Hui Cuisine: Stuffed Tofu(hui cai rang dou fu )

Hui Cuisine: Stuffed Tofu

Introduction:

"Stuffed tofu has become a famous dish, which has a lot to do with Zhu Yuanzhang, the founding emperor of the Ming Dynasty. When Zhu Yuanzhang was young, his family was very poor. One year, Fengyang was hit by a disaster. His parents, brother and sister-in-law all died of hunger. He became an orphan and became a monk in Huangjue temple near his hometown. On one occasion, Zhu Yuanzhang had not begged for food for several days. He moved his weak body forward step by step, and finally moved to a hotel. Just as he was about to beg, his body could no longer support him. He fell on the door of the hotel. The restaurant owner saw a young monk in a broken cassock lying at the door, so he quickly picked him up. The restaurant owner was very kind, so he quickly brought a bowl of water and slowly poured steamed bread into Zhu Yuanzhang's mouth. As his throat moved up and down, Zhu opened his eyes. The boss got up and brought the rice, and brought home the restaurant's housekeeping dish - stuffed tofu. When Zhu Yuanzhang saw what he had eaten, he wanted to swallow the bowl. A gust of wind rolled up the remnant clouds, and Zhu Yuanzhang ate all the food he had brought. This meal is too timely for Zhu Yuanzhang. After leaving the hotel with gratitude, Zhu Yuanzhang, who was walking on the road, thought: how can this stuffed tofu be so delicious? There is probably no more delicious food in the world than stuffed tofu. More than ten years later, as emperor, Zhu Yuanzhang could often eat delicacies, but Fengyang's stuffed tofu was always unforgettable. Soon, he took the chef who made stuffed tofu in his hometown to the imperial dining room in the palace. After the stuffed tofu became a tribute dish, his reputation became more and more famous. The characteristics of Anhui cuisine - stuffed tofu: it looks like cherry, golden in color, crisp outside and tender inside, sweet and sour

Production steps:

Materials required:

Tofu: 500g

Refined leg meat: 100g

Shrimp: right amount

Mung bean powder: 10g

Eggs: 3

Shaojiuba: moderate amount

Sugar: 50g

Minced ginger: 5g

MSG: 1.5g

Refined salt: 4G

Vinegar: 15g

Soybean oil: 1000g (about 100g)

Sesame oil: a little

Fresh soup: 150g

Wet starch: 15g

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Hui Cai Rang Dou Fu