Stuffed bean curd(niang dou fu )

Stuffed bean curd

Introduction:

"I forgot to take the finished product map after steaming, so there is only one finished product map just made. Fermented tofu is an indispensable dish in our hometown during the Spring Festival. Tofu means "more happiness". My family likes this dish very much, so I learned to cook it like my mother. "

Production steps:

Step 1: soak Lentinus edodes in advance, wash and chop scallions, peel water chestnuts and set aside

Step 2: wash tofu and set aside

Step 3: mince the meat, mushrooms and pork, of course, the more minced the better;

Step 4: mix scallion, water chestnut and meat together, add peanut oil, soy sauce, salt and raw powder, and mix them well;

Step 5: poke a small mouth on the bean curd by hand, brew the meat into the bean curd, add cold water to the pot, and steam for 30 minutes

Materials required:

Tofu: 300g

Meat: 250g

Horseshoe: 10

Mushroom: 5

Scallion: 20g

Peanut oil: 50g

Salt: 10g

Soy sauce: 50g

Raw powder: 80g

Note: water chestnut can be replaced by carrot, or white radish, oh, our family like to use water chestnut, because water chestnut sweet, in our this is equivalent to a kind of fruit. Water chestnut juice penetrates into the meat, and the steamed tofu stuffing tastes good, and water chestnut has the effect of relieving greasiness

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niang Dou Fu