Yong Tau Foo (ke jia niang dou fu )

Yong Tau Foo

Introduction:

"Hakka fermented bean curd is a famous Hakka dish. It is a must for any banquet. "Niang" is a Hakka verb, which means "implant stuffing", and "Niang tofu" means "tofu with meat stuffing". Men's coriander is Hakka, so this dish often appears on our table. But before, it was all done by the old people in our family. They disdain my practice of digging an empty space to fill in the meat. Now I can't learn their way of directly stuffing meat by myself. I'll continue to dig holes and bury meat. Ha ha. "

Production steps:

Step 1: soak dried mushrooms in warm water.

Step 2: Chop pork with mushroom and scallion into mud.

Step 3: stir the chopped pork with soy sauce, salt, pepper, cornmeal and cooking oil into a jelly.

Step 4: soak tofu in salt water and cut into pieces.

Step 5: fill the tofu with minced meat. Don't fill too much to break the tofu.

Step 6: heat the oil in a pan. First, fry the side without meat until yellowish, and then turn over the side with meat stuffing.

Step 7: bring the broth to a boil. Season with salt and soy sauce. Pour the bean curd into the pot and bring to a boil. Then turn to low heat and simmer until it tastes good.

Materials required:

Water tofu: 1 piece

Pork: 200g (half fat and lean)

Mushroom: 4

Millet pepper: 2

Scallion: 2

Cooking oil: right amount

Salt: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Pepper: right amount

Broth: moderate

Note: Tofu should not be cooked with spinach, it will produce calcium oxalate which is easy to form stones.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Niang Dou Fu