Stuffed bean curd(rang dou fu )

Method of filling tofu:

Raw materials for making stuffed tofu:

500g white and tender bean curd, 100g chicken leg, 50g shrimps, 50g shaojiuba, 50g sugar, 5g minced ginger, 1.5g monosodium glutamate, 4G refined salt, 15g vinegar, 1000g soybean oil (about 100g), a little sesame oil, 150g fresh soup, 15g wet starch, 3 eggs, and 10g mung bean powder.

Processing steps of stuffed tofu:

1. Wash the chicken leg, remove the skin and bone, chop it into minced meat, add salt, monosodium glutamate, ginger and shrimp, and mix well to make stuffing. Cut the tofu into 12 small pieces of 5cm square, put them into a boiling water pan and blanch them to make the tofu hard. Cut a small hole in the middle of each piece of tofu and fill it with meat.

2. take egg whites and form them into foam, add green bean flour and mix them into flying paste.

3. Stir fry the bean curd in a frying pan with high heat and oil until it is 45% hot. Roll the green body of the bean curd and meat on it respectively. Deep fry the bean curd in the frying pan until it is soft and golden on the surface. Take it out and put it on a plate.

4. Leave a little oil in the frying pan, add sugar, vinegar, Shaojiu and fresh soup, bring to a boil, thicken with wet starch, drizzle with sesame oil and pour on tofu.

Characteristics of stuffed tofu:

Cherry shaped, golden color, crisp outside and tender inside, sweet and sour taste.

Stuffed bean curd

Stuffed tofu is a famous traditional dish, which belongs to Anhui cuisine or Guangdong Hakka cuisine. The main ingredients are bean curd and refined leg meat, which are similar to cherry in shape, golden in color, crisp outside and tender inside, sweet and sour. According to historical records, flesh tofu is related to Zhu Yuanzhang or Sun Yat Sen.

Introduction to history

Statement 1

Minced tofu has become a famous dish, which is closely related to Zhu Yuanzhang, the founding emperor of Ming Dynasty. Zhu Yuanzhang's family was very poor when he was young. When he was very young, he helped the family by herding cattle for the landlord. He never ate good food. One year, Fengyang was hit by a disaster. Zhu Yuanzhang's parents, brothers and sisters all died of hunger. He became an orphan and became a monk in Huangjue temple near his hometown. In the disaster years, the temple was also very difficult. Within a few days, Zhu Yuanzhang and his brothers were sent out by the old monk to make love. Almighty is begging, but it sounds elegant. In ordinary times, it's not easy to beg, let alone in a disaster year. Zhu Yuanzhang had a full and hungry life in Huaibei for three years.

Once, Zhu Yuanzhang hadn't asked for food for several days. He moved his weak body forward step by step, hoping to get a little bit of food. Finally moved to a hotel, just about to beg, the body can no longer support, a head fell in the door of the hotel. The owner of the restaurant saw a young monk in a broken cassock lying at the door, so he rushed out and helped him up. If you look at the dirty bowl in the little monk's hand, the boss will know what's going on: how many people are not hungry in these famine years! The owner of the restaurant was a kind man. He quickly brought a bowl of water and slowly poured it into Zhu Yuanzhang's mouth. As his throat moved up and down, Zhu opened his eyes. The boss got up and brought the rice, and brought home the restaurant's housekeeping dish - stuffed tofu. When Zhu Yuanzhang saw what he had eaten, he could not care to read Amitabha. He wanted to swallow the bowl. A gust of wind rolled up the remnant clouds, and Zhu Yuanzhang ate all the food he had brought. This meal is too timely for Zhu Yuanzhang. After leaving the hotel with gratitude, Zhu Yuanzhang, who was walking on the road, thought: how can this stuffed tofu be so delicious? There is probably no more delicious food in the world than stuffed tofu. After a few years of marriage, Zhu Yuanzhang, who returned to Huangjue temple, had a good fortune. At the invitation of his good friend Tang He, he took part in the peasant uprising at the end of the Yuan Dynasty.

More than ten years later, Zhu Yuanzhang changed from a soldier to the founding emperor of the Ming Dynasty. As an emperor, Zhu Yuanzhang can often eat delicacies, but Fengyang's stuffed tofu is always unforgettable. Soon after, he took the chef who made stuffed tofu from his hometown to the imperial dining room of the palace, and made it specially for Zhu Yuanzhang and his guests. After the flesh tofu became a tribute dish, it became more and more famous. However, the original ingredients of stuffed tofu were not as advanced as later, and the workmanship was not very meticulous. However, after entering the imperial dining room, the grade of materials was continuously improved, and the workmanship was also improved. After hundreds of years of development, today's practice was gradually formed.

Statement 2

Some people think that Rou tofu is a Hakka dish and comes from Dongjiang, which is related to Dr. Sun Yat Sen. In May 1918, sun inspected Songkou Town, Meixian District, Meizhou City, Guangdong Province. He preferred bean products, so the local gentry prepared preserved tofu, and his husband was full of praise. Sun is a medical professional with a strong emphasis on nutrition. He once created "Siwu soup", which is simmered soup with cauliflower, fungus, bean curd and bean sprouts. He believes that it is most beneficial to the body.

In 1924, Sun Yat Sen visited BOLUO county. It was a poor county where there was no food to serve. He heard that Mr. Sun liked stuffed tofu, so he entertained him with it. Sun happily said: in the future, Party cadres at all levels will eat stuffed tofu when they come here. As premier, I like it. Do they dare to dislike it?

Mr. Sun is enthusiastic about the promotion of Chinese cuisine. He once said in the general plan for the founding of the people's Republic that "in the evolution of modern Chinese civilization, everything falls behind others, but the progress of diet is still beyond the reach of civilized countries." It is under his promotion that Dongjiang stuffed tofu is famous all over the world.

In fact, Dongjiang stuffed bean curd is already a rich dish. It has been transformed on the basis of Hui cuisine, adding fish glue, white pepper and other expensive materials to the meat stuffing. It also pays more attention to the production, which is beyond the ordinary people's affordability.

Production process

Ingredients: 500g white and tender bean curd, 100g leg meat, shrimp

Accessories: 50g Shaojiu, 50g sugar, 5g ginger powder, 1.5g monosodium glutamate, 4G refined salt, 15g vinegar, 1000g soybean oil, a little sesame oil, 150g fresh soup, 15g wet starch, 3 eggs, 10g mung bean powder.

1. Wash the refined leg meat, remove the skin and bone, chop it into minced meat, add salt, monosodium glutamate, ginger and shrimp, and mix well to make stuffing. Cut the tofu into 12 small pieces of 5cm square, put them into a boiling water pan and blanch them to make the tofu hard. Cut a small hole in the middle of each piece of tofu and fill it with meat.

2, take egg whites into foam, add mung bean powder to make fly paste.

3. Stir fry the bean curd in the frying pan until it is 45% hot. Roll the green body of the bean curd with meat on it. Deep fry the bean curd in the frying pan until it is soft and golden. Take it out and put it on a plate.

4. Leave a little oil in the frying pan, add sugar, vinegar, Shaojiu and fresh soup, bring to a boil, thicken with wet starch, drizzle with sesame oil and pour on tofu.

Core tips

This paper introduces in detail the making method and category of stuffed bean curd, the making technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the method of making stuffed bean curd, and various nutrients, etc.

Tips:

1. Processing method of Zuokou dried fish: Zuokou dried fish is a special product of Guangdong Province. Peel off the head, skin and bone of Zuokou dried fish, remove the inside, heat the frying pan with medium heat, add peanut oil to 50% heat, then deep fry the dried fish until golden yellow and loosen. After cooling, grind into powder.

2. Stir the stuffing evenly and in one direction.

3. When frying, turn the pan at any time to avoid pasting the bottom.

Food nutrition

Tofu is a kind of tonic, heat clearing and health preserving food. It can replenish qi, clear heat and moisten dryness, generate fluid and quench thirst, and clean intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after heat illness. Modern medicine has confirmed that tofu not only has the function of increasing nutrition, helping digestion and increasing appetite, but also is quite beneficial to the growth and development of teeth and bones. It can increase the content of iron in blood in the hematopoietic function. Tofu does not contain cholesterol, and is a good medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly. Tofu is rich in phytoestrogens, which has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. Sterols and stigmasterols in tofu are the effective ingredients of inhibiting cancer.

The food is mutual restraint

Onion and tofu: the formation of calcium oxalate, resulting in the absorption of calcium difficulties, leading to the lack of calcium in the body. Spinach and tofu: spinach in the oxalic acid and beans in the formation of calcium oxalate, so that the body's calcium can not be absorbed. Honey and tofu: easy to cause diarrhea. Tofu: don't eat with milk and spinach; don't use soybean milk to make eggs; don't eat with tetracycline.

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Chinese PinYin : Rang Dou Fu