Pot collapsed, is a speciality of Shandong cuisine, the ingredients hang egg paste fried and become one square called pot collapsed, usually fried first and then boiled, the soup are tightly locked into the figure, so that the flavor of the dish is more intense. The reason for using old tofu is that it is not easy to get out of water during the cooking process, and it is not easy to crumble, and it is easy to be flavored. Its texture is firmer, so it doesn't fall apart easily when frying, and the inside of the tofu is soaked up with soup, making it fragrant and pliable on the outside and tender and flavorful on the inside.

The meaning of the ingredients slowly soften, the specific practice is to use the egg wrapped in the ingredients, fried and shaped, coupled with chicken broth, seasoning, low-fire collapse (burn) system, collect juice into the flavor, bright and attractive, richer in texture, eat more soft. Pot collapsed tofu is a classic Lu cuisine, using the unique Lu cuisine pot collapsing method, combined with tofu and egg two ingredients to make a gourmet food. The same technique can also be used to make dishes such as pot-poached pork loin and pot-poached egg.

Ingredients - plate tofu 1 block, egg 2 flour 40g, garlic 15g, small onion 15g sesame oil 5g, 10g yellow wine salt 2g, sugar 5g, 50g broth pot of oil to 5-6% heat, will be full of starch tofu pieces and then stick a layer of egg, into the pan fried until both sides of the golden, out of the standby to put in the tofu slices of high-fire to medium-high fire boil 2 minutes, 2 minutes after the fire sauce, and drizzle with sesame oil, and so on, and then put in the tofu slices of high-fire to medium heat. Add tofu slices and cook on medium heat for 2 minutes, then pour in sesame oil. In our country, the cuisine made of tofu can be described as dazzling. There are no more famous tofu dishes than Mapo tofu and pot-poached tofu.

Lu Cuisine is the first of the eight major cuisines in China. Lu Cuisine pays attention to freshness, crispness and tenderness, highlighting the original flavor of ingredients and focusing on saltiness and freshness. Pot-poached tofu is a famous dish in Lu cuisine. Minced meat into a bowl, add ginger juice,, cooking wine, salt, monosodium glutamate, pepper in the same direction, stirring vigorously, add sesame oil, a little starch and stir well is glucose inner fat point, also known as inner fat tofu. Inner fat tofu is not suitable for hot dishes because it is too tender. In our country, the cuisine made from tofu can be described as dazzling.