Although the dish of potsticker tofu sounds only one word different from the pot collapsed tofu, the method is completely different.

To make this dish, the chicken breast is first hammered into a puree, mixed with lard, and then crushed with tofu and stirred in.

Then spread it on the pork fat, cover it with a layer of lettuce leaves, wrap it in egg white paste and put it in the pot, fry it in oil first, and then pour the remaining egg white paste into the pot and make it by using a potsticker.

As soon as Xu Zhuo heard this, he immediately said that he wanted to learn.

Well, the method is so fancy, and the taste is definitely not bad, and this dish with a relatively vegetarian name but a lot of meat flavor is definitely the favorite of customers who are keen on "health".

Soon, Xu Zhuo brought two large pieces of chicken breast and a piece of skinless pork fat from the cold storage.

There was lard on the stovetop, tofu in the basin next to it, and the rest of the ingredients were quickly ready.

Start making it hands-on.

Before making it, Zhao Jinma first got some pepper water and green onion and ginger water.

This is to be used for mixing the chicken puree later, in order to remove the smell and increase the flavor, so that the meat tastes better.

After listening to Zhao Jinma's explanation, Xu Zhuo asked curiously: "Isn't it okay to cut it into the end and add it in?

Zhao Jinma said with a smile: "The requirements of this dish are crispy on the outside and tender on the inside, and it melts in the mouth. ”

It's quite exquisite.

After soaking the two ingredients in water, Zhao Jinma took out the tofu to be used from the salt water basin.

Soaking tofu in salted water removes the beany smell and makes the tofu more tender.

However, to make potsticker tofu, there should not be too much water, so the tofu should be placed in the basket in advance to control the water.

If necessary, it is necessary to cut it into slices or cubes to minimize the moisture in the tofu and make the dish taste better.

Zhao Jinma cut the tofu he was going to use into thick slices, put it on the cage drawer to control the water, and then he picked up the kitchen knife and began to hammer the minced meat.

Minced meat is a form between minced meat and minced meat.

Meat puree is the meat thoroughly pureed, and meat filling is minced or cut into small pieces.

The minced meat, on the other hand, is finely minced, that is, on the basis of the meat filling, the muscle fibers are spread out and fluffy.

In the field of Chinese food, minced meat is not only an essential ingredient in many dishes, but also acts as a filter in some dishes.

For example, the famous boiling cabbage has to be put in after the chicken broth is boiled over low heat, and the minced meat made from chicken breasts has to be put in.

The fluffy nature of minced meat is similar to activated charcoal, which can adsorb out the impurities in the chicken soup and make the chicken soup as clear as boiling water.

After giving Xu Zhuo a brief explanation of the minced meat, Zhao Jinma began to make it.

Don't look at the various functions of minced meat, the name is also very literary, but the method is full of simplicity and crudeness.

I saw Zhao Jinma holding a piece of chicken breast, and used a kitchen knife to quickly remove the remaining chicken skin and fascia on the surface.

Then put it on the cutting board, raise the blade of the kitchen knife upwards, and slam the back of the knife on the chicken breast.

After smashing, he raised the kitchen knife again and continued to smash the chicken breast.

Making minced meat is such a violent process, but it is very decompressing when smashed.

Zhao Jinma was robbed by Xu Zhuo after a few smashes, and then Guo Xingwang came over and smashed it for a few minutes with a kitchen knife.

A whole piece of chicken breast was quickly smashed by the back of the knife and turned into a mess of mud, but if you grind it with your fingers, you can see that the mud is full of fine muscle fibers.

This is minced meat, and it is also the ingredient used in this dish.

Zhao Jinma put the hammered minced meat into the basin, then put in a spoonful of lard and began to stir slowly.

The minced meat made of chicken breast is more chai and does not taste very good, so if you want it to be delicious, you have to put in lard.

This not only adds to the flavor of the minced meat, but also makes it oily and delicious.

The semi-solid lard is stirred and quickly melts completely and melts into the minced meat.

At this time, Zhao Jinma poured the freshly made pepper water and green onion and ginger water into the minced meat, then poured in a little light soy sauce to add a base taste, and then continued to stir.

This can not only remove the smell and increase the flavor, but also increase the moisture in the minced meat, making the minced meat more tender.

Once stirred, set aside to marinate first.

Taking advantage of this opportunity, Zhao Jinma began to clean up the tofu.

He put the tofu that was controlling the water in a basin, then took a spoon and vigorously crushed the tofu into tofu residue.

"You have to be patient in this step, the more crumbled the tofu is, the better, and it is best to break it into powder, so that the dish tastes good. ”

Zhao Jinma crushed the tofu while explaining the essentials of the method to Xu Zhuo.

As the tofu becomes more and more crumbled, the moisture inside is also crushed out.

This is the result of the water control time is too short, and the water in the tofu does not seep out, resulting in a large amount of water in the tofu now.

Zhao Jinma poured the crushed tofu residue into a fine mesh sieve to let the water in the tofu flow out, and then poured the tofu into a basin with minced meat.

"The water in the tofu smells like beany, so try not to use it. ”

Zhao Jinma said as he started stirring the tofu residue and chicken puree in the basin, so that the two could be perfectly combined.

"If you feel too dry when stirring, you can continue to add lard or pepper water and green onion and ginger water, which is better than the water in tofu. ”

At this time, in fact, Xu Zhuo himself learned the skill of this pot sticker tofu, but he didn't say it.

Looking at Zhao Jinma's operation now, Xu Zhuo's only question is......

"Grandpa Zhao, what is the ratio of minced chicken to tofu residue? I see that you have almost made it 1:1. ”

Maybe it's because the skill level of the boutique level is too low, so there is no specific ratio of the skills Xu Zhuo gets, but it is definitely not a ratio of 1:1.

Because the amount of chicken paste and tofu residue in the skills given by the system is not equal at all, he repeatedly confirmed that the amount of tofu residue given by the system is relatively large, and the amount of chicken puree is relatively small.

Zhao Jinma said with a smile: "There is no special proportion in this dish, relatively speaking, the more tofu residue, the more tender the taste, but the finished filling is not easy to form."

The more minced chicken, the better the toughness of the filling, and the less likely it is to fall apart, but this also has drawbacks, because the more minced chicken, the worse the taste will be comparatively. ”

In other words, the chicken puree increases toughness, and the tofu residue has more tenderness, and how to match the two depends on the chef's personal choice.

While stirring, add some salt to the basin to flavor the filling.

After mixing the filling thoroughly, Zhao Jinma took the piece of pig fat and began to slice it.

The slices of pork fat do not need to be too thick, about four or five millimeters.

However, when cutting, try not to cut the fat slices of the pig fat bigger, so that the dishes will look good and taste more outstanding.

After cutting the pig fat, Zhao Jinma blanched the prepared lettuce leaves in boiling water and put them in cold water to cool.

Then make some egg white paste with egg whites and starch, and when everything is ready, you can start making this pot sticker tofu in earnest.

————————————

Sent an easter egg chapter.,Everyone clicked in to see.,By the way, send some barrage or something.,The first time I sent a barrage chapter, I don't know how to operate.,Everyone will just look at it.。