Chinese Food
Fried fish with seaweed and tofu
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Today's fried fish with seaweed and tofu. If you haven't worked hard on it, you can't think of such a special way. Laver is tender and soft after absorbing water. With the intimacy of water starch, it is fried into a finger and a half thick cake. Then spread the soft tofu fish. Fry until the fish is slightly burnt and tender. The laver is fragrant. The fragrance can be twined with fish in a second. It can leave a lingering aftertaste for a long time.
Cooking ingredients
Cooking Steps
Step1:After the tofu is cleaned, cut into pieces.
Step2:Add 1 tablespoon of starch, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 2 grams of white pepper, 2 grams of salt, mix well. 3 pieces of ginger. Marinate for 10 minutes.
Step3:Pickle laver in clear water. Dry the excess water.
Step4:Add 2 tablespoons of water starch, 2 grams of salt, 1 teaspoon of sugar and a little sesame oil and mix well.
Step5:Brush a thin layer of oil in a non stick pan and heat it. Put it in laver and spread it into a cake. It can be spread thicker.
Step6:Wait for the laver bottom to stick together. Put the fish on it. Continue to fry. Fry until the laver bottom is slightly crispy and golden.
Step7:Use a wide shovel to turn the laver cake over with a piece of hairtail. Fry it for a while.
Step8:When the surface of the fish is golden and slightly scorched, you can get out of the pot.
Step9:When you eat, you can sprinkle some shallots and enjoy them.
Cooking tips:It doesn't have to be tofu. It's OK to have Longli and Basha. There are skills in making delicious dishes.
