Who said that fish and bear's paw can't have both? It’s not too late to make a conclusion after you have tasted this "bear paw" tofu
I don’t know if you have ever heard of the old saying, "You can’t have both fish and bear’s paw". The original meaning of this sentence is to warn. People shouldn't be too greedy, but when it comes to the two images of fish and bear's paw in this sentence, many people are still curious about the taste of the latter. Abandon the common ingredient of fish, no matter if many people may have only seen bear paws, they have not eaten them. Since bears are one of the endangered protected animals in our country, the prohibition of hunting bears has long been a common sense in law. But if I tell you now that with one method, the tofu that everyone knows can be turned into a bear paw without any effort, would you believe it? You heard it right, this is the famous bear paw tofu.
Speaking of Sichuan cuisine, many people immediately think of Mapo Tofu which is popular among the public. However, in Sichuan, many people can also make bear paw tofu into the mouth. This simple and advanced Sichuan dish can be added with side dishes according to their preferences. It is really arbitrary. Through the superb cooking methods of Sichuan cuisine, a piece of shameless old tofu can be instantly transformed into a famous Sichuan cuisine. The method is really simple, just follow the steps below, basically without failure.
[dishes]: bear paw tofu
[cooking ingredients]: a piece of 500 grams of old tofu, 30 grams of green garlic sprouts, 3 grams of tempeh, 5 grams of garlic, moderate lard, moderate soy sauce, 3 g starch, 75 g pork tenderloin, 15 g Pixian bean paste, 2 slices of ginger, 50 ml rapeseed oil, 50 g stock, 1 g sugar, 10 g water starch.
【Cooking Steps】
1. Cut the old tofu into even squares or other shapes. The shape can be customized according to your preference.
2. After cutting the prepared pork tenderloin into slices,Pour the required dry starch, cooking wine and soy sauce on top of the pork tenderloin, stir evenly with chopsticks, and set aside to marinate for the taste.
3. After lightly loosening the green garlic sprouts with the back of a knife, cut them diagonally into horse ear shapes, cut out a little garlic and ginger, and dig a spoonful of bean paste into a bowl for later use.
4. Put enough cooked rapeseed oil in the hot pan. When the oil temperature reaches 60% to 70% hot, put the tofu into the pan with chopsticks and fry it until golden on both sides. Soak up the oil with kitchen paper, and put it in a dish for later use.
5. Add another oil pan, turn to high heat and wait until the oil is 80% hot, then add an appropriate amount of rapeseed oil and lard. This mixture of oil will make bear paw tofu more delicious. At the same time, add the right amount of bean paste, minced ginger, minced garlic and tempeh, fry the aroma and red oil, add the meat and fry until broken.
6. Add the right amount of broth and soy sauce, then add tofu, collect the juice over high heat, drizzle with a little water starch, and finally add a handful of chopped green garlic sprouts, stir-fry for a minute, then you can start the pot Installed.
【Cooking Tips】:
1. When making this dish, it is recommended that you choose the old tofu that is not easily broken, rather than the Japanese tofu that is not resistant to cooking.
2. Because tofu itself has a certain salt and beany flavor, when making this dish, you can put less salt and put a little cooking wine to deodorize and increase the fragrance.
3. Since the name of this dish is bear paw tofu, if you have a mold at home, you can also use the mold to transform the tofu into a shape similar to a bear paw. In this way, this dish will also have a mood nice.
4. The purpose of thickening is to make all the sauce adsorb to the tofu, so that the taste of this dish will become more addictive.It will not appear salty on the outside and tasteless on the inside.
.-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-