Top Chef: Stewed tofu with rice field eel and sea rice

Top Chef: Stewed tofu with rice field eel and sea rice

Introduction:

"The ingredients required by top chefs are eel, seafood and bean curd. I'm going to make an innovative [rice field eel and bean curd] in which the main ingredients are rice field eel, sea rice and bean curd. An enhanced version of "stewed tofu" is delicious. The meat quality of Monopterus albus and the delicious smell of Shanghai rice, together with the smooth and tender taste of bean curd, are absolutely the top enjoyment on the tip of the tongue. "

Production steps:

Step 1: 1. Chop the eel and marinate it with salt, cooking wine and soy sauce.

Step 2: 2. Wash and soak the sea rice.

Step 3: 3. Soak and chop Auricularia auricula.

Step 4: 4. Cut tofu into pieces and blanch in water.

Step 5: 5. Pour oil into the pan and saute the scallions.

Step 6: 6. Stir well the eel.

Step 7: 7. Add sea rice water and oyster sauce..

Step 8: 8. Pour in the Yellow fungus and tofu, bring to a boil over high heat, simmer for 15 minutes over low heat, and collect the juice over high heat

Materials required:

Monopterus albus: 50g

Tofu: 300g

Haimi: 30g

Huanghua: moderate amount

Auricularia auricula: right amount

Scallion: right amount

Coriander: moderate

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1, before the eel with a little vinegar and a lot of salt bubble, you can go out of the mucus, wash several times. 2. It's better to blanch tofu, so the beany smell is less. 3. Before the pot can be a little thin hook owe.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh