Dongjiang stuffed tofu(dong jiang rang dou fu )

Dongjiang stuffed tofu

Raw materials for Dongjiang stuffed tofu

25 grams of peeled pork, 50 grams of soaked sea rice, 10 grams of minced fish, 600 grams of tofu, 12.5 grams of salt, 0.5 grams of pepper, 20 grams of dry starch, 750 grams of light two soup, 500 grams of peanut oil, 15 grams of green onion, 7.5 grams of monosodium glutamate, 5 grams of dark soy sauce, 10 grams of wet starch, 50 grams of water.

Processing steps of Dongjiang stuffed tofu:

1. Cut the tofu into 30 pieces, 5 cm long, 4 cm wide and 2.5 cm high. Chop the pork and fish into the size of soybean, and cut the shrimps into small pieces.

2. Put the pork and fish in the basin, add 10g of refined salt and 0.5g of monosodium glutamate, mix until there is glue, then add 10g of shrimps, water, dry starch, scallion and 5g of zuoguchi minced fish, and mix for about 2 minutes to make meat stuffing.

3. Dig a small hole 2.5cm long, 1.5cm wide and 1.5cm wide in the middle of each piece of tofu, and then add 20g of meat into each piece of tofu.

4. Heat the frying pan with medium heat, add 25g of oil, put the stuffed tofu in pieces, fry and add oil twice (about 25g each time), fry until both sides are golden, take out the casserole, add two soup, refined salt and monosodium glutamate, cover, and simmer for 2 minutes with medium heat until cooked,

The characteristics of Dongjiang stuffed tofu are as follows

The custom of the Central Plains is to eat dumplings during the Chinese New Year. When the Han people first arrived in Dongjiang, they still kept this custom. However, at that time, there was no wheat in Lingnan, and "people in Guangdong did not eat hot noodles." Outside the water, there are some cakes, coir raincoat oil cakes, crystal bags and steamed rolls. Most people in Guangdong do not eat them "(see Qu Dajun's Guangdong new language in the Qing Dynasty). It is impossible to eat dumplings during the Spring Festival. Later, people put the stuffing of pancakes into tofu instead. Although it is not as interesting as eating dumplings, it can always get some comfort. So it soon spread all over the Hakka area. Later, it was improved by a famous chef and became the present preserved bean curd. This dish is served in the original pot, fragrant, soft and smooth, with the characteristic flavor of zuomiu. It is a common winter dish in Dongjiang area. It is still necessary for Hakkas in Xingmei area to have this dish for the Spring Festival.

Attention should be paid to Dongjiang stuffed tofu

Making method of left mouth dried fish: left mouth dried fish is a special product of Guangdong Province. Peel off the head, skin and bone of left mouth dried fish, remove the meat, heat the frying pan with medium heat, add peanut oil to 50% heat, and then deep fry the dried fish until golden yellow. Loosen. After cooling, grind into powder. Stir the stuffing evenly and in one direction. When frying, turn the pan at any time to avoid pasting the bottom.

Dongjiang stuffed tofu

Dongjiang stuffed bean curd is a traditional Hakka dish in Dongjiang area of Guangdong Province. Dongjiang is a tributary of the Pearl River. It originates from Xunwu River in the East and Jiuqu River in the West. It enters Guangdong from the south of Jiangxi Province, converges near Wuhe in Longchuan County, turns into a family dish, and goes downstream to shimianpan and Humen to the sea through the Pearl River Delta. Dongjiang cuisine is also called Hakka cuisine. The so-called Hakka is the Han people who moved from the Central Plains to the south. This dish is served in the original pot. It is fragrant, soft and smooth. It has the characteristic flavor of zuogou fish. It is a common winter dish in Dongjiang area.

Materials used

Ingredients: 350 grams of pork (fat and thin), 600 grams of tofu

Accessories: 20 g shrimp, 10 g Paralichthys olivaceus, 10 g starch (broad bean)

Seasoning: peanut oil 50g, shallot 15g, monosodium glutamate 5g, salt 8g, soy sauce 15g, pepper 1g, each appropriate amount

practice

1. Cut the tofu into 30 pieces, 5 cm long, 4 cm wide and 2.5 cm high. Cut the pork and fish into the size of soybeans and the shrimp into small pieces.

2. Put the pork and fish in the basin, add 10g of refined salt and 0.5g of monosodium glutamate, mix the tarts until there is glue, then add 10g of shrimps, water, dry starch, scallion and 5g of zuoguchi minced fish, mix the tarts for about 2 minutes to make the meat filling.

3. Dig a small hole 2.5cm long, 1.5cm wide and 1.5cm wide in the middle of each piece of tofu, and then add 20g of meat into each piece of tofu

4. Heat the frying pan with medium heat, add 25g of oil, put the bean curd in pieces, fry and add oil twice (about 25g each time), fry until golden yellow on both sides, take out and put it into a casserole, add two soup, refined salt and monosodium glutamate, cover it, simmer for 2 minutes with medium heat until cooked, add soy sauce, thicken with wet starch, pour 25g of oil, mix with goudier, sprinkle green onion, minced fish and pepper.

Process tips

1. Method of making Zuokou dried fish: Zuokou dried fish is a special product of Guangdong Province. Peel off the head, skin and bone of Zuokou dried fish, remove the inside, heat the frying pan with medium heat, add peanut oil to 50% heat, deep fry the dried fish until golden, and loosen. After cooling, grind into powder.

2. Stir the stuffing evenly and in one direction.

3. When frying, turn the pan at any time to avoid pasting the bottom.

4. Due to the frying process, 500 grams of peanut oil should be prepared.

Food culture

This dish is served in the original pot. It is fragrant, soft and smooth. It has the characteristic flavor of zuogou fish. It is a common winter dish in Dongjiang area.

According to legend, the Western Jin Dynasty (early fourth century). There were frequent wars in the Central Plains, and people were displaced. Some Han people crossed the Yangtze River in the south. By the Tang and Song Dynasties (9th century) and the end of the Southern Song Dynasty (13th century), a large number of Han people crossed the south of the Yangtze River and went down to Jiangxi, min, eastern Guangdong and northern Guangdong. They were called Hakkas. They were different from the original local residents. Later, they became the self-identity of these people. Meixian County, Meizhou, along the Dongjiang River in eastern Guangdong District, Meijiang district, Xingning City, Dapu County, Wuhua County, Huiyang District of Huizhou and other cities and counties are the most concentrated. The language retains more ancient Chinese rhyme, which is called Hakka dialect. The dishes also retain some characteristics and flavor of ancient Central Plains, which is called Hakka cuisine.

The custom of the Central Plains is to eat dumplings during the Chinese New Year. When the Han people first arrived in Dongjiang, they still kept this custom. However, at that time, there was no wheat in Lingnan, and "people in Guangdong did not eat hot noodles." Outside the water, there are a number of cakes, coir raincoat oil cakes, crystal bags and steamed rolls. Most people in Guangdong do not eat them "(see Qu Dajun's Guangdong new language in Qing Dynasty). It is impossible to eat dumplings for the Chinese New Year. Later, people put the stuffing of pancakes into tofu instead. Although it is not as interesting as eating dumplings, it can always get some comfort. So it spread all over the Hakka area very quickly, and later it was improved by the famous teacher Gao Chu. This dish was served in the original pot. It is fragrant, soft and smooth, with the characteristic flavor of zuogou fish. It is a common winter dish in Dongjiang area. It is still necessary for Hakkas in Xingmei area to have this dish for the Spring Festival.

The recipe is complementary

pork

(fat and thin): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Bean curd: bean curd should not be cooked with spinach and chives, it will produce calcium oxalate which is easy to form stones; bean curd should not be eaten with honey, water bamboo, bamboo shoots and pig liver.

small shrimp

It is forbidden to take a large amount of vitamin C at the same time when eating shrimp. Otherwise, it can produce trivalent arsenic and cause death;

2. It is not suitable to eat with pork, which will damage the essence;

3. Avoid eating with dog meat, chicken, Swertia, venison and pumpkin;

4. Avoid sugar; juice and shrimp, eating with diarrhea.

starch

Vicia faba: Vicia faba should not be eaten with snails.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Jiang Rang Dou Fu