Tofu with collapsed pot is a traditional dish in Shandong cuisine, in which collapsed pot is a cooking method of Shandong cuisine. This way can make many dishes, such as boiled fish, but the most famous one is "boiled tofu".
Water tofu itself is fragrant and soft, but it becomes crisp outside and tender inside after boiling, and the cooked water tofu presents a beautiful golden color. You should know this dish, but it was one of the court dishes that Emperor Qianlong used to like.
Wash tender tofu with cold water and cut into pieces; Wash shallots and cut into onion segments; Peel ginger, wash and cut into ginger foam; Beat the eggs into a bowl early and stir them with chopsticks.
Slice the tofu, add proper amount of salt and chicken essence to marinate 10min, put the marinated tofu into wheat flour and coat both sides with flour, then put it into egg liquid and coat it with a layer of egg liquid. Boil the oil in the pot. When the temperature reaches 50%, put the tofu slices into the pot, fry them until golden brown, take them out, and control the oil and replenish water for later use.
In addition, prepare a set of pots in advance, heat them in a hot pot, add a proper amount of vegetable oil, when the temperature is 70%, add onion and ginger foam and stir-fry until fragrant, then add a proper amount of rice wine, bone soup, salt, shrimp koji and tofu, and pour a proper amount of starch water after boiling.
Bone soup can be stewed with hens, sticks themselves or thick soup treasures. Watery tofu is more delicious after pickling, so the pickling process is essential.
Many traditional specialties do not use precious food, but use the simplest ingredients to make an unusual taste in an effective way.