Pingqiao tofu(ping qiao dou fu )

Pingqiao tofu method:

Raw materials for making Pingqiao tofu:

300 grams of tender tofu. Water hair sea cucumber 50g, shrimp 25g, cooked chicken breast meat 50g, mushroom 25g, scallop 25g. Chicken soup 200 grams, onion 15 grams, ginger 10 grams, Shaojiu 20 grams, salt 10 grams, MSG 3 grams, starch 25 grams, sesame oil 15 grams, garlic 15 grams, soup 100 grams.

Pingqiao tofu production steps:

Put the whole piece of tofu into a cold water pot and bring to a slight boil to remove the bean yellow paste. Take it out and slice it into a bird tongue shape and put it into hot chicken soup. Repeatedly set twice, chicken breast, mushroom, sea cucumber are cut into tofu size pieces. Wash the shrimps and soak them in warm water. Wash scallops, remove old tendons, put into a bowl, add onion, ginger, Shaoxing wine and water, steam thoroughly and take out. Add ingredients, soup, scallop juice, and bring to a boil. Add refined salt, Shaojiu, Wei and Jing. After boiling, thicken with starch. Pour sesame oil into a bowl. Remove garlic powder and serve.

Pingqiao tofu

Pingqiao tofu belongs to Huaiyang cuisine. It is a famous dish in Huaian, Jiangsu Province. As a masterpiece of Huaiyang cuisine, Pingqiao tofu has its own advantages. Choose the tofu with inner fat, cut it into uniform diamond shaped small pieces, match it with diced chicken, diced mushrooms, and coriander foam, and use the crucian carp brain to freshen it. Because it has a layer of bright oil when it's boiling, it doesn't seem to be steaming, but it's actually very hot. You must be careful to use it slowly. Pingqiao bean curd is economical, delicious and not greasy. It can clear the elements into the lung. Pingqiao tofu is unique in two ways: first, it is flavored with crucian carp brain and chicken soup, which is the only one in the world. Regardless of the mouth of the soup, it is unthinkable and uncanny to think of this; second, after the finished dish is served, it is slightly greasy and doesn't seem to be steaming. In fact, it is very hot. It can't be spooned, breathed and breathed. So you need to blow it and eat it slowly.

Characteristics of dishes

Pingqiao tofu is rich in nutrition and has the effect of Tonifying the five internal organs and curing deficiency. It is more effective in summer. Many Chinese and foreign customers are full of praise for its delicious taste after tasting this famous historical dish. The meat is tender, fresh and salty. Tofu is tender and oily, soup is mellow, oil sealed noodle soup, and the entrance is hot. Tofu slices are white and tender, supplemented by chicken juice and seafood. It tastes delicious and has a strong soup, which is deeply loved by diners.

Origin of ancient town

Pingqiao is a town in the south of Huai'an District, bordering on Baoying County of Yangzhou city. It is adjacent to the Beijing Hangzhou Grand Canal in the West and has a history of thousands of years, ranking among the top 100 towns in Jiangsu Province. As early as 486 BC (the 34th year of King Zhou Jing and the 9th year of Duke Lu AI), Fu Chai, the king of Wu, excavated the ancient Han Ditch and constructed the Yangtze River and Huaihe River. At that time, the water level of the Huaihe River was high and that of the Yangtze River was low. At that time, people did not know how to build a ship lock, so they had to build five dams along the Huaihe River at the north end of Guhan Valley, namely, Ren, Yi, Li, Zhi and Xin. Later, guhangou was cut straight and the Grand Canal was built, but the water level was still high in the north and low in the south. The wise ancients dug many bends in the canal north of xiannvmiao (now Jiangdu District of Yangzhou City) to slow down the flow of water, and built a pagoda on the West Bank of Gaoyou section of the canal. People take a boat to the north. Because of the bend of the river, people on the boat often see Gaoyou Pagoda in the East and west of the river, and again and again, it has become a big view: pagoda bend. The changes of the earth's crust and the vicissitudes of the earth. With the passage of time, the water surface of the Yangtze River once rose, but the water surface of the Huaihe River was falling. By the middle of the Ming Dynasty, when the Grand Canal came to Pingqiao, it was just level with the water coming from the river, so the place was named Pingqiao. Wu Chengen, a famous literary master and author of journey to the west, once wrote the poem Pinghe bridge. Pingqiao's most famous dish is Pingqiao tofu, which has been selected by the Manchu and Han people. As a masterpiece of Huaiyang cuisine, it has its own advantages. Pingqiao tofu is unique in two ways: first, it is flavored with crucian carp brain and chicken soup, which is the only one in the world. Regardless of the mouth of the soup, it is unthinkable and uncanny to think of this; second, after the finished dish is served, it is slightly greasy and doesn't seem to be steaming. In fact, it is very hot. It can't be spooned, breathed and breathed. So you need to blow it and eat it slowly. Every year, Pingqiao's laugh gathering integrates folk trade, folk literature and art, folk custom, etc., which is unprecedented. At the busiest time, the "long live square" was set up on the canal, and the navigation was suspended for several days.

Origin of dishes

Pingqiao tofu refers to the origin of this dish and is also related to Qianlong's southern tour. Pingqiao is an ancient town under the jurisdiction of Huai'an. It is close to the East Bank of the Beijing Hangzhou Grand Canal. Its ancient streets and simple folk customs make it a natural place full of interest and yearning. It is said that when Emperor Qianlong went down to the south of the Yangtze River, he passed here by dragon boat. At that time, there was a rich man named Lin Wanyi who thought it was a good opportunity to please the emperor. So he relied on his own million property. On the road from Huai'an to Pingqiao Town, he decorated the lanterns and laid satin, and took the emperor to his home.

Lin Wan Wan was a very scheming rich man. Before he took over, he sent someone to inquire about the emperor's food taste, so he ordered his kitchen to cook local special tofu with crucian carp brain and hen juice to entertain Qianlong. Although Qianlong tasted all kinds of delicacies, how ever did he taste such a local flavor? So after he tasted it, he praised it again and again. After taking over, the delicious Pingqiao tofu spread like wildfire and became a famous traditional dish in Huaiyang cuisine. Although Pingqiao tofu is famous, its production method is not complicated. When stewing, use original chicken soup, add crucian carp brain, crab roe, lard, scallion, ginger and other seasonings. After boiling, put the marinated refined tofu slices, cooked diced meat, shrimps and a little soy sauce into the pot. Bring to a boil, thicken with water chestnut powder, add a little monosodium glutamate, and you can start the pot. To add flavor, add a little sesame oil or pepper. To judge whether it is Pingqiao tofu, in addition to the above accessories, the key lies in the tofu knife. Fragments of Pingqiao tofu are like melon seeds. The thinner they are cut, the more Kungfu they show and the more delicious they are.

Nowadays, walking in Pingqiao Town, we can't find the descendants of Lin million, but in the streets of Pingqiao Town, there are signs of authentic Pingqiao tofu everywhere. Passers-by who come from all over the world have to taste it when they pass by. Apart from the fact that the dish is really memorable, the rumors about Emperor Qianlong coexisting with it, after hundreds of years of processing and making, at first glance, are also interesting.

In 1984, he received overseas Chinese from the United States and Japan, and in 1986, he received representatives of 11 countries at the Hongze Lake Development Conference. Pingqiao tofu was on the table. Pingqiao tofu was praised by Chinese and foreign guests. In 1981, it was rated as the top ten products in Huai'an City. In 1984, two chefs from the Great Hall of the people came to Pingqiao to learn how to make it.

practice

raw material

Tofu (South) 300g.

Sea cucumber (water immersion) 50g shrimp 25g chicken breast meat 50g mushroom (fresh mushroom) 25g scallop 25g green garlic 15g.

Green onion 15g, ginger 10g, cooking wine 20g, salt 10g, monosodium glutamate 3G, starch (corn) 25g, sesame oil 15g, each appropriate amount.

operation

1. Put the whole piece of tofu into a cold water pot and bring to a slight boil;

2. Remove the bean yellow syrup, take it out and slice it into the shape of a bird's tongue, put it into the hot chicken soup and cover it twice;

3. Cut chicken breast, mushroom and sea cucumber into tofu size slices;

4. Wash the shrimps and soak them in warm water;

5. Wash scallops, remove old tendons and put them into a bowl;

6. Add onion, ginger, Shaoxing wine and water, steam thoroughly and take out;

7. Heat up the wok, add oil, add ingredients, soup, scallop juice and bring to a boil;

8. Put tofu in a pot, add refined salt, Shaoxing wine and monosodium glutamate. After boiling, thicken with starch and pour sesame oil into a bowl;

9. Remove the garlic powder and serve.

Tips

The stewing of Pingqiao bean curd is very exquisite: first, select the tender bean curd with salty sauce and put it in a cold water pot, then take it out and press it slightly to remove the moisture, then cut it into thin pieces the size of melon seeds, and then soak it in clean water for standby. When stewing, put chicken soup or broth into the pot, with lard, onion and ginger, crucian carp brain, crab roe and other ingredients. After boiling, put tofu slices, cooked diced meat, shrimps and other ingredients into the soup, and then boil, add appropriate amount of soybean flour and a little monosodium glutamate to eat. If you put some sesame oil, pepper and so on, the taste is more fragrant.

nutritive value

Bean curd

Tofu is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein, so it is known as "plant meat". The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement.

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 proved 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, and can increase the blood production function

Chinese PinYin : Ping Qiao Dou Fu