Speaking of pot collapse tofu, let's talk about what pot collapse means first. Pot collapse is a unique cooking technique in Shandong cuisine. It can be pot collapse fish, meat or tofu. The so-called "collapse" is actually a process of "burning". Pot collapse is a characteristic of Shandong cuisine. It is called pot collapse when the ingredients are fried with egg paste. Generally, it is first fried and then cooked, and the soup is all cooked. Tofu is full of soup, with fragrant and flexible skin and tender and tasty inside.

Heat the pan with cooking oil, turn to low heat when it smokes slightly, add tofu slices wrapped in batter and egg paste and fry until golden, then turn over and continue frying until golden; Add the sliced crab fillet between the two pieces of tofu, and change it like a sandwich; Ingredients: board tofu 1 block, two flours of eggs 40g, garlic 15g, shallots 15g sesame oil 5g, rice wine 10g salt 2g, sugar 5g and broth 50g. When the oil is poured into a pot and heated to 50-60%, the tofu slices covered with starch are glued with a layer of egg liquid.

Tofu can be divided into south tofu and north tofu in China. South tofu is generally gypsum tofu, and north tofu is bittern tofu. In addition to these two kinds, there is also a tender tofu improved by the Japanese, which is made of glucose and is also called internally fat tofu. Put minced meat into a bowl, add ginger juice, cooking wine, salt, monosodium glutamate and pepper and stir in the same direction. Add sesame oil and a little starch and mix well.

Tofu can be divided into south tofu and north tofu in China. South tofu is generally gypsum tofu, and north tofu is bittern tofu. In addition to these two kinds, there is also a tender tofu improved by the Japanese, which is made of glucose and is also called internally fat tofu. Because the inner fat tofu is too tender, the north tofu is not cut into long squares with a thickness of 1 cm, a length of 6 cm and a width of 4 cm. (Tofu should be cut slightly thicker to avoid breaking during production.) Tofu should not be cut too thin. If it is too thin, it will easily break or break apart, and it should be at least 1 cm thick.