Delicious and New Way to Eat-----【fish-flavored Steamed Tofu】

Name: Delicious and New Way to Eat-----【fish-flavored Steamed Tofu】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Soft tofu; Some Pork front leg; Some Pickled peppers; Some Chives; Some ginger; Some Garlic cloves; 2 tablespoons Very delicious; 1 tablespoon Soy sauce; 1/2 tablespoon Cooking Wine; 1/2 tablespoon Balsamic vinegar; 1 teaspoon Sugar; 1 teaspoon Homemade chicken noodles; 1/2 bowl Broth

by Poetic heart

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Fish aroma should be regarded as the most representative of Sichuan cuisine among the many flavor types. It is popular with most people. It does not mean that fish is added to it, which is called fish aroma, but the taste can produce a kind of cooked fish during cooking. The flavor, hence the name, is generally composed of pickled pepper, minced ginger, green onion, minced garlic, Shao wine, balsamic vinegar, soy sauce, sugar, monosodium glutamate, and fresh soup.

Yuxiang tofu, Mapo tofu, etc., are common but delicious home-cooked dishes. This time this tofu is one of the dishes cooked during the Mid-Autumn Festival family banquet. I originally planned to make the usual version of braised fish-flavored tofu. Because there are too many dishes, I temporarily changed the method and used the steamed method. , So you can save a little time. While achieving a rich fish fragrance in the taste, it can also make better use of one's own ideas to present the dishes, so as to make the dishes brighter. Although he is the cheapest on that table, he is very popular. I waited until the rice was served at the end. After eating big fish and meat, it was so refreshing to serve with rice. Because it is a new practice, although I am very busy, I also made a record.

Because it is steamed, there is no need to stir during the process, and there is no need to worry about the tofu shattering. So when making this fish-flavored tofu, you can choose soft tofu, so that the taste is more delicate and the taste is more delicious. "

Delicious and New Way to Eat-----【fish-flavored Steamed Tofu】

1. The main raw materials: tofu, pork, green onions, ginger, garlic, pickled peppers.

Delicious and New Way to Eat-----【fish-flavored Steamed Tofu】 recipe

2. Rinse the tofu with warm water, cut into pieces, and spread on a plate.

3. Chop pork into minced meat, mince scallion and mince ginger.

4. Prepare the barbecue sauce, mix all the other seasonings together, mix well and set aside.

5. Heat a little oil in the pan, add the minced meat and stir fry quickly until the color changes. (Only change the color)

6. Set the meat aside, stir in the oil with chopped green onion, chopped ginger, and chopped garlic and saute until fragrant.

7. Then mix with the minced meat, add an appropriate amount of Da Xi Da barbecue sauce and stir fry evenly.

8. Add pickled peppers.

9. Stir fry evenly. (Although the steps are broken down into more pictures, the speed of these stir-frying must be fast, so as not to fry the minced meat.)

10. Add the prepared sauce and bring to a boil, then add an appropriate amount of water starch and cook until the soup is thick.

11. Pour the cooked soup into the plate with the tofu cubes.

12. Steam in a pot of cold water until the water boils, then turn to medium heat and steam for about 3 minutes. Sprinkle an appropriate amount of chopped green onion to enhance color and fragrance.

Tips:
Poetry heart phrase:

1: Because it is steamed, there is no need to stir during the process, so you can choose soft tofu, so that the taste is more tender.

2: When steaming, you can cover the container with a layer of plastic wrap to prevent water vapor from falling into the dish and destroying the thick silkiness of the soup.

3: The speed of frying minced meat should be fast, don't keep frying, otherwise it will affect the taste of minced meat.

4: If you use a round plate for steaming, you can surround the tofu cubes in the plate into 2 circles.

5: Because I use light soy sauce, soy sauce, and pickled peppers, I didn't add additional salt.