Bagongshan bean curd (ba gong shan dou fu )

Bagongshan bean curd

Introduction:

"Bagong mountain bean curd originated from eight dismissed ministers in the Western Han Dynasty, such as Liu An, the king of Huainan. It was originally intended to make pills, but it was made into bean curd. It was tender and delicious, so it was named because it was refined with Bagong mountain spring water. Its finished product is crystal clear, white as jade plate, tender as fat, delicate and smooth in texture, without the taste of yellow pulp and water, and does not break up. Therefore, it has a long standing reputation. Bagongshan tofu is also known as four seasons tofu. It can be made in four seasons, so it's named. It is made from Bagongshan tofu by frying and firing. The finished dish is golden in color, crisp outside and tender inside, and tastes delicious. Here I use the local tofu. According to the roasting method of Bagong mountain tofu, the ingredients of fungus and bamboo shoots are authentic mountain products brought by my hometown. They are not completely cottage. They taste and taste very good. "

Production steps:

Step 1: 250 grams of tofu.

Step 2: 25 grams of cooked bamboo shoots, 20 grams of water hair fungus, 15 grams of crushed shrimp, 5 grams of scallion.

Step 3: cut the tofu into pieces, blanch it in the water and drain it.

Step 4: dip the tofu with dry starch.

Step 5: when the oil in the pot is 50% hot, fry the tofu.

Step 6: fish out when it's golden.

Step 7: pour out the excess oil, leave the bottom oil, add scallion, bamboo shoots, fungus, shrimp and stir fry.

Step 8: add water, salt, monosodium glutamate and soy sauce, thicken with starch and stir well.

Step 9: pour the sauce on the fried tofu and serve as a dish.

Materials required:

Tofu: 250g

Auricularia auricula: 20g

Cooked bamboo shoots: 25g

Minced shrimp meat: 15g

Scallion: 5g

Salt: 5g

Soy sauce: 10g

Dry starch: 50g

Chicken essence: 2G

Note: this dish can not be too salty, pay attention to control the amount of soy sauce, should be light, to highlight the fresh tofu and mountain goods

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ba Gong Shan Dou Fu