Bagong Mountain Tofu originated from eight ministers of the ruling and opposition who were dismissed here in the Western Han Dynasty, including Liu An, King of Huainan, who originally intended to refine tofu through alchemy. It is also named for its tender quality and delicious taste. Also, because it is refined from Bagong Mountain Spring Water, the finished product is crystal clear, white like jade board, tender like condensed fat, fine, refreshing and smooth, without the taste of yellow pulp and water, and without breaking into pieces. Therefore, it is famous throughout ancient and modern times and has a reputation for a long time. Bagongshan tofu is also known as Four Seasons Tofu. It can be made all year round, hence the name.
It is made with Bagongshan tofu after frying and burning. The finished vegetables are golden in color, crispy on the outside and tender on the inside, and delicious in taste.
Here, I use local tofu according to the method of cooking Bagongshan tofu. The ingredients I choose are authentic mountain products brought from my hometown, which are not completely copycat, but have a very good taste and taste.
Bagong Mountain Tofu
Recipe Recommendations
- tofu 250 grams
- black fungus 20 grams
- onion 5 grams
- salt 5 grams
- soy sauce 10 grams
- dry starch 50 grams
- chicken essence 2 grams
Steps for Bagong Mountain Tofu
1
250 grams of tofu.
2
25 grams of cooked bamboo shoots, 20 grams of water-dried fungus, 15 grams of shredded shrimp meat, and 5 grams of green onion.
3
Cut the tofu into pieces, let go of the water and blanch the water, remove and drain the water.
4
Dip the tofu pieces with dry starch.
5
Fry tofu blocks when 50% of the oil in the pot is hot.
6
Remove when fried until golden brown.
7
Pour out the excess oil, leave the base oil, add the green onion segments, bamboo shoots slices, fungus, and shrimp meat and stir fry.
8
Pour water, salt, monosodium glutamate, and soy sauce, thicken with water starch and stir well.
9
Pour the sauce on the fried tofu and serve until served.Bagong Mountain Tofu Make Tips
This dish should not be too salty. Pay attention to controlling the amount of soy sauce. It should be light mainly to highlight the freshness of tofu and mountain products.