Steamed Fish Tofu with Pickled Vegetables

Name: Steamed Fish Tofu with Pickled Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 360g grass carp; 400g tofu; 100g Pickled vegetables; 5g sesame oil; 3g Soy sauce; 10g ginger; 10g Homemade red chopped pepper; 5g Chives

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Winter is the season of high incidence of colds, mostly cold cold or wind-heat cold. Wind-cold colds are mostly caused by incontinence in diet, lack of regularity in life, and overworked work, resulting in reduced body resistance to diseases and caused by wind and cold; wind-heat colds are mostly caused by eating spicy and greasy foods, causing internal heat to accumulate, even constipation, and getting angry. Sometimes it is caused by rain or cold. In terms of diet, wind-heat type colds need to eat some cold foods; while wind-cold colds should eat more warm or flat foods. This steamed fish tofu with pickled vegetables is relatively light, and it has a good effect on people who have tasteless eating and stomach fullness during a cold.

Ingredients

Steamed Fish Tofu with Pickled Vegetables

1. Prepare the grass carp and slice it into fillets.

2. Mix the fish fillets with salt and cooking wine and marinate for half an hour.

3. Prepare pickled vegetables, chives and chopped peppers.

4. Prepare tofu, wash and shred ginger for later use.

5. The tofu code is placed on the bottom of the plate.

6. The fish fillets are placed on tofu.

7. Sprinkle with ginger shreds.

8. The fish fillets are covered with pickled vegetables.

9. Sprinkle with chopped pepper.

10. Bring water to boil in a pot, add snow fish tofu and steam for 15 minutes.

11. Take out the steamed snow vegetable fish tofu from the pot.

12. Take another large plate and cover it on the steamed fish tofu bowl.

13. Invert the bowl of snow fish tofu into the plate.

14. Sprinkle red chopped pepper on the tofu.

15. Top with light soy sauce.

16. Drizzle with sesame oil.

17. Pour the condiments and sprinkle with chopped green onion, and mix well when eating.

Tips:
1. Potherb mustard is pickled with fresh potherb mustard and it is very salty.
2. The fish fillets are marinated in cooking wine, which can remove part of the fishy smell and ensure that the fish is tender and delicious.
3. The pickled vegetables and light soy sauce are very salty, and the dosage should be moderate.