Zhu Hongwu's tofu(hui cai zhu hong wu dou fu )

Zhu Hongwu's tofu

Introduction:

"Zhu Hongwu tofu, also known as fengyangniang tofu, is a famous traditional dish in the area along the Huaihe River. It was named after Zhu Yuanzhang and is famous all over the world. It is said that when Zhu Yuanzhang was a monk, he was born outside a tofu shop. The boss gave him a piece of this kind of fermented tofu. Therefore, when Zhu Yuanzhang became emperor, he never forgot it. Later, he found someone to make this tofu in the palace. He loved it very much, so he became famous all over the country. This dish is filled with bean curd. Although it is deep fried, it is still tender. It is milky yellow in color and delicious, with a little sweet and sour. It's also a good food therapy for tonifying deficiency and nourishing the body and regulating osteoporosis. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak tofu in light salt water.

Step 3: peel the prawns and mince them with pork.

Step 4: add a little scallion, salt, chicken essence, ginger juice, cooking wine and a little water. Stir well to make the filling.

Step 5: take the egg white and set aside.

Step 6: slice the tofu into thin slices, and add a large piece of broad bean filling between the two slices.

Step 7: do it all in turn.

The eighth step: egg white beat up foam, add starch to become egg white paste.

Step 9: put the bean curd into the egg white paste and wrap it evenly.

Step 10: heat the oil in the pan, add the bean curd and fry it until yellowish. Remove.

Step 11: deep fry again until golden and set aside.

Step 12: stir fry scallion and ginger in wok.

Step 13: pour in 150 grams of water, add sugar and cook until foaming.

Step 14: add vinegar and a little chicken essence.

Step 15: stir well and add appropriate amount of starch to thicken.

Step 16: pour the cooked sauce on the fried tofu.

Materials required:

Tofu: 500g

Lean pork: 100g

Shrimp: 50g

Egg white: 3

Starch: 5g

Starch: appropriate amount

Scallion: right amount

Ginger: right amount

Salt: 5g

Sugar: 50g

Ginger juice: 3 G

Cooking wine: 10g

Chicken essence: 1.5g

Vinegar: 15g

Note: soaking tofu in light salt water for 10 minutes can remove the beany smell of tofu and make tofu not easy to break. Don't make tofu too thick, and don't put too much stuffing in the middle, just the size of broad bean. Deep fry until twice, so the tofu is crisp outside and tender inside, and tastes good. The final sauce should not be too thick. It needs to be checked to make it look good.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Hui Cai Zhu Hong Wu Dou Fu