Health benefits
Preserved eggs: low protein
Ingredients
Wild small whitebait ( 125g ) | Fatty tofu ( A box ) | |
Preserved eggs ( 1 piece ) | Salt ( a little ) | |
Green onions (appropriate amount) | Garlic (appropriate amount) | |
Chai Fish flower ( Moderate amount ) | Caviar ( Moderate amount ) | div> |
How to make whitebait preserved egg and tofu
1.A box of small whitebait, softened to room temperature and set aside
2.Put water in the pot, add green onions, ginger slices, a little salt, a little cooking wine and bring to a boil.Blanch the whitebait, take it out and drain it
3. Cut the whitebait into sections and cut the preserved eggs into small pieces.Place the pieces on the tofu
4. Sauce: sushi soy sauce, chicken powder, mustard and stir evenly Then pour it on the tofu
5.Sprinkle with chopped green onion, minced garlic, minced coriander, and fish roe, Finally, add dried bonito flowers, and this Japanese-style whitebait preserved egg tofu is completed
Tips
1.Wangxianji freshly frozen small whitebait can only be thawed at room temperature and cannot be thawed by heating
2.Small whitebait is very easy to cook and only takes a short time It will take time for the fish meat to change from slightly transparent to white
3.Sister Biandan’s preserved egg has a lot of runny heart.If you cut it directly with a knife, it will stick to the knife.You can use a thread to pull it apart or separate it directly with your hands4.If you don’t like spicy food, you can omit the mustard and add a little sugar to enhance the flavor.You can also add a little sesame oil to enhance the flavor
5.If you don’t have sushi soy sauce, use light soy sauce and add a little sugar
/>6.The fat tofu can be sprinkled with a little salt in advance to remove some water
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