Tofu Omelet(guo ta dou fu )

How to make tofu in pot:

Raw materials for making tofu

750g tofu, 150g minced meat, 1 egg, 100g clear soup

The steps of making tofu are as follows:

Cut tofu into 5cm long, 3cm wide and 1cm thick slices, put minced meat between the two slices, and steam them in the cage. Beat the eggs evenly, add cooking wine, monosodium glutamate, refined salt, flour and wet starch to make a paste. Arrange the tofu in two rows on the paste, and then spread a layer of egg paste on the tofu. Heat the oil to 50%. Put the tofu into the pot and fry it until it is light yellow. Then put in the onion, shredded ginger, pour in the juice made of clear soup, soy sauce, cooking wine and monosodium glutamate, and cover it to dry

Tofu Omelet

Guota tofu is one of the classic dishes in Shandong Province, which belongs to Shandong cuisine. Pot collapse is a unique cooking method of Shandong cuisine. It can be used as fish, meat, tofu and vegetables. The bean curd is dipped in seasoning, fried with egg liquid, and then cooked with chicken soup. It is very tasty. It can also be called "pot collapse bean curd filling". The finished dish is dark yellow, neat in appearance, delicious in taste and rich in nutrition.

The earliest kuota series dishes came from Shandong Province. As early as the Ming Dynasty, kuota tofu appeared in Jinan, Shandong Province. This dish was promoted to court dish in Qianlong period of Qing Dynasty. Later, it spread to all parts of Shandong, and then to Tianjin, Beijing and Shanghai.

Characteristics of dishes

Flat tofu is exquisite, neat and dignified.

practice

Practice 1

Food preparation

Ingredient: tofu (North) 400g

Accessories: egg yolk 130g, wheat flour 100g, shrimp seed 15g

Seasoning: scallion 5g, ginger 2G, vegetable oil 75g, salt 10g, monosodium glutamate 5g, cooking wine 5g, each appropriate amount

Production steps

1. Cut tofu into 16 pieces, marinate with salt and monosodium glutamate for 10 minutes, dip into flour evenly on both sides, and then dip in a layer of egg juice.

2. Heat the wok over high heat, add 500 grams of oil and heat it to 5 minutes. Deep fry the bean curd until the skin is golden. Drain the oil and repair the extra and uneven egg coat.

3. Put 10 grams of oil in the pot, heat it with high fire, add chopped green onion and ginger, add wine, soup, salt, shrimp seeds and tofu, turn the tofu over to make it come out of the pot. When the dish is full, lettuce leaves can be placed at the bottom of the dish as decoration.

Practice 2

Food preparation

250g tofu, 1 egg, a little scallion, shredded ginger, 1 / 4 teaspoon salt.

Production steps

1. Cut tofu into 0.5cm thick, 5cm long and 2.5cm wide slices, marinate with a little salt, monosodium glutamate, soy sauce and starch for 10 minutes.

2. Tofu, flour and egg paste on both sides, a piece into a warm oil pan, fry on both sides, remove.

3. Leave a little oil in the pot, add onion and ginger powder to saute until fragrant, and then add bean curd and soup (water and chicken essence are also good) with a little salt. Boil the soup over high heat, and then turn it down to dry.

Practice 3

Food preparation

North tofu, eggs, red pepper, salt, chicken powder, onion, ginger, oyster sauce, sesame oil, starch, sugar, pepper, vegetable oil

Production steps

1. Cut tofu into dominoes

2. Sprinkle a little salt and pepper on both sides of the cut tofu and marinate for 5 minutes

3. Break up the eggs

4. First dip the tofu with a layer of dry starch, and then wrap the egg. Put it in a frying pan that has been heated with vegetable oil

5. Fry until golden on both sides and serve

6. Add a little oil into the frying pan, saute the ginger with scallion, turn in the tofu, and add half a bowl of water

7. Add salt, sugar, oyster sauce and chicken powder. Bring to a boil over high heat. Turn to low heat and cook until the soup is dry. Thicken with a little water starch, pour in sesame oil and serve. Sprinkle with red pepper and green onion

Practice 4

Raw materials: tofu, minced meat, egg, cooking wine, monosodium glutamate, refined salt, flour, wet starch, green onion, shredded ginger, soy sauce, clear soup, soy sauce.

Cooking method: first cut tofu into 5cm long, 3cm wide and 1cm thick slices, put minced meat stuffing between the two slices, and steam them in the cage; beat the eggs evenly, add cooking wine, monosodium glutamate, refined salt, flour and wet starch, and stir them into a paste. First put a layer of paste on the large plate, arrange the tofu pieces in two, and then put a layer of eggs on the tofu. Add a little oil and heat it to 50%. Push the tofu into the pot and fry it until it is light yellow. Then add green onion and shredded ginger. Pour the juice mixed with clear soup, soy sauce, cooking wine and monosodium glutamate. Cover and dry it. Turn it over and buckle it in the plate.

Features: golden color, round appearance, tofu shaped square, meaning round sky and place. The taste is crisp and tender, and the juice is thick and fresh. It tastes fresh, fragrant, soft, tender and nutritious.

nutritive value

Bean curd

Tofu is rich in protein, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for human body, and the proportion is close to human needs, with high nutritional value; it can reduce blood lipid, protect vascular cells, and prevent cardiovascular disease. Besides, tofu is also good for curing, losing weight and delicate skin after illness.

egg

Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in protein DHA, lecithin and lutein are beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and have anti-cancer effect; eggs are sweet in taste and flat in nature; they have the effects of nourishing heart and tranquilizing mind, nourishing blood, nourishing yin and moistening dryness.

Heat: 110.17 kcal

Cholesterol: 321.75 mg

Sodium: 198.08 mg

Potassium: 152.88 mg

Vitamin A: 128.8 μ G

Phosphorus: 73.34 mg

Calcium: 31.16 mg

Se: 7.98 μ G

Magnesium: 7.76 mg

Protein: 7.55g

Fat: 5.91g

Carbohydrate: 2.64 G

Iron: 1.24 mg

Vitamin E: 1.01 mg

Zinc: 0.63 mg

Carotene: 0.6 μ G

Folic acid: 0.19 μ G

Vitamin B2: 0.15 mg

Niacin: 0.13 mg

Copper: 0.09 mg

Vitamin B1: 0.06 mg

Iodine: 0.04 μ G

Manganese: 0.03 mg

Dietary fiber: 0.03g

The food is mutual restraint

Bean curd: bean curd should not be cooked with spinach and chives, it will produce calcium oxalate which is easy to form stones; bean curd should not be eaten with honey, water bamboo, bamboo shoots and pig liver.

Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

Get honor

On September 10, 2018, the dish was on the list of the first "Chinese food" event to be released to the world and the national provincial regional classic dishes and famous banquets held in Zhengzhou, Henan Province in 2018.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Guo Ta Dou Fu