Yipin tofu is a classic special dish, belonging to Confucian cuisine. This dish is white and tender, rich in nutrition, and is popular with people.
Tofu is also rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins B1, B2, and C. Tofu is the highest protein in plant foods. Not only the content exceeds that of milk, but the protein is easily absorbed by the body.
Owned cuisine
Confucian cuisine is a typical official cuisine in our country. It has fine workmanship, is good at seasoning, specializes in vessels, and has comprehensive cooking techniques. Among many techniques, especially roasting, frying, simmering, frying, grilling, and good at, its flavor characteristics are light and tender, soft and mellow, original flavor, homemade. “Three sets of soups” have important skills for the fresh and mellow flavors of Confucian cuisine.
Dishes Features
Yipin tofu soup is a famous traditional dish. The taste is fresh and tender, and the color is yellow and white. Picking up a piece, the skin is crispy and full of elasticity. As soon as the lips and teeth bite the outer meringue, the white and soft tofu inside will slip into the stomach with the sauce and the mouth is full of salty, slightly spicy, slightly sweet and rich. The sauce is delicious.
Practice
raw material
750 grams of tofu, 25 grams each of water-fat mushrooms, winter bamboo shoots, water chestnuts, and ham, 50 grams each of water-fat scallops, water-fat sea cucumbers, pork fat and lean meat, and fresh shrimps. Production method: scallops, sea cucumbers, mushrooms, winter bamboo shoots, fat and lean meat, water chestnuts, and ham, diced, and blanched with the shrimps to control dryness; add cooking wine and pickle with fine salt; slice the elbow; peel the tofu slices, cover the slices, in the middle Dig a hole to fill in the stuffing, cover the lid, put elbow slices all around in a casserole, add the broth and seasonings, simmer for 1 hour and buckle into the bowl; boil the original soup to thicken, pour on tofu and serve.
Method one
Yipin tofu is a traditional Tianjin-style dish. Its traditional preparation method is: tofu is mixed with high-end ingredients, wrapped in fresh tofu skin, steamed, and then topped with marinade. The pickles are very tender, taste excellent, rich in nutrition, and not greasy. Hongqi Fanzhuang has made improvements to Yipin Tofu on the basis of inheriting the traditional manufacturing method. Use “Shanhaiguan tofu, salty tofu with a crushing mechanism, add egg whites and a small amount of lard, salt, MSG and eight treasures of raw materials (shrimp, sea cucumber, scallops, crab roe, bamboo shoots, fresh mushrooms, chicken, and green beans). It is fan-shaped and decorated with patterns (plum, orchid, bamboo, chrysanthemum), steamed on a drawer, and poured in glass sauce to become a craft dish. This dish not only retains the characteristics of the traditional tofu, but also shows noble and elegant.
Method Two
Recipe introduction: How to make Lucai Yipin tofu
Recipe ingredients: 2 boxes of homemade tofu, 70 grams of mushrooms, 50 grams of bamboo shoots, 1/4 teaspoon of minced ginger, 6 green vegetables, 1 egg skin, 40 grams of carrots, 1 egg white, 1 teaspoon of salt, 1 teaspoon of sesame oil, Tai 2 tablespoons white powder, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, a little pepper, 1 cup stock, 1/2 teaspoon salt, 1 teaspoon cornstarch water, 1/3 teaspoon sesame oil, 1 teaspoon mirin
Production process:
- Press the tofu to dry the water, cut the crusty around, add the seasoning, mix well and set aside.
- Screen the first step.
- Soak the mushrooms in warm water, remove the old roots, impurities, and cut into small cubes with the bamboo shoots after washing. Add ginger and mix well; after sautéing in a wok, add seasonings and stir fry to create a fragrance.
- Put the plastic wrap on the model, and evenly coat with sesame oil for later use.
- Spread 1/2 tofu of Practice 2 on the model.
- Continue to practice 3, spread on the tofu, and then spread the remaining 1/2 tofu of practice 2 on top.
- The egg crust is finely diced, and the word “Yi Pin” is placed on the tofu cake.
- Then finely chop the carrots and sprinkle on the tofu side.
- Put it in a steamer and steam over medium heat for 15 minutes, take it out, surround it with hot qingjiang vegetables, and drizzle with the seasonings.
Method Three
Ingredients: 1 piece of internal fat tofu, half of garlic, 2 scallions, 10ml of thick broth or abalone juice, 10ml of sesame oil, salt and light soy sauce.
- Cut the tofu evenly into slices about one centimeter thick, place them on the plate, let it sit for a while, and pour out the excess water at the bottom of the plate.
- Peel the garlic and chop it into minced garlic. Wash the chives, take the white onion and chop into fines. After mixing, add the sesame oil, broth concentrate, salt, and light soy sauce, mix well.
- Place the mixed seasonings evenly on the tofu, boil the water, and steam for about 10 minutes in the oven.
- After steaming, sprinkle with chopped green onion.
