酿豆腐 - Yong TauFu

主要材料/Main Ingredients:

马鲛鱼(三条）六-八人份 - 大概马币十五元

3 Batang fish (Mackerel) for 6-8 people, about RM15.

做法/Instructions：

1. 准备马鲛鱼（如果用机器，大概20分钟可以绞烂），加盐，胡椒粉。
De-skin, remove bones, smash/pound/grind the fish meat for 20-30 minutes, or can use a grinder to perform this. Add some salt, pepper.
2. 准备茄子、豆干、羊角豆 （豆干对半切即可）
Prepare eggplant, dried bean curb (cut halves), lady finger.
3. 将马鲛鱼泥塞入茄子、豆干、羊角豆。
Stuff the grinded fishmeat into eggplant, dried bean curb, and lady finger. This process is called yong tau-fu (stuff the bean-curb), and that's the name of the dish.
4. 锅入油，大概煎一煎酿好的料，搁一边。
Pan-fried all these, especially on the side with stuffed-fishmeat, put aside.
5. 所谓干的酿豆腐，你可以选择酱料来炒之前煎、炸好的酿料。这里，我们用处理好的豆酱（豆酱炒过姜、蒜）。（也可以炒耗油）或者，可以酿汤。
To prepare dried yong taufu, fried salty beanpaste with garlic & ginger slices, add some water and cook until thick, then add in the yong tau-fu to fully cook. Another type of cooking can add the yong tau-fu to soup to fully cook it.

In 'Z' sequence from top-left to bottom-right:

1. Grinded fish meat;

2. Cut the eggplants into even pieces;

3. Stuff eggplants, dried bean curbs, lady fingers (yong taufu);

4. Pan fried the yong taufu;

5. Mixed with beanpaste;
6. Final product.

试味/Tasting notes:
1. To experience the feeling of QQ (the feeling of elasticity when biting), the fishmeat need to be repeatedly grinded, this is the way it was traditionally done. Some chef cut-corner by adding some special chemical ingredients.
2. If you don't like oily food, can squeeze some lemon, lime or citrus juice on the final product to make it more balanced.
3. The yong taufu fully absorbed the beanpaste flavour, and the fishmeat are QQ, yummy yummy. :)