Chinese Food
Tofu in pot
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When I was young, I was looking forward to going out. What do you eat in the restaurant? Bazhen tofu, grilled beef strips, single gluten, pot fillet, are my four King Kong (when I was a child in Tianjin). In fact, Tianjin cuisine is deeply influenced by Shandong cuisine. In the past, my father didn't make big dishes at home. But tofu is often served on the table Now I'm going out. Although I'm not good at cooking, I'm homesick. A simple pot of tofu. It's memory and hometown flavor. Life is winding along in constant contact with new things and constant memories. Maybe it's this simple dish that can reflect the essence of life. A pot of tofu. To my father. To all the people who are fighting outside. Home is our best harbor. The taste of home is the best food in the world. -
Cooking ingredients
Cooking Steps
Step1:Here are all the ingredients.
Step2:Add a little salt to the egg. White pepper with chicken essence. Stir. Cut the North tofu into about 5mm pieces. Prepare a small plate of dry starch.
Step3:Heat the oil in the pot. Pat the dried starch on each piece of tofu, then dip in the egg liquid. Fry the tofu in the pot at 50% oil temperature until both sides are golden. I'm half fried today to save fuel.
Step4:Yes, Mr. shrimp oil is on the stage again. Today is the shrimp oil that is just refined. Let's put the common edible oil. Peanut oil is the best. Peanut oil is used for vegetable dishes. It's better to cook animal oil.
Step5:Stir fry the minced chives, flowers and ginger with low heat, and then cook some cooking win
Step6:Then spread the fried tofu on the bottom of the po
Step7:Pour in about 200ml of high soup (mixed with Jiale thick soup treasure. Use a little teaspoon. I don't like too much water in the water sloughing dish. Add less soup). Then add some seasoning such as delicious oyster sauce according to your taste. However, the seasoning should not be too salty. The soup has a salty taste. There is also a little taste in the egg liquid of fried tofu. Simmer until the tofu tastes good. About 10 minutes. I turned over tofu once in the middle of the soup.
Step8:With the evaporation of the soup and the absorption of the fried skin of tofu, the soup gradually dried. At this time, put in a little sauerkraut cucumber slices, carrot slices and red peppers. These dishes can be eaten raw. Then cover and simmer for half a minute. Pour some sesame oil and you can go out of the pot OK.
Step9:I've just fried a little bit of the egg liquid left. Ha ha. Put the plate under it. Put the tofu in place. Then pour the rest of the soup over it.
Step10:Sprinkle some more chive
Step11:I think the sloughing in Shandong cuisine is really ingenious. The skin of the raw material soaked in the egg liquid after frying sucks up the soup. The taste is fragrant and strong. Today, although it's made of ordinary tofu, it's cooked and simmered with shrimp oil and high soup. The taste is no longer plain. Coupled with the unique toughness of North tofu, it can compete with meat dishes. It's a specialty of Shandong cuisine.
Step12:Thank you for watching.
Cooking tips:There are skills in making delicious dishes.
