Korean Dynasty one pot collapsed tofu
Ingredients: 400 grams of tofu beef stuffing 150 grams
Ingredients: eggs 150 may be
Seasoning: 5 grams of shredded green onion, 5 shredded ginger vegetable oil 100 grams, salt 10 grams, monosodium glutamate 5 grams, minced garlic 10 grams, canned pork 20 grams, Donggu 5 grams. Pepper noodles 2 are available. Cooking method: first cut the tofu into 5 cm long, 3 cm wide, 1 cm thick slices, sandwich the meat between the two pieces, beat the eggs evenly, add cooking wine, monosodium glutamate, salt, flour, wet starch, stir into a paste, first spread a layer of paste on a large plate, arrange the tofu pieces in two rows on the paste, and then spread a layer of eggs on the tofu. When a little oil is cooked to 50% heat, push the tofu into the pot, fry until it is light brown, then add the green onion and ginger shreds, pour the juice made of clear soup, soy sauce, cooking wine, and MSG, cover and dry, and flip it on the plate.
Features: golden color, round appearance, tofu shape square, meaning the heavens round place. The texture is crisp and tender, and the juice is rich and fresh. Fresh, fragrant, soft, tender and nutritious in the mouth.
Imperial Sauce Crab
Menu Description:
Dandong Port, waiting for the Yellow Sea sea at 38 ° N - 40 ° N, because this side of the sea is in the continental warm water and cold water junction zone, low water temperature, long growth cycle, close to North Korea, not the inland sea, the marine environment without large industrial pollution, because the seafood in the North Yellow Sea, compared to others, more nutritious, more delicious taste, especially in the specialty of barracuda crab, yellow clams, large conch and so on are well known.
Eating seafood, for our local fishermen, there is a set of traditional ways to eat the sea by the sea. "Choking to eat", seafood is mainly sea salt, increase the grain of coarse sea salt, onion, ginger and garlic marinated into the taste, raw mix and eat now, called "choking eating". On the basis of "choking to eat", peppercorns are added and soaked in sea brine until the seafood is colored and flavored, which is called "pickling and eating method". However, the ordinary traditional way of eating, because of the use of large grains of coarse salt, the seasoning is not monotonous, and the seafood flavor is salty and dry in the mouth, and it is inevitable that the natural things will be destroyed.
In the 1990s, the founder of the Dynasty Hotel began to enter the fishing industry, he was born with a bold nature, often when he returned with a full load, he used the freshest seafood to entertain relatives and friends, including friends who were good at cooking, traditional pickling and choking, salty and dry taste, not delicious enough, many guests from afar could not eat.
So several people decided to improve the traditional seafood eating method, after countless times of improvement, through the continuous replacement of spices, just a kind of soy sauce, at home and abroad tried no less than a hundred kinds, in order to remove fishy, and neutralize the cold of crabs, but also added valuable Chinese herbal medicines.
Every year, the fattest season of pike crab, the pike crab caught at its own dock, after manual selection, low temperature sterilization, secret recipe sauce is made for 36 hours. Sold online through the Internet, the low-temperature refrigerated, vacuum-packed Dynasty Sauce Crab can already be shipped nationwide.
Imperial Sauce Crab won the national patent in 2012, sold well at home and abroad for 20 years, with an annual sales of 20,000 jin, and was highly sought after by diners at home and abroad, "food has taste, gifts are good," has become a veritable, Dandong landmark food business card.