Classic tofu(jing dian guo ta dou fu )

Classic tofu

Introduction:

Pot collapse is a unique cooking method of Shandong cuisine. It can be used as fish, meat, tofu and vegetables. Guota tofu is a famous Shandong dish. It is dark yellow in color, neat in appearance, delicious in taste and rich in nutrition. The raw materials of this dish are stacked layer by layer, the bean curd is dipped in seasoning, the egg is dipped in oil, and the chicken soup is slightly boiled. The bean curd is very tasty. It is rich in protein, and its physiological value is higher than that of other plant proteins, which is comparable to that of meat proteins. It also has high calcium content and is easy to absorb; Shrimp is rich in calcium and phosphorus, which helps to promote the growth and development of bones, teeth and brain, enhance resistance, and prevent rickets and muscle relaxation. "

Production steps:

Step 1: wash and drain the tofu, cut it into 0.6cm thick and 3.3cm square pieces.

Step 2: put it into a plate, add salt and white pepper and mix well.

Step 3: heat the frying pan until 70% hot.

Step 4: add starch into tofu slices and stick well.

Step 5: glue each piece of tofu with egg liquid.

Step 6: drop into 70% hot oil one by one.

Step 7: pour the remaining egg on the tofu evenly.

Step 8: fry until one side is golden, turn over and fry the other side.

Step 9: fry until golden on both sides, pour in chicken soup.

Step 10: bring to a boil, add soy sauce and sugar, and simmer until smooth.

Step 11: drain the soup and add in the thicken,

Step 12: Sprinkle chopped green onion on the surface.

Materials required:

North tofu: 200g

Eggs: 2

Salt: 2G

White pepper: 2G

Soy sauce: 1 teaspoon

Sugar: 3 G

Chicken soup: 1 bowl

Starch: right amount

Edible oil: right amount

Scallion: right amount

Note: Tofu slices should be cut into the same size and thickness, and the tofu should be slowly fanned with low fire.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Jing Dian Guo Ta Dou Fu