But that is not the point. As a genuine foodie, "eating" is the most important thing in my eyes. Fortunately, Tan Xiao's hometown is never short of food. Hometown cuisine, represented by Boshan cuisine, is an important branch of Shandong cuisine, which contains countless delicious dishes, as I have shared before: Boshan crispy rice, fried spring rolls, Boshan tofu box and so on. , are classic dishes in Shandong cuisine.
Why Shandong cuisine used to be the main official and palace cuisine? As the only spontaneous cuisine among the eight Chinese cuisines, this is closely related to the rich cooking skills in Shandong cuisine. In addition to the common frying, frying, boiling and frying techniques in all major cuisines, there are many special cooking techniques that are not or rarely used in other cuisines, such as crisp, soft, crumbly, silk, glaze, frost and soup frying. Some of them are crisp and broken.
Today, Tan Xiao continues to share another characteristic cooking skill of Shandong cuisine, "Kua", also known as "Kua Pan", which is said to have originated in the Ming Dynasty. When I was a child, I often heard the village party secretary who made weddings and funerals say that learning 1 a broken pot dish is equivalent to learning 10 dishes. No matter how many guests come, you don't have to worry about entertaining guests, because all dishes can use the method of "collapsing the pot" to make their own flavor. As the old saying goes, everything can collapse, which is the reason.
Tofu, a common ingredient, how to make it delicious? I believe housewives have dozens of cooking skills. This time, Tan Xiao took tofu as an example. She made a classic Shandong dish-bean curd with a collapsed pot, which was delicious and tender, and was very suitable for the elderly and children.
Needless to say, just do it:
Ingredients: a piece of tofu, half a catty of pork belly and a small piece of cod meat.
Accessories: onion ginger, salt, dried seaweed, cooking wine, soy sauce, starch and eggs.
Start making:
1. Prepare a piece of tofu, change the knife and cut it into four squares with two fingers wide and half fingers thick, and cut it into 18 pieces. (Note: Be sure to choose North Tofu, also called Old Tofu. This kind of tofu has good elasticity and toughness, and is especially suitable for pot collapse. Why do you cut 18 block will be discussed later? )
2. Prepare 250 grams of pork belly, first cut into pieces with a knife, then cut into strips, and finally cut into meat stuffing; In addition, prepare an appropriate amount of onion and ginger and cut them into fine powder. (Note: Pork must be pork belly, or at least pork with a fat-to-thin ratio of about 7:3, and it should be chopped by hand, so that the stuffing will be more tender, smooth and delicious later. )
3. Prepare a proper amount of dried seaweed, clean it and soak it in water for ten minutes in advance. (Note: When buying dry rice, you should follow three principles: the head is the best, the body is the second, and you can make a living without getting dark. )
4. Stuffing: Prepare a big bowl: Add chopped pork stuffing to the bowl. I put a little cod stuffing, add a proper amount of soy sauce, salt, minced onion and ginger and one third of egg white, and grab it evenly by hand. (Note: There are shrimps at home to replace cod meat. If there is no such thing, you can leave it. Don't add too much egg white if it is not necessary. One third of the meat stuffing is enough, otherwise it will be too fresh and thin. )
5. Prepare 2 small bowls, put a proper amount of starch in one bowl, and beat 3 eggs in the other bowl, and mix them evenly clockwise. (Note: Some chefs like to make whole egg paste by directly adding proper amount of starch into the egg liquid, but the technique is different. According to personal habits and hobbies, interested friends can try these two methods, and I feel similar after trying them. )
6. Wrap the tofu box: put the prepared meat stuffing on a piece of tofu, and then press it with another piece of tofu. (Note: Squeeze lightly, and then treat the squeezed meat to keep it smooth. )
7. pot: boil oil from the pot, and the oil temperature is about 50%. First, wrap the tofu box with a layer of starch, then pass it through the egg liquid, and finally put it into the wok. Put nine tofu boxes together and put them in the pot to shape. (Note: Seeing this, I think you may know why you cut it into 18, just to make it a 3*3 square. In addition, assuming there is no adhesion with tofu, you can pour excess egg liquid on it to shape it. )
8. After setting, shake the pan by hand to heat one side evenly, then turn the adhered tofu box over once, fry the other side until the surface is golden, then take out the pan and cut off the extra egg rolls around. Note: If you have no confidence in turning over, you can use a spoon to help you. First of all, make sure you don't land, or you will lose more. )
9. Collapse the pot: take the pot and burn the oil. When the oil is hot, stir-fry the shredded onion and shredded ginger until fragrant. Then put the soaked dried seaweed into the pot, add a proper amount of water to boil it, and put the tofu stuck together again. Cover the pot and simmer for three minutes. Open the lid, pour some water starch on it, collect the juice a little, and then take it out and put it on the plate. (Note: What are you waiting for? Take the time to move a pony and build it. )
Tofu with pot collapse is the most common and classic dish in the pot collapse series. The finished product is square and well-behaved, which is also the result of the long-term influence of Confucius and Mencius' thought. It is golden in color, nutritious, soft and tender, and it is a typical home-cooked dish suitable for all ages in Xian Yi.
Through Tan Xiao's explanation, I believe everyone must have a certain understanding of pot collapse. Let me give you a brief summary. Collapse pot is a cooking technique, which processes the ingredients into a square and flat shape, then drags the starch into the egg paste, puts it in an oil pan, and fries it until both sides are golden. Then, take another pot, stir-fry onion and ginger, and slowly absorb the soup.
After learning how to use this cooking skill, you can cook many dishes, and as long as you can think of them, they can all collapse. Here, Tan Xiao recommends several other dishes for your reference: pork loin, cabbage, Sophora japonica, oyster yellow and so on.
Our China cuisine, regardless of the region or cuisine, has a common feature: the same ingredients can have different cooking methods, different ingredients can also have the same cooking methods, and the dishes made have different flavors. This is what we often say: never leave your family, as long as you learn one point, you can get familiar with it. This is a fact.
Therefore, cooking is not as difficult as everyone thinks. As long as you study a little, go to the kitchen more often and accumulate experience, you can easily cook a delicious home-cooked meal for your family in half a year. At that time, the whole family will sit together, taste the fruits of your labor and enjoy the warmth from home. This is a simple little happiness that many people will spend all their lives!
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