Where is Babao Tofu a delicacy? What are the characteristics of this delicacy? Babao Tofu is a special delicacy in Hangzhou, Zhejiang Province. It belongs to Zhejiang cuisine. This dish is also very beneficial for post-illness recovery, weight loss, and delicate skin. The tofu is white and tender, the eight-treasure seasoning is fragrant, and the lubricating oil is like fat. It tastes delicious. After the founding of the People's Republic of China, famous chefs in Hangzhou carried out scientific research and imitation of Babao water tofu based on medicinal records, and developed it into a famous Hangzhou dish with unique characteristics.

The eight treasures refers to the eight treasures, fresh mushrooms, pine nuts, fresh shrimps, chicken breasts, cashew nuts, sausages, and bamboo shoots and southern tofu. Because there are eight ingredients, we call it Babao Tofu. ?Everyone must first prepare the ingredients for making tofu, a piece of tofu. Babao water tofu emphasizes freshness and tenderness. Everyone chooses southern tofu as the ingredient, which is relatively tender. Fresh mushrooms, fresh shrimps, sausages, bamboo shoots, cashew nuts, pine nuts, chicken breasts. Remove the shrimp lines from fresh shrimp and cut into small pieces. Cut all the ingredients into tiny pieces and embed them. Use a knife to crush the tofu and sift it into powder to remove the soy milk residue inside. After the water boils, add the seasonings that have been cut before and add a little oil to the pot. Pour in the seasonings and stir-fry until the aroma is released.

Add the filtered tofu with an egg, a little wheat flour and two spoons of chicken soup. Stir evenly with chopsticks and bury. Because this dish emphasizes the light, salty flavor, we don’t need to add too many seasonings. Remove the hard edges and cuticles from the tofu and cut into 3 cm thick pieces. Wash both sides of the pork belly cleanly; clean the sea cucumber and large squid; soak the mushrooms and remove the stems; cut the tofu, pork belly, sea cucumber, large squid, mushrooms and sausage into 3 cm long slices; cut the corn shoots into thin slices. Blanch the pork belly, soaked sea cucumber, fried giant squid, and shiitake mushrooms in hot water and embed them in advance. The bone soup is put into the pot and boiled, and the tofu is neatly arranged in the pot for cooking.

When the bone soup starts to boil, turn off the heat. Carefully scoop out the tofu and place it in a deep plate. Leave the sauce in the pot, add tofu, pork belly, sea cucumber, large squid, mushrooms, sausage beans, corn shoots, and Kaiyang. First, boil it with stir-fry, then reduce to low heat and simmer for 10 minutes. Add salt and MSG seasonings. And use 10 grams of cornstarch water (5 grams of corn starch plus water) to thicken the gravy and pour it on the beans. Add a little pork tenderloin before serving to make it more delicious. Because Babao Tofu is an old palace dish for nearly a hundred years, I cannot say that my method of cooking it is authentic. This is just one of them, some also need to add raw materials such as sea cucumber, scallops, and corn. Therefore, there are many ways to make Babao Water Tofu.