It's a specialty of Chaoshan. 12 yuan bought eight pieces and cooked them in five minutes. Soft and tender like tofu. I wrote a cookbook about Chaoshan sea fish two days ago, and then we had a heated discussion in the food group. Some people say that how to put celery in fish requires onion and ginger, but many Chaoshan people say that they often only put local celery seedlings in their daily home-cooked marine fish. In fact, food has no national boundaries, and there is no geographical division. People from different cities and different food cultures firmly believe that the original taste of their home-cooked dishes should be like that because of the factors of one side's soil and water, one side's people, and the right time and place.

Like Chaoshan, as I said before, the traditional food in Chaoshan is inexhaustible. If we only take beef chafing dish as an example, we can eat several meals with the part of beef used for chafing dish. I always believe that only when you have been to the local area, visited the local scenic spots and deeply understood the local food culture will you have a * * * sound on it. Because of the convenience of high-speed rail now, Guangzhou people who love to eat prefer to forage in the surrounding cities, so Chaoshan, the traditional food capital, is one of the food cities where old Guangzhou people like to chat after meals.

As a home-cooked dish in Chaoshan, marine fish is indispensable. They don't have to buy pork and beef, but every home-cooked meal is bound to have a plate of sea fish, steamed or boiled, fried or fried. If you are not a local, you should go to the local seafood market. I don't know the names of all kinds of marine fish. They all use the simplest cooking methods to restore the original flavor of marine ingredients. Let's talk about this kind of tofu fish today. Chaoshan people call it "snot fish" because it feels soft and slippery, but it doesn't have the mucus like loach and eel. Seafood stalls selling marine fish in Chaoshan are not expensive either. I bought 7 or 8 pieces today, and the weight is only 12 yuan. Perhaps because they are cheap, they always stand out at the front of the stall, because they are white and tender, and there are almost no thorns on the fish. Children at home especially like its taste and taste, and so do the old people. How to make this kind of tofu fish is the best? Fried or fried? Then you will miss its most delicious and tender cooking method. Steamed, it's original!

Steamed bean curd fish with bean paste Ingredients: 7-8 pieces of bean curd fish, bean paste 1 tablespoon, a little oil, tender bean curd 1 piece, celery 1 root.

Specific steps:

1. After the tofu fish was bought back, it was basically disposed of, and the internal organs were removed. This kind of fish has no scales, just wash it with clear water. In addition, I bought a piece of tender tofu, cut it into small pieces and put it at the bottom of the plate.

2. Put the tofu fish neatly on the tofu block, cut a little ginger, and spread Puning bean paste evenly on the tofu fish, which makes it easier for the fish to taste. A small amount of shredded ginger is still needed. Some Chaoshan friends said that shredded ginger is not needed, but it still has the effect of warming the stomach. It may be used for seasoning in late autumn, which is also good for warming the stomach. Sprinkle a little oil.

3. Put the water and the steamer into the pot. After the water is boiled, put the fish dish on the steamer and steam it for 5-6 minutes.

Sprinkle some chopped coriander when cooking, the aroma is fragrant, the fish is particularly soft and tender, the tofu at the bottom absorbs the juice of tofu fish, and the bean paste is salty. A dish without salt can be cooked in a few minutes, very simple!

Tip:

Tofu fish is not big, and the fish is tender. You don't need to cut it, just steam it on a plate.