[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

• mushrooms 50g
• Bamboo shoot slices 50g
• pork 100g
• North tofu 400g

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.