It is a Chaoshan specialty. I bought 8 pieces for 12 yuan and it takes 5 minutes to cook. It is as soft and tender as tofu and has the original flavor.

I wrote an article about Chaoshan marine fish two days ago. The recipe has been hotly debated in the food group for a while. Some people say that when eating fish, you can add celery instead of onions and ginger. However, many Chaoshan people say that onions are often not included in the home-cooked seafood dishes they make every day. For ginger, only small local celery seedlings are added. In fact, food knows no borders and has no distinction between regions. The water, soil and water support the people in one place, and factors such as the right time, location and climate create factors. People with different food cultures in different cities firmly believe that the original taste of the home-cooked food they eat should be like that.

I like Chaoshan. I have said before that there are endless traditional delicacies in Chaoshan. If we just use beef hot pot as an example, then the parts of the cow used for hot pot can be used for several meals. time. I always believe that only after you have been to the local area, visited the local scenic spots, and have an in-depth understanding of the local food culture, will you have a passion for it. Because of the convenience of high-speed rail, Guangzhou people who love food prefer to look for food in surrounding cities. Therefore, Chaoshan, a traditional food city, is one of the gourmet cities where Guangzhou people like to chat after dinner.

As a Chaoshan home-cooked dish, sea fish is indispensable for every meal. They don’t need to buy pork or eat beef, but every home-cooked meal must have a plate of sea fish, either steamed or boiled in soy sauce, or Fried or fried, if you are not a local, you should go to the local seafood market and take a look. There are countless names of various sea fish. They all use the simplest cooking method to restore the original taste of seafood ingredients. . Today we are going to talk about this kind of fish - tofu fish. Some people in Chaoshan call it "snot fish" because the fish body is soft and slippery to touch, but it does not have mucus like the loach and eel. The seafood stalls selling marine fish in Chaoshan are not expensive. I bought 7 or 8 fish today, and they only cost 12 yuan after weighing them. Perhaps because of their low price, they are always displayed in front of the stalls and attract attention. Because the body is white and extremely soft, there are almost no spines on the fish. The children at home especially like its texture and taste. , the elderly also like to eat it very much. What is the best way to cook this kind of tofu fish? Fried or fried? Then you are missing out on its most delicious and tender cooking method. Steamed, the original flavor! Steamed tofu fish with bean paste

Ingredients: 7-8 tofu fish, 1 spoon of bean paste, a little oil, 1 piece of tender tofu, 1 small celery.

Specific steps:

1. The tofu fish is basically processed after you buy it. The internal organs are removed. This kind of fish has no scales. Just rinse it with water. In addition, I also bought a piece of soft tofu, cut it into small pieces and placed it on the bottom of the plate.

2. Place the tofu fish neatly on the tofu cubes, cut some shredded ginger, and evenly spread the Puning bean paste on the tofu fish, which will make it easier for the fish to absorb the flavor. A small amount of shredded ginger is still needed. Some friends from Chaoshan said that there is no need to put shredded ginger, but shredded ginger still has the effect of warming the stomach. In late autumn, you might as well use it as a seasoning, which is also good for warming the stomach. Drizzle with a little more oil.

3. Put water and a steaming rack into the pot. After the water boils, place the fish plate on the steaming rack and steam over high heat for 5-6 minutes.

When it comes out of the pot, sprinkle some chopped parsley, the aroma is fragrant, the fish meat is particularly soft and tender, the tofu at the bottom has absorbed enough of the juice of the tofu fish, and the bean paste has a salty and fresh taste. This dish without salt can be cooked in just a few minutes, so easy!

Tips:

The tofu fish is not big, and the fish meat is very tender. You don’t need to cut it into sections, just put it whole on a plate and steam it.