Pot tofu is a traditional Chinese dish with good color and flavor, which belongs to the Shandong cuisine.
Its production process is unique, the taste is delicious, and the nutrition is rich. The main ingredient of this dish is tofu, but other toppings such as shrimp and pork can also be added according to personal taste.
Pot collapse is a cooking method in which ingredients are simmer-fried flat on the bottom of a pan until golden brown on both sides, so that the surface of the ingredients takes on a crispy texture while the inside remains tender.
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Ingredients:
- 400 grams of tofu (northern tofu).
- 130 grams of egg yolk
- 100 grams of wheat flour
- 15 grams of shrimp roe
- 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
Nutritive value:
Tofu is rich in plant protein and a variety of amino acids, which have the effect of reducing blood lipids, protecting blood vessel cells, and preventing cardiovascular diseases.
In addition, tofu is also good for post-illness recuperation, weight loss, and delicate skin.
Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and its protein is the best protein in nature, which has a repair effect on liver tissue damage.
Cooking Preparation:
- Cut the tofu into 16 slices, add salt and monosodium glutamate and 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.
- Heat a wok over high heat, add 500 grams of oil and cook until it is five minutes hot, fry the tofu slices until the skin is golden brown, then remove and drain the oil, and trim off the excess and uneven egg coating.
- 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.
Palate and flavor:
The characteristics of the pot collapse tofu are that the skin is crispy on the outside, tender on the inside, and the rich sauce is combined with an endless aftertaste.
This dish has a crispy crust on the outside and a tender inside on the inside, and with a rich sauce, it is unforgettable.
Suitable for:
Nakata-san tofu is suitable for most people, especially those who need to replenish energy and protein.
However, due to the presence of a certain amount of fat, patients with high blood lipids and high cholesterol should eat it in moderation.
Eating scene:
Nakata-san tofu is a very common choice in the daily diet, especially for breakfast or lunch.
It can be enjoyed both as a quick refueling work meal or as a casual meal to share with friends and family.
On special festivals or family gatherings, pot tofu is also a popular dish.