Yong Tau Foo (ke jia niang dou fu )

Hakka tofu brewing method:

Raw materials for making Hakka tofu

300g plate tofu, 100g lean meat, 50g fish, 30g shrimp, a little salted fish, 50g cabbage

Ingredients for making Hakka tofu

Salted fish, cabbage, onion, ginger, sesame oil, pepper, etc

The processing steps of Hakka fermented tofu are as follows:

Method:

Cut the lean meat and fish, soak the shrimps and cut them into young ones, cut the salted fish into young ones and dice the scallions. Enlarge the ingredients into a bowl, add seasoning and stir until gelatinized;

After the cabbage is picked and washed, put it into oil, salt and boiling water to cook, and then put it into a bowl;

Rinse and drizzle the tofu, open four pieces, remove a small amount of tofu with a spoon, sprinkle with a little cornstarch, brew into the fish, fry in oil pan until yellowish, and serve;

Heat the earthen pot, add 1 tbsp oil and saute ginger slices. Add the soup and bring to a boil. Add the cabbage and tofu and bring to a boil for a while. Stir fry the sauce and bring to a boil.

Characteristics of Hakka fermented tofu:

Meizhou, a thousand year old ancient city, is known as the "Hakka capital". People from the Central Plains moved to the south, which not only brought the atmosphere of first-class reading, but also formed their own Hakka food culture. Deep fry the matchbox sized water tofu into golden yellow, brew the stuffing made of pork and fish into it, put in the scallion and sesame oil, and simmer in the chicken soup tile pot until the aroma overflows. I want to come to Meizhou Hakka people for a while no wheat dumplings, just create such delicious.

Yong Tau Foo

Hakka fermented tofu, also known as minced meat fermented tofu and Dongjiang fermented tofu, is one of the famous Hakka dishes. It is said that it is related to dumplings in the north. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the middle of each piece of tofu, and the seasonings such as mushrooms, minced meat, scallion and garlic are used to fill in the hole, then it is cooked in a casserole over low heat for a long time, and then it is served with MSG, pepper and other seasonings.

The unique characteristics of Hakka fermented tofu are closely related to its strict production technology. "Niang" is a Hakka verb, which means "implant stuffing", and "Niang tofu" means "tofu with meat stuffing". Hakka fermented tofu tastes delicious. It's filled with meat, such as fish and shrimps, to increase the taste and chew

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Hakka fermented tofu is tender, smooth, fragrant and nutritious.

Dongjiang fermented tofu originated from the habit of making dumplings in ancient Central Plains. The Hakka ancestors were originally Han people in Central Plains. Dongjiang fermented tofu is the product of Lingnan culture and Central Plains culture.

In 2015, Hakka fermented tofu cooking skills were listed in the Sixth Batch of municipal intangible cultural heritage list of Huizhou City.

History of dishes

Hakka ancestors used to live in the Central Plains, where they produced wheat and used flour to make dumplings. Later, because of the war and other reasons, Hakka ancestors moved to the south to live. Lingnan produces more rice, less wheat and less flour. Making tofu has become a substitute for dumplings.

Hakka ancestors thought of mincing pork into stuffing, using tofu instead of flour, stuffing into tofu, just like dumplings.

Because of its delicious taste, it has become a famous Hakka dish, and now it is also a home dish on the Hakka table.

Dish making

Practice 1

Ingredients

400g tofu, 200g pork, 6 mushrooms, 1 rape, 1 tsp salt, 1 ginger, 15ml soy sauce, 10g oyster sauce, 1 tbsp vegetable oil.

step

1. Cut tofu into triangular pieces (or cubes), add mushroom powder into the minced meat, add a small amount of soy sauce and salt to taste.

2. Dig a hole in the middle with a small spoon and embed the seasoned minced meat in it.

3. Spread a small amount of oil in the pan, fry the tofu in the pan, fry the other sides until they are burnt yellow, and then turn them over to the side with meat stuffing.

4. When frying tofu, make broccoli for decoration, and cut the root of broccoli with scissors.

5. Blanch the broccoli in boiling brine.

6. After the bean curd is fried, put the sauce into the pot to boil and pour it on the fried bean curd.

 

Practice 2

Ingredients

Plate tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper, etc.

step

1. Chop the lean meat and fish, soak the shrimps and chop them, chop the salted fish and dice the scallions. Put the ingredients into a large bowl, add seasoning and stir until gelatinized.

2. Pick and wash the cabbage, put it into oil, salt and boiling water, and cook it.

3. Rinse and drizzle the tofu, open four pieces, remove a little tofu with a spoon, sprinkle with a little cornstarch, brew into the fish, fry in oil pan until yellowish, and serve.

4. Heat the earthen pot, add 1 tbsp oil and saute ginger slices. Add the soup and bring to a boil. Add the cabbage and tofu and bring to a boil for a while. Stir fry the sauce and bring to a boil.

 

Practice 3

Ingredients

Pork, tofu, shrimp, garlic, Chaotian pepper, scallion, cooking wine, salt, dry starch, soy sauce, sugar, oil, etc.

step

1. Soak the shrimps in warm water, wash and chop them, chop garlic and capsicum, wash and chop scallions.

2. Put the pork stuffing into the bowl, add the shrimp, cooking wine, salt and dry starch, and stir clockwise.

3. For tofu, use a spoon to dig a 2 / 3 deep hole in the center to brew the meat into it.

4. Heat the oil in the frying pan, add the bean curd, fry it slowly over medium low heat until golden yellow, turn over and fry the side with stuffing down until golden yellow.

5. Take out the oil and set it aside. Leave a small amount of remaining oil in the pot. Add ginger and garlic and saute until fragrant.

6. Add a small amount of water to bring to a boil, add the fried tofu, add soy sauce, sugar and salt, bring to a boil over medium heat, turn low heat to simmer for 3 minutes, let the tofu fully absorb the sauce, finally thicken with starch and sprinkle with chopped chives.

 

Practice 4

Ingredients

Auricularia auricula, red and green pepper, pork, cooking wine, salt, egg, bean curd, edible oil, ginger, shallot, Lake powder, etc.

step

1. Cut up agaric and red and green pepper, mix in pork stuffing, add cooking wine and salt, pour in egg liquid, and stir clockwise.

2. Cut tofu into pieces about 2cm thick, 4cm long and 3cm wide. Dig a hole about 2 / 3 deep in the center with a spoon to fill the meat.

3. Heat the oil in the frying pan over medium heat to 70% heat, fry the tofu on both sides (fry the side of the stuffing first), remove the oil and set aside.

4. Leave a small amount of remaining oil in the pot, add ginger powder to saute until fragrant, add a small amount of water to bring to a boil, add fried bean curd, stir in soy sauce and simmer for 3 minutes, finally sprinkle with chopped green onion and thicken with starch.

 

Practice 5

Ingredients

Tender tofu, vegetables, mushrooms, pork, onion, salt, soy sauce, peanut oil, bean powder, clear soup, etc.

step

1. Soak Lentinus edodes in the morning, clean them, chop them into meat with a knife, add salt and soy sauce, and stir well. Cut the scallion into small pieces.

2. Rinse the tofu and cut it into square pieces. With the four little fingers of the left hand, gently clamp the tofu, with the chopsticks in the right hand, make a cut on the tofu, and then put the chopped meat in.

3. Put the oil in the pan and heat it until it is hot. Put the meat side down and fry the tofu until golden.

4. Wash the green vegetables and put them into the bottom of the earthen pot. Then put the bean curd into the earthen pot, add the clear soup and boil it until it is cooked. Add the sauce into the sauce and add in the onion. The delicious Hakka bean curd is made.

 

Characteristics of dishes

The fresh Hakka fermented tofu is soft, tough, tender, smooth, fresh and fragrant. It is light golden yellow. The tofu is tender and smooth, the meat is delicious, and the soup is full-bodied and mellow.

 

What to eat

nutritive value

Tofu has the reputation of "plant meat", which is rich in iron, calcium, phosphorus, magnesium, sugar, vegetable oil, protein and other nutrients; it tastes sweet and cool, enters the spleen, stomach and large intestine meridians, and has the functions of tonifying spleen and Qi, invigorating spleen and dampness, clearing heat and detoxification. It is not good for body deficiency, shortness of breath, less food, insufficient milk secretion, kidney deficiency, adverse urination or short and frequent urination, drenching, spleen stomach heat accumulation, acne and mouth pain Dry throat dry, lung heat cough, abdominal distension, dysentery and so on very effective.

 

Copper in pork has an important influence on the development and function of blood, central nervous system, immune system, kidney and other internal organs; fat in pork can maintain body temperature and protect internal organs, provide essential fatty acids, promote the absorption of these fat soluble vitamins, and increase the sense of satiety; protein in pork can increase the body temperature and protect internal organs,

Chinese PinYin : Ke Jia Niang Dou Fu