Tofu crucian carp
Cooking Method: Fry and cook.
Flavor type: Watercress flavor.
Scope of application: hot dishes for feasts, combined dishes, and popular light meals.
raw material:
Fresh crucian carp with two tails 400 g
Gypsum tofu 400 g
Pixian douban 40 grams
Sweet sauce 25 g
25 grams of shallots
Mash juice 25 g
Garlic flakes 15 g
Ginger slices 10 g
15 g soy sauce
Refined salt 5 g MSG 1 g
15 grams of sake
Fresh soup 500 g
Wet starch 20 g
Mixed oil 130 g Preparation Method:
1. After the fish is initially processed, it is shaved three times on both sides of the fish body, and the taste is tasted with salt and wine. Cut the tofu into long cubes, use a boiling water stove to remove the astringency, and simmer over a low heat with fresh soup and salt. Finely chop the watercress.
2, the pot on the high heat, under the oil to 50% of the oil temperature, under the fish frying until both sides are light yellow, push the fish to one end of the pot, under the watercress, ginger, garlic slices to simmer excellent, under the soy sauce mixed with fresh soup to push evenly, under the tofu on a low heat to burn for eight minutes, and then put sweet sauce, mash juice with fish, tofu into the flavor, the fish started on the plate, the pot with wet starch to outline, add MSG, onion sections to push well, the tofu and juice poured on the fish is ready.
Features: bright red color, delicate texture, boiling tofu, delicious and thick.
Operation Essentials:
1, do not break the bitter bile when cutting the fish. The tofu is blanched in light salt boiled water and then simmered in fresh soup.
2, mash, sweet sauce in the middle of the grilled fish, to be mixed evenly into the flavor.
3. During the firing process, keep the fish and the mutual rot form intact.
Think about it
What is the purpose of tofu simmered in fresh soup?
