Seafood tofu

peculiarity:

Small tofu is mostly produced with wild vegetables, and seafood is added to this dish to enhance the grade of the dish; small tofu is fried in paste oil, and the green onion is fragrant while alleviating the fishy smell of soybeans and the astringency of wild vegetables, killing two birds with one stone.

Pre-made small tofu:

1: 500 grams of dried soybeans are soaked in cold water for 12 hours, and then ground into rice-sized granules with stone grinding and set aside.

2: Add the paste oil (peanut oil and chopped shallots according to the ratio of 1:1, stir-fry for 20 minutes on low heat until the flavor of the paste is made) 50 grams and burn to 60% heat, then add the ground soybean crushed and fry for 20 minutes, let cool and set aside.

To make a chili dipping dish:

Stir in the bottom oil, crush the green and red fresh peppers to bring out the aroma; coriander leaves, chopped green onions, and sautéed chili peppers are mixed well at 1:1:1, and drizzled with a little flavor of Tammy.

Cooking process:

(1) Smooth through the net pot, sauté 200 grams of wild vegetables for 5 minutes, add 400 grams of stir-fried small tofu, small seafood (clam meat, flat shellfish, shrimp blanched in boiling water) 100 grams stir-fry until the small tofu is soft.

(2) Add salt and 5 grams of MONOS glutamate and stir-fry evenly, bring the pepper dipping sauce and pancakes to the table.