Chinese Food
Dongjiang fermented tofu
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Tofu brewed in Dongjiang has its own characteristics and advantages. Tofu is easy to get, nutritious and has different regional habits. There are two cooking steps to make this tofu today. Fry, braise and serve. Fresh, fragrant and smooth. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Ingredients - tender tof
Step2:Wash and drain. Cut in half. Chop the onion into minced past
Step3:Chop the pork, bone the whole mackerel, hold one end of the fish in one hand, and slowly scrape out the minced fish with a spoon or knife in one hand. I didn't take a picture of the process. I'm sorry
Step4:Use a container to hold the mince and minced fish. Add abalone sauce, salt, fish sauce, chicken powder, chopped green onion, raw meal, and two drops of peanut oil. Stir in one direction until the stuffing is muddy.
Step5:Dig a hole with a spoon in the middle of tofu, and then fill the stuffing.
Step6:Put some cooking oil in the pan and heat it. Fry the meat until it's brow
Step7:Gently turn the other side with the shovel and fry it to the same effect as in the previous step.
Step8:Sheng Qi (large quantity. Fried twice
Step9:Heat up again, add some ginger slices to the fish bones and fry them. Add some water and boil them.
Step10:Cover the fried tofu and simmer for 10 minutes. Add some abalone sauce, salt and chicken powder to the sauce, thicken the sauce and sprinkle some scallion on the plate.
Step11:Finished produc
Cooking tips:There are salt water and gypsum for brewing tofu. The gypsum is tender and smooth, and the salt water is fragrant and dry. The taste is according to personal preference. The stuffing with fish is more delicious and sweet. It is also the most commonly made stuffing for brewing tofu in our hometown. There are skills in making delicious dishes.
