Pot Ta is a traditional cooking method in Shandong, which originated from the people. It was originally operated by the "Yizhou Xiaoguan" in Jinan. It was originally written as "Pot Tuo" and used tofu as the most formal form. Later, various vegetarian dishes, meat and fish dishes have been developed., such as pot fish fans and pot fillet slices. This dish is fried first and then added to collect the juice. It is yellow in color and tender and soft. Delicious and delicious.
"Guota Tofu" is a traditional Shandong dish. The dish is dark yellow, neat in shape, delicious in the mouth, and rich in nutrients.
Pot collapse tofu appeared in Jinan, Shandong Province as early as the Ming Dynasty, and was promoted to court cuisine during the Qianlong period of the Qing Dynasty. Later, it spread to all parts of Shandong and then to Tianjin, Beijing and Shanghai.
The pot collapse tofu box introduced today is developed on the basis of pot collapse tofu and is also a representative dish of the "pot collapse" technique. The processed vegetables have the characteristics of beautiful and generous shape, golden color, and delicious salty and delicious taste.
The practice is a bit cumbersome, but it is definitely the first choice for banquets and to earn enough face!
Pan collapsed tofu box
By JoeRath
Recipe Recommendations
- pork stuffing appropriate amount
- qingshui appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- huadiao wine appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- an hour
- simple
Steps for Pan collapsed tofu box
1
Buy the pork filling, chop the ginger into it until it is delicate and sticky.
2
Add salt, Huadiao wine, soy sauce, white pepper powder, chicken essence, add a little water, and slowly stir hard in one direction.
3
Put the tofu into the steamer in advance and steam for 10-20 minutes, depending on the size of the tofu. (The main function is to remove the fishy smell of beans)
4
Cut the tofu from the middle into slices about 2 cm high, take a square, and divide them into 9 pieces.
5
Cut the middle of each piece of tofu and cut it out. Empty all nine in turn.
6
Wash the shallots or leeks and dice. (I made it twice in total. The first time was shallot and the second time was leeks. They both tasted good!)
7
Stir it into the marinated pork filling and stir well.
8
Put the filling into the dug tofu box.
9
Heat the pan, pour the oil, over medium to medium heat, and stick the dried starch to the bottom of the tofu.
10
Stick egg liquid.
11
Put all nine in, pour in clear water, and turn on high heat. Pour in salt, Shaoxing wine, soy sauce, and pepper.
12
Cover the lid and bring to a boil over high heat. When the soup is almost done, add a little wet starch, blend, and sprinkle with sesame oil.
13
Pour out the soup first and place the plate into the pan. Quickly turn the pan over and invert the tofu box on the plate.
14
Pour the soup on top of the tofu, sprinkle with shredded shallots.Pan collapsed tofu box Make Tips
1. Marinate the pork filling for half an hour in advance to help taste. 2. Steam tofu for a while in advance to remove the fishy smell of beans. 3. Be careful when cutting and filling to prevent it from becoming rotten. 4. Stick the dry starch first, and then stick the egg liquid to make the egg liquid stick more and more firmly, and the shape of the whole dish will be more beautiful!