Golden bean curd

Golden bean curd method:

Raw materials for making jinniang tofu

300 g old tofu, 150 g pig hind leg meat, 100 g shrimp, 100 g spinach, 15 g egg white, 25 g egg, 50 g fine dry starch, 250 ml chicken soup, 15 g cooking wine, 20 g soy sauce, 2.5 g refined salt, 2.5 g monosodium glutamate, 2 g white sugar, 15 g Lake powder, 750 g cooked chicken oil (75 g actual consumption), 10 g green onion and 5 g ginger.

Steps of making jinniang tofu

1. Remove the four sides of the old tofu, cut 12 pieces of 5 cm long and 3 cm wide, and roll them with 45 g dry starch; then wash the pork, chop it into mud with a knife, put it into a porcelain bowl, add 5 g cooking wine, 0.75 g refined salt, 0.75 G monosodium glutamate, eggs, chopped green onion and ginger, and stir well with bamboo chopsticks.

2. Wash the shrimps, control the dry water, mix the egg white, 0.5g refined salt and 5g fine dry lake, and then size them.

3. Heat up the frying pan, add the cooked chicken oil, and when it is 50% hot, deep fry the tofu one by one until it is golden. Take out the tofu with a colander and cool it slightly. Then cut the tofu from one side of the tofu with a knife, dig the tofu into a box shape, fill in the minced meat, and then put the paste shrimp on the minced meat to form "jinniang tofu".

4. Heat the wok and add the cooked chicken oil

Characteristics of jinniang tofu

It is fresh, tender, crisp, beautiful and easy to digest.

Golden bean curd

Jinniang tofu is a fresh and crisp Korean dish. The main ingredients are old tofu and pork hind legs. The ingredients are shrimp, spinach, egg white, etc. the seasonings are refined salt, monosodium glutamate, cooking wine, etc. after the tofu is fried, the juice is collected by high fire.

Dish name

Golden bean curd

Cuisine

the republic of korea

characteristic

It is fresh, tender, crisp, beautiful and easy to digest

raw material

300 g old tofu, 150 g pig hind leg meat, 100 g shrimp, 100 g spinach, 15 g egg white, 25 g egg, 50 g fine dry starch, 250 ml chicken soup, 15 g cooking wine, 20 g soy sauce, 2.5 g refined salt, 2.5 g monosodium glutamate, 2 g white sugar, 15 g Lake powder, 750 g cooked chicken oil (75 g actual consumption), 10 g green onion and 5 g ginger

Production process

1. Remove all sides of the old tofu, cut it into 12 pieces, 5cm long and 3cm wide, and roll them with 45g dry starch; then wash the pork, chop it into mud with a knife, put it into a porcelain bowl, add 5g cooking wine, 0.75g refined salt, 0.75g monosodium glutamate, eggs, chopped green onion and ginger, stir well with bamboo chopsticks 2. Then wash the shrimps, control the dry water, mix with egg white, 0.5g refined salt and 5g fine dry lake, size and set aside 3. Heat up the frying pan, add the cooked chicken oil, and when it is 50% hot, deep fry the tofu one by one until it is golden. Take out the tofu with a colander and cool it slightly. Then cut the tofu from one side of the tofu with a knife, dig the tofu into a box shape, fill in the minced meat, and then put the paste shrimp on the minced meat to make "jinniang tofu" 4. Heat up the frying pan, add 25g cooked chicken oil, heat up, add spinach; add 0.75g refined salt, 0.75g monosodium glutamate, stir fry, stir fry thoroughly, decant the soup, do not put spinach on the edge of the plate. 5, heat up the frying pan, add chicken soup and 10g cooking wine, soy sauce, 1g refined salt, sugar, and then put the tofu neatly into the pan. Bring to a boil, cover the pan and simmer over low heat for 6 minutes. Add 1 gram of monosodium glutamate and thicken it with high heat. Pour in the starch and thicken it. Shake the pan while pouring. Pour in 15 grams of cooked chicken oil. Remove from the pan and serve

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