"Pot collapse" is a cooking method unique to Shandong cuisine, it can be made into fish, can also be made of meat, but also can be made of tofu and vegetables. Pot collapse tofu famous Shandong dish, the dish is dark yellow, neat in appearance, fresh in the mouth, rich in nutrition. The raw materials of this dish are layered with tofu after seasoning impregnation, dipped in egg liquid fried, and slightly cooked with chicken soup, which is very flavorful, rich in tofu protein, and its physiological value is higher than other plant proteins, comparable to meat proteins; the calcium content is also high, and it is easy to absorb.
ingredient
Northern tofu: 200 g
Eggs: 2 pcs
Salt: 2 g
White pepper: 2 g
Soy sauce: 1 scoop
Sugar: 3 g
Chicken soup: 1 bowl
Starch: to taste
Cooking oil: appropriate amount
Onion: To taste
steps
1: Wash and drain the tofu, cut into 0.6 cm thick, 3.3 cm square pieces, put into a dish, add salt and white pepper and mix well.
2: Heat oil in a frying pan to 70%. Add tofu slices into starch and stick well.
3: Then glue each piece of tofu with the egg mixture.
4: Add 70% of the hot oil slice by slice, and pour the remaining egg mixture evenly on the tofu.
5: Fry until one side is golden brown and then fry on the other side, fry until both sides are golden brown, pour in the chicken broth.
6: Bring to a boil, add soy sauce and sugar, simmer over low heat until the soup is drained and hooked into thin mustard, sprinkle chopped green onion on the surface.
Tips:
1, dipped in starch is to better wrap the egg liquid;
2, after putting the tofu into the pot, do not rush to turn it over, wait for the bottom surface to fry yellow and shake the pan, and then turn the noodles;
3, tofu slices should be cut into thin and thick sizes, and the tofu should be incited slowly on low heat.
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