Taste: salty and delicious?
Technology: stew
Making materials of stewed bean curd with river eel;
Ingredients: 500g river eel, 300g tofu (north).
Seasoning: 20g onion, ginger 10g peanut oil, 20g cooking wine, 5g salt, 3g monosodium glutamate, 3g pepper, 10g sesame oil 10g coriander.
Characteristics of stewed bean curd with river eel;
The soup is thick and white with reasonable nutrition.
Teach you how to cook eel stewed tofu, and how to cook eel stewed tofu is delicious.
1. Remove gills and viscera from eel, wash and cut into sections. Cut the tofu into pieces and blanch them separately.
2. Add oil to the pot, stir-fry the eel segments, add onion segments and ginger slices to the pot, cook the cooking wine, add fresh soup and tofu blocks to stew until the soup is thick and white, add refined salt, monosodium glutamate and pepper to taste, sprinkle with coriander segments, pour sesame oil, and take out the pot.
Tips for making stewed bean curd brain with eel: It is best to choose fresh eel, slice it and soak it in light salt water to remove the earthy smell.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.