Regarding food, every Jinan people's heart treasures a taste that belongs to their hometown, sweet foam, sixi balls, braised pork ribs, pot collapsed tofu, fried three things, each seemingly ordinary home-cooked dish, but it is a hometown that people who have lived in Jinan for decades are difficult to give up.
This pot of collapsed tofu is indispensable to the exclusive secret:
1. The tofu slices of the pot collapsed tofu are dipped in dry powder and wrapped in the beaten egg liquid, which can play a role in hanging paste and coloring, and the frying is more fragrant and crispy;
2. Sautéing green onions, ginger and garlic at low oil temperature is easier to produce flavor;
3. Cooking rice wine can remove some of the fishy smell of beans.
Pot collapsed tofu
Ingredients: 1 piece of tofu, 1 egg, 2 spoons of starch, 1/2 tablespoon of salt, 2 spoons of oil consumption, 1/2 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoonful of shrimp skin, dry starch, 5 grams of rice wine, a little shallot, ginger, garlic and shallots,
method:
1: Cut the tofu into 1 cm thick rectangles, sprinkle a little starch and salt on both sides, and beat the eggs into a pan
2: Wrap in eggs and fry until golden brown.
3: Put the oil in another pot and sauté the green onion, ginger and garlic until fragrant
4, put the consumption of oil, soy sauce, old soy sauce stir-fry evenly
5: Put a bowl of water (the amount of tofu will be less than that) and put the shrimp skin
6: Cook the fried tofu over medium heat and simmer in rice wine for about 10 minutes, and the soup will soon be boiled to dry! Sprinkle with a pinch of spring onions after serving
Burst three things
Ingredients: pork loin pork liver pork tenderloin onion ginger garlic garlic bamboo shoot slices wood ear white sugar cooking wine soy sauce water starch cooking wine vinegar salt water oil
1. Treat the pork loin cleanly, remove the fascia and waist, cut the pork loin slices into cross flower knives, slice the pork liver and tenderloin, blanch the bamboo shoots, wood ear fungus blanched water, and cut the garlic into sections for later;
2. Stir the pork liver, pork loin and tenderloin with salt, sugar, cooking wine, soy sauce and water starch and marinate it;
3. Put salt, cooking wine, vinegar, soy sauce and water starch into a bowl and mix well to make a sauce for later;
4. Put oil in the pot, stir-fry pork loin, tenderloin, pork liver, and stir-fry;
5. Leave the bottom oil in the pot, add the green onion, ginger and garlic to fry until fragrant, add the bamboo shoot slices, fungus, garlic, tenderloin, pork loin, pork liver, sauce and stir-fry evenly.
How to handle pork loin:
The first step will be mainly from the middle slice to remove the fascia from the surface;
The second step is to remove the lumbar cheeks;
The third step is to cut the cross flower knife, each knife cut to 3/4 of the waist piece, do not cut, cut the cross flower knife and then break into a uniform block;
1. Add an appropriate amount of water starch to the ingredients to keep it tender and easier to taste when cooking.
2. First use a lot of oil to slide the waist flower, liver tip slices, tenderloin slices, and quickly slide it, this step can not be omitted, so that it not only accelerates the maturity of the ingredients, quickly locks in the moisture, and the taste is more tender;
