Fermented bean curd with eggplant(qie xiang niang dou fu )

Fermented bean curd with eggplant

Introduction:

"In fact, I am learning and selling this dish now. Although I know that Hakka bean curd is a famous Hakka dish, every banquet must have this dish, which is known as" one cook, ten fragrance ". However, I am sorry that I have neither eaten nor seen the authentic Hakka tofu. Search out many versions on the Internet, choose a relatively simple one, and then adjust it slightly according to your own taste, so you have today's cottage version of eggplant flavored fermented tofu. In fact, I think the competition should not be copying, but using the cooking skills of major cuisines to make more healthy, creative and good-looking delicacies. Is that the ultimate goal of the competition? On the basis of Hakka fermented bean curd, this dish adds tomato, thick eggplant sauce wrapped in slightly crispy bean curd, a bite, eggplant flavor mixed with mushroom, the tender and delicious pork, triple taste, a variety of flavors, to ensure that you want to eat the first bite and want to eat the second one

Production steps:

Step 1: prepare the bean curd, mushroom, pork and scallion.

Step 2: wash the tomato and set aside.

Step 3: cut the bean curd into cuboids of appropriate size and dig out the middle part with a knife.

Step 4: Chop mushrooms, pork and scallion into minced meat.

Step 5: crush the bean curd with a knife.

Step 6: put minced meat and tofu into a large bowl, add starch, salt, soy sauce, cooking wine and sesame oil, and beat until sticky.

Step 7: fill the filling in the tofu.

Step 8: put oil in the pot, and put the tofu balls into the pot one by one to fry slowly over low heat.

Step 9: while frying tofu, cut tomato and scallion well.

Step 10: fry the tofu on all sides until golden.

Step 11: take out the filtered oil and put it into the plate.

Step 12: stir in another pot until fragrant and scallion white.

Step 13: add tomato and stir fry.

Step 14: add chicken soup to boil, add salt and soy sauce to taste, and add tofu balls.

Step 15: cover and simmer over low heat to make tofu taste good.

Step 16: slightly collect the juice, thicken with wet starch, and then out of the pot.

Materials required:

North tofu: 300g

Pork: 100g

Mushroom: 50g

Tomato: 100g

Sesame oil: appropriate amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Chives: right amount

Chicken soup: right amount

Oil: right amount

Starch: right amount

Note: 1. If there is no chicken soup, use water directly. 2. Soup with soy sauce is mainly a coloring effect, because the chicken soup itself is very delicious, if you like the white color can not put soy sauce.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qie Xiang Niang Dou Fu