Shaoxing's Famous Dish "single Rot"

Name: Shaoxing's Famous Dish "single Rot"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A piece of 500g Soft tofu; 70g Pork diced; 30g Shiitake Mushroom; 40g Winter bamboo shoots; 20g Diced chives; 15g Shao wine; 20g Soy sauce; 3g salt; 10g Sugar; 2g MSG; Some White pepper; Some Water starch; Some Cooked lard

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

"Single-fu" dish originated from the folk. It is a traditional winter delicacy in Shaoxing, Hangzhou, and Ningbo. It is also one of the representative dishes of "Zhe cuisine". It mainly uses soft tofu, pork, winter bamboo shoots, and shiitake mushrooms as raw materials. , There are also sea rice and Jinhua ham cubes in the restaurant, but they are usually not used in home production.
The recipe of "single rot" is also quite simple. You don't need to boil it in the pot when making it. It is a braised dish, just drizzle with a moderate amount of hot lard after it is out of the pot.
The taste of the "single rot" dish is salty, fresh and slightly spicy, but its spiciness does not come from chili or chili noodles, but the pepper used in it. It can be eaten in winter to warm the body and has a certain nourishing effect. Rich in soybean plant protein and animal protein.
Today, this "single rot" is made in a simple way. The main methods are as follows;"

Shaoxing's Famous Dish "single Rot"

1. Cut the tofu into pieces.

Shaoxing's Famous Dish "single Rot" recipe

2. The tofu is blanched, and the tofu is blanched well and the water is too cold.

3. In another pot, pour an appropriate amount of water, boil the water, and pour into the meat.

4. Pour the shiitake mushrooms and winter bamboo shoots.

5. Pour in the right amount of Shao wine and the right amount of soy sauce.

6. Put the blanched tofu into the pot.

7. After the soup is boiled, sprinkle in a little salt, add an appropriate amount of sugar, and sprinkle in a little MSG.

8. Use appropriate amount of powder to thicken the gorgon, and after the gorgon juice is gelatinized, it can be out of the pot.

9. Boil an appropriate amount of hot lard with a spoon, and heat the oil to 70% hot, then pour it on the tofu.

10. Sprinkle a little pepper on the top, then sprinkle with diced chives before serving, and mix well when eating.

Tips:
The characteristics of this dish: oily color, rich aroma, salty and hot and spicy, and tofu tender and smooth.

Tips;

1. To make this dish, choose soft tofu or soft tofu.

2. This dish evolved from folk stew, so there is no need to cook it, and chicken soup can be used to stew if possible.

3. The key to the finished dish is to pour the hot lard at the end, and the original flavor of this dish will be lost without lard.

The Shaoxing-flavored "single rot" of the big stir-fry spoon is ready. The southern part is not very cold in winter, but there is also a lot of coldness. This dish is a local flavor with a long history specially made to fight the cold. It is most popular in Shaoxing, Ningbo and Hangzhou. It tastes salty and hot, and tastes delicious. , And keep its original flavor, very good, this dish, every winter in Hangzhou Zhiweiguan restaurant order rate is very high, for friends' reference!