Shaoxing famous dish "single rot"(shao xing ming cai dan fu )

Shaoxing famous dish "single rot"

Introduction:

"Danfu" is a traditional winter food in Shaoxing, Hangzhou and Ningbo. It is also one of the representative dishes of Zhejiang cuisine. It is mainly made of tender tofu, pork, winter bamboo shoots and mushrooms. There are also some restaurants that put Haimi and Jinhua ham, but most of them are not put in home-made products. The method of "single rot" is also quite simple. When making it, you don't need to fry it in the pan. You can cook it directly. It belongs to a stewed dish, and you can pour an appropriate amount of hot lard on it. The taste of "single rot" is salty, fresh and slightly spicy, but its pungency does not come from pepper or chili noodles. Instead, it uses pepper powder. It can be eaten in winter to warm up and has a certain tonic effect. It is rich in soybean plant protein and animal protein. Today, we use a simple method to make this "single rot". The main methods are as follows:

Production steps:

Step 1: cut the tofu into pieces.

Step 2: blanch the bean curd, blanch the bean curd, and the water is too cold.

Step 3: take another pot and pour in some water. Bring to a boil and pour in the meat.

Step 4: pour in mushrooms and bamboo shoots.

Step 5: pour in the right amount of Shaojiu and soy sauce.

Step 6: put the boiled tofu into the pot.

Step 7: bring the soup to a boil, sprinkle with a little salt, sugar and MSG.

Step 8: thicken with a proper amount of flour. After the sauce is gelatinized, it can be taken out of the pot.

Step 9: heat some hot lard with a hand spoon until 70% heat, then pour it on tofu.

Step 10: sprinkle a little pepper on the top, and then sprinkle with chives, then you can serve on the table, and mix well when eating.

Materials required:

Tender tofu: 500g per piece

Pork: 70g

Mushroom: 30g

Winter bamboo shoots: 40g

Chives: 20g

Shaojiu: 15g

Soy sauce: 20g

Salt: 3 G

Sugar: 10g

MSG: 2G

White pepper: right amount

Starch: appropriate amount

Cooked lard: right amount

Note: this dish features bright color, rich aroma, salty, hot and spicy, tender and smooth tofu. Warm tips: 1. To make this dish, you should choose Tender tofu or soft tofu. 2. This dish is evolved from the folk stew, so there is no need to fry the pot. If possible, you can use chicken soup to stew. 3. The key of this dish is to pour hot lard at last. Without lard, the original flavor of this dish will be lost. This Shaoxing style of big stir fry spoon "single rot" is ready. It's not very cold in winter in the south, but it's also very cold. This dish is a local flavor with a long history, which is specially made to drive away the cold. It's most popular in Shaoxing, Ningbo and Hangzhou. It tastes salty, hot and spicy. It's delicious and keeps its original flavor. It's true that this dish has a high rate of ordering in zhiweiguan restaurants in Hangzhou every winter. It's very popular for friends For your reference!

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shao Xing Ming Cai Dan Fu