Where does Pot-Simmered Tofu originate?
Pot-Simmered Tofu is a classic Han Chinese dish from Shandong, belonging to Lu cuisine. The earliest pot-simmered dishes originated in Shandong. As early as the Ming Dynasty, Pot-Simmered Tofu appeared in Jinan, Shandong, and by the Qianlong period of the Qing Dynasty, it had been elevated to imperial court cuisine. It later spread throughout Shandong and was introduced to Tianjin, Beijing, Shanghai, and other regions.
"Guotā" is a unique cooking technique in Shandong cuisine, applicable to fish, meat, tofu, and vegetables.The hallmark of braised tofu lies in its preparation: tofu is marinated in seasonings, coated in egg wash, pan-fried, then gently braised in chicken broth over low heat. This process imparts deep flavor, earning it the alternative name "stuffed braised tofu." The finished dish boasts a rich golden hue, neat presentation, and a savory, aromatic taste, packed with nutrients.chicken breast 50g, eggs 125g, prawns 50g, grass carp 50g.
Supporting ingredients: fatty pork 25g, wheat flour 40g.
Seasonings: scallion 5g, ginger 5g, MSG 4g, sesame oil 5g, Shaoxing wine 10g, salt 5g,soy sauce 5g, rendered lard 50g.
Method:
1. Peel and devein prawns, rinse and mince into paste.
2. Clean grass carp, slice and mince 50g of fillet into paste.
3. Mince chicken breast and fatty pork separately into pastes.
4.Combine all minced meats in a bowl. Add MSG, salt, egg white, and sesame oil. Mix thoroughly to form the filling.
5. Cut tofu into 4.6cm long, 2.3cm wide slices. Arrange flat on a plate.
6. Sprinkle tofu with minced scallions, minced ginger, MSG, salt, soy sauce, and Shaoxing wine. Marinate well.
7.Separately, crack eggs into a bowl and mix with flour to form an egg batter.
8. Shape the filling mixture into small balls. Place one ball between two tofu slices to form a tofu sandwich.
9. Coat both sides of each tofu sandwich with flour, then dip into the egg batter. Gently place each sandwich into hot oil and fry until golden brown on both sides. Remove and drain excess oil.
10. Reserve a small amount of oil in the wok. Heat, then add minced scallions and ginger. Pour in 150ml chicken broth, salt, Shaoxing wine, MSG, and the fried tofu boxes. Simmer over low heat for 3-4 minutes.
11. When the sauce thickens, drizzle with sesame oil. Transfer to a serving plate.
Tips for Braised Tofu in Pan
1. Avoid cutting tofu too large or too thin, as it may fall apart.
2. Use two spatulas to flip the tofu for easier handling.
3. Substitute vegetables as desired; shrimp may replace the filling.
4.Using seasoned broth for the final sauce enhances the flavor.
Nutritional Value of Braised Tofu
Tofu is rich in protein, specifically complete protein. It contains all eight essential amino acids in proportions close to human requirements, offering high nutritional value. It helps lower blood lipids, protects blood vessel cells, and prevents cardiovascular diseases. Additionally, tofu aids in post-illness recovery, weight loss, and skin refinement.
Eggs are packed with protein, fats, vitamins, and essential minerals like iron, calcium, and potassium. Their protein is among nature's finest, aiding in repairing liver tissue damage. Rich in DHA, lecithin, and ovovitelin, eggs support nervous system and physical development, enhancing brain function and memory. They also nourish the heart, calm the mind, replenish blood, and moisturize dryness.
Note: Tofu is rich in protein, and pairing it with vitamin-rich greens enhances its health benefits!