But that is not the point. As a real 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 delicacies, just like what I shared before: Boshan crispy pot, 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 of Shandong cuisine. In addition to the common frying, frying, boiling and frying techniques in major cuisines, there are many special cooking techniques that are not or hardly used in other cuisines, such as crisp, soft, crumbling, shredding, glazed surface, frosting and soup frying. , which is crisp and broken.
Today, Tan Xiao continues to share another special cooking skill of Shandong cuisine, "Beng", also known as "Guo Beng", which is said to have originated in the Ming Dynasty. When I was a child, I often heard the village owner who made weddings, funerals and weddings say: learning 1 dish in a pot is equivalent to learning 10 dish. No matter how many guests come, you don't have to worry about entertaining them, because all dishes can use the method of "cracking the pot" to make their own flavor. As the old saying goes, all dishes 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. Through the method of pot collapse, she made a classic Shandong dish-pot collapse tofu, which is delicious and tender, and is 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 laver, 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 bean curd has good elasticity and toughness, and is especially suitable for boiling. Why 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 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 at the back will be more tender, smooth and delicious. )
3. Prepare a proper amount of dried seaweed, clean it and soak it in water for ten minutes in advance. (Note: When buying dried rice, you should follow three principles: the head is the best, the body is the second, and you can make a living in neither black nor black. )
4. Stuffing: Prepare a big bowl: put chopped pork stuffing in the bowl. I put a little cod stuffing, add appropriate 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 is too fresh and thin. )
5. Prepare 2 small bowls, one with proper amount of starch and the other with 3 eggs, beat them clockwise and mix well. (Note: Some chefs like to add proper amount of starch directly into the egg liquid to make a whole egg paste, but the technique is different. Looking at personal habits and hobbies, interested friends can try both 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 it gently, and then treat the squeezed meat to keep it smooth. )
7. Pot: The oil in the pot is boiled, and the oil temperature is about 50%. First, wrap the tofu box with a layer of starch, then pour 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 into a 3*3 square. In addition, assuming there is no adhesion and tofu, you can pour the extra egg liquid on it to shape it. )
8. After setting, shake the pan by hand to make one side heated evenly, then turn the glued tofu box over once, fry the other side until the surface is golden, then take out the pan and cut off the extra fried eggs around. Note: If you have no confidence in turning over, use a spoon to help you. First, make sure you don't fall to the ground, otherwise the loss will be even greater. )
9. Collapse the pot: bring the oil to a boil, stir-fry the shredded onion and ginger when the oil is hot, then put the soaked dried laver into the pot, add a proper amount of water to boil, and put the tofu stuck together again, cover the pot, and simmer for three minutes. Open the lid of the pot, 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 some time to move a small Mazar and build it. )
Tofu with broken pot is the most common and classic dish in the series of broken pot. The finished product is square and well-behaved, which is also the result of long-term influence of Confucius and Mencius. It is golden in color, rich in nutrition, soft and delicious, and it is a typical home-cooked dish of Xian Yi, old and young Xian Yi.
Through Tan Xiao's explanation, I believe everyone must have a certain understanding of this dish. Let me give you a little summary. Boiling is a cooking process in which the ingredients are processed into a square shape, then the starch is dragged into the egg paste, put into the oil pan and fried until both sides are golden. Then, take another pot, stir-fry the onion and ginger, and slowly suck the soup.
After learning to use this cooking skill, you can cook many dishes, and anything you can think of will collapse. Here, Tan Xiao recommended several other dishes for your reference: pork tenderloin, common vegetables, Sophora japonica, oyster yellow and so on.
Our Chinese food, regardless of region or cuisine, has the same feature: the same ingredients can have different cooking methods, different ingredients can also have the same cooking methods, and the finished products also have their own flavors. This is what we often say: you can never leave the same family. As long as you learn a little, you can get familiar with it. That's the reason.
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 within half a year. At that time, the family will sit together, taste the fruits of your labor and enjoy the warmth from the family. This is a simple little happiness that many people have to spend all their lives!
# Gourmet Taster #