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Tofu has always been loved by the public because of its rich nutrition and low price, and today Xiao Yilai shares a tofu method with a vegetarian meat - pot collapse tofu. "Fresh meat filling" gives tofu a different taste, the entrance can let people enjoy the double taste of crisp and bursting sauce, coupled with the unique softness and tenderness of tofu, the taste is endless.
Ingredients required:
Old tofu, minced meat, eggs, green onion, ginger, pepper, salt, flower carving wine, water, dry starch, chicken essence, oyster sauce
Preparation steps:
Step 1: Part of the green onion and ginger are cut into thin wires, and part of the meat is cut into small pieces for later; put the prepared minced meat into a bowl, put the chopped ginger in, add a little pepper, salt (a little more), flower carving wine to taste, grab and mix well, add a little water, grab until the minced meat is completely absorbed, then add a little dry starch and grasp and mix again, and finally marinate for 10 minutes.
Step 2: Cut the prepared old tofu into thin slices about half a centimeter thick; beat two eggs in a bowl and beat them well with a spoon; prepare a small plate with cornstarch in the pot; prepare a large basin with a little cooking oil at the bottom of the dish and spread well, then add a little egg mixture and smooth it with a spoon.
Step 3: Put the cut tofu pieces, stick a thin layer of starch on one side, and then put it on a plate with a little egg liquid, put it all together, and then press it slightly, move the tofu block, so that the egg liquid and starch are fully glued to the tofu block.
Step 4: Put the marinated minced meat on the tofu, then flatten it with a spoon, press it well, and then cover the remaining pieces of tofu on the minced meat and press it firmly again.
Step 5: Heat the pot. Heat the pan thoroughly, add the appropriate amount of oil, heat the oil well and pour it out, add a spoonful of cold oil, then reduce the heat.
Step 6: Carefully put the processed tofu into the pot, shake the pot slightly to prevent the tofu from sticking to the pan, turn on low heat and fry slowly until the surface is golden brown.
Step 7: Sprinkle a little dry starch on the surface of the tofu, then pour the remaining egg liquid onto the tofu, fry one side and turn it over, and fry the other side until it is crispy and golden.
Step 8: Fill the cracks of the tofu with a little egg mixture and continue to fry the flavor of the tofu slowly over low heat. Then drizzle a little cooking oil from the side of the pan, fry it on one side and continue to fry for about half a minute, then turn it over again for about half a minute, and finally put the fried tofu in a colander and set aside.
Step 9: Add a little oil to the pot, sauté the onion and ginger shreds to bring out the aroma, then add an appropriate amount of water, then add an appropriate amount of salt, chicken essence, oyster sauce to taste, stir well with a spoon and bring to a boil on high heat. Put the fried tofu into the pot, simmer on medium-low heat until the tofu tastes, then cover the soup and simmer for 5 minutes, sprinkle the remaining green onion and ginger shreds before leaving the pot, and then drizzle with a little bright oil.
Production key points:
The steps of the hot pot cannot be saved, and it can be done after the pot is heated to be non-sticky.
This dish is a classic dish of Shandong, friends who like to eat tofu must try this delicious dish. Whether from the perspective of nutrition or taste, it is also suitable for the elderly and children at home!
The whole process of video production of this issue of pot collapse tofu, you can refer to the video production of Kitchen Easy on September 17, 2020, we will see you in the next issue.