Steamed pork foam with quail egg and tofu, a fusion of tradition and innovation, its history dates back to ancient China and is closely linked to the eating habits of many regions. This dish is not only a home-cooked dish, but also has a deep cultural significance, especially in the south, where it is often seen on the festive table as a symbol of reunion and abundance. The roundness of quail eggs, the tenderness of tofu, and the deliciousness of the meat foam combine to form a delicious dish with good color and flavor.
Imagine a plate of steamed pork with quail eggs and tofu just out of the pan, the shell of the quail egg glowing seductively in the light, and the white of the tofu is intertwined with the brown and red of the meat foam to form a colorful picture. Gently sandwiching a piece, the tenderness of the tofu and the deliciousness of the meat foam are intertwined on the tip of the tongue, and every bite is the ultimate temptation for the taste buds.
I remember the first time I tried this dish, by chance, an old chef showed me what he was good at. He told me that the secret of this dish lies in the heat and the freshness of the ingredients. Whenever I taste this dish, I am always reminded of the teachings of the old chef and his love and respect for food.
"Food isn't just about filling your stomach, it's about cultural heritage." These are the words of Mr. Zhang Daqian, a famous chef in China, and his words have given me a deeper understanding of cooking. The ancient book "Compendium of Materia Medica" also mentions the effective role of tofu: "Tofu is cool, sweet in taste, can clear heat and detoxify, and quench thirst." ”
Cooking Preparation: Ingredient List:
- 10 quail eggs
- 1 piece of soft tofu (about 300g)
- 150 grams of minced meat
- Chopped green onion to taste
- Light soy sauce 1 tablespoon
- Oyster sauce 1 tablespoon
- Salt to taste
- Ground white pepper a little
- Starch 1 tsp
- Cooking oil to taste
Cooking Tools:
- steamer
- sword
- chopping block
- Mixing bowl
- Steaming tray
Estimated cooking time: 30 minutes Cooking difficulty level: Beginner Nutritional information: Tofu is rich in protein and trace elements, with about 80 calories per 100 grams of tofu, 8 grams of protein, and low fat content. Quail eggs are a source of high-quality protein, containing about 160 calories per 100 grams and 13 grams of protein.
Cooking in detail:
- Cut the tofu into 1 cm thick slices and arrange them neatly on a steaming tray.
- Crack the quail eggs one by one into the tofu slices, taking care not to break the yolks.
- Add chopped green onion, light soy sauce, oyster sauce, salt, white pepper and starch to the minced meat, stir well and marinate for 10 minutes.
- Spread the marinated meat foam evenly over the quail eggs.
- Add water to the steamer and bring to a boil, put the steaming tray into the steamer, and steam on high heat for 15 minutes.
- After steaming, sprinkle with chopped green onions and steam for another 1-2 minutes to fully release the aroma of the green onions.
- Remove from the pan and let cool slightly before enjoying.
Flavor level: The flavor level of this dish is rich, the top taste is the lightness of tofu and the freshness of quail eggs, the middle taste is the richness of the meat foam and the fresh aroma of oyster sauce, and the aftertaste is the fragrance of green onion and the slight spiciness of white pepper.
Cooking Tips: Q1: How to ensure that tofu does not break? A1: Use a sharp knife when cutting tofu, and the knife should be steady, accurate and fast to avoid crumbling the tofu caused by repeated cutting.
Q2: How do quail eggs not break? A2: When cracking into quail eggs, you can dig a small hole in the tofu slightly, or use a spoon to assist and gently crack the eggs in.
Q3: What should I do if the marinating time of the meat foam is not enough? A3: If you are pressed for time, you can reduce the marinating time appropriately, but at least ensure that it is 5 minutes so that the meat foam can absorb the flavor.
Q4: What should I do if the water vapor drips off during the steaming process? A4: You can cover the steaming tray with a layer of plastic wrap, or put a layer of chopsticks between the lid and the steaming tray to prevent water vapor dripping and affecting the taste.
Q5: How to make chopped green onions more fragrant? A5: Sprinkle the chopped green onion before cooking, use the residual heat to release the aroma of the green onion, or add it during the steaming process.
Cooking tips and tricks:
- Choose fresh quail eggs and tofu, fresh ingredients are the key to deliciousness.
- The marinade of the meat foam can be adjusted according to personal taste, and a little sugar can be added to enhance the freshness.
- When steaming, keep the heat high to allow the ingredients to cook quickly and thoroughly and maintain the texture.
- If oyster sauce is not available, it can be replaced with hoisin sauce or soy sauce.
- Once out of the pan, you can drizzle some hot oil to increase the aroma of the dish.
Share 4 dishes related to this cuisine:
- Steamed fish with tofu:
Nutritional information: Fish meat is rich in Omega-3 fatty acids, which contribute to cardiovascular and cerebrovascular health.
Cooking principle: The freshness of the fish complements the lightness of the tofu, and the steaming retains the original flavor of the ingredients.
Ingredients: fresh fish fillet, tofu, shredded ginger, chopped green onion, light soy sauce, salt, cooking oil.
Cooking steps:1. Fillet marinated with shredded ginger, chopped green onion, light soy sauce and salt; 2. Slice the tofu and lay the bottom and put the fish fillet; 3. Steam on high heat for 10 minutes; 4. Remove from the pan and pour hot oil over it.
- Pork and tofu casserole:
Nutritional information: Tofu and minced meat are both sources of high-quality protein, and the way they are cooked makes them more nutritious.
Cooking principle: Cooking makes the flavor of the ingredients more intense, and at the same time, it also adds more flavor.
Ingredients: tofu, minced meat, bean paste, chopped green onion, light soy sauce, salt, cooking oil.
Cooking steps:1. Cut the tofu into cubes and fry until golden brown on both sides; 2. Stir-fry the minced meat and bean paste until fragrant; 3. Add tofu and seasonings and simmer over low heat for 15 minutes. 4. Sprinkle chopped green onions before removing from the pan.
- Braised pork with quail eggs:
Nutritional information: Braised pork is rich in collagen, which contributes to skin health.
Cooking principle: The meat is simmered for a long time, and the quail eggs absorb the aroma of the meat.
Ingredients: pork belly, quail eggs, light soy sauce, dark soy sauce, rock sugar, cooking wine, star anise, bay leaves.
Cooking steps:1. Blanch the pork belly in cubes; 2. Boiled quail eggs and remove the shell; 3. Stir-fry the pork belly with sugar, add seasoning and water; 4. Add the quail eggs and simmer for 1 hour.
- Tofu vegetable soup:
Nutritional information: Vegetables are rich in vitamins and minerals, and tofu provides vegetable protein.
Cooking principle: The soup is light, suitable for staple food, and the nutrition is balanced.
Ingredients: Tofu, tomatoes, spinach, eggs, salt, white pepper, cooking oil.
Cooking steps:1. cut tofu and tomatoes into cubes; 2. Blanch the spinach and cut into sections; 3. Bring the water to a boil and add the tofu and tomatoes; 4. Beat in the eggs, add the spinach and seasoning.
Health considerations: Quail egg tofu steamed pork foam is a nutritious dish, but to enhance its nutritional value, it can be adjusted in the following ways:
- Reduce the amount of minced meat and increase the proportion of vegetables, such as diced carrots or peas.
- Olive oil is used instead of regular cooking oil, which is rich in monounsaturated fatty acids and has cardiovascular benefits.
- Reduce the amount of salt and soy sauce used to reduce sodium intake.
Reader interaction: Dear readers, if you have tried this quail egg tofu steamed pork foam, or have your own unique cooking method, welcome to share your experience in the comment section. In the meantime, if you have any suggestions or questions, please don't hesitate to let us explore the endless possibilities of cooking.
Source: Food Taste Flowing Year