Yong Tau Foo (ke jia niang dou fu )

Yong Tau Foo

Introduction:

"I used to like this dish very much, and I love it when I go to restaurants. Later I found that I can do it at home, and it's not difficult. "

Production steps:

Step 1: wash the bean curd, print it dry and cut it into large pieces. Draw a rectangle in the middle with a knife and carefully dig out the middle with a spoon.

Step 2: I use half fat and thin minced meat, add chicken powder, salt, sugar, cooking wine, soy sauce, pepper and starch

Step 3: mix well

Step 4: forget to put meat in tofu, a little bit, not too much at a time.

Step 5: Stuffed Tofu

Step 6: heat the pan, add the oil, add the bean curd to the pan and fry the meat toward the bottom.

Step 7: Fry each side until golden

Step 8: half a bowl of water, add oyster sauce, soy sauce and salt.

Step 9: pour the juice into the pot, dry the water and start the pot.

Step 10: put the scallions on the table!

Materials required:

Plate tofu: 1 piece

Minced pork: 60g

Scallion: 1

Cooking wine: 1 teaspoon

Salt: 1 teaspoon

Chicken powder: 0.5 spoon

Sugar: 5g

Oyster sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Starch: 1 teaspoon

Pepper: 0.5 teaspoon

Note: 1, with some hard tofu will be better operation. 2. You can add mushrooms in the meat. Some people in my family don't eat mushrooms, so I didn't put them.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Niang Dou Fu