Braised Tofu Stuffed with Vegetables(kou dai dou fu )

Bag tofu method:

Raw materials for making bag tofu:

750 grams of tofu, 50 grams of winter bamboo shoots, 50 grams of vegetable heart, 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of broth, 500 grams of milk soup, 2 grams of pepper, 10 grams of cooking wine, 3 grams of Sichuan salt and 1 gram of monosodium glutamate.

Steps for making pocket tofu:

Peel the tofu and cut it into 6 cm long and 2 cm square strips, 30 in total. Cut winter bamboo shoots into dominoes. Wash the vegetable heart. Put two pieces of wok on two stoves. Add 500g boiling water to the wok. Add edible alkali to keep it slightly boiling. In another pot, heat the cooked vegetable oil to 70% heat (about 175 ℃). Fry the bean curd strips in several times to golden color. Take out the bean curd strips and soak them in the alkaline water pot for about 4 minutes. Remove the bean curd strips and put them into the clear water to remove the alkali. Then put them into the alkaline water pot for a second time and soak them for about 5 minutes. Then rinse them with clear water. Soak the fried tofu in boiling water again, and blanch it in broth twice. Bring the milk soup to a boil. Add bamboo shoots, pepper, cooking wine and Sichuan salt. After boiling, add bean curd, vegetable heart and monosodium glutamate. Remove from the pan and put into the soup bowl.

Characteristics of bag tofu:

Chinese cabbage soup is green, salty, fresh and mellow.

Braised Tofu Stuffed with Vegetables

Pocket tofu, also known as bulging tofu, is a traditional soup dish with Sichuan characteristics. After the bean curd is cooked, it is lifted up with chopsticks and shaped like a pocket. Bag tofu is salty and delicious. The soup is milky white, salty and mellow.

Pocket tofu is a traditional folk dish in Jinji Township, Baoshan, Yunnan Province. Jinji township is located in the east corner of Baoshan City. There is a local saying: "long but Lang Yi, big but Jinji." Here are some ancient buildings, such as Jinji temple, built in the early years of Emperor Xuanzong's Tianbao of Tang Dynasty. At the end of Ming Dynasty and the beginning of Qing Dynasty, he was a monk and traveled here. He hung a list in Jinji temple to lecture. He felt that the water quality of Jinji was fresh and sweet. He created a delicious vegetarian product, pocket tofu, which has been handed down to this day. It is a traditional folk dish in Jinji Township, Baoshan, Yunnan. Tofu is an ideal food for the elderly and pregnant women. It is also an important food for children's growth and development. Tofu is also good for climacteric, post conditioning, obesity, and rough skin. Mental workers and regular night shifts are also very suitable for consumption.

Source of dishes

Pocket tofu is a traditional folk dish in Jinji Township, Baoshan, Yunnan Province. Jinji township is located in the east corner of Baoshan City. There is a local saying: "long but Lang Yi, big but Jinji." Here are some ancient buildings, such as Jinji temple, built in the early years of Emperor Xuanzong's Tianbao of Tang Dynasty. At the end of Ming Dynasty and the beginning of Qing Dynasty, he was a monk and traveled here. He hung a list in Jinji temple to lecture. He felt that the water quality of Jinji was fresh and sweet. He created a delicious vegetarian product, pocket tofu, which has been handed down to this day. So far, the stone mill for making bag tofu is still preserved in Jinji temple. Bag tofu is crisp on the outside and tender on the inside. It is rich in nutrition. It is rare to see it in other places except golden rooster. To this end, the monk in charge has a couplet saying that "it takes no effort to chew iron pills, but it takes effort to eat tofu", which has become a famous saying.

Flavor characteristics

1. "Pocket tofu", also known as "bulging tofu", is a traditional Sichuan soup. After the bean curd is cooked, it is lifted up with chopsticks and shaped like a pocket.

2. "Pocket tofu" is salty and delicious. The soup is milky white, salty and mellow. It can be described as fresh soup, strong taste and tender tofu.

Practice 1

Food preparation

Raw materials: 200g oil tofu, 60g lean pork, 20g water chestnut, 20g mushroom, 1 green pepper, 1 red pepper, 1 small piece of ginger, proper amount of starch,

Seasoning: 500g edible oil (50g oil consumption), 1 tsp sesame oil, 1 tsp red oil, 2 tsp soup, 1 tsp refined salt, 1 / 2 tsp monosodium glutamate,

Procedure

1. Dig a hole in one side of the fried tofu, then take out the tofu inside, and gently roll it over from the bottom,

2. Chop lean pork into meat paste, peel water chestnuts and cut them into powder, cut mushrooms into powder, cut ginger into powder, remove seeds of green and red peppers and cut them into rings. Beat the meat paste, water chestnuts, mushroom powder, ginger powder, some monosodium glutamate, refined salt and dry starch until gelatinized, and then fill in the dug oil tofu,

3. Put oil in the pot, heat it up, add oil bean curd, soak and deep fry until it is cooked inside and crisp outside, and take it up in golden color,

4. Leave the bottom oil in the pot, add the green pepper, red pepper and fried tofu, add the stock and bring to a boil, add the remaining refined salt and monosodium glutamate, cook until it tastes good, pour in sesame oil and red oil.

Cooking skills

After the tofu is fried, you can stir fry it without putting it in the pot. Just pour the sauce on the tofu.

Practice 2

Food preparation

There are 750 grams of tofu, 50 grams of winter bamboo shoots, 50 grams of Chinese cabbage, 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of broth, 500 grams of milk soup, 2 grams of pepper, 10 grams of cooking wine, 3 grams of Sichuan salt and 1 gram of monosodium glutamate.

Procedure

Peel the tofu and cut it into 30 strips 6 cm long and 2 cm wide. Cut winter bamboo shoots into dominoes. Wash the vegetable heart. Put two pieces of wok on two stoves. Add 500g boiling water to the wok and add edible alkali to keep it slightly boiling. In another pot, heat the cooked vegetable oil to 70% heat (about 175 ℃), fry the bean curd strips in several times to golden color, remove them, put them into the alkali water pot for about 4 minutes, remove them and put them into the clear water to remove the alkali, then put them into the alkali water pot for a second time for about 5 minutes, and then bleach them with clear water. Soak the fried tofu in boiling water once more, and marinate it twice with broth. Bring the milk soup to a boil. Add bamboo shoots, pepper, cooking wine and Sichuan salt. After boiling, add bean curd, vegetable heart and monosodium glutamate. Remove from the pan and put into the soup bowl.

Tips

Winter bamboo shoot is the tender stem of Moso bamboo growing underground in winter. It is white, tender and delicious. It is a good product of bamboo shoot.

Cooking skills

1. 50g of raw vegetable oil is the actual consumption. Due to the frying process, about 500g of vegetable oil needs to be prepared.

2. "Pocket tofu" is made by frying and boiling. The key is to use the amount of alkali water and the time of soaking tofu strips to make tofu not rotten and have vegetables in it. When using this operation, we need to constantly observe the changes of tofu in alkaline water. If we neglect it, we may fall short.

3. Master the heat of fried tofu; do not dry the tofu too much when extracting alkali in the alkaline water pot.

Practice 3

Food preparation

Gypsum tofu, 1000g winter bamboo shoot tip, 100g

Fresh leafy vegetable heart, 50g edible alkali, 10g

Sichuan salt..... 3G milk soup..... 1000g

Pepper... 1g broth... 750g

Shaoxing wine... 5g cooked vegetable oil... 1000g

MSG... 1g

Procedure

1. Peel the tofu and cut it into 30 strips of 6cm long and 2cm square. Cut the winter bamboo shoots into dominoes and wash the vegetable heart.

2. Put two pieces of ham in a frying pan. Put 500g boiling water in one pot, add edible alkali to keep it slightly boiling. Put cooked vegetable oil in the other pot until it is 70% hot. Put the bean curd strips in several times, fry them golden. Take them out, soak them in soda water for about 4 minutes, remove the alkali in water, and then put them in soda water pot for the second time. After soaking for about 5 minutes, rinse them with water.

3. Soak the deep fried tofu in boiling water once more, and mix it with broth twice.

4. Bring the milk soup to a boil, add bamboo shoots, pepper, Shaoxing wine and Sichuan salt, add bean curd, vegetable heart and monosodium glutamate after boiling, and then turn the soup into a bowl.

Cooking skills

1. "Pocket tofu" is made by frying and boiling. The key is to use the amount of alkali water and the time of soaking tofu strips to make tofu not rotten and there are vegetables in it. When using this operation, we need to constantly observe the changes of tofu in alkaline water. If we neglect it, we may fall short.

2. Master the heat of fried tofu; do not dry the tofu too much when extracting alkali in the alkaline water pot.

3. The bag tofu introduced here is the bag tofu in Western Sichuan. The bag tofu in eastern Sichuan looks like an olive. It is made by removing the skin of tender tofu, kneading it into mud in a basket sieve, and wrapping it in a fine white cloth. Squeeze out the water to make it half dry, then put the bean curd mud into the basin, add minced pork, flour, eggs, Sichuan salt, alkali and pepper, mix well, then squeeze it into a number of olive balls by hand, deep fry it in 70% hot oil pan, and constantly stir with a shovel to make it deep fried. When the meatballs are yellow, fish them out. Then put it into the pot with the vegetable heart, add the fresh soup and cook it. Add milk soup, Sichuan salt, cooking wine, monosodium glutamate, pepper, winter bamboo shoots and ham slices to the heat. Then put the tofu balls and Chinese cabbage heart into the frying pan and cook them together. When the balls are tasty and the Chinese cabbage heart is soft, thicken them with soybean powder. Push the pan evenly and serve in a dish.

Practice 4

Food preparation

Tofu, chives, salt, sugar, starch, garlic sauce.

Procedure

1) Cut tofu into 1cm thick and 5cm long thin slices, cut shallot into mince, 1 tbsp salt, half tbsp sugar, a little garlic sauce and 1 tbsp starch to prepare juice;

2) Put oil in a pan. Spread the tofu on the bottom of the pan and fry it over low heat. Fry both sides until golden,

3) Pour the sauce into the pan, shake the pan, let the bean curd hang the soup, and turn off the fire,

Chinese PinYin : Kou Dai Dou Fu