Why do you use flour for pot collapse tofu, and how to get pot collapse tofu

How to make authentic pot collapsed tofu? Jinan chef tells you to pay attention to these details!

Among the many special delicacies in Jinan, pot tofu can be said to be the favorite of the locals. It is not only welcomed by Jinan people, but also many foreign tourists will come here. In fact, you don't have to go to the restaurant, and you don't have to travel to Jinan, even if you stay at home and don't go out, we can make an authentic pot collapsed tofu!

When making this dish, the chefs in the restaurant often use the "pot collapse" cooking method, which is a unique practice in Lu cuisine. After adding their own secret sauce, the tofu is tender and soft. Evenly poured with pre-cooked chicken broth, it is not only delicious to eat, but also a delicious dish that nourishes the body!

When using the "pot collapse" cooking method, chefs often choose to cook fish or pork. However, the people of Jinan prefer to use it to cook tofu or various vegetables. The reason why it is called "pot collapsed tofu" by everyone, then we can imagine that the ingredients are of course inseparable from tofu.

If there are sick or elderly people in the family, this dish is even more suitable!

The production method I want to teach you today is a little different from the method I have often seen in the past, not only can the crispy taste of the tofu be preserved just right, but also the nutritional value is not affected at all, it can definitely be called a full color, flavor! After learning how to make it, the next time we invite friends and family to play at home, we can use this dish to entertain them, and we will definitely make everyone applaud!

First of all, let's prepare a piece of tofu in advance, rinse it with water, and put it in a bowl. Once the surface of the tofu has been drained, cut it into small pieces with a knife and arrange it evenly on a plate. Add some salt and white pepper and mix evenly.

Then in this way, the taste of the tofu is adjusted. Next, we sprinkle some flour on the surface of the tofu cubes and stir well with chopsticks.

Next, let's crack an egg in a bowl, put the starched tofu cubes in it, and spread the egg mixture evenly on the surface of the tofu cubes. After this step is done, you can start the pot**. Let's pour some oil into the frying pan first, wait for the oil to heat up, put the tofu cubes in it, and pour the remaining egg wash on top of the tofu cubes.

When the tofu cubes in the pot are fried to golden brown, we pour in the chicken broth that has been boiled in advance, and after the soup boils, sprinkle in an appropriate amount of sugar and soy sauce. At this time, you have to change to low heat, continue to simmer for a while, and sprinkle with some chopped coriander. Then in this way, this pot collapsed tofu can be out of the pot.

Pot collapse tofu preparation steps.

1.First of all, we prepare a piece of old tofu, cut it into one-centimeter-thick tofu slices, break the shallots and cut them into chopped green onions, and cut the ginger into minced pieces and put them together for later use. Beat an egg into the bowl and stir it into an egg liquid, dip the cut tofu with a layer of starch first, and then wrap a layer of egg liquid into the plate, so that it is not easy to break when it is fried, and it is more golden and crispy when fried.

2.In addition, prepare a small bowl, add 10 grams of oyster sauce, 10 grams of light soy sauce, 2 grams of chicken essence, 2 grams of pepper, a little sugar to enhance freshness, 2 grams of dark soy sauce to adjust the base color, then pour in an appropriate amount of water, add a small spoon of starch and stir evenly for later use.

3.Next, we fry the tofu, heat the pot and add vegetable oil to the pan, pour out the hot oil and add the cool oil after sliding the pot, sprinkle salt on the bottom of the pot, put the processed tofu into the pot in turn and fry it over low heat, shake the pan often to avoid sticking to the pan, turn over and fry the other side after one side is fried, fry for about 4 minutes, and pour it out to control the oil when both sides of the tofu are golden.

4.Heat the oil in the pot again, pour in the ginger and garlic and stir-fry together to bring out the fragrance, stir the juice and pour it into the pot, stir-fry evenly, put in the fried tofu and simmer over low heat for 2 minutes, so that the flavor of the juice can fully penetrate into the tofu.

5.After the soup is thickened and the tofu is slightly soft, it can be put out of the pot and put on the plate, put the tofu slices neatly on the plate, and sprinkle the remaining soup with chopped green onions.

Technical Points:1Slipping the pan and sprinkling salt are all to prevent the pan from sticking when frying tofu.

2.The tofu is first coated in starch and then coated in egg liquid, which is not easy to break when fried, and it is more golden and beautiful.

3.Tofu must be simmered over low heat to allow the flavor to fully penetrate into it, so as to achieve a salty, fragrant, soft and glutinous taste.

The process of making pot collapsed tofu is as follows:Ingredients: 1 piece of tofu, 2 eggs, 2 cloves of garlic, 1 handful of shallots, appropriate amount of flour, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of butter, appropriate amount of broth, appropriate amount of sugar, appropriate amount of salt.

Production process: 1. Cut the shallots into chopped green onions.

2. Finely chop the garlic.

3. Cut off the crust of the top and bottom sides of the tofu.

4. Cut the tofu into thick slices of about 1 cm.

5. Spread a layer of flour on a plate.

6. Put the tofu on top.

7. Sprinkle a layer of flour and pat well.

8. Heat the oil in a hot pan, heat over high heat and then turn to low heat.

9. Coat the tofu with egg wash.

10. Put the tofu in the pot.

11. Turn the heat to medium and fry both sides of the tofu until golden brown.

12. Sprinkle with minced garlic to burst the fragrance.

13. Pour in rice wine and light soy sauce.

14. Add salt, sugar and a little stock.

15. Cook until the soup boils, and gently turn the soy tofu.

16. Before cooking, drizzle sesame oil.

17. Sprinkle with chopped green onions.

18. A delicious pot collapsed tofu is made.

The pot collapsed tofu with super rice.

The method of making pot collapsed tofu is, 1A 200g piece of tofu cut into rectangular pieces, about 6x4 cm; 2.Crack an egg into a bowl and stir to combine; 3.

Dip the sliced tofu cubes in a layer of egg mixture, put them in a pan brushed with oil, and fry them slowly over low heat until golden brown on both sides; 4. Then put some light soy sauce, oyster sauce, appropriate amount of water, salt on the side of the pot, after boiling, drizzle a little water starch, cook until viscous, turn off the heat, and sprinkle coriander or chopped green onions.

Slice the tofu, chop the shrimp into a puree, knock the egg into a bowl and stir well; Smear the tofu slices with shrimp puree, then cover with a slice of tofu, put in the starch and wrap a layer of starch, then pour the egg liquid evenly on the tofu blocks, heat the oil, put the tofu pieces into the pot and fry them until golden on both sides, and then sprinkle the green onions, ginger slices, and garlic on the side of the pot. Pour in the cooking wine. Add two spoonfuls of water, add soy sauce, salted chicken powder, a little sugar, and cook for about two minutes.

First of all, we cut the tofu into slices and fry them in a pan until golden brown on both sides, then add an appropriate amount of chopped green onion and garlic, add an appropriate amount of light soy sauce salt and a little water, and simmer for about 5 minutes.

The pot collapsed tofu with super rice.

The super pot-collapsed tofu is addictive as soon as you eat it.

When making pot collapsed beans, be sure to add his seasoning to the flavor first, and then make it, so that the salt flavor can be in and it will be delicious.

Materials:

Old tofu, flour, egg mixture, fine salt, minced meat, diced water chestnut, diced red pepper, diced shiitake mushrooms, water, oil.

Method

1.Cut the old tofu into your favorite shape and dip it in flour and egg mixture.

2.You can also sprinkle a little fine salt on the tofu, or you can add a little salt to the egg mixture, fry it in the oil pan until golden brown on both sides, and fry it in batches in turn, which is easy to turn and save oil.

3.After all the fried are done, make a sauce, minced meat, diced water chestnut (water chestnut), diced red pepper and diced shiitake mushrooms, put all the dices into the pot and stir-fry, add water and salt, it is better to have stock, and finally put the tofu in, let the tofu absorb the soup and put it out, so that the tofu will be more flavorful, it is best to leave some soup and pour it on top together with those vegetable powders.

Tips

I like to eat tofu very much, so I often make all kinds of tofu dishes, this pot collapsed tofu was first seen in the United States Zhilv Zhumeizi, a bit similar to our fried old tofu, because it is also very delicious, and it looks better than fried old tofu, so I sometimes use it as a vegetarian dish for hospitality.

Preparation of ingredients. Pot collapsed tofu.

Pot collapsed tofu. Ingredients: 400 grams of tofu (north).

Excipients: 130 grams of egg yolk, 100 grams of wheat flour, 15 grams of shrimp roe.

Seasoning: 5 grams of green onions, 2 grams of ginger, 75 grams of vegetable oil, 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of cooking wine.

Steps: 1. Cut the tofu into 16 slices, add salt and monosodium glutamate to marinate for 10 minutes, put it in flour and wrap it evenly on both sides, and then dip it in a layer of egg juice for later use.

2. Heat the wok over high heat, add 500 grams of oil and burn until it is five minutes hot, fry the tofu slices until the skin is golden brown, then remove the oil, and trim off the excess and uneven egg coating.

3. Put 10 grams of oil in the pot, heat it over high heat, stir-fry the chopped green onion and minced ginger until fragrant, continue to add wine, broth, salt, shrimp roe, tofu, and then turn the tofu over to get out of the pot.