Pot collapse is a unique cooking method in Shandong. It can make fish, meat, vegetables and tofu. The pot-collapsed tofu is a classic dish in Shandong, and as long as it is a local in Shandong, it must have been eaten. But there are still many people who don't know which cuisine the pot-collapsed tofu belongs to. Let me take you to understand the food culture in China.

Pot-collapsed tofu is a famous Shandong dish, and it belongs to Shandong cuisine. The finished dish is dark yellow, neat in appearance, fresh in mouth and rich in nutrition. The earliest series of dishes with pot collapse came from Shandong province. As early as the Ming Dynasty, tofu with pot collapse appeared in Jinan, Shandong Province, and this dish was promoted to court cuisine during the reign of Qing Qianlong. After that, it spread all over Shandong, and then spread to Tianjin, Beijing and Shanghai. Later, it was improved in various places, such as the collapse of whitebait and the collapse of fillet, which was a unique practice in Tianjin.

Practice 1:

Ingredients: tofu

Accessories: egg yolk, wheat flour and shrimp seeds.

Seasoning: green onion, ginger, vegetable oil, salt, monosodium glutamate, cooking wine,

Production step

1, cut tofu, marinate with salt and monosodium glutamate, put it in flour and dip it evenly on both sides, then dip it in a layer of egg juice for later use.

2. Heat the wok on a large fire. When the oil is heated to five minutes, fry the tofu slices until the skin color is golden, remove the oil, and trim the extra and uneven egg coat.

3. Put oil in the pan, heat it with a big fire, add chopped green onion and Jiang Mo until fragrant, then add wine, broth, salt, shrimp seeds and tofu, and then turn the tofu over to get out of the pan. When serving, the bottom of the pan can be decorated with raw leaves.

Practice 2:

Finished products: tofu, eggs, chopped green onion, a little shredded ginger, salt.

Production steps:

1, cut tofu into pieces 0.5 cm thick, 5 cm long and 2.5 cm wide, and marinate with a little salt, soy sauce and starch 10 minute.

2, tofu flour and egg paste on both sides, a piece into the warm oil pan fried on both sides, remove.

3. Leave a little oil in the pot, add minced onion and ginger and saute until fragrant, then add tofu, broth (water and chicken essence can also be mixed) and a little salt. After the soup is boiled over high fire, change to low fire and the soup will be dried quickly.