Big face tofu

Overview

Today's big-faced tofu is one of the eight bowls of Xianju. It uses high-quality marinated tofu as raw material. It is first fried and then stewed. It is very delicious. Badawan is a traditional recipe used by immortals to entertain guests and friends, and is a classic of traditional food culture. Eight is an auspicious number in Chinese culture and means good luck. Legend has it that in ancient times, after the Eight Immortals crossed the sea and fought against the Dragon King, on their way back to the Immortal Residence, they saw loud drum music and lanterns and colorful decorations in the neighboring village of Bangtan. Xian was on the rise at that time, and one person cooked a delicious dish (i.e. lotus seeds, Xiangzi sea cucumber, Zhongli bowl of meat, Guojiu pickled bream, Dongbin big fish, Tieguaikao meat, Xiangu pork skin pickle, Guolao tofu) to celebrate. Soon, the people in Xianju renamed the square table used for eating as the Eight Immortals table. The eight specialties of the Eight Immortals were served at wedding banquets, and they were respectfully called the Eight Great Bowls. The specific names of the eight bowls were changed to the names of the above eight bowls. I heard from the old people that in the old days, the eight bowls of Xianju were divided into four upper bowls and four lower bowls. The upper four bowls were: lotus seeds (or white lentils), sea cucumbers (or meat ginseng), isinglass (or fish gourd (or pounded meat)), and turn bowls of meat; the lower four bowls were They are: bamboo shoots (or wild rice, dried bamboo shoots), fried meat (i.e. tofu strips fried with shredded pork or shiitake mushrooms), mutton (or shredded cuttlefish), hodgepodge (also called intestines, i.e. pork tripe, pig intestines, etc. plus tofu: cut into irregular shapes). The pickled fish and pork skin with Xianju characteristics are soaked in eight large bowls. After all the dishes are served, wash your mouth with green vegetables.

Tags

• hot dishes
• common dishes
• shandong cuisine
• old man
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• edible oil
• garlic
• light soy sauce
• northern tofu
• onions
• starch
• ginger
• salt

Ingredients

Steps

1. 1 A piece of fresh marinated tofu.

   

2. 2 Wash the ginger, garlic, and green onions, and slice the ginger and garlic into slices.

   

3. 3 Cut the tofu into 1cm thick slices, as big as the palm of your hand.

   

4. 4 Soak the tofu in lightly salted water for 15 minutes.

   

5. 5 Take out the tofu. Drain the water and apply dry starch on both sides,

   

6. 6 Put oil in the pan, and when the oil temperature is 70-80% hot, add the tofu and fry over medium heat. (I use a non-stick pan so the tofu doesn’t break easily)

   

7. 7 Fry one side until brown, then flip and fry again.

   

8. 8 Add ginger and garlic slices and stir-fry until fragrant.

   

9. 9 Add appropriate amount of water, cover and simmer over medium-low heat for 10 minutes.

   

10. 10 Prepare the water starch and set aside.

    

11. 11 Add salt, cooking wine, light soy sauce, and chicken essence to taste, and pour in water starch to thicken the gravy.

    

12. 12 Add chopped green onion.

    

13. 13 Remove from the pan.