A new delicious way to eat - [steamed tofu with fish flavor]

A new delicious way to eat - [steamed tofu with fish flavor]

Introduction:

"Fish flavor should be considered as the most representative of Sichuan cuisine among many flavor types, which is popular with the vast majority of people. It does not mean that fish is added in it, but it can produce a fish flavor in cooking, so it is named. The combination of seasonings is generally: pickled pepper, minced ginger, scallion rice, garlic, Shaoxing wine, vinegar, soy sauce, sugar, monosodium glutamate, and soup . Fish flavored tofu, Mapo Tofu, etc. are very common but delicious home dishes, which make people never tire of eating. This tofu is one of the dishes cooked at the Mid Autumn Festival family dinner. I originally planned to make the usual version of braised fish tofu. Because there are too many dishes, I temporarily changed the method and used the way of steaming, which can save a little time. At the same time, it can give full play to its own ideas to set the dishes, so as to make the dishes brighter. Although he is the cheapest on that table, he is very popular. I wait until the last time I eat rice. After eating big fish and meat, I use it to match rice. It's really refreshing. Because it is a new practice, although I am very busy, I have also made a record. Because it's steamed, there's no need to turn it during the process, and there's no need to worry about the broken tofu. So when making this fish flavored tofu, you can choose Tender tofu, which makes the taste more delicate and delicious. "

Production steps:

Step 1: main raw materials: tofu, pork, onion, ginger, garlic, pickled pepper.

Step 2: rinse the tofu with warm water, cut it into pieces and spread it on the plate.

Step 3: Chop pork into minced meat, chop scallion and ginger.

Step 4: prepare the barbecue sauce and mix all the other ingredients together.

Step 5: heat a little oil, add minced meat and stir fry until discolored. (only change color)

Step 6: put the meat aside and stir fry with minced green onion, ginger and garlic.

Step 7: mix with minced meat and stir in the right amount of daxida barbecue sauce.

Step 8: add pickled pepper.

Step 9: stir well. (although there are many steps, the speed of stir frying should be fast to avoid aging the minced meat.)

Step 10: add the mixed juice and bring to a boil, then add the right amount of starch and cook until the soup is thick.

Step 11: pour the cooked soup into the plate with the bean curd.

Step 12: steam in a cold water pan until the water boils, then turn to medium heat and steam for about 3 minutes. Sprinkle appropriate amount of scallion in the pot to add color and fragrance.

Materials required:

Tender tofu: 2 pieces

Pork forelegs: moderate

Pickled pepper: right amount

Chives: right amount

Ginger: moderate

Garlic: right amount

Delicious: 2 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 / 2 teaspoon

Vinegar: 1 / 2 tbsp

Sugar: 1 teaspoon

Homemade chicken powder: 1 teaspoon

Soup: half a bowl

Note: the heart of the poem phrase: 1: because it is steamed, there is no need to turn in the process, so you can choose Tender tofu, so the taste is more delicate. 2: When steaming, a layer of fresh-keeping film can be covered on the container to prevent water vapor from falling into the plate and damaging the consistency of the soup. 3: Stir fry minced meat fast, do not always fry, otherwise it will affect the taste of minced meat. 4: If you are steaming with a dish, you can circle the tofu into two circles. 5: Because it uses soy sauce, soy sauce, pickled pepper, so I did not add salt.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: hot and sour