Stewed Tofu with Scallops

Name: Stewed Tofu with Scallops
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Hangjiao; 200g tofu; 20g Scallop side; 30g carrot; Some Cooking oil; a little Cooking Wine; a little Corn flour; a little Scallion; 4 slices ginger; 1 pinch Sugar; 1 tsp salt; 2 tbsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

As long as I have time, whenever there are food shows on TV, I will stop and watch carefully, and sometimes turn on my mobile phone to take pictures and videos for practical learning in the future. One day, it happened to demonstrate Sichuan cuisine "Mapo Tofu", and I happened to buy tofu to stew scallops, so I watched it more seriously.
As the saying goes, one can return to three. Although Mapo tofu is made, it is known through learning: tofu is more delicious when it is used in vegetables, but because tofu has a smooth and tender appearance, it is not easy to get paste on it, so I am making tofu. The method of thickening is very important; after watching TV, quickly follow to learn, the same ingredients and different methods, the taste is different, it is really smoother and tenderer than the tofu I usually make, after the tofu is eaten, the bibimbap is more delicious~~ ~

Stewed Tofu with Scallops

1. Prepare the ingredients and cut the tofu into small pieces and cook in salt water in advance to remove the beany taste

2. This is the dried scallop side, you don’t need to soak it in advance

3. Simply rinse with water to fully open

4. Wash the green onion ginger, hang pepper and carrots and cut them for later use

5. After the pan is heated, pour the oil, turn the heat to a low heat and stir-fry the Pixian bean paste until fragrant. Stir in the red oil, then add the green onion and ginger to fragrant

6. After cooking the cooking wine to remove the peculiar smell of the sauce, add a little sugar and an appropriate amount of water to boil to increase the freshness and flavor

7. Add tofu, cover and boil, turn to low heat

8. Wait until the tofu is gradually colored, then add carrots

9. I will put the scallop on the side later

10. When the marinade is not too much, add the crushed peppers, and add some salt according to the saltiness

11. Because the tofu is smooth and tender, it is not easy to hang the glutinous paste, so the paste is divided into two times: put some starch paste in the pot where the bubbling is the most, and shake the pot later.

12. Then pour some starch paste on the place where the bubbling is the most, and then gently stir-fry evenly to turn off the heat and get out of the pot.

Tips:
1. Dried scallops are ready-to-eat dry goods, rinsed a little bit and opened, no need to soak in advance
2. Pixian Doubanjiang is a raw sauce. You must stir-fry the mature sauce first, so that the flavor of the sauce can be released to the maximum.
3. The tofu is not easy to stick, so the second time to pour the glutinous paste is to better make the tofu evenly spread on the thin paste, and the taste will naturally be better.