Among the "Shandong Cuisine", there is an affordable, delicious and inexpensive dish called "Guotuantofu". Don't underestimate just a piece of tofu. There are many ways to make it, such as "crab pot collapsed tofu","crab yellow pot collapsed tofu","three delicacies pot collapsed tofu", etc., which can make dozens of kinds of pot collapsed tofu.
It is said to be delicious and inexpensive, but in fact, those Shandong cuisine masters have long divided it into three or six grades. Once you put crab roe in it, it will become more expensive. Rich people can eat this, but the cheapest one is ordinary pot ta tofu. There is nothing in it except tofu and eggs. Of course, it is much cheaper. This takes care of those who have no money. Chefs don't offend customers from all walks of life. They can get whatever they want, haha!
Most of the traditional "pot collapse tofu" are "crab pot collapse tofu". Many fancy pot collapse tofu are rare, and this dish brand is not seen in ordinary restaurants.
Today, I use the best scallops from Shandong to make a "scallop pot tofu". This dish is of middle quality. It is neither very expensive, but it is also very classy. The specific practices are as follows;
Dried scallops and tofu
By TheaKrajcik
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- simple
Steps for Dried scallops and tofu
1
Put the scallion, ginger and rice wine into the scallops.
2
Add appropriate amount of water and place it in a steamer.
3
Steam over high heat for 15 minutes.
4
Cut the tofu into one-centimeter slices.
5
Put the cut tofu into a plate.
6
Sprinkle with salt, chicken powder, pepper and chopped green onion and ginger on top and marinate for 15 minutes.
7
Blend a bowl of juice, add salt, pepper, and chicken powder into it, then drop a few drops of rice wine, then add a little dry starch and water and stir well.
8
After steaming the scallops, pick out the onions and ginger, leaving only the scallops and the original soup for later use.
9
Allow the scallops to cool and tear them into paste.
10
Heat the stir-fried spoon on fire, add appropriate amount of cooking oil, wrap the tofu in the egg liquid and place it in the pan.
11
Put the tofu into the pan and place it neatly.
12
Fry the tofu until set, turning the spoon once during the period
13
Pour the scallops and stock into the pan and simmer over low heat for 3 minutes.
14
Pour the sauce into the pan and shake the stir-fried spoon to spread the sauce evenly.
15
After the sauce is gelatinized, use a spatula to shovel out a tofu plate.
16
Sprinkle a little chives on tofu while hot and serve. Operation complete.Dried scallops and tofu Make Tips
Characteristics of this dish: beautiful color, tangy aroma, rich umami flavor, tender and smooth tofu. Warm tips: 1. Cut the tofu as evenly as possible. 2. This dish can be served in one pot, or you can fry the tofu first, then return to the pot and then fire it;3. If it is difficult to turn the spoon, use a spatula to turn it. 4. The sauce should be appropriate and can be completely absorbed on the egg skin wrapped in the tofu. This Shandong cuisine "dried scallops in pot and tofu" is ready. It tastes very delicious, and you can't taste the original tofu at all. This practice is for your reference!