How to make Wang Tofu in Gaoyou?

1, preparation: tofu, pig's blood sliced into small cubes, and blanched with boiling water standby; Kaiyang soak and wash with water; starch with water and mix well; ginger, garlic cloves chopped, dregs of oil chopped; mushrooms soaked in water and diced; ham hock diced; garlic leaves, millet onion chopped.

2, the pan is hot, under the appropriate amount of canola oil, seventy percent hot, under the big half a spoon lard.

3, to be fully integrated meat and vegetable two oil, put ginger, garlic, stirring, that is, put the dregs of oil, Kaiyang, mushroom diced, ham sausage diced. Drop a little wine, stir-fry flavor, then push into the tofu and pig's blood, stir-fry on high heat.

4, when the tofu in the brine almost dry, add a little shrimp soy sauce, and then add water, no more than tofu, boil.

5. Slowly pour in the dissolved starch water in 3 batches, while circling the tofu with a spoon and stirring slightly. Change the heat to low, add a little salt, sugar, chicken essence, soup essence seasoning, continue to stir for a few moments, out of the pot.

6, load the bowl, drizzle a little sesame oil, sprinkle garlic leaves, millet onion minced, then add a little pepper, mix well.

Extended Information:

Tofu is a traditional Chinese food, flavorful and nourishing. It is also the main ingredient of vegetarian dishes in China. It was difficult to eat in the beginning in the memory of the ancestors, but after continuous modification, it gradually became popular and was known as "plant meat". Tofu can be produced year-round without seasonal restrictions, so it can be used to spice up dishes during the off-season of vegetable production.

Traditional tofu is divided into northern and southern tofu, mainly because of the different coagulants added during production. South tofu with gypsum point system, because the solidified tofu flower with high water content and tender texture, moisture content in about 90%; North tofu with brine or sour paste point system, solidified tofu flower with less water content, the texture of the South tofu is older, the moisture content of about 85%, but due to less water content, so the tofu flavor is more intense, tougher texture, but also easier to cook.

There is also the addition of glucono-δ-lactone, called lactone tofu. This is a new type of coagulant, which improves yield and product quality and reduces environmental pollution compared to traditional preparation methods. The Japanese name for it is "silken tofu," and the texture is noticeably more tender and delicate than that of northern and southern tofu.

Tofu in the general sense is made from soybeans, black beans and peanuts, which are high in protein. There are also alternative tofu products such as mung bean tofu, oak bean curd, and in some places, frozen tofu.

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