Yipin Tofu is a traditional court dish that is said to have originated in the Han Dynasty. At that time, Liu An, the grandson of Liu Bang of the Han Dynasty, was named the king of Huainan by his father, he was "a good book", versatile, and had summoned the "eight dukes" such as Fang Shi Sufei, Li Shang, and Tian You to refine the elixir in Beishan (that is, the later Bagong Mountain) in order to live forever. Many years later, Dan didn't refine it, but he accidentally ordered tofu. Later, people revered Liu An as the "God of Tofu".
The specific method of Yipin tofu has been recorded in the Tang and Song dynasties. It is recorded in the Book of Tang and Food and Goods: "Tofu is originally from Huainan, and it is also available in Beijing today." "History of the Song Dynasty: Food and Goods" recorded: "Tofu, the thing of Huainan, is also available in Beijing today, with soybean juice for it, the taste is like fish meat, and it is very beautiful." ”
By the Ming and Qing dynasties, Yipin tofu had become one of the court dishes. It is recorded in the "Imperial Dining Room Palmbook": "For a product of tofu, use one pound of tofu, four eggs, green onions, ginger, garlic, salt, soy sauce, sesame oil, and pepper. Dice the tofu, beat the eggs, and mince the green onion, ginger and garlic. Heat oil in a pot, stir-fry green onions, ginger and minced garlic until fragrant, add diced tofu and stir-fry, then add egg liquid and stir-fry, and finally add salt, soy sauce, sesame oil and pepper to taste. ”
The method of Yipin tofu is relatively simple, but in order to make it delicious, the specific method is as follows:
Here's how
1.Cut the tofu into small pieces and remove the crust.
When cutting tofu into cubes, you can use a knife or cutting board. The size of the cut can be set according to your preference, generally about 2-3 cm. When cutting tofu, be careful not to cut it too thickly, otherwise it will affect the taste.
2.Beat the eggs and season with salt and pepper.
When beating the eggs, be careful not to beat them for too long, otherwise the eggs will become too runny. Adding salt and pepper can increase the saltiness and umami flavor of the eggs.
3.Chop the green onion, chop the ginger into minced ginger, and chop the garlic into minced garlic.
Chopped green onions, minced ginger, and minced garlic are all commonly used seasonings that can add flavor to dishes.
4.Heat the oil in a pan, pour in the egg mixture, stir-fry and serve.
When scrambling eggs, they should be quickly scrambled over high heat, which will make the eggs more tender.
5.Leave a little base oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant.
Stir-frying chopped green onions, minced ginger, and minced garlic until fragrant can increase the flavor of the dish.
6.Add the tofu cubes and stir-fry well.
After adding the tofu cubes, stir-fry slowly over low heat to make the tofu more tender.
7.Add the scrambled eggs, salt, light soy sauce and dark soy sauce to taste.
The addition of salt, light soy sauce, and dark soy sauce can increase the saltiness and umami flavor of the dish.
8.Pour in sesame oil and remove from the pan.
Drizzling sesame oil before removing from the pan can increase the aroma of the dish.