Bazhen Tofu
1.
Main ingredients: soft tofu, fresh shrimp, chicken, shiitake mushrooms, crab sticks, sea cucumber, okra
2.
Cut the crab sticks into diagonally, slice the mushrooms, cut the okra into diagonally, cut the sea cucumber into thick slices, add a little cooking wine, pepper and starch to the shrimps, marinate for a few minutes, and add pepper, cooking wine, and starch to the chicken slices. Pickle evenly for a few minutes.
3.
When pickling the shrimp and chicken slices, prepare the soft tofu, remove the soft tofu and cut into pieces
4.
The cut tofu is evenly dipped in a layer of dry starch
5.
Fry in the frying pan
6.
Fry until all six sides are hard and ready for use.
7.
Use the remaining oil from the frying tofu to fry the marinated chicken slices until the color changes.
8.
Put sea cucumbers, crab sticks, and shrimps in boiling water and fry them out.
9.
Heat the pan with cold oil, add the green onion and ginger until fragrant, then add the mushrooms and stir-fry to create a fragrant aroma.
10.
After frying the aroma, add fried tofu, fried chicken, blanched sea cucumber, shrimps, crab sticks and other ingredients.
11.
Add oyster sauce, umami soy sauce, salt, and a little pepper.
12.
Add a little sugar
13.
Add a small bowl of water or stock.
14.
Simmer for three or two minutes.
15.
Simmer until the soup is reduced, add okra.
16.
Stir evenly over high heat, then turn off the heat and serve.
17.
The finished product!
Tips:
Tips
1. Seafood ingredients can be blanched together, which saves time and effort.
2. Be very light and careful when handling soft tofu. The soft tofu is very fragile.
3. If you think the soup is too juicy, you can use a little water starch to thicken it.
