Fujian Cuisine: fermented tofu(min cai niang dou fu )

Fujian Cuisine: fermented tofu

Introduction:

"Characteristics of the dish: salty and fresh taste, mellow soup, fresh and smooth, delicious taste."

Production steps:

Step 1: first cut the pork into mud.

Step 2: Chop onion and ginger, wash mushroom and fungus. Shrimp ready.

Step 3: a piece of tofu.

Step 4: cut mushrooms and agaric into powder and put them into the meat.

Step 5: cut the tofu into 4cm square and 2.5cm thick pieces, and dig out the center part of the tofu to form a concave shape.

Step 6: meat, shrimps, mushrooms, scallion, refined salt, cooking wine, monosodium glutamate and dry starch are mixed into stuffing, and then stuffed into tofu.

Step 7: put the oil in the pan, put in the tofu stuffing, face down.

Step 8: turn over and fry the other side after coloring.

Step 9: add 150 ml of stock, soy sauce, sugar and monosodium glutamate, bring to a boil, turn the heat down and simmer. Sprinkle with pepper and cooking wine when collecting the juice.

Step 10: out of the pot plate, sprinkle with onion, pepper embellishment, you can eat.

Materials required:

Tofu: 800g

Pork: 150g

Shrimp: 25g

Mushroom: 50g

Agaric: 30g

Scallion: 10g

Soy sauce: 5g

Salt: 5g

Cooking wine: 10

White granulated sugar: 10g

Starch: 10g

MSG: 3 G

Pepper: 3 G

Salad oil: 30g

Note: the ratio of bean curd mud and filling heart is 2:1

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Min Cai Niang Dou Fu