Zhu Hongwu tofu, also known as Fengyang Brewed (rang Yisheng) tofu, is a traditional and famous dish along the Huaihe River area
It was named after Zhu Yuanzhang and was famous around the world.
Legend has it that when Zhu Yuanzhang was a monk, he became a tofu shop, and the boss gave him a piece of this brewed tofu. After Zhu Yuanzhang became emperor, he couldn't forget it, and later found someone to enter the palace to make this tofu and loved it very much. From this, he became famous across the country.
This dish is stuffed with tofu. Although fried, it is tender, it is creamy and delicious, with a slight sweetness and sweetness.
It is also a good food therapy that nourishes deficiency and nourishes the body and has a conditioning effect on osteoporosis.
Zhu Hongwu Tofu
Recipe Recommendations
- tofu 500 grams
- pig lean meat 100 grams
- shrimp 50 grams
- egg white of 3
- starch 5 grams
- water starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt 5 grams
- white sugar 50 grams
- cooking wine 10 grams
- chicken essence 1.5 grams
- vinegar 15 grams
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Zhu Hongwu Tofu
1
Prepare all the ingredients.
2
Soak tofu in light salt water for later use.
3
Peel and peel the shrimps into shrimp meat and chop them together with the pork.
4
Add a little chopped green onion, salt, chicken essence, ginger juice, cooking wine and a little water and stir well to make filling. Set aside.
5
Take the egg white for later use.
6
Slice tofu into thin slices, and add a piece of mixed stuffing the size of broad beans between the two slices.
7
Do everything in turn.
8
Whisk the egg white until it becomes a foam, add the starch to form an egg white paste.
9
Put the tofu clip into the egg white paste and wrap it evenly.
10
Heat the oil in the pan, add the tofu folder and fry until slightly yellow and remove.
11
Then put it into the pan again and fry it again until golden brown and set aside.
12
Saute chives and ginger in a frying pan.
13
Pour in 150 grams of water, add white sugar and cook until frothy.
14
Add balsamic vinegar and a little chicken essence.
15
Stir well and add appropriate amount of water starch to thicken.
16
Pour the cooked sauce on the fried tofu and serve.Zhu Hongwu Tofu Make Tips
Soaking tofu in light salt water for 10 minutes can remove the beany smell of tofu and make it less easy to break. Don't use the tofu too thick, don't put too much stuffing in the middle, just the size of broad beans is good. Fry it until it needs to be fried twice, so that the tofu is crispy on the outside and tender on the inside and has a good taste. The final sauce should not be too thick and should be hooked on the glass to make the dish look good.