A banquet dish that does not test cooking skills(bu kao yan chu yi de yan ke cai dou fu niang )

A banquet dish that does not test cooking skills

Introduction:

"It's really a simple and easy dish for dinner. It's very beautiful. It's the first time I've done it. Everything goes well! Bite down, full of soup fusion of meat, tofu, my husband ate full of praise, good sense of achievement! Oily tofu is a versatile treasure. It can be used as the main course of steaming, frying and stewing, as well as a variety of meat ingredients. It is a good dish for both meat and vegetarian banquet. Filling meat stuffing and steaming is a famous banquet dish. Sliced tofu can be used as the ingredients of Shaotang and stew. The soup tastes delicious and can be stewed for a long time. Sliced tofu with shredded meat, bean sprouts and vermicelli has better flavor. Oily tofu is rich in high-quality protein, a variety of amino acids and non-toxic ingredients Saturated fatty acids and phospholipids, iron, calcium content is also very high. But it is not easy for other soy products to digest, often indigestion, gastrointestinal function is weak people eat with caution

Production steps:

Step 1: Oil tofu 12 (pick a complete, similar size of the pendulum plate good-looking) wash the skin, control dry water for use

Step 2: I bought the mixed pork stuffing in the market to save myself. Half a catty is enough.

Step 3: control the water content of oily tofu, use sharp chopsticks to pierce a small hole, carefully stir the space inside the oily tofu with chopsticks, and use chopsticks to insert the meat stuffing into the meat

Step 4: fill the tofu with minced meat and put it on the plate

Step 5: pour proper amount of oil into the pot, shake well, let the oil evenly cover the bottom of the pot, and heat it 60%. Put the oil tofu mouth down into the pot and fry it over low heat

Step 6: let the bottom of the oily tofu scorch slightly (about 2 minutes), then turn the other side and continue to fry for 2 minutes

Step 7: when frying the tofu, prepare the sauce: put all the seasonings into a bowl, add twice as much water as the seasonings, and mix well

Step 8: pour the sauce on the oil bean curd, cover the lid and cook for 7 or 8 minutes (you can turn it twice with chopsticks in the middle to make the meat absorb the soup evenly). The soup can't be dried!

Step 9: turn off the heat and put the fermented tofu on the plate one by one. Turn down the heat and heat the remaining soup in the pot. Pour it on the bean curd evenly

Step 10: cut the shallot into scallion and sprinkle on it

Materials required:

Oily tofu: 12

Pork stuffing: half a catty

Shallot: moderate

Salt: a little bit

Ketchup: 1 tbsp

Rice vinegar: 1 tbsp

Sugar: half a teaspoon

Soy sauce: half a teaspoon

Fuel consumption: 1 tbsp

Thirteen incense: a little

Note: 1, oily tofu to choose color orange bright, heavy weight, with a light hand to pinch oily tofu can quickly rebound is good; 2, oily tofu after washing must control dry water, you can gently pinch a pinch, but do not pinch bad Oh! 3. When stuffing meat, put chopsticks in and stir tofu. In order to expand the space, it's convenient when stuffing meat. When the meat stuffing is full, the meat stuffing at the mouth of tofu should be pressed and compacted with chopsticks, so that it won't scatter when it is fried in the pan; 4. When frying, first fry the mouth downward, so as to seal the mouth. In the process, you need to turn it upside down. You only need to fry both sides. You don't need to fry all sides. 5. You don't have to fry for 7 or 8 minutes. Each family has different pots and utensils. After frying on both sides, just cover the pot and collect the soup. If you're not sure, you can insert chopsticks into the meat stuffing and then pull it out. If you pull it out easily, it means it's cooked. 6. The ready-made meat stuffing I buy, if you like yourself It can also be adjusted: marinate with tender meat powder, cooking wine, scallion, ginger, oil, salt and pepper

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Bu Kao Yan Chu Yi De Yan Ke Cai Dou Fu Niang