Stewed bean curd box(lu cai guo ta dou fu he )

Stewed bean curd box

Introduction:

"Pot collapse" is a traditional cooking method in Shandong Province. It originated from the folk. In Jinan, it was operated by "Yizhou Pavilion". Originally, it was written as "pot extension", with tofu as the most formal. Later, it developed a variety of vegetable dishes, meat and fish dishes, such as pot fish fan and pot fillet. This dish was fried first and then juiced. The color is yellow and the quality is tender and soft. Fresh and fragrant. "Guota tofu" is a traditional Shandong cuisine. The finished dish is dark yellow, neat in appearance, delicious in taste and rich in nutrition. As early as the Ming Dynasty, there was guokuo tofu in Jinan, Shandong Province. During the reign of Emperor Qianlong of the Qing Dynasty, it was promoted to court cuisine. Later, it spread to all parts of Shandong, and then to Tianjin, Beijing and Shanghai. Today's pot collapse tofu box is developed on the basis of pot collapse tofu, which is also the representative dish of "pot collapse" technique. The finished vegetable has the characteristics of beautiful appearance, golden color, salty and fresh taste. It's a little bit cumbersome, but it's definitely the first choice for banquet guests to earn enough face! "

Production steps:

Step 1: buy the pork stuffing and chop the minced ginger into it until it is delicate and thick.

Step 2: add salt, Huadiao wine, soy sauce, white pepper, chicken essence, add a little water, slowly stir along a direction.

Step 3: put tofu into steamer in advance, steam for 10-20 minutes, depending on the size of tofu. (the main function is to remove the beany smell)

Step 4: cut the tofu from the middle into pieces about 2 cm high. Take a square and divide it into 9 pieces.

Step 5: cut off the middle of each piece of tofu and cut it out. All nine of them were hollowed out in turn.

Step 6: wash shallots or leeks and cut them. (I made it twice, the first time was shallot, the second time was leek. It's good to eat!)

Step 7: mix it into the marinated pork stuffing and stir well.

Step 8: put the stuffing into the dug tofu box.

Step 9: heat the pan, pour the oil, add starch to the bottom of the bean curd.

Step 10: sticky egg.

Step 11: put all 9 in, pour in water and start a fire. Pour in salt, Shaoxing wine, soy sauce and pepper.

Step 12: cover and bring to a boil. When the soup is almost finished, add a little wet starch, mix and pour sesame oil.

Step 13: pour out the soup first and put the plate into the pot. Quickly turn the pot over and put the tofu box on the plate.

Step 14: pour the soup on the tofu and sprinkle with chopped green onion.

Materials required:

Marinated tofu: right amount

Pork stuffing: right amount

Water: moderate

Shallot: moderate

Ginger powder: appropriate amount

Huadiao wine: moderate

Soy sauce: moderate

White pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1. Marinate pork stuffing half an hour in advance to help taste. 2. Steamed tofu in advance for a while can remove the beany smell. 3. Be careful when cutting and filling to prevent spoilage. 4. First stick dry starch, then stick egg liquid, can make egg liquid stick more, more firm, the whole dish shape is more beautiful!

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Guo Ta Dou Fu He