Name: One Ink, One Black, One Delicious---boiled Black Tofu with Cuttlefish Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 180g Cuttlefish; 300g Black bean tofu; 40g Fungus (water hair); 30g Chives; 40g shallot; 40g ginger; 30g garlic; 30g Yellow sauce; 15g Soy sauce; 2g salt; 5g Sugar; 30g Rice wine; 700g boiling water

One Ink, One Black, One Delicious---boiled Black Tofu with Cuttlefish Sauce

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

A new tofu shop opened at the vegetable farm that I often go to. Although the shop is not big, it makes tofu and all kinds of soy products directly. After the completion, the remaining tofu will be sold at the window. The price is much more expensive than other homes, but the focus is on the good taste. It has gathered many repeat customers in a short period of time, and there is an endless stream of people lining up to buy. We are also regular customers at his house. We bought a piece of black bean tofu during the weekend, thinking about how to combine with a box of cuttlefish bought at home to make a dish. I want to make this sauce-boiled cuttlefish tofu, using the stewed swallow fish (spanfish) that I used to make at home when I was a child, and stewed it to fully release the umami flavor of the cuttlefish and its soft and rotten meat. It was served with Korean style. The yellow sauce is seasoned, and tofu is added to absorb and fuse at the same time. Finally, the leek segments are added to further remove the fishy and increase the freshness. The taste of the finished dish is extremely fragrant and rich. Even the little girl who never paid attention to me making octopus and other dishes on weekdays clamored for the delicious food this time, and even had a lot of fun eating vegetables and soup.

One Ink, One Black, One Delicious---boiled Black Tofu with Cuttlefish Sauce

1. Defrost and clean the young cuttlefish;

2. Squeeze out the mouth part between the tentacles of the young cuttlefish and throw it away;

3. Pull out the cuttlebone from the raised part of the skirt of the cuttlefish and throw it away;

4. Bring the water in the pot to a boil, blanch the processed cuttlefish for one minute and remove them for use;

5. Wash the black bean curd and cut into small pieces for later use;

6. Add oil to the pot, add sliced ginger, green onion and smashed garlic cloves to fragrant;

7. Add the blanched cuttlefish and stir-fry for a while, cook with cooking wine and continue to stir-fry;

8. Then add the selected water to make the fungus, stir fry until the fungus bursts;

9. Mix all the seasonings except cooking wine and water into the pot, adjust the heat to medium and low to fry the sauce until fragrant;

10. Add boiling water, turn the heat to a boil, then turn the heat to low and simmer for 10 minutes;

11. Add the cut black bean tofu, cover and simmer for 20 minutes;

12. When the soup has collected to about one-third, open the lid and add the leeks. Turn the heat to the boil for one minute and it will be out of the pot.

Tips:
Tips:
Since the baby cuttlefish are small, they only need to remove the mouth and fish bones and then clean them, without removing other parts;
The time for simmering cuttlefish can be appropriately longer, so that the umami taste is completely forced out, and the meat will be softer;
The tofu does not need additional frying, and it is directly put into the soup that has been simmered to make it easier to taste;
Leek can play the final finishing touch to increase freshness, so don't omit it.