Abalone Sauce Tofu
Overview
During the fishing ban, Uncle Bao's thoughts seemed to be blocked. He always felt that most of the home-cooked seafood recipes had been exhausted, and the rest was just a replacement of ingredients. There were really rare moments of inspiration. Until I saw a lot of vegetarian dishes using seasoning methods to simulate the texture of meat. For example, abalone cosplayed with shiitake mushrooms is enough to look real. In this type of cuisine, seasoning is the absolute soul. When it comes to this, we have to mention our Minzheng abalone juice. After adding it, even simple ingredients seem to become high-end.
Tags
Ingredients
Steps
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Cut the tofu into 8 long strips. You can also increase or decrease the size according to the specific size of the tofu you bought. Remember to handle it gently when cutting to avoid damaging the shape.
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Put the long strips of tofu into the starch so that it slightly covers the surface of the tofu.
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Heat oil in a pan, dip the tofu into the beaten egg liquid, and fry until golden brown on all sides, then remove.
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Take another pot, add water to heat, wait until the water boils, then turn off the heat, add broccoli cut into small pieces and blanch until it changes color, remove and drain the water and set aside.
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Add the sliced ginger and minced garlic to the pot where the tofu has just been fried, stir-fry until fragrant, then add abalone juice, cooking wine, light soy sauce, and water starch to thicken.
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After the soup boils, add the fried tofu, turn to medium heat and cook for about 3 minutes. Be sure not to boil the soup dry.
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When loading, first remove the tofu from the plate, remove the ginger and garlic and discard, then place the broccoli and pour the sauce over the tofu.
