Chinese Food
Jiangsu Pingqiao tofu
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Pingqiao tofu is a famous dish in Huai'an, Jiangsu Province. It is made of tofu with internal fat. It is cut into diamond shaped pieces. It is served with diced ham, diced fungus or diced mushroom. The end of coriander is stewed in high soup. It's not steaming. It's very hot. Be careful and use it slowly. It's economical, delicious, not greasy. It's clear to the lungs.
Cooking ingredients
Cooking Steps
Step1:First, boil lactone tofu in cold water to remove the beany smell.
Step2:The boiled tofu is cut into diamond shaped pieces. After two times of cold water, drain. Both the agaric hair and ham are cut into diamond shaped pieces. The coriander is cut into pieces.
Step3:Put the soup in the pot and boil it.
Step4:Put tofu, ham and fungus into the soup.
Step5:After boiling again, add a small amount of water starch. It's thick. When you put it in, use a spoon to quickly disperse it, so as to avoid pimples.
Step6:Add salt and chicken powder. Sprinkle with cilantro.
Step7:Drizzle a little cooked lard on the way out of the pot. Sprinkle a little pepper and sesame oil in a large bowl.
Cooking tips:After serving, it's a little greasy but not hot. It's actually very hot, so be careful and use it slowly. Coriander is the finishing touch. I really don't like it. You can use small chives. The family version is very simple. Gaotang is the key. You can use big bone soup, chicken soup or fish soup. There are skills in making delicious dishes.
