Food: Spicy tofu and mix and match carp

===========spicy tofu burn carp============

Spicy Tofu is a dish, the fish is braised dish, but this combination into a dish! Never heard of it, did not eat it, Oh, yes - that is, burning the fish spicy tofu, tofu absorbs the flavor of the fish, fish soaked in spicy sauce, did not expect this amazing combination of both, let the taste buds amazing too!

Also, do not be this gorgeous full plate of red terrified, this is Fry had bean paste, color, particularly red, in fact, also a little spicy! People will not turn hot ~

Spicy dish is the key to pre-oil frying Pi bean paste, sauce through the oily taste Scoop out the other colors are beautiful - the key point is how fried fish skin is not broken, had to ask her mother, her little The secret is fried fish at the fish evenly wipe a thin layer of flour, then fried in hot oil into the hot pan, skin will not break! I tried N times, this method is perfect!

Materials : carp one, half a box tofu, ginger, 2 cloves garlic, 1 onion, a little parsley (decorative, can be omitted), Pi bean paste 2 tablespoons

Spices : salt, chicken, wine, soy sauce flavor, sugar, a little vinegar

1: dry clean water fish, the fish on both sides of the draw Jidao; amount of tofu cut into half the size of the small box; shredded ginger, garlic, shredded, green onion tie; wipe evenly on both sides of the fish thin layer of flour, a pot heat the oil to a piping hot, add the fish fry until slightly brown on both sides of the disk backup;

2: Heat the oil pan to stay after the add ginger garlic stir fry with bean paste after adding Pi to the butter soft, add 2 bowls of water to fish into the soup;

3: turn the fish along the right amount of wine poured, a little rice vinegar, soy sauce amount of flavor;

4: to continue to fish even after the fire to boil the amount of sugar put in place on both sides of tofu soup, remember not to flip (fragile) but the rock bottom of the pot, keep a large fire, during the soup with a spoon to scoop constantly pour in the fish so tasty, transferred to a little chicken, and finally received a little sauce into the amount of starch, water, dry gently shaking boil.

Dining experience:

1, wipe the fish on both sides of a thin level of powder to prevent skin break stick frying pan;

2, fried fish remember to heat the oil to wok;

3, Pi bean paste must be fried in oil until fragrant flavor color will light;

4, after the tofu into the pot do not often flip, so as not to break, holding the handle gently shaking the pan or gently flip;

5, the last change to minced parsley can hold decorative aroma.

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Source: Sina Bo Zhen Ma Friends gourmet kitchen (Editor: Zhao Lu Yang)