Hakka Stuffed tofu

2024-10-29 14:59:17 1133

Cut the tofu into matchbox sized pieces and make a cup. Fill it with meat filling and fry it in oil until it turns golden on the outside. Then add water and simmer until the aroma is fragrant. This is the famous Hakka dish - Stuffed tofu. After the tofu is cooked, it is filled with soup and has a crispy and tough appearance. When you take a bite, the juice overflows into your mouth, and your mouth is filled with the freshness, tenderness, and smoothness of tofu, as well as the delicious oil aroma of meat filling. I really can't help but like it< br>

Details of ingredients

Old Tofua piece
pork250g
Scalliona little
ginger1 piece
Eggs1 unit
medlara little
Light soy sauce2 spoons
Old smoking1 spoonful
Sesame oil1 spoonful
Pepper powder1/3 spoon
seed powder of Chinese prickly ash1/3 spoon
Oyster sauce1 spoonful
vinegarHalf a spoonful
Cooking wine1 spoonful

Technique

difficultybeginner
workmanshipBraised
tastesalty and savory
timeTwenty minutes

Steps to make Hakka Stuffed tofu

1. Cut the old tofu into evenly sized small cubes and empty the middle for later use. Don't throw away the shredded tofu you pulled out, set aside for later use. (First, use a small knife to draw a bite on the tofu, without breaking the bottom, and then gently take out the tofu in the middle with a small spoon.)
2. Meat filling: 250g pork, a small amount of diced tofu, a small amount of chopped scallions and ginger, an appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1/3 tablespoon of pepper powder, 1 tablespoon of Sichuan peppercorns powder, 1 tablespoon of oyster sauce, and 1 egg. Stir well and set aside.
3. Put an appropriate amount of meat filling into tofu and fill it up for later use.
4. Juice mixing: Mix an appropriate amount of salt, half a tablespoon of vinegar, half a bowl of soy sauce, 1 tablespoon of oyster sauce, half a teaspoon of pepper powder, and 1 tablespoon of cooking wine. Stir well and set aside for later use.
5. Heat oil in the pot, add tofu, and fry the noodles with meat first. Fry until golden brown and set, then fry the other noodles in sequence.
6. After frying, add water to cover half the height of the tofu, pour in the prepared sauce and simmer.
7. When there is still a little water left in the pot, take out the tofu and transfer it to a plate. Pour in a small amount of water starch and thicken the remaining water in the pot. Drizzle on top of the tofu, sprinkle with chopped green onions and goji berries for decoration.