Authentic old Beijing style "marinated fried tofu"(zheng zong lao bei jing feng wei er lu zha dou fu )

Authentic old Beijing style "marinated fried tofu"

Introduction:

"Beijing's" stewed fried tofu "has a history of hundreds of years. Open the dusty historical books, let me come slowly. As early as the beginning of the Ming Dynasty, the founding emperor Zhu Yuanzhang had not established the capital in Beijing. At that time, Beijing was just a frontier trade city and an important place in the capital. At that time, Zhu Di, the fourth son of Zhu Yuanzhang, was also known as the third generation emperor of the Ming Dynasty, Emperor Yongle. His fiefdom was in Beijing. At that time, Beijing was a dangerous place. The Ming Dynasty had just started, but it had not yet established itself. In the north, the Huns were eyeing the Central Plains. In the south, banditry was rampant. Therefore, Beijing was the first strategic fortress in the north and an important defense against the enemy after the founding of the Ming Dynasty. The fact that King Yan was granted this place was also the beginning of the political struggle in the court. At that time, empress Ma did not like Zhu Di. At her instigation, Zhu Yuanzhang was forced to canonize his four sons in Yanjing. On the one hand, Zhu Yuanzhang wanted to keep Aizi away from the right and wrong places in the capital city and avoid being framed by the later party. On the other hand, the emperor also wanted peace in the back palace. You don't know that the king of Yan has long had the ambition to be a swan. It can be said that he broke the jade dragon, flew the colorful Phoenix, opened the golden lock, and left the dragon. Empress Ma, who was jealous for a moment, let go of Wen Ke'an and Wu Neng! After that, she was killed in the name of emperor Yanling. She wanted to die in the name of emperor Yanzhu We have ushered in the golden age of our country! Zheng He's voyages to the West and the publication of the great works of Yongle ceremony are all the masterpieces of Emperor Yongle. Since then, a generation of emperor Mingjun was born. Later historians will be more wonderful when they continue to write history! Stop talking and return to the truth. Zhu Di was canonized in Beijing. He was also a great man. He was sheltered by heaven and assisted by Yao Guangxiao. The king of Yan managed the Sixteen States of Yanyun in the northern part of the Great Wall very well. Not only did no big war happen, but also the border trade was developed. Merchants from all over the country gathered and made the huge Yanjing very lively. In addition to Nanjing, the capital of the Ming Dynasty, Beijing was the only one in the country. The prosperity of Commerce and trade, even the most humble "tofu" all the way from Jiangnan to Beijing, ha ha! When "tofu" came to Beijing, there were more and more ways to eat it, and the taste was improved by combining the north and the south. After hundreds of years of evolution, it formed its own characteristics. Tofu from the South has been improved by the Hui and Han nationalities in Beijing. Tofu has become a rare and popular food in Beijing. It can be put on the emperor's table in the imperial dining room and down to the delicious food in the common people's homes. Especially in the middle and late Ming Dynasty, after the opening of "Liubiju" in the capital, condiments became more abundant, and the snack "stewed fried tofu" appeared again, which has been continuously improved and spread to today

Production steps:

Step 1: bean curd, cooking oil, Chinese prickly ash, star anise, green onion, ginger, salt, yellow rice wine, sesame paste, leek flower, bean curd with sauce, garlic juice, mixed oil of Chinese prickly ash and pepper, coriander and vinegar.

Step 2: first cut the tofu into triangular slices.

Step 3: fry until golden brown, then take out and set aside.

Step 4: put 10 grams of pepper and 3 grams of star anise into a stainless steel spice box.

Step 5: cover the spice box, put the spice box and scallion and ginger slices into the soup pot, boil them, and then adjust the flavor with salt.

Step 6: pour a little yellow rice wine into the soup pot.

Step 7: then add the fried tofu.

Step 8: boil over high heat for seven or eight minutes to whiten the soup. Skim off the floating oil. Simmer over low heat for five minutes to make the tofu thoroughly soft and rotten. Inhale the soup. After the tofu is soft, you can eat and fish with the soup.

Step 9: when eating, the main seasonings are sesame paste, chili oil, leek flower, soy bean curd, garlic juice, coriander and vinegar. You can mix the seasonings according to your own taste.

Step 10: put a spoonful of water soaked sesame paste into the bowl, and then a teaspoon of leek flower. Put a teaspoon of sauce bean curd juice, a teaspoon of garlic juice, half a teaspoon of pepper and pepper mixed oil into the bowl, and drop a few drops of vinegar.

Step 11: sprinkle some coriander powder on the table, mix well when eating, and serve with beef bun, fried dough sticks and pancakes for breakfast.

Materials required:

Tofu: 500g per piece

Cooking oil: proper amount

Chinese prickly ash: 10g

Star anise: 3 G

Scallion: 30g

Ginger: 20g

Salt: 5g

Yellow rice wine: 15g

Note: Snack characteristics; soup flavor, tofu soft rotten, fresh flavor alcohol, very delicious. Warm tips: 1, tofu to choose the right soft and hard as well, tofu cut into 5 cm long triangle, 0.8 cm thick can. 2. When frying, the oil temperature should not be too high, to 56% hot oil temperature is more appropriate, deep fry tofu to golden. 3. In the soup, only pepper, star anise, green onion and ginger can be put. Salt is used to flavor. Yellow rice wine is used to remove the fishy smell of beans and add flavor. No more bittern and seasonings are put. What to put into chicken soup, monosodium glutamate, soy sauce, sesame oil and so on is not correct, only can be boiled, and the traditional way is a fried bean curd soup. 4. When eating, the seasonings put into the soup can be blended according to their own taste. The main seasonings are good sesame paste, good soy bean curd, leek flower, chili oil, Chinese prickly ash oil, garlic juice, vinegar and coriander, as well as brine shrimp oil, but it is OK not to put them.

Production difficulty: simple

Process: brine

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Zheng Zong Lao Bei Jing Feng Wei Er Lu Zha Dou Fu