Stuffed bean curd(niang dou fu )

Stuffed bean curd

Introduction:

Production steps:

Step 1: prepare the ingredients

Step 2: soak mushrooms in warm water

Step 3: cut tofu into pieces and soak in salt water for about ten minutes

Step 4: dice the pork for use

Step 5: drain mushrooms, dice and Mince Pork

Step 6: Chop with salt powder, soy sauce, chicken powder, raw powder and pepper

Step 7: chop the meat together. The meat cut by hand will be better than the meat made by machine.

Step 8: Chop well and put it on the plate

Step 9: drain the tofu for use

Step 10: the mushroom meat into tofu, because it is water tofu, so to be more careful, slowly brew, try not to break

Step 11: I use a casserole, which will be more delicious. Put water in the casserole, add salt and soy sauce, and add them according to your own taste

Step 12: simmer for 15 minutes, remove from the pot, sprinkle with a little green onion, and drizzle with soup in the casserole.

Materials required:

Water tofu: right amount

Back and upper leg meat: moderate

Lentinus edodes: right amount

Scallion: right amount

Salt powder: right amount

Soy sauce: right amount

Chicken powder: right amount

Raw powder: appropriate amount

Pepper: right amount

Note: our Hakka traditional fermented tofu is fried, but we can't buy it outside. It's troublesome to fry it by ourselves, so we choose water tofu. The taste is totally different. Meat filling can be added according to people's taste. I pay more attention to tradition, according to our local taste

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Niang Dou Fu