No bean blossom can also make a unique bean flower fish, dry and smooth and tender too absolutely no bean flower can also make a unique bean flower fish, dry and smooth and tender too unique alternative bean flower fish

<h1 class = "pgc-h-center-line" > no bean blossom can also make a unique bean flower fish, dry and smooth and tender too much</h1>

I haven't eaten bean blossom fish for a long time, and I'm a bit hungry.

In order to eat bean blossom fish, make a pot of bean blossoms, it is inevitable to make a big fuss, why not use the inner fat tofu to replace it! Although legend has it that there are no soybeans in the inner fat tofu, the delicate skin texture is enough.

Bean Blossom's worries are solved, what fish to use? Usually used grass carp, blackfish to make, since the bean flower is not the original bean flower, fish, not necessarily the traditional practice of fish.

This change is really big, and it should be called "alternative bean flower fish"

Fish, I chose the big fish, bigger than the fish we usually eat, the body is relatively wide, it looks more meaty. The flesh of the sea fish is relatively solid, the fishy taste is also heavier, and its flesh has a reddish color, which has the advantage of being elastic. Such a small fish, according to the usual operation method, the number of slices of fish is even smaller, not to mention that it is the same as the fish, close to the tail, and there is a row of hard bones.

Sliced fish fillets don't work, simply on the whole piece of fish meat, it seems generous. In order to be convenient for eating after the table, without performing chopsticks, the fish head will be cut off separately, and the small partners who love to eat fish heads do not have to worry. The net fish meat is first dried and fried until the aroma is enticing. The inner fat tofu itself does not have much flavor, it is tender and tender, so there is an extra process of raising with broth.

This bean flower fish belongs to the dry flavor type, the soup is not much, and finally the spicy sauce is used to enhance the taste. Delicious and a little provocative stimulation, for those who will not eat spicy, spicy slightly on the head, will eat spicy also said, a piece of cake, of course! The hot sauce can be put generously, and it can satisfy the students who eat spicy.

The soup only wraps the bean blossoms, so the fish is slightly spicy with a dry-fried caramelized aroma, and the meat quality is strong. The bean blossom at the bottom, can also be called tofu, the appearance has the spicy sauce, the bean blossom heart has long been filled with broth, gentle and juicy, if you are not careful, biting down will be hot, will also spray juice.

New methods, new enjoyment, and new choices for eating bean flowers and fish in the future.

<h1 class="pgc-h-center-line" > alternative bean flower fish</h1>

〈Material Purchase〉

Inner fat tofu, big fish, lao gan ma spicy sauce, green onion, coriander, broth cubes or stock

*After opening the fish, there are many small marine fish that can be used, such as small yellow croaker.

*Hot sauce can also be selected according to your own preferences.

〈Specific Method〉

The inner fat tofu is first dug into a steamer. Dig it whole and try not to have too many broken ones.

The broth is mixed with water and poured into the inner fat tofu, and the total water volume is controlled in the inner fat tofu flush, without using too much water, the purpose is to make the inner fat tofu improve the taste.

Generally speaking, the inner fat tofu is cold, so after adding the broth, you must first go to the steaming box and steam for about 15 minutes before it can enter the heart of the bean blossom.

* Bean blossoms must be steamed first and set aside, give a little more time, the taste is more sufficient, not just on the surface.

After the fish has cut off the head, take the slices off the left and right sides of the fish, and keep the fish bones in the tail! Fix the spines on the side of the belly of the fish.

If conditions permit, if the knife worker is OK, the middle of the fish fillet, the dark red part of the fish bones is also cut off, and the fish bones at this time are almost cleaned, and the fishiest part of the fish meat is also cut out.

Cut the fish, rinse well, dry the surface with a kitchen towel and sprinkle with salt and pepper.

Fry the fish head in a pan with oil. Remove and fry the fillets until golden brown on both sides.

Take out the steamed bean blossoms and put the fish on top.

Cut some shallots and parsley into strips.

Add coriander and shallots to a pot and pour a spoonful of hot sauce, sugar, soy sauce and sesame oil. Finally, the oil is heated, and the beautiful and handsome oil is stirred up!

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