Bagong Mountain Tofu
Tofu lovers are in luck. Today's recipe is the traditional dish from Anhui, China - Bagong Mountain Tofu. This tofu has a smooth and tender texture like jade and melts in the mouth. Come and try making it!
What is Bagong Mountain Tofu?
Bagong Mountain Tofu is a traditional famous dish in Huainan, Anhui. It is mainly made of tofu. The tofu in Anhui area is processed from soybeans under Bagong Mountain. The tofu here is delicate, white and smooth, and has an extremely delicious taste.
Bagong Mountain Tofu has a long history. According to legend, it originated from Liu An, the King of Huainan in the Han Dynasty. It has a history of several hundred years. With its wonderful taste, it is still an indispensable delicacy today.
What are the nutritional values of Bagong Mountain Tofu?
The nutritional value of Bagong Mountain Tofu is relatively high. In every 100 grams of Bagong Mountain Tofu, it contains about 135 calories, 12.29 grams of carbohydrates, 7.92 grams of fat, 4.33 grams of protein and 0.41 grams of vitamins.
Eating an appropriate amount of Bagong Mountain Tofu in daily life can supplement sufficient nutrition for the human body and has certain benefits for human health.
Ingredients Needed and Substitutions
Main ingredients
Tofu: The main ingredient of Bagong Mountain Tofu, providing a delicate texture and rich protein.
Side dishes
Carrot: With a sweet taste, it provides a crisp texture, bright color and rich nutritional value.
Shanghai bok choy: Provides a crisp texture for the dish.
Soaked wood ear: With a crisp texture, it adds a sense of layering to the dish.
Shredded bamboo shoots: Provides a crisp texture and the aroma of bamboo for the dish.
Ham: Provides the aroma and saltiness of ham, adding a rich taste to the dish.
Dried shrimps: Provides the taste of seafood and rich nutrition for the dish.
Scallion white: Has a special aroma and adds a fresh taste to the dish.
Seasonings
Cooking starch, water starch: Used for thickening to make the tofu taste rich.
Dark soy sauce, light soy sauce: Used for coloring and providing saltiness to enhance the taste of the dish.
Sesame oil: Has a strong aroma and enhances the taste of the dish.
Salt, pepper: Provides saltiness and increases aroma.
Substitutions:
Tofu: Can be replaced by tofu skin or shredded tofu.
Carrot: Can be replaced by red or yellow peppers.
Shanghai bok choy: Can be replaced by spinach or green vegetables.
Scallion white: Can be replaced by onion or garlic.
Soaked wood ear: Can be replaced by black fungus or mushrooms.
Shredded bamboo shoots: Can be replaced by soybean sprouts or mung bean sprouts.
Ham: Can be replaced by smoked meat or sausage.
Dried shrimps: Can be replaced by dried scallops or dried fish.
Cooking starch: Can be replaced by corn starch.
Dark soy sauce and light soy sauce: Can be replaced by soy sauce.
Sesame oil: Can be replaced by sesame seed oil or olive oil.
Oil: Can be replaced by rapeseed oil, olive oil or sunflower seed oil.
Pepper: Can be replaced by white pepper.
Tips for Success
Selection and processing of tofu
To make Bagong Mountain Tofu, choose tofu with a delicate texture and strong soybean fragrance.
When processing tofu, it should be noted that when cutting tofu, it needs to be cut into evenly sized pieces so that it can be heated evenly when coated with starch and fried, and maintain the complete shape of tofu.
Blanching treatment of Shanghai bok choy
Shanghai bok choy needs to be blanched before stir-frying. When blanching, you can add some salt and oil to it. This can make the color of Shanghai bok choy more green and bright, and at the same time remove the astringency and improve the taste.
Control of heat
When frying tofu, control the heat. The oil temperature should be about 70% hot to avoid being too high, which will cause the tofu to be charred on the outside and raw on the inside. If it is too low, the tofu will absorb too much oil. When stir-frying ingredients, pay attention to maintaining medium heat to ensure that the ingredients are heated evenly and the fragrance is fully released.
Precise use of seasonings
Whether Bagong Mountain Tofu is delicious or not, the use of seasonings is the key. First of all, pay attention to the combination of dark soy sauce and light soy sauce to avoid being too salty or too dark in color. The addition of pepper helps add a hint of spiciness and enhances the flavor level of the whole dish.
Thickening and reducing sauce
The thickening of water starch is a key step. It can help increase the gloss of the dish, make the soup thick and better adhere to the ingredients.
Note that before thickening, make sure the soup is boiling. Add water starch in small batches and stir while adding to avoid lumps.
Sesame oil should be added at the end, which can not only enhance the fragrance but also make the color more attractive.
Details determine success or failure
In the cooking process of Bagong Mountain Tofu, pay attention to the adjustment of heat, the stir-frying sequence of ingredients and the precise addition of seasonings. Every detail directly affects the final taste and flavor.
INGREDIENTS
Main Ingredients
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·300g tofu
Accessories
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·5g carrot
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·150g Shanghai bok choy
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·5g scallion white
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·20g soaked wood ear
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·15g shredded bamboo shoots
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·20g ham
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·5g dried shrimps
Seasonings
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·50g cooking starch
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·5ml dark soy sauce
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·5ml light soy sauce
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·10ml sesame oil
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·11g salt
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·5ml oil
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·A little pepper
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·Appropriate amount of water starch
COOKING STEP
Step 1
Pretreatment of ingredients:
Cut 300 grams of tofu into evenly sized small pieces.
Cut 5 grams of carrot into diamond-shaped slices.
Cut 150 grams of Shanghai bok choy in half after removing the old leaves and tail leaves.
Cut 5 grams of scallion white into sections.
Cut 20 grams of soaked wood ear into small pieces.
Cut 15 grams of shredded bamboo shoots into small pieces.
Cut 20 grams of ham into granules.
Step 2
Blanching Shanghai bok choy:
Add half a pot of clear water to the pot and bring it to a boil.
Add 5 grams of salt and 5 milliliters of oil.
Then put the cut Shanghai bok choy into the pot and blanch it for 1 - 2 minutes. Then take it out and set aside.
Step 3
Prepare cooking starch paste:
Prepare a bowl. Put 50 grams of cooking starch and pour 40 grams of clear water.
Stir well to make a paste and set aside.
Step 4
Fry tofu:
Heat the oil in a hot pan until it is 70% hot.After evenly coating the tofu with cooking starch paste, put it into the pan and fry until it turns slightly yellow. Take it out and drain the oil.
Step 5
Stir-fry side dishes:
Leave some oil at the bottom of the pan. First put 5 grams of dried shrimps and stir-fry.
Then add scallion sections, shredded bamboo shoots and wood ear. Stir-fry quickly over high heat to release fragrance.
Step 6
Braise tofu:
Put the fried tofu into the pan. Add 5 milliliters of dark soy sauce and 5 milliliters of light soy sauce. Stir well.
Then pour in 300 milliliters of water, 6 grams of salt and a little pepper. Stir well again.
Step 7
Thicken:
Pour in an appropriate amount of water starch for thickening. Add 10 milliliters of sesame oil to enhance the color.
Turn off the heat after reducing the sauce.
Step 8
Plate:
Arrange Shanghai bok choy in sequence on the outer edge of an empty plate. Then pour the stir-fried tofu into the plate.
The delicious Bagong Mountain Tofu is completed.
More delicious home-cooked recipes worth trying
Bobo Chicken: Sichuan's Skewered Sensation
Aiwowo recipe(Glutinous Rice Balls with Sweet Filling)
Serving Suggestions
Recommended pairings
Rice: Bagong Mountain Tofu has a rich and smooth taste. It is a classic pairing with rice. The soup of Bagong Mountain Tofu wraps around the rice. It is extremely delicious with one bite.
Braised pork: Bagong Mountain Tofu is a vegetarian dish. If you want a balanced diet, you can eat it with braised pork to help balance nutrition.
Spinach soup: Bagong Mountain Tofu can also be eaten with spinach soup. The combination of the two is refreshing and relieves greasiness.
Steamed buns and stuffed buns: Bagong Mountain Tofu can also be paired with steamed buns and stuffed buns, which has a unique flavor.
Serving suggestions
Eat while it's hot: The taste of Bagong Mountain Tofu is the best when it is just out of the pot. It is very appetizing when it is steaming hot.
Eat in moderation: Although Bagong Mountain Tofu is very delicious, it should not be eaten in excess. If it is eaten in excess and cannot be absorbed in time, it may increase the burden on one's own gastrointestinal tract and cause discomfort symptoms such as abdominal pain and diarrhea.
FAQs:
It is recommended that when cutting tofu, use a sharp cutting tool and cut gently and steadily.
Before frying tofu, coat it with cooking starch paste, which can help protect the tofu from being so easily broken.
When frying tofu, heat the oil to 70% hot and then put the tofu coated with cooking starch paste into the pan. Only in this way can the tofu be quickly shaped and fried to a crispy outer skin. If the oil temperature is too low, the tofu will absorb too much oil, resulting in a non-crispy outer skin and affecting the taste of tofu.
It is recommended to stir-fry side dishes quickly over high heat to ensure that the ingredients are heated evenly in a short time and stimulate fragrance.
Secondly, pay attention to the placement sequence of ingredients. It is recommended to put dried shrimps first to stir-fry out the umami taste, and then put other side dishes in sequence. Only in this way can the fragrance be more intense.
Therefore, during the cooking process, make sure the heat is moderate to avoid the tofu being overcooked and becoming old or the color becoming darker.
At the same time, pay attention to the combination and usage amount of seasonings. Soy sauce seasonings such as dark soy sauce and light soy sauce can add color and salty umami taste to the dish, but the amount should not be too much. In addition, when plating, ingredients such as green leafy vegetables can be used for decoration to enhance the overall aesthetics of the dish.
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