For the entries of Da Chao Shao, one of the dishes in Group A was selected to make "Full of Gold and Jade". This dish is made by a double-cooked and double-flavored method. The raw materials used include tofu, shrimp meat, pork, etc. Tofu is made into "gold inlaid jade" using minced shrimp and fried tofu. The method is to brew dishes. Pork stuffing is made into a folk tradition of "golden ingot" symbolizing wealth. This is a fried dish. Combining the two models into one is called "a plate of gold and jade inlaid with gold", which means that the people live a prosperous life, manage the family diligently, manage their finances well, save a lot, and truly earn a pot full of "gold and jade".
The specific recipe for this dish is as follows;
A plate full of gold ingots inlaid with jade
By DeionWolff
Recipe Recommendations
- baking powder 1 grams
- qingshui 25ml
- flour 80 grams
- pork stuffing 80 grams
- egg yolk 1 piece
- salt 3 grams
- chicken powder 3 grams
- white pepper a little
- sesame oil 3 grams
- oyster sauce 5 grams
- diced green onion 15 grams
- ginger 10 grams
- shangtang 50ml
- cooking oil appropriate amount
- scallion appropriate amount
- salty and fresh
- other
- half an hour
- ordinary
Steps for A plate full of gold ingots inlaid with jade
1
The main raw materials used are: fried tofu, shrimp meat, flour, pork stuffing, Shaoxing Huadiao wine, salt, chicken powder, white pepper powder, sesame oil, oyster sauce, onions, ginger, cooking oil vermicelli.
2
Add 1 gram of baking powder and 1 egg yolk to the flour and mix well, then use water to form the dough. Cover the dough with plastic wrap and relax for 15 minutes.
3
Cut fried tofu into 1 cm thick slices and set aside.
4
Pat the shrimp meat flat with a knife, and then chop it into stuffing.
5
Then use the back of the knife to smash the shrimp filling into fine powder.
6
Put a little chopped green onion and ginger into the minced shrimp, then add a few drops of rice wine and sprinkle with a little salt. Add white pepper powder and chicken powder into the minced shrimp.
7
Finally, use chopsticks to stir the minced shrimp until the minced shrimp are sticky and glue.
8
Put appropriate amount of shredded green onion and shredded ginger into the pork filling, then pour a few drops of yellow wine, a little salt, white pepper powder and chicken powder into the pork filling, and then add oyster sauce and sesame oil into the meat filling.
9
Then add 20% water in portions and beat hard. Set aside.
10
Sprinkle a little salt on the chopped tofu slices.
11
Squeeze the beaten shrimps on the tofu slices, apply evenly with your hands, and then garnish the shrimps with wolfberry fruit.
12
Knead the relaxed dough slightly, and then evenly cut into eight dough slices.
13
Roll out the dough into round thin skins one by one, and wrap in the filling.
14
Use your hands to squeeze it into an ingot shape.
15
Deep-fry the vermicelli and fluffy and place it on a plate. Set aside.
16
Put the ingot in a frying pan and fry it until it turns golden. Remove it and place it into a plate.
17
Steam the brewed tofu, steam it over strong heat for 3-5 minutes, and then put it into a plate.
18
Pour the soup into another pot and bring to a boil. Season with salt, chicken powder, and white pepper powder. After the soup is seasoned, thicken with appropriate amount of water starch.
19
After the sauce is gelatinized, pour in appropriate amount of onion oil.
20
Pour the sauce on the tofu and the dish is ready. After a little garnish, you can serve.A plate full of gold ingots inlaid with jade Make Tips
Features of this dish: The colors are distinctively yellow and white; the gold ingots are golden yellow, featuring a "gold inlaid with jade" look with white centers and yellow edges; the ingots are crispy, fresh, and fragrant, while the tofu shrimp filling is tender, fresh, and smooth. This dish is savory and palatable.
Friendly Tips: 1. Adding egg yolks and baking powder to the dough for the ingots makes the texture crispier and tastier. Do not add too much baking powder; 1 gram for about 100 grams of flour is sufficient. 2. Whether using meat filling or shrimp paste, it must be beaten until sticky to work well. When beating the meat filling, adding 20% water, ginger juice, or Sichuan peppercorn water is fine. Add it in batches; only add the second portion after the first has been beaten into a glue-like state. Never add all the water at once, otherwise, it will be difficult for the filling to bind, and excess water will cause it to separate.
Big Wok's first competition dish, "Gold and Jade Filling the Hall," is now complete. Experts and friends are invited to provide valuable feedback