Name: 【anhui Cuisine】---zhu Hongwu Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g tofu; 100g Lean Pork; 50g shrimp; 3 pcs Egg white; 5g starch; Some Water starch; Some shallot; Some ginger; 5g salt; 50g Sugar; 3g Ginger juice; 10g Cooking Wine; 1.5g Chicken Bouillon Powder; 15g Vinegar

【anhui Cuisine】---zhu Hongwu Tofu

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Zhu Hongwu tofu is also called Fengyang Niang (rang) tofu. It is a traditional famous dish in the Huai area and is named after Zhu Yuanzhang, and it is well-known all over the world.
According to legend, when Zhu Yuanzhang became a monk outside a tofu shop, the boss gave him a piece of this type of stuffed tofu. For this reason, Zhu Yuanzhang never forgets when he became the emperor, and later found someone to make this tofu in the palace and loved it, and he became famous. Great rivers north and south.
This dish is stuffed with tofu. Although deep fried, it is tender, creamy, delicious, with a little sweet and sour.
It is also a good food therapy product that nourishes the body and has a conditioning effect on osteoporosis. "

【anhui Cuisine】---zhu Hongwu Tofu

1. Prepare all the ingredients.

2. Soak the tofu in light salt water for later use.

3. Peel the green prawns into prawns and chop them together with the pork.

4. Add a little chopped green onion, salt, chicken essence, ginger juice, cooking wine and a little water and stir to make a filling for later use.

5. Take the egg white from the egg and reserve.

6. Cut the tofu into thin slices, and add a large piece of broad bean filling between the two slices.

7. Do them all in turn.

8. The egg white is whipped to form a foam, and starch is added to make an egg white paste.

9. Put the tofu folder into the egg white paste and coat it evenly.

10. Heat oil in a pot, add tofu tongs and fry to make slightly yellowish fish out.

11. Then put it in the pot and fry again until it is golden and set aside.

12. Stir scallions and ginger in a wok.

13. Pour 150 grams of water, add sugar and cook until frothy.

14. Add balsamic vinegar and a little chicken essence.

15. After stirring evenly, add an appropriate amount of water starch to thicken the thick gorgon.

16. Just pour the cooked sauce on the fried tofu.

Tips:
Soak the tofu in light salt water for 10 minutes to remove the tofu smell and make the tofu not easy to break.

The tofu should not be too thick and the fillings should not be too much in the middle, just the size of fava beans.

Fry it until you have to fry it twice, so that the tofu is crispy on the outside and tender on the inside, and tastes good.

The final glutinous juice should not be too thick and the glass should be owed, so that the dish will look good.