Steamed tofu with sea eel with black bean sauce
Ingredients: douchi,chicken essence,tofu,cooking wine,onion,ginger,moray eel
Recipe Recommendations
- moray eel art. 1
- tofu 1 block
- douchi appropriate amount
- onion appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Steamed tofu with sea eel with black bean sauce
1
Prepare the ingredients.
2
Soak the moray eel in water for about half an hour to remove the salty taste.
3
Cut the tofu into pieces, add water, blanch it with a little salt to remove the fishy smell.
4
Slice ginger and tie green onions.
5
Spread the blanched tofu on the bottom of the plate, and add the soaked moray eel.
6
Then add ginger slices, onion knots, and fermented beans on top.
7
Add some chicken essence, cooking wine, and a little sesame oil, cover with plastic wrap and steam for about half an hour.Steamed tofu with sea eel with black bean sauce Make Tips
Eels should not be eaten with vinegar and ginkgo. People with chronic diseases and a history of allergic reactions to aquatic products, weak spleen and kidney after illness, and diarrhea with excessive phlegm should not take it.