Pot collapse is a cooking method unique to Lu cuisine, and pot collapse tofu is one of the masterpieces. Tofu is macerated with spices, dipped in egg liquid fried, and slightly cooked over low heat, which is very flavorful, and the dish is dark yellow, neat in shape, fresh in the mouth, and rich in nutrition.
Tofu is rich in protein content, containing eight kinds of amino acids necessary for the human body, the proportion is also close to the needs of the human body, the nutritional value is higher, modern medicine believes that tofu in addition to increasing nutrition, helping digestion, enhance appetite function, the growth and development of teeth, bones are also quite beneficial, in the hematopoietic function can increase the content of iron in the blood.
Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, its protein is the best protein in nature, rich in DHA and lecithin, lecithin, beneficial to the nervous system and body development, can be brain nootropic, improve memory, and promote liver cell regeneration, children eat more tofu eggs will become smarter Oh.
The ingredients are particularly simple, a piece of old tofu, two eggs, and a shallot. Cut the old tofu into squares of the right size, the old tofu can be blanched in water before making, and then soaked in cool water to use, the purpose is to remove the bean smell in the old tofu, but also to make the old tofu better shaped, not easy to break. Each step of the operation will add points to your food, do not save time when you have time, and you can ignore it if you have no time.
Place the chopped tofu cubes in the egg mixture and fry them slowly over low heat. Because it has been boiled with water and soaked in cold water, the old tofu at this time is not easy to break, the operation is relatively simple, turning the spoon such a technical work, I can't do it, but put them neatly in order is what each of us can do.
Old tofu fried side becomes golden brown, shake the pot body with your hands, you can clearly hear the sound of the golden yellow coat of tofu rubbing the pot is the kind of empty rustling sound, you can turn over to fry the other side, no need to turn back and forth, as long as both sides are fried golden, you can.
After dipping the tofu bowl and leaving a little egg liquid, I put it into the pot together, and the home-cooked practice has no corner material, so as not to waste it. Pour a sauce into the pot and set the following recipe: soy sauce, oyster sauce, a pinch of sugar, a little water. Bring to a boil over high heat, turn to medium-low heat to dry the soup in the pot, pour sesame oil on it, and serve on the plate, and finally sprinkle red pepper and minced green onion to decorate.
Many friends say that they can't tell the difference between fragrant frying and pot collapse, and chefs say: frying and collapsing are difficult to separate families, and after frying, it is collapsed. This explanation is particularly clear. Because my family god beast wants to bring food to school, so I make it more dry, easy to carry, in a few days to make an upgraded version of the pot collapsed tofu for everyone, beautiful and delicious. Pot collapse tofu is delicious to eat, eat more calcium in the spring, you can also do it together.
This is the home-cooked pot collapse tofu method shared by Yang Mama today, if you also like it, please like it, pay attention to me, and share a delicacy every day.
If you have a better way to eat, you can share in the comment area, we learn and discuss together, welcome to collect and forward, on the road of food we go forward together.