Chinese Food
Tofu in pot
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Tofu in pot collapse is a classic of Shandong cuisine. Pot collapse is a unique cooking method of Shandong cuisine. It can be used for making a variety of dishes. The traditional method of making this Shandong dish. The quality of tofu is very important to the taste. Peanut oil is the key of this dish. Only after frying and frying with peanut oil, can the pot collapse tofu be particularly crispy, fragrant, tasty and easy to make.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Rinse the tofu with clear wate
Step2:Clean and cut the shallots. Cut the tofu into thick slices of about one centimeter. Break up the eggs
Step3:Pour proper amount of Fulinmen peanut oil into the pa
Step4:Put the bean curd in the starch first, dip the starch on two sides, and then put it into the egg liquid. Fill the egg liquid on two sides
Step5:Put tofu in the pot when it is slightly ho
Step6:After one side is fried yellow, turn it over until the tofu is fried to two golden yellow sides, and then fry all the tofu in turn
Step7:After the tofu is all fried, put it back into the pot. Pour in warm water or chicken soup. Pour in a proper amount of raw soy sauce. Simmer for 5 minutes on medium low heat
Step8:Stew until the soup is reduced. Start the po
Step9:The soup in the pot can be dipped with a little starch of tofu. Stir in the sauce. Pour the soup on the tofu. Sprinkle with small scallions
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:The amount of raw soy sauce must not be too much. It doesn't need to be too salty. If you have a little taste, it's very delicious. You have skills in making delicious dishes.
