Guotai tofu

Guotai tofu

"Pot Ta" is a unique cooking method in Shandong cuisine. It can be used to make fish, meat, tofu and vegetables. Guota tofu is a famous Shandong dish. The dish is dark yellow in color, neat in shape, delicious in the entrance, and rich in nutrients. The raw materials of this dish are stacked with tofu, soaked in seasonings, dipped in egg liquid, fried in oil, and then boiled in chicken soup with low heat. It is very delicious. The tofu is rich in protein, its physiological value is higher than other plant proteins and is comparable to meat protein; It also contains high calcium and is easy to absorb; shrimp are rich in calcium, phosphorus, etc., which helps promote the growth and development of bones, teeth, brain, etc., and enhances resistance to prevent rickets, muscle relaxation, etc.
Kung Pao tofu

Kung Pao tofu

Today, we have a soy product category-North tofu. Also called old tofu, it tastes more bean-like than tender tofu. The most common thing in my family is to fry the old tofu until the skin is golden. Simply add a few green peppers and green onions and stir fry it, and it will taste good. Today's dish is upgraded based on the one I often cook at home. <br />When it comes to how to eat tofu super-rice, the first thing most people think of is Mapo tofu, but the cooking skills of Kung Pao tofu are definitely not inferior to Mapo tofu or Kung Pao chicken diced. The outside is scorched and tender inside, and the tofu that has absorbed the soup is particularly delicious. Coupled with peanuts, it is difficult to eat the rice. But I still made a mistake and forgot to add some vegetables with this dish. It would be better to add some carrots or mushrooms. It is also a good choice for carrying rice.