Dongpo Tofu Elbow

Dongpo Tofu Elbow

　　Dongpo Tofu Elbow

　　　Main ingredient: Northern tofu

　　Side ingredients: winter bamboo shoots, shiitake mushrooms, eggs, scallions, ginger

　　Seasonings: salt, pepper, ketchup, flour, sugar, soy sauce, starch, chicken essence

　　Cooking method:

　　1. Wash and slice the winter bamboo shoots and fresh mushrooms, blanch them and set aside;

　　2. Then mix the ketchup, flour, salt, pepper, chicken essence, eggs, and starch into an egg-flour-ketchup paste. Dip the tofu pieces evenly in the paste;

　　3. Heat oil in a pan. When the oil reaches medium heat (about 150°C/300°F), place the tofu coated in the paste into the pan and deep-fry until golden and firm. Remove and drain the oil;

　　4. Leave some oil in the pan, add the bamboo shoot slices, then season with soy sauce, chicken essence, pepper, salt, and broth. Bring to a boil, then add the tofu. Simmer until flavorful, then serve.

　　Features: Resembles a pork elbow, shiny reddish-silver in color, savory, delicious, and fragrant.

　　Tip: Make a few shallow cuts on the tofu before cooking to help it absorb the flavors better.