Zhu Hongwu's tofu(zhu hong wu dou fu )

Zhu Hongwu's tofu method:

Raw materials for making Zhu Hongwu tofu:

500g tender tofu (250g practical), 5g vinegar, 3G sugar, 100g lean pork, 5g Shaojiu, 25g shrimp, 0.5g monosodium glutamate, 4 eggs, 25g dry starch, 10g green onion powder, 35g wet starch, 5g refined salt, 1000g cooked lard, 150g broth (about 75g consumption).

The processing steps of Zhu Hongwu's tofu are as follows:

1. Turn the fat and lean pork into mung bean powder. Drain the shrimps, add 1g of refined salt and 5g of wet starch, mix well and chop. Heat the frying pan on the fire. First, slide the pan with oil and pour out. Add 5g of green onion and ginger, 5g of minced meat, and 5g of shrimps. Stir fry until loose. Add Shaoxing wine. Stir fry with meat broth, monosodium glutamate, and refined salt. Stir well with 5g of wet starch and thicken to form stuffing. Place in the plate and let cool.

2. Peel the bean curd, trim it with a knife, cut it into 4 cm long and 2 cm wide pieces, and then slice it into 0.1 cm thick pieces, a total of 24 pieces, put it on the plate, divide the shrimp and meat stuffing into 12 parts, put them on the bean curd slices, mix them well, and cover them with a piece of bean curd green body. Beat the egg whites in a bowl and stir them into foam. Add dry starch and mix well.

3. Put the pot on a high heat, add the cooked lard and heat it to 50%,

Characteristics of Zhu Hongwu's tofu:

This dish is filled with tofu. It is fried first and then heated. It is soft and tender in texture, milk yellow in color, salty, fresh and delicious.

When making Zhu Hongwu tofu, you should pay attention to:

This dish is made by two different cooking methods: frying and fire. The bean curd produced in Bagong mountain is very fresh and tender. It should be cooked lightly and must not be crushed.

Zhu Hongwu's tofu

Zhu Hongwu tofu, also known as Fengyang fermented tofu and agate white jade, is a famous dish in Fengyang County, Anhui Province.

This dish is mainly made of tofu, supplemented by pork, shrimp, eggs and other ingredients. Although fried still tender, color milk yellow, eat up tender crisp, sweet and sour chic, refreshing and delicious.

History of dishes

According to local legend in Fengyang, Zhu Yuanzhang, the founding emperor of the Ming Dynasty, was born in Fengyang. When he was young, his family was poor and he lived on begging. One day, Zhu Yuanzhang asked for a bowl of fermented tofu in the Huangjia restaurant in Fengyang city. After eating it, he felt that it tasted very good. After that, he often went to this restaurant to beg for bean curd. Later, he put on his Dragon Robe and became emperor. He ordered the chef of the Huang family restaurant in Fengyang city to be called into the palace to cook this dish for him.

From then on, this dish was worth hundreds of times and became a famous dish at the Palace Banquet of Ming Dynasty.

Dish making

Practice 1

Ingredients

500g tender tofu, 100g lean and fat pork, 25g shrimp, 4 eggs, 150g broth, 1000g cooked lard.

step

1. Mince Pork, mince shrimp, add refined salt, mix with wet starch, stir onion, ginger and minced meat until loose, cook in cooking wine, broth, monosodium glutamate and refined salt, stir fry and stir fry, then thicken with wet starch.

2. slice the bean curd slices, divide the filling into 12 portions, put them on the bean curd slices separately, mix well, cover a piece of tofu, make tofu green, stir egg white into foam, add dry starch, mix well and paste.

3. Heat the oil to 50% heat, dip the bean curd into the egg paste, fry one by one until it changes color, and then remove. When the oil temperature rises to 70% heat, fry again until it is golden.

4. Add tofu, refined salt and sugar to the broth, bring to a boil over low heat and thicken with vinegar.

 

Practice 2

Ingredients

500g tender tofu (250g practical), 5g vinegar, 3G sugar, 100g lean pork, 5g Shaojiu, 25g shrimp, 0.5g monosodium glutamate, 4 eggs, 25g dry starch, 10g green onion powder, 35g wet starch, 5g refined salt, 1000g cooked lard, 150g broth (about 75g consumption).

step

1. Turn the fat and lean pork into mung bean powder. Drain the shrimps, add 1g of refined salt and 5g of wet starch, mix well and chop. Heat the frying pan on the fire. First, slide the pan with oil and pour out. Add 5g of green onion and ginger, 5g of minced meat, and 5g of shrimps. Stir fry until loose. Add Shaoxing wine. Stir fry with meat broth, monosodium glutamate, and refined salt. Stir well with 5g of wet starch and thicken to form stuffing. Place in the plate and let cool.

2. Peel the bean curd, trim it with a knife, cut it into 4cm long and 2cm wide pieces, and then slice it into 24 pieces with the thickness of 0.1cm, put them on the plate, divide the shrimp and meat stuffing into 12 parts, put them on the bean curd slices, mix them well, and cover them with a piece of bean curd green body. Beat the egg whites in a bowl and stir them into foam. Add dry starch and mix well.

3. Place the pan on a high heat, add the cooked lard and heat it to 50% of the heat. Dip the bean curd into the egg paste evenly, then put it into the oil pan one by one and fry it until it is yellow. Then, when the temperature rises to 70% of the heat, fry it again until it is golden and drain the oil. Add 100g of clear meat soup into the pot, add tofu, 3G of refined salt and sugar, bring to a boil over low heat, thicken with vinegar, and serve in a pan.

 

Characteristics of dishes

The main feature of this dish is that in the tender and smooth tofu, there are fillings made of chopped lean pork and shrimp. The texture is soft and tender, the color is milk yellow, the taste is like cherry, the place is crisp and the inside is tender, and the taste is fresh and not greasy.

 

What to eat

Value effect

Tofu has the reputation of "plant meat", which is rich in iron, calcium, phosphorus, magnesium, sugar, vegetable oil, protein and other nutrients; it tastes sweet and cool, enters the spleen, stomach and large intestine meridians, and has the functions of tonifying spleen and Qi, invigorating spleen and dampness, clearing heat and detoxification. It is not good for body deficiency, shortness of breath, less food, insufficient milk secretion, kidney deficiency, adverse urination or short and frequent urination, drenching, spleen stomach heat accumulation, acne and mouth pain Dry throat dry, lung heat cough, abdominal distension, dysentery and so on very effective.

 

Copper in pork plays an important role in the development and function of blood, central nervous system, immune system, kidney and other internal organs; the fat in pork can maintain body temperature and protect internal organs, provide essential fatty acids, promote the absorption of these fat soluble vitamins, and increase the sense of satiety; the protein in pork can provide heme (organic iron) and cysteine, which can promote the absorption of iron, and improve the deficiency Iron anemia.

 

Shrimp meat is rich in collagen, amino acids, calcium, phosphorus, iron and other minerals, delicious and nutritious.

 

matters needing attention

Tofu contains magnesium chloride and calcium sulfate, and spinach contains oxalic acid, which can form Magnesium Oxalate and calcium oxalate together. These two kinds of white sediments can not be absorbed by the human body, which not only affects the absorption of calcium by the human body, but also tends to suffer from lithiasis.

 

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef; it is not suitable to drink a lot of tea after eating pork.

 

Shrimp meat is not suitable to match with fruit juice, because fruit juice contains more vitamin C, it is easy to cause excessive vitamin C poisoning; soybean is rich in protein, which is helpful for digestion, but eating with shrimp at the same time will cause dyspepsia and other symptoms; jujube is rich in vitamins, when eating with shrimp, vitamin will reduce arsenic pentoxide in shrimp to arsenic trioxide (arsenic), thus causing poisoning.

 

History and culture

It is said that Zhu Yuanzhang, the emperor of Ming Dynasty, was young and poor. At the age of 17, he became a monk in Yuhuang Temple (later changed to Huangjue Temple) in Zhongli county (later changed to Fengyang). Because of the strict rules, coupled with years of famine, he was evacuated from the temple by the abbot and lived a life of begging.

One day, he came to the gate of a cook surnamed Huang, 20 miles southwest of Zhongli. Seeing that the young monk was ragged and skinny, Huang felt compassion and gave him a piece of "fermented tofu" just out of the pot. When Zhu Yuanzhang was hungry and cold, he got this delicious food, which he will never forget.

Later, when Zhu Yuanzhang ascended the throne in Nanjing and became emperor, he often thought of the "fermented tofu" as a gift. He ordered the imperial chef to cook it as he did, but he couldn't do it. So he ordered chef Huang to come to Beijing, and he was appointed "imperial Chef" to make "fermented tofu" as a sacrifice. Later, every qionglin banquet in the palace, "fermented tofu" became an indispensable dish.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhu Hong Wu Dou Fu