Bazhen Tofu is a special dish in Tianjin with delicious flavor. Usually, you must order it in a restaurant with Tianjin flavor. When the delicacies of delicacies and delicacies are gathered in one dish, the tofu will melt in the mouth. Bazhen Tofu is delicious and rich in ingredients. It is really festive and delicious.

In fact, the "eight treasures" in the eight treasures tofu have no fixed ingredients. They have been to different restaurants in Tianjin, and the "eight treasures" are also different. Generally, there are sea cucumber, shrimp, squid, crab roe, diced chicken and winter bamboo shoots, and some people choose to use high-quality ingredients such as abalone, scallops and sea cucumber. Every Tianjin restaurant has "eight treasures".

main ingredients: 1 box of lactone tofu, 5g of chicken breast, 5g of squid, 5g of whole shellfish, 5 crab sticks, 2 well-developed sea cucumbers, 6 shrimps, 3g of magnolia slices (winter bamboo shoots) and 4 peas

Accessories: 1 teaspoon of oyster sauce, 2 teaspoons of soy sauce, 1/2 teaspoon of soy sauce and 1 teaspoon of chopped green onion. Appropriate amount of water starch

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Practice 1. Bazhen Tofu contains many ingredients. First, the ingredients are processed. Fresh shrimps are opened to remove shrimp lines, sea cucumbers are cut obliquely, crab sticks are cut obliquely, whole shellfish are washed to remove sand sacs, magnolia slices are cut into diamond-shaped blocks, and four peas are cut for color matching.

Practice 2. Slice the chicken breast, add a little white pepper, a little salt, cooking wine and starch to the processed shrimp, and fully grasp until it is slightly sticky and pickled for a few minutes.

Practice 3. Change the squid into a flower knife (squid cutting method: cut the oblique knife from the corner of 45 degrees, and be careful not to cut the bottom. Then turn 9 degrees, cut the straight knife, and the bottom can't be cut off, just change the squid into small pieces along the lines of the straight knife.)

Practice 4, treat the tender tofu when pickling shrimp and chicken slices, and take out the tender tofu and cut it into pieces.

Practice 5, dip the cut tofu with a layer of dry starch evenly.

Practice 6, put it in an oil pan and fry it until all six sides are hard.

practice 8. blanch the cut squid in water, and the squid will naturally roll after being put into the water. Don't blanch for a long time, so it will not be tender.

practice 9. quickly blanch the shrimps and take them out.

practice 1. put all blanched ingredients together for later use.

practice 11. put the oil in the pot, add the pickled chicken slices and stir-fry until the color changes, and add the onion, ginger and minced garlic to saute until fragrant.

practice 12. after sauté ing, add all the blanched ingredients and stir-fry them quickly and evenly.

practice 13. after frying evenly, add the fried tofu, and then add soy sauce, oyster sauce, a little white pepper and a little sugar.

practice 14. after stir-frying evenly, thicken with water starch. (The traditional Tianjin Bazhen bean curd is slightly darker in color, and 1/2 teaspoon of soy sauce is added to the water starch to adjust the color.)

Practice 15. After pouring the sauce, stir-fry until the sauce is thick, and all of it is wrapped in the ingredients, then turn off the heat and serve. (The restaurant will end up with a spoonful of Ming oil, so eating healthy at home is the main thing, without Ming oil.)