Chinese Food
Fish flavored tofu
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If I don't miscalculate, this update is the 50th dish in the lace canteen. So many dishes have been made. Only once has tofu appeared. Moreover, it is still a supporting role (crucian carp tofu soup). I'm too upset. OK. I shouldn't lie. It's not that I'm too upset. It's that I'm too upset. I want to eat tofu. Make a fish flavored tofu this time. This dish. Tofu needs to be pretreated. Fry it to golden yellow. Recently, I like frying food in a pan because it doesn't need a lot of oil. It's not easy to stick to the pan. I suggest you also have one.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Wash tofu. Cut into square pieces about 3c
Step3:Mince the beef into minced meat. Shred the winter bamboo shoots. Cut the agaric into small pieces at will after the hair is soaked. Mince the onion, ginger and garlic
Step4:Start a pot of oil, put in tofu, fry until both sides are golden yellow, drain the oil and take it out
Step5:Start an oil pot again. Turn the beef into a small fire and stir fry to make it fragrant. Add a little cooking wine to remove the smell. Then add onion, ginger and garlic to make it fragrant. Then add Pixian bean paste to make red oil. Pour in some sugar, vinegar, salt, water and raw soy sauce. Mix the fish soup
Step6:Pour the tofu into the pot and stir fry it to taste. Then put the fungus and winter bamboo shoots into the pot. Stew for about two minutes and add the Shuidian powder. Stir and dish out
Cooking tips:You should use a small fire when you cook the minced beef. In this way, the minced beef will not agglomerate. Small particles are easy to stir fry out the flavor and taste good.
