Huai Cai Yang zhi ping Qiao tofu

Pingqiao tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu Province. As a masterpiece of Huaiyang cuisine, each has its own merits. Choose tofu with inner fat, cut it into consistent diamond blocks, add diced chicken, diced mushrooms and coriander foam, and use crucian carp brain to make it fresh. Because pouring a layer of bright oil doesn't seem to steam, it's actually very hot, so use it carefully and slowly. Pingqiao tofu is economical, delicious, non-greasy, and clear the lungs. There are two kinds of bean curd in Pingqiao: one is crucian carp brain seasoned with chicken soup, and chinese odyssey, regardless of the soup mouth. It's incredible and ingenious to think of this; The second is that after the dish is served, it seems that there is no oil steamed out. Actually, it's very hot. The spoon can't afford it. The spoon can't afford it. So you need to blow it out before eating. Be careful and slow down.

raw material

Ingredients: 500 grams of south tofu and half a chicken.

Accessories: 40g of diced eggs, 2 fresh crucian brains, 50g of diced winter bamboo shoots and 50g of diced mushrooms.

Seasoning: 50g lard, chicken soup 1kg, salt, monosodium glutamate, pepper, wet starch and scallion oil.

Production steps

1, South tofu is cut into diamond-shaped blocks, soaked and dispersed in clear water, gently blanched in boiling water to remove the beany smell, poured out and drained.

2, diced winter bamboo shoots, diced mushrooms soaked in water, poured out and drained.

3. Cooked chicken (remove the main ingredients after cooking chicken soup), remove the meat, cut into cubes, and take 50 grams for later use.

4. Heat the lard in the pot, add chicken soup, add tofu slices, diced bamboo shoots, diced mushrooms, diced chicken and diced eggs, add fresh crucian carp brain, bring it to a boil over high fire, add appropriate amount of salt, monosodium glutamate, pepper and thicken it, then pour in onion oil, gently push it clockwise with a spoon to fully mix the water and oil, and put the sauce into a bowl.

Production key:

1. When making Pingqiao tofu, be sure to put two live crucian carp brains (brains cut from the heads of raw crucian carp) to increase the smoothness and freshness of the soup.

2, this dish is relatively light, so you must put two kinds of oils-add lard from the pot, and finally pour in onion oil, thicken it and push it clockwise with a spoon, so that the oil and chicken soup can be fully integrated, so that the dish will taste fragrant but not greasy.

3. When thickening, you should master the thin consistency. Too thick will rise, too thin will leak easily.