How to make crispy tofu with fish skin, how to make crispy tofu with fish flavor?

Mom wants to practice her cooking skills at home, right? Haha, when you learn it, I'll definitely try this dish.

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Step 1. Cut the northern tofu into strips about 5 cm long, 1 cm wide, and 1 cm thick.

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Sprinkle a little salt on the surface of the tofu and marinate for 10 minutes (not too much, just pinch it with two fingers, the purpose is to point the bottom taste, and the other is to kill some water to remove the beany smell).

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Step 3. Dice green, red and yellow peppers.

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Step 4. Chives, garlic finely chopped.

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Step five. Add sugar, rice vinegar, light soy sauce, oyster sauce and water to the bowl for later use.

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Step 7. Fry until the surface is set.

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Step 8. Add a little base oil to another pot, heat the oil in the pan over low heat, and fry the red oil in Pixian bean paste.

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Step 9. Add green onion and crushed garlic to stir-fry until fragrant, and cook in cooking wine to remove the smell.

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Step 10. Pour the juice into a bowl and bring to a boil for 1 minute.

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Step 11. Add the chopped bell pepper and hook in the water starch to form a fish sauce.

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Step 12. Heat the oil in the pan again until it is hot, pour in the tofu strips and fry them until the surface is dark brown and remove them (be sure to fry them on high heat until the surface is crispy).

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Step 13. Quickly pour in the fried tofu and stir well to remove from the pan.

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Step 14. Sour, sweet, salty, spicy, crispy on the skin, soft and glutinous on the inside, it is best to eat it while it is hot.

Material. Ingredients: a piece of inner fat tofu (tender tofu).

Seasoning: green onion, ginger, garlic, salt, monosodium glutamate, sugar, vinegar, soy sauce, dried red pepper, red and yellow pepper, yellow and red tomatoes, pepper and starch.

Method. 1. Finely chop the green onion, ginger and garlic, pour half a spoon of salt, 3 spoons of sugar, half a spoon of monosodium glutamate, half a spoon of pepper, 1 spoon of soy sauce and 3 spoons of vinegar into the container, and then add an appropriate amount of water to make a fish sauce for later use.

2. Cut the inner fat tofu into large pieces, and be careful when cutting, because the inner fat tofu is easy to break. Arrange the sliced tofu into the plate one by one, and decorate the plate before cooking the tofu, cut the four small tomatoes from the middle and arrange them on the plate, so that the plate will be much more beautiful.

3. Pour oil into the wok after it is on the fire, and you can fry the tofu after the oil is hot, tips: How to make the soft and tender inner fat tofu not break when it is fried in the pan? Wrap the tofu cubes in dry starch and fry them in the pan so that the tofu retains its original shape.

When frying, be sure to use high heat, and use a spoon to stir slowly in the pan, so as to avoid the tofu pieces sticking together when frying, after the tofu pieces are formed, take them out, control the dry oil, and put the tofu pieces on the plate.

4. Next, pour oil into the pot, pour an appropriate amount of red pepper into the pot after the oil is hot, pour in the green onion, ginger and garlic after stir-frying for a while, pour the prepared fish sauce into the pot, reduce the juice over high heat, and pour in the sauce to thicken. When the juice in the pan is paste, it is ready to come out of the pan.

5. Finally, pour the fish sauce evenly on the tofu blocks, and the fish-flavored crispy tofu is ready to be charred on the outside and tender on the inside.

1. Ingredients: five tofu fish; Ingredients: Appropriate amount of ginger, 1 egg, appropriate amount of cornstarch, appropriate amount of chili powder, appropriate amount of salt;

2. Steps: After removing the head and tail of the tofu fish, remove its internal organs.

3. Marinate the washed tofu fish, shred the ginger, and add a little salt and chili powder. Marinate for 5-10 minutes.

4. Beat the eggs into egg liquid, put in corn starch to form a relatively thick corn starch egg liquid, and you can wrap the tofu fish.

5. Pour cornstarch into the new plate, roll the marinated tofu and fish skin in the egg mixture first, and then wrap the cornstarch in the new plate.

6. Fry in the oil pan, when the oil temperature is about 7 hot, you can put in the tofu fish coated with egg liquid and cornstarch, and the fire must not be extinguished in the middle, you can fry it over low heat until the surface of the tofu fish is golden color.

7. It's ready, let's eat. You can taste the taste first, and if you don't think it's salty enough, you can stir-fry it with salt and chili powder.

Fish tofu is made of fish, starch, edible gum, additives, etc., not brittle food, through frying, fire grilling and other methods to make it brittle, the substances in fish tofu will undergo chemical changes, produce toxins.

There are two types of liquidation, one is manual liquidation and the other is forced liquidation.

Manual closing is called closing the position when you put out the order in the case of profit.

Forced liquidation means that when the trading margin of the member or customer is insufficient and not made up within the specified time, or when the number of positions of the member or customer exceeds the specified limit, the exchange will forcibly close the corresponding positions of the member or customer in order to prevent further expansion of the risk.