Bean curd with scallops(gan bei guo ta dou fu )

Bean curd with scallops

Introduction:

"In Shandong cuisine, there is a kind of cheap and delicious dish, which is called" pot collapse tofu ". Don't look down upon it as just a piece of tofu. There are many ways to make it, such as "crab pot tofu", "crab yolk pot tofu", "three delicacies pot tofu" and so on. It's said that it's delicious and inexpensive tofu. In fact, those masters of Shandong cuisine have already divided it into three, six and nine grades. Once they put crab roe in it, it's expensive. The rich can eat it. The cheapest one is ordinary tofu. There's nothing in it, just tofu and chicken eggs. Of course, it's much cheaper, which takes care of those owners who don't have money. Chefs don't offend the customers. They have what they want, ha ha! The traditional "pot collapse tofu" is usually "crab pot collapse tofu". Many fancy pot collapse tofu have been rare for a long time, and this dish can't be seen in general restaurants. Today, we use Shandong's best scallops to make a "scallop pot tofu". This dish is in the middle of the grade. It's not very expensive, but it's also very classy. The specific measures are as follows; "

Production steps:

Step 1: add scallion, ginger and rice wine to the dried berry.

Step 2: add appropriate amount of water into the steamer.

Step 3: steam over high heat for 15 minutes.

Step 4: cut tofu into one centimeter thick slices.

Step 5: put the cut tofu on the plate.

Step 6: Sprinkle with salt, chicken powder, pepper and chopped ginger, marinate for 15 minutes.

Step 7: mix a bowl of juice, add salt, pepper and chicken powder, then drop a few drops of yellow rice wine, then add a little dry starch and water, mix well and set aside.

Step 8: after the scallops are steamed, pick out the scallions and ginger, leave only the scallops and the original soup.

Step 9: cool the scallops and tear them into pieces.

Step 10: heat up the frying spoon, add proper amount of cooking oil, wrap the bean curd with egg liquid and put it into the pot.

Step 11: put the tofu in the pot and stack it neatly.

Step 12: fry the bean curd until it's set, and turn the spoon once

Step 13: pour scallops and soup into the pot and simmer for 3 minutes.

Step 14: pour the sauce into the pan and shake the frying spoon at the same time to make the sauce spread evenly.

Step 15: after the sauce is gelatinized, use a spatula to scoop out the tofu tray.

Step 16: sprinkle a little shallot on the tofu while it's hot. The operation is complete.

Materials required:

Tofu gram: 500 yuan

Eggs: two 100g

Scallops: 15g each

Scallion: 20g

Ginger powder: 10g

Chives: a little

Salt: 2G

Chicken powder: 2G

Yellow rice wine: 15g

Pepper: a little

Dry starch: appropriate amount

Cooking oil: proper amount

Note: this dish features beautiful color, strong aroma, rich flavor, tender and smooth tofu. Warm tips: 1. The size of tofu should be even as far as possible. 2. This dish can come out in one pot, or you can fry tofu first, then return to the pot and cook it again; 3. If it is difficult to turn the spoon, turn it with a spatula. 4. The sauce should be appropriate, which can be completely absorbed on the egg skin of tofu. This Shandong cuisine "scallop pot collapse bean curd" with a large frying spoon is ready. It's very delicious and can't taste the original tofu at all. This method is for your reference!

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Gan Bei Guo Ta Dou Fu