Tender tofu is made of fish flavor, fresh and smooth, sweet and sour, slightly spicy, super rice

Fish flavor has always been a unique and popular existence in Sichuan cuisine, the classic fish-flavored shredded pork, the fish-flavored eggplant for rice, my family has always liked the fish flavor, and today I will make fish-flavored tender tofu.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

Tofu is also a nourishing and heat-clearing food, and regular consumption can replenish the middle and nourish qi, clear heat and moisten dryness, quench thirst, and cleanse the stomach. So it's good to eat some tofu in summer, but for my snack, it's a bit vegetarian to eat only tofu, and with some meat foam to make spicy and tender fish-flavored tofu, the deliciousness is upgraded~~

——Fish-flavored soft tofu——

【Ingredients】

Ingredients: 400 grams of tender tofu (southern tofu), 80 grams of minced pork

Seasoning: 1 teaspoon chopped pepper, 1 teaspoon light soy sauce, a little dark soy sauce, 1 teaspoon red oil bean paste, 1/2 teaspoon sugar, 10 grams of minced green onion, 10 grams of minced garlic, 5 grams of minced ginger, 1 teaspoon of cooking wine

【Directions】

Step 1, the tender tofu is buckled out of the box, cut into pieces about 2 cm square for later use, the tender tofu is easy to make soup, if the soup is a little too much, the water should be controlled.

Step 2: Put cooking oil in the pot, add minced pork and stir-fry.

Step 3: Stir-fry the minced meat until it is thoroughly crispy, stir-fry the minced meat to the side, add the minced green onion, ginger and garlic, chopped pepper and bean paste over low heat to stir-fry the red oil.

Step 4: After stir-frying the red oil, cook cooking wine along the edge of the pot, 1 teaspoon of balsamic vinegar, add light soy sauce to enhance the flavor, dark soy sauce to adjust the color, a few drops of dark soy sauce can be, not too much.

Step 5: Add 1/2 teaspoon sugar and stir well.

Step 6: After stir-frying well, add more than half a bowl of water, put in the chopped tender tofu and boil again, change to low heat and simmer for a few minutes to let the tofu absorb the flavor. As the saying goes, "a thousand rolling tofu and ten thousand rolling fish" tofu is resistant to cooking, and if you simmer for a while, the soybean protein structure will become loose, easy to absorb the soup, easier to taste, and easy to digest.

Step 7: Cook until the tofu is flavorful, reduce the soup, and thicken with water starch.

Step 8: After pouring in the sauce, shake the pot to make the sauce more even, or push the tofu with the back of a spatula until the sauce is thick, then turn off the heat and serve

It's out of the pot! Ordinary ingredients, simple methods, fresh and smooth, sweet and sour and slightly spicy tender tofu, friends who like soy products can give it a try!

Tips;

1. Make this dish: Southern tofu tastes more tender and easier to taste than northern tofu.
2. Because the chopped pepper and bean paste have a salty taste, and the flavor of raw soy sauce is added, there is no need to put salt.
3. Tender tofu is fragile, try to move the spatula as little as possible when burning the tofu, you can use the method of gently shaking the pot to make the seasoning uniform (or gently push with the back of the spatula), otherwise it is easy to break.