How does a piece of tofu become a dish?
In Shandong, you can find the answer you want, it is ———— pot collapsed tofu.
Pot tofu is a classic Shandong specialty Lu dish, which is said to have originated from Jinan, Shandong in the Ming Dynasty, and its taste is crisp on the outside and tender on the inside, salty and sweet, and it is particularly fragrant in the mouth.
The method is relatively simple, cut the tofu into long cubes, wrap it with starch and egg liquid, fry the golden crispy skin on the pot, and then return to the pot and burn it together with various colors of sauce to taste, and then the finished product can be finished.
Different from the brine tofu in the south, the pot collapse tofu in the northern Shandong is even more distinctive, let's take a look at the specific steps.
Old tofu, egg, soy sauce, soy sauce, salt, starch, sugar, fresh red pepper, shrimp skin, ginger and shallots
1. Cut the old tofu into tofu slices about 1 cm thick and dip the starch on both sides of the tofu.
2. Beat the eggs into a bowl and stir evenly to form the egg liquid, then wrap a layer on the surface of the tofu.
3. Put a little more oil in the pan, put in the tofu slices after the oil is hot and start frying slowly, try to turn it as little as possible, wait for the bottom of the tofu to become hard and shaped, and then slowly turn the dough over, fry until both sides are golden brown, and then you can put it up for later.
4. Leave the bottom oil in the pot, turn the heat to high, add ginger and pepper and stir-fry until fragrant.
5. Add a small handful of shrimp skin to the pan and continue to stir-fry to add umami flavor.
6. Bring to a boil in half a bowl of water, add oyster sauce, soy sauce, salt and other condiments and stir to taste.
7. Prepare the sauce with starch and water, pour into 1 small bowl into the broth and stir until thickened.
8. Finally, add the tofu cubes and gently stir, wait for the tofu slices to be wrapped in the sauce and then turn to low heat and cook for 2 minutes.
1. Tofu can choose old tofu, in the process of frying is not easy to break the water, easy to taste.
2. The thickness of the tofu is controlled at about 1 cm, and it should not be cut too thinly, otherwise it is easy to become scattered during the production process.
3. The tofu itself has no taste, so the sauce and seasonings can be as rich as possible.