Bagong Mountain Tofu
by Ge Sijia
Favorite
Difficulty
Normal
Time
20m
Serving
2
Bagongshan tofu started from the Western Han Dynasty Huainan king Liu An and other eight ministers who were dismissed. The original intention was to refine the alchemy and the result was refined into tofu, and it was so tender and delicious. Like a jade board, it is tender and creamy, the texture is delicate, refreshing and smooth, there is no yellow syrupy taste, and the support is not broken, so it is famous in ancient and modern times and stays famous for a long time. Palgong Mountain Tofu is also known as Four Season Tofu, which can be made in four seasons, hence the name.
It is fried and roasted with Bagongshan tofu. The finished vegetables are golden in color, crisp on the outside and tender on the inside, and have a delicious taste.
Here I use local tofu and follow the cooking method of Palgong Mountain tofu. The ingredients used are the fungus and bamboo shoots from my hometown. It is not a complete copy, and the taste and taste are very good. "
It is fried and roasted with Bagongshan tofu. The finished vegetables are golden in color, crisp on the outside and tender on the inside, and have a delicious taste.
Here I use local tofu and follow the cooking method of Palgong Mountain tofu. The ingredients used are the fungus and bamboo shoots from my hometown. It is not a complete copy, and the taste and taste are very good. "
