Edamame tofu is a unique ingredient in China, generally called Anhui Huangshan edamame tofu or Huizhou edamame tofu.
The surface of the prepared edamame tofu has a thick and slender layer of white hairs, and there are some black particles evenly distributed on it, which are spores and a sign of the maturity of edamame tofu.
Edamame tofu is cooked in oil and braised with green onion, ginger, sugar, salt, broth, soy sauce, etc. Served with chili sauce, it is fresh and refreshing, aromatic and seductive, and has an appetizing effect, which is a special flavor dish in Huizhou area. In addition, after simply roasting or frying, the dishes made are also rare delicacies.
Northerners like to eat brine point water tofu, also called big tofu, cooking methods to stew-based, cold as a supplement, but there is a way to fry eggs as an accessory is also very delicious, I personally feel that tofu and eggs are very compatible, the taste fusion is just right, is the next rice mat, today to do a fusion dish - iron plate fried egg edamame tofu, with rice under the wine can be.
1, sauce: edamame tofu texture is good, but the entrance is slightly astringent, to cover up the first to make a meat sauce: tender bamboo shoot tip 1 over water diced, dried shiitake mushrooms 3 soaked hair after cutting diced, pork five flowers 100 grams diced, put oil in the pot 20 grams to 60% oil temperature, under the meat diced sautéed to taste, pour in diced bamboo shoots, diced shiitake mushrooms, spiced into the cooking wine 10 grams, a pint of fresh soy sauce 10 grams, pure pepper noodles 3 grams stir-fried until fused, filled with 150 grams of water simmered to mature, put salt 5 grams, monosodium glutamate 3 grams, drizzled oil out of the pot.
2, fried tofu: 12 pieces of edamame tofu, wrapped in egg liquid, fried in a frying pan until golden brown on both sides, take out and set aside.
3, finished product production: the iron plate preheated brush seasoning oil, poured into 50 grams of egg liquid to cover the bottom of the iron plate, fried until the bottom is fixed, and then the fried edamame tofu is flattened on the egg liquid, poured to make a good meat sauce, with a small bowl of chili sauce can be served.
4, chili sauce production: choose 2 slightly spicy fresh red peppers, add 4 garlic cloves, 2 slices of ginger, crush together, put salt, sugar to adjust the taste.
5, the key points of the dish: First, the pepper can be made in advance, slightly sour after fermentation, and the taste is better. Second, there are shiitake mushrooms in the meat sauce, which need to be boiled and used to avoid the taste of bamboo shoots being taken away.
The iron plate is served hot, steaming, the tofu is charred on the outside, and the egg aroma is overflowing, which is definitely the focus of the table.
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