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Today, I would like to share with you a shandong classic specialty dish "pot collapse tofu", "pot collapse" is a traditional cooking technique, with this method can make a variety of delicacies, can be made of fish, can also be made of meat, but also can be made of tofu and vegetables. Tofu after seasoning impregnation, dipped in egg liquid fried in oil, with chicken soup slightly cooked, very flavorful, can also be called pot collapsed tofu filling, into the dish is dark yellow, neat shape, fresh in the mouth, rich in nutrition. The following will share the practice in detail for everyone, like friends come and learn together.
【Pot collapse tofu】
1. First of all, we prepare a piece of old tofu, cut into one cm thick tofu slices, the spring onion is broken and cut into green onions, and the ginger is chopped into small pieces and put together for later. Beat an egg into the bowl and beat it into egg mixture, put the cut tofu, first dip a layer of starch, and then wrap a layer of egg liquid into the dish, so that it is not easy to crush when processing and frying, and it is fried more golden and crispy.
2. Prepare a small bowl, add 10 grams of oyster sauce, 10 grams of soy sauce, 2 grams of chicken essence, 2 grams of pepper, a little sugar to freshen, 2 grams of dark soy sauce to tone the base color, then pour the appropriate amount of water, add a small spoon of starch and stir well.
3. Below we fry the tofu, heat the pot to add vegetable oil slippery pan, after sliding the pot pour out hot oil added to the cool oil, sprinkle salt on the bottom of the pot, put the processed tofu into the pot in turn on a low heat to fry, often shake the pan to avoid sticking to the pan, one side after frying over the other side, about 4 minutes, the tofu on both sides are golden brown when poured out to control the oil.
4. Heat the oil in the pot, pour in the ginger and garlic minced together to stir-fry the aroma, stir the sauce into the pot, stir-fry evenly into the fried tofu and simmer for 2 minutes, so that the taste of the sauce fully penetrates into the tofu.
5. After the soup is slightly collapsed and soft, pour a little oil to brighten the color and then put it on the plate, put the tofu slices neatly on the plate, drizzle the remaining soup juice, sprinkle with green onions and delicious.
Technical highlights:
1. Slip the pan and sprinkle salt, both to prevent sticking to the pan when frying tofu.
2. Tofu is first wrapped in starch and then wrapped in egg liquid, it is not easy to crush when frying, and it is more golden and beautiful when fried.
3. Tofu must be simmered over low heat to allow the taste to penetrate fully into it, in order to achieve a salty and soft texture.
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