Yuxiang Tofu

Name: Yuxiang Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 5s Shiitake Mushrooms; 1 piece Red Bell Pepper; 1 piece Shallots; 4 pieces Hangjiao; 5 cloves garlic; Some Scallion and Ginger Slices; 2 large teaspoons Pixian Doubanjiang; 2 large teaspoons Chopped pepper; 1 tablespoon Soy sauce; Some Sugar; Some Balsamic vinegar; A small amount salt; Some Chicken Essence; A small amount ketchup; A small amount pepper powder; Some Cooking Wine

by Mr. Watermelon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Since I was a child, I have always loved fish-flavored dishes, Shenma Yuxiang Pork, Yuxiang Eggplant, Yuxiang Tofu. . A must order when going to a restaurant~ Fish-flavored dishes are also the first thing I learned~ Today I made a fish-flavored tofu, which is said to be Yu-flavored tofu. Actually, there are not many tofu, but there are a lot of side dishes. There is a small one in the refrigerator. Onions, a red pepper, a few shiitake mushrooms, and a few hang peppers are all in the battle~ so it can be called a fish-flavored chowder~ haha

This time the tofu was cut a bit too big. I was weak and couldn't move the wok. Although the tofu was boiled in salt water beforehand, it was still shoveled to pieces. . Ugh! It can only be done. But the taste is still very punctual! Haha~ Although I'm not good at cooking in Xia, no matter how you say fish and parsley, it's also in Xia. . Uh, I don’t know how to make a fool of myself, I’ll serve the food first~"

Yuxiang Tofu

1. Wash and cut the raw materials

2. Boil the tofu in a pot under the water, put some salt in the water~ to get rid of the bean smell, and avoid frying it later~ but if you have more strength, avoid using a shovel to fry it.

3. Start the frying pan, add sliced green onion and ginger, two spoons of Pixian bean paste, two spoons of chopped peppers, and stir-fry for red oil

4. Cooking wine

5. Add tofu and shiitake mushroom slices

6. Add appropriate amount of light soy sauce and stir well

7. Add the cut red bell peppers, green onions, and hang peppers and stir-fry quickly

8. Add garlic, salt, a little tomato sauce, sugar, balsamic vinegar, pepper powder, chicken essence, and stir well. Just hook a thin glutinous rice cake to get out of the pot~

Tips:
1. The garlic rice in the evening is to preserve more garlic fragrance and make the fish fragrance stronger

2. Don't put too much salt, because Pixian bean paste, chopped pepper and light soy sauce are all salty

3. The sweet and sour ratio of 1:1 is the best, and the amount can be increased or decreased according to personal taste.

4. Ketchup and pepper powder can be ignored