Jiaodong specialty -- stewed bean curd with biguanyu

Jiaodong specialty -- stewed bean curd with biguanyu

Introduction:

"Biguanyu (also known as biguanyu) stewed bean curd is a typical Qingdao (Jiaodong) dish. Every family can make it and put some cabbage in winter. It's called biguanyu stewed bean curd. Biguanyu is a kind of slender cuttlefish, which is called sea rabbit locally because it can escape faster than biguanyu."

Production steps:

Step 1: wash the biguanyu, cut open the cloth bag, take out the ink bag and soft thorn, and wait for use;

Step 2: rinse the tofu and wait for use;

Step 3: add proper amount of water to the pot, crush the tofu and put it in after boiling, and crush the large tofu with a spatula while boiling;

Step 4: after boiling, cook for a while,

Step 5: put in the washed piscine,

Step 6: bring to a boil again, and then boil for about 2 minutes,

Step 7: season with salt, add vegetables and serve;

Materials required:

Pen tube fish: one jin

Old tofu: one piece

Salt: right amount

Coriander: a little

Note: this kind of bean curd stewed with biguanyu doesn't use oil, which saves the process of frying pan. It has become an oil-free biguanyu stewed bean curd. The taste of the soup is really delicious. Most biguanyu have fish seeds. In most cases, biguanyu don't need to break their stomach. They all eat with ink bags. I want to keep ink bags, so they all break my stomach

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh