[Zhejiang cuisine] - Dongpo tofu-You Are Foodie

By Charles
6

[Zhejiang cuisine] - Dongpo tofu

Tofu is as white as jade, soft, delicate, refreshing and palatable. It is the main raw material of vegetarian dishes in China and has always been welcomed by people. Dongpo tofu is like a pig's elbow. It is tender in quality, bright in color and mellow in flavor.Sudongpo attaches great importance to diet regimen, especially vegetarian regimen. After he initiated the vegetarian (vegetarian food) dish "Dongpo tofu", this innovative dish soon spread in Huangzhou. Soon, he was transferred to Hangzhou, Zhejiang Province, where his "Dongpo tofu" was widely spread.

Main Ingredients

Auxiliary Ingredients

Yellow Wine appropriate amount
sugar few
a sweet sauce made of fermented flour A tabletsp
The soy sauce A moderate amount of
salt A moderate amount of
oil appropriate amount
Dry starch appropriate amount
ginger appropriate amount

1. Tofu should be more tenacious to avoid breaking in the process of frying.2. When stewing, shake it from time to time to prevent sticking to the bottom.3. After salting, steaming, frying and stewing, tofu fully absorbs the fragrance of various ingredients, and tastes refreshing and fresh.

Step 1 . Prepare pork, tofu, mushrooms and bamboo shoots.

Step 2 . Marinate tofu with ginger, salt and yellow rice wine for 5 minutes.

Step 3 . Steam for 10 minutes.

Step 4 . Cool the steamed bean curd slightly, and cut it into pieces of suitable size.

Step 5 . Dice pork, bamboo shoots and mushrooms.

Step 6 . Put some dry starch in the bowl.

Step 7 . Paste the tofu evenly with starch.

Step 8 . Fry in oil pan over low heat.

Step 9 . Fry until golden on all sides.

Step 10 . Put the tofu aside and fry the pork.

Step 11 . When the pork is out of oil, add mushrooms and shredded bamboo shoots to stir fry until fragrant.

Step 12 . Add some water to boil, add sweet sauce, salt, sugar, soy sauce, and cook in yellow rice wine.

Step 13 . Simmer gently for 10 minutes.

Step 14 . Leave the soup until it thickens.

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