Tofu with Fish Roe
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare raw materials;
2. Dip a thin layer of starch on the surface of the tofu and fry it in a pan;
3. Fry until both sides turn slightly yellow, then serve and set aside;
4. Heat the pan with cold oil, add the peppercorns and stir fry;
5. Stir-fry the prickly ash, then remove the prickly ash;
6. At this time, remove the film on the roe;
7. Put the fish roe in a frying pan and fry slowly;
8. Fry until the roe turns golden and the surface is slightly charred;
9. Add soy sauce, cooking wine and appropriate amount of water;
10. Add the freshly fried tofu, ginger slices and dried red pepper, cover and simmer for two minutes;
11. Add salt, sugar and pepper powder, harvest the juice on high heat;
12. Use a spatula to cut the fish roe into pieces of appropriate size. When the juice is received and there is not much to check, add green garlic and stir-fry evenly;
13. Put it into a bowl.
Tips:1. When washing fish roe, pay attention to removing blood clots from other internal organs connected to the surface of the fish roe, and then absorb the surface moisture; remove the film on the fish roe when it is fried to prevent the fish roe from being fragile. forming;
2. Fry the tofu with a thin layer of starch on the surface of the tofu until it is golden on both sides; then fry the fish roe until two pieces of golden color are finalized. Note that the fried fish roe should be fried with pepper oil, but in order to make the finished dish beautiful and easier to eat, After we fry the pepper oil, we will fish out the peppercorns;
3. After the fish roe is fried, put the prepared tofu together with ginger slices, dried chili and other aniseed into the pot and simmer for two or three minutes; then collect the juice on high heat, and use a spatula to randomly cut the fish roe into pieces. Add a piece of appropriate size, add salt and other seasonings, and stir-fry evenly with green garlic before being out of the pan.
