and stir fry.
6
Pour in clear water and bring to a boil over high heat.
7
Pour in a little soy sauce to freshen up.
8
Sprinkle in a little refined salt.
9
Pour in the fried tofu slices, stir gently, and bring to a boil over low heat.
10
Add white sugar to the pan.
11
Cook in the vinegar.
12
Finally, thicken with water starch and collect the juice.