Braised tofu with Undaria pinnatifida
Ingredients: fresh Undaria pinnatifida, brine tofu, onion, ginger, garlic, shrimp sauce, cooking wine and soy sauce.
Production method:
1. Pick Undaria pinnatifida tree by tree and wash it, then soak it in water and rinse it until there is no sediment at the bottom of the basin.
2. After the water in the pot is boiled, blanch the Undaria pinnatifida in the pot until the color of Undaria pinnatifida changes from brown to dark green, and then remove the cold water.
3. Dry the cooled Undaria pinnatifida, then cut it into small pieces, and cut the tofu into evenly sized pieces for later use.
4. Add leeks, ginger and garlic into the pot and stir fry, then stir fry the shrimp paste with low heat until the shrimp paste bubbles, and add Undaria pinnatifida after cooking wine.
5. After the Undaria pinnatifida is stirred evenly, add the cut tofu, adjust the color with soy sauce, and then add the soup to be flush with the Undaria pinnatifida.
6. After the soup in the pot is boiled, turn to low heat. Cover the pot and simmer until the soup thickens.
Delicious tips:
When buying Undaria pinnatifida, you should touch it with your hands to see if there is sand on it. If you feel your hands are sore, don't buy them, because they are not easy to clean and will hurt your teeth. Shrimp sauce and a kind of fresh soy sauce are salty, so there is no need to add salt to stew this dish, and the shrimp sauce will adhere to Undaria pinnatifida and tofu after it is fried and bubbled. Its unique shrimp sauce is a very delicious dish for seasonal fishermen. Undaria pinnatifida can also be used to fry potato chips, which is particularly delicious. However, when making fresh Undaria pinnatifida, you should first blanch it for a while, so as to remove the astringency of Undaria pinnatifida, or blanch the stems and leaves separately. Undaria pinnatifida is particularly rich in nutritional value. After it is dried with leaves, it is often called "Auricularia auricula". It is especially delicious when it is used to make soup. The stems of Undaria pinnatifida can be pickled and used to make cold dishes, or stewed with other ingredients. It tastes much better than kelp, so it is especially popular with people.