Now the golden temptation of Tofu Pot collapse just with this year's most popular vocabulary to complement! Kuota tofu is a traditional Shandong dish. There is little difference among different places. First, the tofu is pickled with seasoning, then dipped in egg liquid and fried in oil, and finally returned to the pot for stewing. The finished dish is dark yellow, exquisite and unique in appearance, neat and uniform in taste, delicious and nutritious, easy to digest, especially suitable for the elderly and children.
Food preparation
Ingredient: tofu (North) 400g
Tofu accessories: egg yolk 130g, wheat flour 100g, shrimp seed 15g
Seasoning: scallion 5g, ginger 2G, vegetable oil 75g, salt 10g, monosodium glutamate 5g, cooking wine 5g, each appropriate amount
Production steps
1. Cut tofu into 16 pieces, marinate with salt and monosodium glutamate for 10 minutes, dip into flour evenly on both sides, and then dip in a layer of egg juice.
2. Heat the wok over high heat, add 500 grams of oil and heat it to 5 minutes. Deep fry the bean curd until the skin is golden. Drain the oil and repair the extra and uneven egg coat.
3. Put 10 grams of oil in the pot, heat it with high fire, add chopped green onion and ginger, add wine, soup, salt, shrimp seeds and tofu, turn the tofu over to make it come out of the pot. When the dish is full, lettuce leaves can be placed at the bottom of the dish as decoration.