Jinsha tofu, a traditional delicacy with good color and flavor, shows the exquisite craftsmanship of Chinese cuisine in a picturesque manner. It is not only a feast for the taste buds, but also a visual treat.
Tofu, a jade-white ingredient, carries the wisdom and ingenuity of oriental food culture. After skillful knife work, it is cut into evenly sized pieces and presented on a plate like a work of art. Each piece of tofu contains the painstaking efforts and emotions of the craftsman, and with a light touch, you can feel its delicate texture and rich connotation.
Golden sand, on the other hand, is made from salted egg yolks that are fried just right. The salted egg yolk is baptized by high temperatures, releasing a rich aroma that blends with the fragrance of tofu to form an indescribable unique flavor. The golden sand covers the tofu like golden quicksand, adding a gorgeous touch of color to the dish.
When the chopsticks gently pick up a piece of golden sand tofu, you can feel its smooth taste and rich layering. The delicacy of the tofu and the richness of the salted egg yolk intertwine in the mouth, creating an indescribable deliciousness. This delicacy is not only a taste bud enjoyment, but also a cultural inheritance and emotional exchange.
Jinsha tofu is not only a delicacy, but also a symbol of culture. It carries the wisdom and ingenuity of oriental food culture, and through each production process, it conveys the awe of ingredients and the love of food. In this dish, we can not only taste the deliciousness, but also feel the inheritance of a culture and the exchange of emotions.
In the process of tasting Jinsha tofu, we seem to have traveled through thousands of years and shared the joy of food with the ancients. This dish not only satisfies our taste buds, but also sublimates our souls. Jinsha tofu is a delicious dish worth savoring.
Ingredients: 1 box of egg tofu, 3 salted egg yolks, 1 salted egg white, 2 cloves of garlic, 1 red pepper, 1 green onion, 1 tablespoon of rice wine
1. Egg tofu is divided into eight pieces, salted duck eggs are divided into egg yolk protein, egg yolk pressed mud egg whites are chopped and set aside, garlic is minced, chili peppers are cut into rings, and green onions are cut into green onions.
2. Heat the oil and fry the tofu in order until the six sides are golden and colored, then take it out for later use (Note 1), fry the salted egg yolk in the original pot until bubbling, stir-fry until bubbling, choke the rice wine to increase the flavor and remove the fishy, and add minced garlic and green onion to fry until fragrant (the oil is not enough, you can make up again).
3. Continue to stir-fry the fried tofu carefully in the pot to make the Jinsha sauce evenly on the tofu, then add the salty egg white and stir-fry, add the green onion before the pot and then sprinkle the chili ring and stir-fry well.
Uncle's tip
1. Note 1: Before putting the tofu into the pot, you can use a paper towel to slightly dry the surface moisture to avoid oil splashing.
2. If salty protein is the main source of saltiness, do not add salt.