"Single rot" is a dish originating from the folk community. It is a traditional winter food in Shaoxing, Hangzhou and Ningbo. It is also one of the representative dishes of "Zhejiang cuisine". It mainly uses tender tofu, pork grains, winter bamboo shoots, and mushroom grains as raw materials. There are also hammered and Jinhua ham grains in restaurants, but they are generally not used in home-made.
The method of "single rot" is also quite simple. You don't have to cook it in the pan. You can just put it in the pan and cook it directly. It belongs to a stewed dish, and it can be topped with a suitable amount of hot lard after being served in the pan.
The taste of "single rot" is salty, fresh and slightly spicy, but its spicy taste does not come from peppers or chili noodles, but the pepper powder used. Eating in winter can warm the body and also has a certain nourishing effect. It is rich in soy plant protein and animal protein.
Today, this "single rot" is made in a simple way. The main methods are as follows;
Shaoxing famous dishes single rot
By RoseBlanda
Recipe Recommendations
- tender tofu 一块500 grams
- pork grains 70 grams
- soy sauce 20 grams
- salt 3 grams
- white sugar 10 grams
- MSG 2 grams
- white pepper appropriate amount
- water starch appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Shaoxing famous dishes single rot
1
Cut the tofu into slices.
2
Blanch the tofu in water, and the water is too cold after blanch the tofu.
3
Pour appropriate amount of water into another pan, boil the water and pour in the meat.
4
Then add mushrooms and winter bamboo shoots.
5
Pour in appropriate amount of Shaoxing wine and appropriate amount of soy sauce.
6
Put the blanched tofu into the pan.
7
After the soup is boiled, sprinkle with a little salt, add appropriate amount of white sugar, and sprinkle with a little MSG.
8
Stir with appropriate amount of flour and serve the sauce after it is gelatinized.
9
Use a handspoon to boil appropriate amount of hot lard, boil the oil until 70% hot, and then pour on the tofu.
10
Sprinkle with a little pepper powder on top, then sprinkle with chopped chives and serve on the table. Mix well while serving.Shaoxing famous dishes single rot Make Tips
Characteristics of this dish: bright and oily color, rich aroma, salty, fresh and hot, tender and smooth tofu. Warm tips: 1. To make this dish, choose tender tofu or softer tofu. 2. This dish evolved from folk stewed dishes, so there is no need to cook it, and chicken soup can be used if conditions permit. 3. The key to the finished product of this dish is to pour it with hot lard at the end. Without using lard, the original flavor of this dish will be lost. This Shaoxing-style "single rot" with a large fried spoon is ready. Winter in the south is not very cold, but it is also very cold. This dish is a time-honored local flavor specially made to ward off the cold. It is most popular in Shaoxing, Ningbo and Hangzhou. It tastes salty, hot, delicious, and maintains its original flavor. It is very good. This dish has a very high order rate in restaurants such as Zhiweiguan in Hangzhou every winter for friends 'reference!