Hakka fried tofu(ke jia jian niang dou fu )

Hakka fried tofu

Introduction:

"It's a typical Hakka dish."

Production steps:

Step 1: Step 1: brew < br > 1. Cut a piece of tofu into 3 small pieces (add up to 6 pieces) < br > 2. Chop pork, add shrimps, dried scallions and seasoning 1, and mix well.
3. Put the pork stuffing into small pieces of tofu and set aside.
The technique is also important. Hold the tofu carefully with your thumb and forefinger clasp, other fingers and palm so that it won't rot. Cut a line with chopsticks and then brew the meat in. If you master the strength well, you don't have to dig out the tofu to brew it into the meat. This will be a beautiful point of view.

Step 2: frying step 2: put the fermented tofu (not for long, because tofu will come out of water) with the meat side down into the pan and fry it.

Step 3: fry for 2 or 3 minutes, turn over and fry for 2 minutes over medium heat.

Step 4: turn over the side with meat and fry it again. Add soy sauce and flour to thicken and cover for 1 minute.

Step 5: Sprinkle with scallions and serve.

Materials required:

Tender tofu: four pieces

Pork: half a catty

Shrimp: right amount

Shallot: how many

Scallion: small amount

Salt: right amount

Soy sauce: moderate

Fish sauce: moderate

Raw powder: appropriate amount

Chicken powder: right amount

Paste pepper powder: right amount

Peanut oil: right amount

Powder water: (mix a little soy sauce with powder) right amount

Note: Tofu should be selected well, neither too hard nor soft, or the pork plug will crack. The meat side of tofu needs to be fried at least once before it is easy to be cooked. When frying tofu, don't turn it upside down. Fry it slowly over medium low heat.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: onion

Chinese PinYin : Ke Jia Jian Niang Dou Fu