1. Preparation: Cut tofu and pig blood slices into small squares and blanch them with boiling water for later use; Kaiyang is washed with blisters; Starch is added with water and stirred evenly; Chop ginger and garlic cloves, and chop oil residue; Soak Lentinus Edodes in water and dice; Dice ham sausage; Chop garlic leaves, millet and onion.
2. After the pot is hot, add a proper amount of rapeseed oil. After 70% heat, add more than half a spoonful of lard.
3. When the meat and vegetable oil are fully mixed, add Jiang Mo and minced garlic and stir-fry slightly, that is, add oil residue, Kaiyang, diced mushrooms and diced ham sausage. Drop a little cooking wine, stir-fry until fragrant, then add tofu and pig blood and stir-fry over high fire.
4. When the salt water in the tofu is almost exhausted, add a little shrimp soy sauce, add water and cook until the tofu is not eaten.
5. Slowly pour the evenly dissolved starch water in three times, and stir the tofu slightly with a spoon in a circle. Turn off the heat, add a little salt, sugar, chicken essence and broth essence to taste, continue stirring for a while, and take out the pot.
6. After filling the bowl, pour in a little sesame oil, sprinkle with minced garlic, minced millet and chopped green onion, add a little pepper and mix well.
Extended data:
Tofu is a traditional food in China, which is delicious and healthy. It is also the main raw material of vegetarian dishes in China. In the memory of our ancestors, it was initially unpalatable. After continuous transformation, it is gradually welcomed by people and is known as "plant meat". Tofu can be produced all year round, not limited by season, so the variety of dishes can be adjusted in the off-season of vegetable production.
Traditional tofu is divided into north and south tofu, mainly because of the different coagulants added during production. South tofu is made of gypsum, and the solidified tofu flower is fresh and tender because of its high water content, with a water content of about 90%. Beidoufu is usually made of bittern or sour sauce. The solidified tofu flower has less water content, and its texture is older than that of south tofu, with a water content of about 85%. However, due to the low water content, tofu has stronger flavor, tougher texture and easier cooking.
The other is to add glucono-δ-lactone, which is called lactone tofu. This is a new coagulant. Compared with the traditional preparation method, it improves the yield and product quality, and reduces environmental pollution. Japanese name is "silk tofu", and its texture is obviously smoother and more delicate than that of north tofu and south tofu.
Generally speaking, tofu is made of beans with high protein content, such as soybean, black bean and peanut bean. There are other tofu products such as mung bean tofu, rubber tofu, etc. In some places, there will be frozen tofu.
References:
Baidu encyclopedia-tofu