Dongpo tofu(dong po dou fu )

Dongpo tofu

Introduction:

"Dongpo bean curd is a famous poet Su Dongpo of the Northern Song Dynasty who is good at cooking. He created bean curd dishes by himself. Famous tofu with celebrity cooking, like pork elbow, tender color, fresh fragrance alcohol. The main ingredient is Huangzhou tofu. Put tofu into the paste made of flour, eggs and salt, then fry it in a 50% hot oil pan, remove the oil, put the bottom oil, bamboo shoots, mushrooms and seasoning in the pan, and finally add the oily tofu, cook it until it tastes good. This dish was learned from the Internet. To make it more beautiful, we changed the tofu knife into a diamond shape. The method is just for convenience. We can't find the streaky pork at the moment, so we replaced it with salted meat. The main reason is that the dish is not too fast and the meat tastes better. It must be very unorthodox, but it's better to have delicious food. It's easy to get materials and economical. "

Production steps:

Step 1: cut the bean curd into rhombic slices, about 1cm thick, and fry it in a pan. When frying, break 1 star anise petal into pieces in the pan and fry it together with the bean curd. The bean curd is fried until golden on both sides;

Step 2: shred the bacon and bamboo shoots, and chop the ginger, green onion and garlic;

Step 3: put the shredded salted meat into the pot, add about 2 tbsp of water, wait for the water to dry, and stir until the shredded meat can produce a little oil, but don't stir too much, and set aside;

Step 4: leave oil at the bottom of the pot. If the oil is too little, add 1 tbsp vegetable oil, ginger, onion and garlic, and saute until fragrant;

Step 5: add 1 star anise and 1 tbsp of sweet flour sauce, stir fry the sauce until fragrant;

Step 6: pour in shredded meat, tofu and bamboo shoots, stir fry slightly, pour in 1 / 2 bowl of broth, cook in soy sauce, sugar, pepper and cooking wine to taste, cover and simmer for a while, in a small bowl, add 3 tbsp of water and 1 tbsp of corn starch to water starch, until the juice is thick, sprinkle about 1 tbsp of sesame oil to add fragrance, stir well, serve, sprinkle a little scallion on the surface.

Materials required:

Tofu: About 200g

Bamboo shoots: About 100g

Bacon: About 50g

Ginger: 1 tbsp

Minced garlic: 1 tbsp

Scallion: 1 tbsp

Star anise: 2

Sweet flour paste: 1 tbsp

Soy sauce: moderate

Soy sauce: 1 tbsp

Sugar: 2 teaspoons

Corn starch: 1 / 2 tsp

Sesame oil: 1 teaspoon

Cooking wine: 1 tbsp

Pepper: 1 / 2 tsp

Note: first, if you want to make the taste more rich, you can add a little shredded mushrooms, I don't want to mix star anise and mushrooms, omitting the mushrooms; second, tofu can be wrapped in flour and egg mixture batter to fry, I directly fried tofu to save trouble, but the taste and color is still very good; third, here is canned bamboo shoots, so I don't need to blanch the bamboo shoots Suddenly, if it's a fresh bamboo shoot, it should be blanched in the water.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Po Dou Fu