Tianjin's specialty Bazhen tofu is festive and delicious, and I learned to show my hand to my family during the New Year

Bazhen tofu is a fragrant Tianjin specialty, usually eat the flavor of the restaurant must order, the delicacies of the mountains and seas gather in one plate, the tofu melts in the mouth, Bazhen is delicious and delicious, the ingredients are abundant, it is really festive and delicious.

Since it is Bazhen Tofu, what is this "Bazhen"? In fact, the "eight treasures" in the eight treasures of tofu do not have fixed ingredients, I have been to different Tianjin restaurants, among which the "eight treasures" are also different, the general sea cucumber, shrimp, squid, crab fillet, diced chicken, winter bamboo shoots and other ingredients, there are also abalone, dried scallops, stinging cucumber and other high-grade ingredients, each Tianjin restaurant, "eight treasures" ingredients will not be exactly the same, but in general, shrimp, whole shellfish, crab sticks, these seafood is a must.

Today I will share with you the practice of Bazhen Tofu, so that this traditional relish dish will also become your specialty dish~

———— ingredients————

Ingredients: 1 box of lactone tofu, 50 grams of chicken breast, 50 grams of squid, 50 grams of whole shellfish, 5 crab sticks, 2 sea cucumbers, 6 prawns, 30 grams of magnolia slices (winter bamboo shoots), 4 snow peas

Excipients: 1 tsp oyster sauce, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp minced green onion, 1/2 tsp minced ginger, 1 tsp minced garlic, 1/3 tsp sugar, a pinch of white pepper, appropriate amount of water starch

———— approach————

Method 1, Bazhen tofu has a lot of ingredients, first to deal with the ingredients, fresh shrimp open back to the shrimp line, sea cucumber obliquely cut into sections, crab meat sticks obliquely cut sections, whole shellfish washed to remove sand sacs, magnolia slices cut diamond-shaped pieces, in order to match the color, cut four snow peas.

Method 2: Slice the chicken breast, add a little white pepper, a little salt, cooking wine, and starch respectively until it is slightly sticky and marinate for a few minutes.

Method 3, squid changed to a flower knife (squid cutting method: cut the oblique knife from the corner at 45 degrees, pay attention to the bottom can not be cut off. Then turn it 90 degrees, cut the straight knife, the bottom can not be cut off, and change the squid into small pieces along the lines of the straight knife)

Method 4: When marinating shrimp and chicken slices, process the tender tofu, and take out the tender tofu and cut it into pieces.

Method 5: Evenly dip the cut tofu in a layer of dry starch.

Method 6: Put it in an oil pan and fry it until all six sides are hard and set aside

Method 7: Put sea cucumbers, crab sticks, whole shellfish, magnolia slices, and snow peas together in boiling water and fry them for later use.

Method 8, blanch the cut squid, the squid will naturally roll after entering the water, don't blanch it for a long time, then it will not be tender.

Method 9: Blanch the shrimp quickly and remove the color.

Method 10: Put all the blanched ingredients together for later use.

Method 11: Put oil in the pot, add the marinated chicken slices and stir-fry until they change color, add the green onion, ginger and garlic and stir-fry until fragrant.

Method 12: After stir-frying, add all the blanched ingredients and quickly stir-fry evenly.

Method 13: After stir-frying evenly, add the fried tofu, and add light soy sauce, oyster sauce, a little white pepper, and a little sugar.

Method 14: After stir-frying evenly, thicken with water starch. (Tianjin traditional Bazhen tofu is slightly heavier in color, add 1/2 teaspoon dark soy sauce to the water starch to adjust the color)

Method 15: After pouring in the sauce, stir-fry until the sauce is thick, wrap all the ingredients and turn off the heat and serve. (The restaurant will play a spoonful of oil at the end, and it is mainly healthy to eat at home, and there is no oil)

Tips:

1. Seafood ingredients can be blanched together with shiitake mushrooms, which saves time and effort.

2. When handling lactone tofu, be very light and careful, because it is easy to break!

3. After adding tofu, be sure to stir-fry, don't stir-fry, too much stir-fry tofu is easy to break.