Delicious and good-looking
Pot collapse is a unique cooking method of Lu cuisine, it can be made into fish, can also be made meat, but also made of tofu and vegetables.
The tofu is macerated with spices, dipped in egg liquid and fried in oil, and slightly cooked with chicken soup, which is very flavorful and can be called
It is a "pot collapsed tofu filling", the dish is dark yellow, neat in shape, fresh and fragrant in the mouth, and rich in nutrition.
< h2 class="pgc-h-arrow-right" > fee </h2>
1 piece of tofu
Salt 10 g
1 egg
Chicken broth to taste
Cooking wine 10 g
Flour to taste
MSG 3 g
1 green onion
1 clove of garlic
<h2 class= "pgc-h-arrow-right" > pot of tofu </h2>
raw material
2. Cut the tofu into thick slices
3. Cut the garlic into foam
Take a layer of flour on the surface of the tofu
Wrap it in the egg mixture
Fry in 40% oil until the surface crusts
Place the fried tofu neatly in the pan
Add chicken broth, MSG, green onion and garlic and simmer over low heat for a while.
Wait for the tofu to soften, absorb the soup slightly and then out of the pot.
<h2 class="pgc-h-arrow-right" > tip</h2>
1: Cut the tofu evenly.
2, when shooting powder and hanging egg liquid, the surface should be photographed.
3: Fry until the surface is yellowish.
4, neatly into the pot and out of the pot neatly.
5: After adding the soup, reduce the heat and constantly pour the soup on it.
6. Dishes with slightly broth.