Gourmet recipe - white oil tofu

White oil tofu is a traditional famous dish in Sichuan Province. Belongs to the Sichuan cuisine, the main ingredient is tofu, the taste is fragrant, the process is roasted, salty and delicious. It has both sweet and salty flavors. Sweetness: use tofu, lard, sugar, monosodium glutamate, pea flour, grass (white) alkali, etc. Salty: Use salted water and add white pepper.

When cooking, cut the tofu into pieces or strips, boil in water, stir well under the alkali water and then fish it up, and then use the boiling water to penetrate it twice to remove its alkali taste, heat the lard into the pot, and then add brine to the tofu, boil it with the overlord fire, MSG and pea flour to nourish the juice under the pot, quick operation, and the juice is up to the ball. The color of tofu is as white as snow, delicate and refreshing, fragrant and umami, quite distinctive.

ingredient

Fresh fava beans 5 g Peeled tomato slices 25 g Winter shoot slices 5 g mushroom slices 5 g Ginger slices 5 g Shallots 5 g Pepper 0.5 g Monosodium glutamate 0.5 g Salt 2 g Reduced chanterelle 1 g Milk soup 100 g Second stream mustard 100 g

Production program

1. Raw material processing. Cut the tofu into 1.5 cm squares, add boiling water and a little salt and soak for 5 minutes, remove. Broad beans are boiled in water, the tomatoes are peeled and sliced, and the winter shoots and mushroom slices are cooked in the fresh soup.

2. Cook. Place an iron pot on a high heat, heat the lard until it is 40% hot, add ginger and green onion, add flavor, and remove it. Add milk soup, salt, and evenly, add tofu, broad beans, winter shoot slices, mushroom slices, pepper, change to low heat and cook until the tofu is flavored, hook in second-rate mustard in parts, and then cook until the juice is thick and spit oil, then add the chicken fat and tomatoes and evenly, then add the MSG plate and serve.

Tips

The color of tofu is not white and bright. The so-called white oil tofu, it is necessary to show that the tofu is tender and white, in order to stimulate people's appetite. The reason for the poor effect is often that the pot is not washed, and the lard is under the impurities, and the impurities are scorched to cause poor color. In addition, the use of oil must use fine lard, cut can not use vegetable oil, otherwise the color is not good. The soup should also be made with chicken, duck, pork belly, and pork trotters. Through the simmering for a long time, it is snow white and free of impurities. The resulting tofu is both fresh and white.

The finished product has a sour taste. This may be because the tomatoes are cooked too early and added to the sour taste. Therefore, the tomatoes must be added before the pot is cooked, so as not to let the odor destroy the umami taste.