Stuffed tofu with Eggplant

2024-12-13 14:59:47 74

In fact, I am selling this dish now. Although I know that Hakka Stuffed tofu is a famous Hakka dish, it is a must for every banquet, and is known as "one cooking, ten cooking". However, I am sorry that I have neither eaten nor seen the authentic Hakka Stuffed tofu. Many versions were searched on the Internet, and a relatively simple version was selected, and then slightly adjusted according to their own taste, so today's fake version of eggplant flavored Stuffed tofu came into being< br>

Details of ingredients

North Tofu300g
pork100g
lentinus edodes50g
tomato100g

Technique

difficultybeginner
workmanshipskill
tastesalty and savory
timean hour

Steps to make Stuffed tofu with Eggplant

1. Prepare tofu, shiitake mushrooms, pork, and scallions for later use.
Wash the tomatoes thoroughly and set aside for later use.
3. Cut the northern tofu into rectangular shapes of appropriate size and use a knife to dig out the middle part.
4. Chop mushrooms, pork, and scallions into a paste.
5. Crush the tofu dug out with a knife.
6. Put the minced meat and tofu together in a large bowl, add starch, salt, soy sauce, cooking wine, and sesame oil, and stir until sticky.
7. Fill the filling into the tofu.
8. Put oil in the pot, and put the bean curd balls into the pot one by one, and slowly fry them over low heat.
9. Cut the tomatoes and scallions while frying tofu.
10. Fry tofu on all sides until golden brown.
11. Remove the filtered oil and place it in a tray.
12. Stir fry the scallions in another pot until fragrant.
13. Add tomatoes and stir fry.
14. Add chicken soup to a boil, season with salt and soy sauce, and add tofu balls.
15. Cover and simmer over low heat to let the tofu taste.
16. Slightly reduce the sauce and thicken with wet starch before serving.