Speaking of Tan's hometown, Shandong Zibo, a long history, a deep cultural heritage, where there is not only the former capital of Qi (Linzi), Pu Songling Liaozhai's former residence (Zichuan), "Dye House" filming location of the ancient shopping center (Zhoucun), it is our country's life glaze, the hometown of ceramics (Boshang), welcome! Come to my hometown of Zibo, Shandong Province to play.
But this is not the point, as a local foodies , "food" in my eyes is the most important, very lucky little Tan's hometown, never lack of food, hometown food to Boshan cuisine as a representative of Lu cuisine is an important branch of the city.
Boshan Cuisine is an important branch of Lu Cuisine, which contains countless delicious dishes, such as the ones I've shared before: Boshan Crispy Pots, Deep Fried Spring Rolls, and Boshan Bean Curd Boxes, all of which are classic Lu Cuisine favorites.
Why was Lu Cuisine the main official and palace cuisine before? As the only spontaneous cuisine among the eight major national cuisines, this is inseparable from the rich culinary techniques in Lu Cai, Lu Cai, in addition to the major cuisines are more common frying, stir-frying, cooking, deep-frying, etc., there are many other cuisines do not have or almost do not use of the characteristics of the culinary arts, such as: crisp, soft, collapsible, and so on, and so on.
Today, Tan continues to share another major culinary specialty of Lu cuisine, collapses, also known as "pot collapses," which are said to have originated in the Ming Dynasty. When I was a child, I often listened to the village to do red and white wedding master said: learn a pot collapse dishes, is equal to learn 10 dishes, is the guests to come more, entertaining guests do not have to worry about, because of what the dishes can be used to "pot collapse" techniques, to make the flavor also has a variety of different, the old saying: the 100 dishes of the collapsed dish, the flavor also has a thousand different, the collapsed dish, the collapsed dish, the collapsed dish, the collapsed dish, the collapsed dish, the collapsed dish is a good example.
Tofu, a common ingredient, how to make it delicious? I believe that housewives and cooks have dozens of cooking techniques, this time Xiaotan will take tofu as an example, through the pot collapsed technique, to make a classic Lu cuisine, pot collapsed tofu , the mouth is fresh and fragrant, soft and flavorful, very suitable for the elderly and the children to eat.
Without further ado, we'll get right to it:
Main Ingredients: A piece of northern tofu, half a kilogram of pork, a small piece of cod meat
Side Ingredients: Scallions and ginger, salt, seaweed, cooking wine, soy sauce, cornstarch, egg
Starting to make:
The first thing you need to do is to make sure that you have the right ingredients and that they're in the right place, and that you can make the best use of them. strong>
1. Prepare a piece of northern bean curd, change the knife cut into two fingers wide and half a finger thick quadrilateral block, no more or less cut into 18 pieces. (Note: Be sure to use the northern tofu also known as old tofu, this tofu elasticity is good, toughness is enough, especially suitable for the pot collapsed method, why cut 18 blocks will be talked about later)
2. Preparation of 250 grams of five-flagged pork first knife cut into slices and then cut into strips, and finally chopped into the meat; in addition to the preparation of the appropriate amount of onion and ginger cut into fine powder. (Note: Pork must choose the pork, at least to choose the fat and lean ratio of 7:3 or so pork, and to use the hands of their own chopped fine, so that a little bit of stuffing into the more tender and smooth flavor)
3. Prepare the right amount of seaweed cleaned, soaked in water for ten minutes in advance. (Note: the seaweed in the purchase should follow, the head does not fall for the best, the body curved second, not black can also make the three principles)
4. seasoning : Prepare a large bowl: the bowl add chopped pork stuffing, and I put a little bit of cod fish meat stuffing, plus the appropriate amount of soy sauce, salt, onion and ginger, one-third of the egg white, and the other half. One-third of the egg white, use your hands to scrub well. (Note: home shrimp can replace the cod meat, really do not have can not put, non-essential, do not add too much egg white, these meat fillings plus one-third is enough, otherwise too much draught, adjusted into the fresh is too thin)
5. Prepare two small bowls, a bowl into the appropriate amount of cornstarch, the other bowl into the 3 eggs, clockwise beat and stir.
(Note: Some masters, like to add the right amount of starch directly in the egg mixture to mix a whole egg paste, just different techniques, depending on personal habits and preferences, interested friends can try both methods, I tried to think about it)
6. Packed tofu box : The tuned meat mixture, take the amount to one of the tofu on the top.
Packing the Tofu Box : Take the meat mixture and put it on a piece of tofu, then press it down with another piece. (Note: Gently squeeze a little can be, and then the extrusion of the meat mixture processed down, keep around the smooth)
7. pan: start the pot to boil oil, oil temperature of about 50 percent, will be the whole body of the box of tofu first coated with a layer of cornstarch, and then from the egg over and over again, and finally put in a frying pan, a time to put the nine pieces of box of tofu in the pan under the pot to set the shape. ( Note: see this I think you may know why to cut into 18 pieces, is to be able to arrange into 3 * 3 square, in addition to the assumption that there is no sticking together tofu, you can pour the excess egg on the top, play a role in the stereotypes)
8. After the stereotypes, shaking the pan with their hands, so that one side of the heat evenly, and then will stick together again! (Note: If you don't have confidence in your own flip, use a spoon to assist, first make sure you don't fall to the ground, otherwise it's more trouble than it's worth)
9. pots and pans: Start a pot of boiling oil, heat the oil under the onion and ginger, and then the soaked seaweed in a pot, add the right amount of water and boil, and at the same time, put before the tofu, and then the tofu, and then the tofu, and then the tofu, and then the tofu, and then the tofu, and then the tofu, and then the tofu, and then the tofu. The tofu, stick together again back to the pot, cover the lid, small fire collapse for three minutes, lift the lid of the pot to pour a drop of water starch, a slight collection of juice, you can pot to plate. (Note: What are you waiting for? Grab the time to move a small zipper, open make it)
Pot collapse tofu is the most common in the series of pot collapse is the most classic dish, the finished product modeling quadrangular, rules and regulations, which is a long time affected by the Confucius and Mencius influence, the result of the golden color, the color is very good, the color is good, the color is good.
Through Tan's explanation I believe that we must have a certain understanding of the pot collapsed dishes, I will summarize a little for you, the pot collapsed, is the processing of ingredients into a four-square flat, and then shoot starch drag egg paste, into the frying pan, frying until both sides of the golden brown, and then the other pot, onion and ginger silk popping pot, seasoning sauce and slowly to the soup soup absorption of the cooking technique.
Learned you can use this cooking technique, do a lot of dishes, as long as you can think of can be collapsed, here small Tan and then recommend a few pot collapsed dishes for your reference: pot collapsed tenderloin, pot collapsed bushes, pot collapsed acacia, pot collapsed oyster yellow and so on
Our Chinese cuisine, regardless of the region, do not divide into
Therefore, cooking is not as difficult as you think, as long as a little learning, usually more than a few times in the kitchen, accumulate experience, not out of six months you can easily for the family to set up a table of delicious home-cooked food, then the family sat together, tasting the fruits of your labor, enjoy the warmth from the family , this is the The first thing you need to do is to get your hands on a pair of shoes and a pair of shoes that you can wear to your wedding!
# Food Tasting Officer