Pocket tofu, also known as puffed tofu, is a traditional soup with Sichuan characteristics. Because tofu is picked up with chopsticks, it looks like a pocket. Pocket tofu is salty and delicious. This vegetable soup is milky white, salty and fresh.

Chinese name

Braised tofu with vegetables

classify

Sichuan cuisine

Someone's taste

Xianxian

major constituent

Oil tofu, lean pork, horseshoe, mushroom.

quick

navigate by water/air

Flavor Characteristics Exercise 1 Exercise 2 Exercise 3 Exercise 4 Food Description

Origin of dishes

Pocket tofu is a traditional folk dish in Jinji Township, Baoshan, Yunnan. Jinji Township is located in the east corner of Baoshan City. There is a saying in the local area: "It is better to be good at it than to be good at it." There are ancient buildings such as Jinji Temple built in the early years of Tianbao in Xuanzong of the Tang Dynasty, and there are simple folk customs. In the late Ming and early Qing dynasties, he traveled here as a monk. He hung up a list and gave lectures at Jinji Temple. He thought the water quality of Golden Rooster was fresh, sweet and unique, and created a delicious vegetarian dish-pocket tofu, which has been passed down to this day. Jinji Temple still retains the stone mill for making pocket tofu. Pocket tofu is crispy outside and tender inside, which is rich in nutrition. It is rare in other places except the golden rooster, which can be called the golden rooster. To this end, the monk has a couplet saying that "it takes no effort to chew iron pills, but it takes effort to eat tofu", which has become a famous sentence.

Flavor characteristics

1. "Pocket tofu", also known as "swollen tofu", is a traditional Sichuan soup. Because tofu is picked up with chopsticks, it looks like a pocket.

2. "Pocket Tofu" is salty and delicious. This vegetable soup is milky white, salty and fresh. It can be described as fresh soup, strong taste and tender tofu.

Exercise 1

Food preparation

Raw materials: 200g of bean curd, 60g of lean pork, 20g of water chestnut, 20g of mushroom, green pepper 1 piece, red pepper 1 piece, ginger 1 piece, and proper amount of starch.

Seasoning: 500g edible oil (actual oil consumption 50g), sesame oil 1 tsp, red oil 1 tsp, 2 tsps broth, refined salt 1 tsp, monosodium glutamate12 tsp.

Practice steps

1. Dig a hole in the fried oily tofu from one side, then take out the tofu inside and gently turn it over from the bottom.

2. Chop lean pork into paste, peel water chestnut and cut it into powder, cut mushrooms into powder, cut ginger into powder, cut green peppers into rings, beat the paste, water chestnut powder, mushroom powder, ginger powder, part of monosodium glutamate, salt and dried starch into paste, and then fill it into the dug oil tofu.

3. Put the oil in the pot, heat it, add the oily tofu, fry it until it is cooked inside and crispy outside, and take it out golden.

4. Leave the bottom oil in the pot, add green pepper and fried oily tofu, inject the broth to boil, add the remaining refined salt and monosodium glutamate, cook until it tastes delicious, and pour in sesame oil and red oil.