Jinsha corn tofu(jin sha yu mi dou fu )

Jinsha corn tofu

Introduction:

"Over the past 2000 years, with the cultural exchanges between China and foreign countries, tofu has not only traveled all over the country, but also went to the world. Today, people all over the world regard the taste of Chinese bean curd as a wonderful artistic enjoyment. It is as famous in the world as Chinese tea, porcelain and silk. Chinese bean curd can be enjoyed by everyone, regardless of nationality or religion. This kind of tofu, which is white, tender, healthy, longevity, cheap and good quality, also leads to a "tofu culture". Tofu and tofu products are rich in protein, and tofu protein is a complete protein, which not only contains eight kinds of amino acids necessary for human body, but also has a proportion close to human needs, with high nutritional value. Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Regular eating can reduce the damage of vascular system, prevent osteoporosis, breast cancer and prostate cancer Collocation is the protective spirit of menopausal women. Tofu is also good for curing, reducing weight and delicate skin after disease. This dish only uses three ingredients: tender tofu, sweet corn, salty yolk, and the taste is blended into tofu, which is delicious and delicious. Some sweet corn grains are put in the crisp, sweet and soft tofu.

Production steps:

Step 1: prepare a piece of tender tofu and rinse it with water

Step 2: carefully cut the tofu into 2cm squares with a knife

Step 3: Boil enough water in the pot, add appropriate amount of salt, and carefully put the cut tofu into the pot to blanch

Step 4: when the water in the pot boils again, carefully put the tofu into a big bowl (it's better to put clear water in the big bowl in advance, so that the tofu will not break when it is put into the bowl)

Step 5: prepare two cooked salted duck eggs

Step 6: remove the shell of the duck egg and take only the yolk

Step 7: wash half of the corn and cut off the corn kernels with a knife (as shown in the figure). If you don't dare to cut like this, you can cook the corn and let it cool, then peel the corn kernels by hand, which is more troublesome.)

Step 8: add a small amount of oil into the pot, heat it for 5 minutes, reduce the heat, add the salted egg yolk and smash it with a shovel

Step 9: put in corn kernels and a large bowl of water and bring to a boil (the amount of water should not be too much. It is estimated that the bean curd can be powdered more than 2 / 3 of the bean curd after being put into the pot)

Step 10: pour in the dried tofu and gently shake the pan to make the tofu evenly covered with soup

Step 11: dry the soup over medium heat and carefully shake the pan during the process. Turn to high heat, sprinkle chicken essence and thicken with starch

Step 12: turn off the heat and carefully put the tofu into the big plate along the edge of the pot.

Step 13: Sprinkle with chopped chives

Materials required:

Tender tofu: one piece

Sweet corn: Half Root

Salted egg yolk: 2

Scallion: appropriate amount

Light corn flour: right amount

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: eykier's nagging: * to make this dish, I think tender tofu (Southern tofu) is better. If you use northern tofu, you need to cook it for a long time before it tastes delicious * it's better not to stir the tofu with a spade after the tofu is put into the pot, and the tofu is easy to break, so you can gently shake the pot instead of the function of the spade * salted egg yolk I used two with a piece of tofu, just because the salted egg yolk is salty when the tofu is blanched, so there is no salt in the later cooking process. If you use three salted egg yolks, it should be OK The color will also be more beautiful * sweet corn should be used to cook quickly and taste better. If it is glutinous corn, it must be cooked in advance before cooking * and it's really delicious, although it's the first time for me to cook it. Haha, I need to spoon it into the rice!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jin Sha Yu Mi Dou Fu