Name: [lu Cai] Pot Collapsed Tofu Box
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Marinated tofu; Some Pork filling; Some Plain Water; Some Shallots; Some ginger; Some Huadiao Wine; Some Soy sauce; Some White pepper; Some salt; Some Chicken Bouillon Powder

[lu Cai] Pot Collapsed Tofu Box

by Junliang mom

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Guota is a traditional cooking method in Shandong, which originated from the folk. It started in Jinan as "Yizhou Xiaoguan", originally written as "Guotuo", with tofu as the most formal, and later developed various vegetarian dishes, meat and fish dishes , Such as wok fish fan, wok loin slices, this dish is first fried and then added with juice to collect the juice, the color is yellow, and the texture is tender and soft. Fresh and delicious.

"Guotatofu" is a traditional Shandong dish. The finished dish is dark yellow, neat in appearance, delicious in taste, and rich in nutrition.

Guota tofu appeared in Jinan, Shandong Province as early as the Ming Dynasty, and it was promoted as a court dish during the Qianlong period of the Qing Dynasty. It spread all over Shandong, and then spread to Tianjin, Beijing, Shanghai and other places.

The Guo collapse tofu box introduced today is developed on the basis of Guo collapse tofu, and it is also a representative dish of the "Guo collapse" technique. The finished dish has the characteristics of beautiful appearance, golden color, salty and delicious taste.

The method is a little bit cumbersome, but it is definitely the first choice for banquets, so you can earn enough face! "

[lu Cai] Pot Collapsed Tofu Box

1. Buy the pork filling, chop minced ginger into it, and chop until it is delicate and sticky.

2. Add salt, Huadiao wine, light soy sauce, white pepper powder, chicken essence, add a little water, and stir slowly in one direction.

3. Put the tofu into the steamer in advance and steam for 10-20 minutes, depending on the size of the tofu. (The main function is to remove the beany smell)

4. Cut the tofu from the middle into pieces about 2 cm high. Take a square and divide them into 9 pieces.

5. Cut off the middle of each piece of tofu and cut out. Knock out all 9 in turn.

6. Wash the shallots or leeks and finely chop them. (I made them twice, the first time was scallions, and the second time was leeks. They were all good!)

7. Stir it into the marinated pork filling and mix well.

8. Put the fillings into the dug tofu box.

9. Heat up a pan, pour oil over medium-low heat, and stick the bottom of the tofu with dry starch.

10. Sticky egg liquid.

11. Put all 9 in, pour in water, and turn on high heat. Pour in salt, Shao wine, soy sauce, and pepper.

12. Cover and bring to a boil on high heat. When the soup is almost harvested, you can put a little wet starch, blend, and pour sesame oil.

13. Pour out the soup first, and put the plate in the pot. Quickly turn the pot over and buckle the tofu box upside down on the plate.

14. Pour the soup over the tofu and sprinkle with chopped green onions.

Tips:
1. Marinate the pork filling for half an hour in advance to help the flavor.

2. Steam the tofu for a while in advance to remove the beany flavor.

3. Be careful when cutting and filling to prevent rotten.

4. Stick the dry starch first, and then stick the egg liquid, which can make the egg liquid more sticky and firmer, and the shape of the whole dish will be more beautiful!