Accessories: starch (broad bean) 3g, dried shrimp 50g, magnolia tablet 20g, auricularia auricula 50g, rape heart 20g.
Seasoning: Amomum villosum 1 g soy sauce 30g vinegar 25g salt 3g sesame oil 25g garlic 2g ginger 2g peanut oil 50g shallot 2g each.
The practice of Boshan tofu box:
1. Peel Boshan tofu and change it into pieces with a length of 4cm, a width of 2cm and a thickness of 2cm;
2. Put the wok on medium fire, add peanut oil, heat it to 70%, put the tofu blocks in the oil pan and fry them until golden brown, and take them out;
3. Stick the top surface of the tofu block with a knife and cut out the box cover, which can't be cut off, and uncover the dug tofu pulp, which is a small box with hard skin and empty inside;
4. 30 grams of pork, seaweed and fungus are all cut into fine powder;
5. Put the wok on medium fire, add sesame oil, heat it to 50%, add onion, Jiang Mo, minced meat, dried rice and fungus, stir-fry until it is 80% cooked, add 20g of soy sauce and refined salt, stir well, add Amomum villosum and mix well to make stuffing;
6. Put the stuffing into the bean curd box respectively, cover it, put it in a stacked tray to form a quadrangular trapezoidal tower, steam it in a cage for about 10 minute and take it out;
7. Put 25g of peanut oil in the wok, heat it to 60% over medium heat, put garlic slices into the wok, cook vinegar, add 20g of auricularia auricula, rapeseed heart, water-soaked magnolia slices, soy sauce10g, 50ml of clear soup to boil, thicken with wet starch, and pour it on the tofu box.
For more information about Boshan bean curd box, see Mint.com Food Bank /shiwu/boshandoufuxiang.