1. Prepare the main ingredients
2. Soak the mushrooms in water, cut the mushroom into small cubes, and cut the dried sea rice into small pieces
Fried tofu:
p>3. Cut the tofu into long, wide strips
4. Steam the tofu for 15 minutes, mainly to remove some of the water
5. Cut the steamed tofu into long strips of 5 cm, 3 cm wide and 3 cm thick
6 Add oil to the pan,
7. Hot to 80%, add tofu and fry
8. Fry the tofu until golden brown**
Fry the meat filling:
9. is hot in the pan, add the onion, ginger and garlic and sauté until fragrant.
p>
10 Add the pork stuffing and cook saute until it changes color and becomes grainy
11. Pour in the soy sauce and add the refined salt
12 Additionez the mushroom and mushrooms and sauté
p>
13. grains of rice and stir-fry evenly
14 Add sesame oil and stir-fry evenly
15 Fried tofu, golden**, burnt on the outside and tender on the inside interior<. /p>
16. Use a knife to cut the tofu into a fan shape
17. Remove the core from the tofu
18. Slowly fill the tofu box with the fried meat filling with a spoon
19. Steam the tofu box filled with the meat filling for 10 minutes so that the tofu and the meat filling are in close contact
Stir-fry the marinade:
< p>23. Once the oil is hot in the pan, add the garlic slices and sauté until fragrant24. Pour in a little soy sauce. salt, a bowl of water and bring to the boil
25 Add the diced tomatoes, cucumber slices and mushrooms
26 Add a spoonful ofsugar to enhance freshness
27. Cook in mature vinegar or white vinegar
28. Finally, pour in the starch with water to thicken. Just pour the cooked marinade onto the tofu box
How to make a delicious tofu box, homemade Zibo tofu box recipe
The representative dish of Boshan cuisine, not everyone likes it, but it has unique local characteristics. Cut the tofu into a rectangular shape approximately 4 cm long, 2 cm wide and 2 cm high. Fry until golden brown. Cut the white tofu in the middle of the rectangular shape and use it as the main ingredient. other ingredients to make the filling. Then fill the box with golden tofu and place it on the plate. Steam it in a cage, put it in a pot to make marinade, and pour it on the steamed tofu box to finish.
What dishes are made House atBoshan, Zibo? The rice is the most delicious there. Can you tell me how to prepare it?
Main ingredients
Tofu
500 grams
Accessories
Pork stuffing
50g
Sea rice
20g
Water fried mushroom
A appropriate amount
p>Shiitake mushrooms
An appropriate amount
Onion
An appropriate amount
Refined salt
Appropriate amount
p>Cooking oil
500 ml
Starch
Appropriate amount
Sesame oil
Appropriate amount
Cooking wine
Appropriate amount
Mature vinegar
< p>Appropriate amountSoy sauce
An appropriate amount
Ginger
Appropriate amount
Garlic< /p>
A suitable amount< /p>
Steps
< p>1.Main ingredients.2. Soak the shiitake mushrooms and the finely diced mushroom and cut the dried sea rice into small pieces.
3. Fried tofu:
CoCut the tofu into long, wide strips.
4. Steam the tofu for 15 minutes, mainly to remove some of the water.
5. Cut the steamed tofu into strips 5 cm long, 3 cm wide and 3 cm thick.
6. Add oil to the pan.
7. When the oil is 80% hot, add the tofu and fry.
8. Fry the tofu until golden brown.
9. Sauté the meat filling:
Once the oil is hot in the pan, add the onion, ginger and garlic and sauté until fragrant .
10. Add the pork filling and stir-fry until it changes color and becomes grainy.
11. Pour in soy sauce and add refined salt.
12. Add the mushrooms and mushrooms and sauté.
13. Add the sea rice grains and stir-fry evenly.
14. Add the oilsesame and stir-fry evenly.
15. Use a knife to cut the tofu into a small leaf shape.
16. The secret weapon Lao Lang used to extract tofu cores has been patented.
Use fine wire to make a small square frame with a side length of 2 cm, leaving a handle at one end.
17. Insert the small tool from one end of the tofu and slowly pull it in the other direction.
18. The whole tofu core comes out.
19. The box of processed tofu and the dug up tofu core.
20. Use a small spoon to slowly fill the tofu box with the fried meat filling.
21. Steam the tofu box filled with meat for 10 minutes so that the tofu and meat are in close contact.
22. Sauté the marinade:
Once the oil is hot in the pan, add the garlic slices and sauté until fragrant.
23. Pour in the soy sauce, a little salt, a bowl of water and bring to a boil over high heat.
24. Add the diced tomatoes, cucumber slices and mushrooms.
25. Add a spoonful of sugar to enhance the freshness.
26. Cook in mature vinegar or white vinegar.
27. Finally, pour in the starch with water to thicken. Pour the cooked marinade over the box of tofu.
How do you make Zibo Five Spice Instant Dried Tofu delicious?
There are many. Such as braised pork skin, three delicacies soup, tofu box and crispy pot are all ingredients for crispy pot; kelp, pork belly, marine fish (yellow croaker, mackerel, etc.), lotus root, cabbage, tofu. (old tofu), peanuts, etc. , the above materials all require approximately 1.5 kilograms. You can also add other materials appropriately according to your preferences. A pieceadd soy sauce, vinegar, salt, sugar and an appropriate amount of wine. Method for preparing crispy pot: 1. Place a large bone stick at the bottom of the hot pot (a deep pot used for steaming). The meat should be removed and it can be used as a support for the vegetables to avoid burning the pot during cooking. 2. Wrap the cabbage stems around the pot to prevent them from sticking to the pot. 3. Depending on the ease of cooking of the different materials, put the most difficult to cook at the bottom, in order, place the kelp (rolled into a roll about 2 cm thick), the sea fish (yellow croaker, mackerel, etc.), pork belly, lotus root, cabbage and tofu (lao tofu) and peanuts are spread layer by layer in the pot, sprinkled with a small amount of salt and sugar in the middle and covered with cabbage. 4. After the materials are arranged, pour in soy sauce, vinegar and cooking wineon materials. 5. Once the pot boils over high heat, switch to low heat for four to five hours. Materials for making Boshan tofu box: Main ingredients: 500 grams of tofu (North), 200 grams of pork (fat and lean), auxiliary ingredients: 3 grams of starch (beans), 50 grams of shrimp, 25 grams of magnolia flakes, 50 grams of mushroom (water-fat), rapeseed 25g seasoning: 1g amomum villosum, 30g soy sauce, 25g vinegar, 3g salt, 25g sesame oil, 2g garlic (skin white), 2g ginger, 50g peanut oil, 2g spring onion from Boshan Tofu Box Method: 1. Peel Boshan tofu and cut it into pieces 4 cm long, 2 cm wide and d 'thickness ; 2. Place the wok over medium heat, add the peanut oil, heat until 70% hot, add the tofu pieces. . Fry in the oil pan until golden brown and remove. 3. Use a knife to collRemove the top of the tofu block and cut off the lid. Do not cut it or remove the tofu flesh. a small box with a hard skin and an empty interior; 4. Pork, 30 grams of dried sea rice and 30 grams of dried mushroom, cut into thin pieces 5. Place the wok over medium heat, add the sesame oil, heat until 50% hot, add the onions, minced ginger, minced meat, dried shrimp and mushrooms and sauté. Once cooked, add 20 grams of soy sauce and refined salt, stir-fry well, then add the amomum noodles and mix well to form a filling; 6. Put the fillings into the tofu boxes, cover them, stack them in the tray to form a four-cornered trapezoidal tower, put them in steam for about 10 minutes and take out 7. Put 25 grams of oil peanut; in the wok, heat to 60% over medium heat, add the garlic slices and sauté, add the vinegare, add 20 grams of mushroom, rapeseed hearts, steamed magnolia slices and 10 grams of soy sauce, bring 50 ml of clear Bring the soup to the boil, add the wet starch to thicken it, pour in put it on the box of tofu and serve.
500 grams of dried white tofu, 10 grams of sesame oil, 50 grams of soy sauce, 2 grams of salt, 1.5 grams of MSG, 6 grams of anise, 5 grams of grains of Sichuan pepper, 5 grams of five-spice powder, 10 grams of green onions and 5 grams of ginger cubes.
Put appropriate amount of water, soy sauce, salt, green onions, ginger and five spice bags into the pot over high heat, bring to a boil, cook for about 30 minutes, whisk to make a stew, then put and tie the dried tofu, bring to a boil, then simmer over low heat, simmer until the soup thickens, add the MSG and mix well, when the juice has penetratedinside the dried tofu, remove the spice bag (reuse it next time), collect the dried tofu, apply sesame oil, change the knife and coded plate and serve.