Stuffed bean curd(niang dou fu )

Stuffed bean curd

Introduction:

"Baidu" fermented tofu, also known as Guangdong Hakka fermented tofu, belongs to Guangdong cuisine, Cantonese cuisine and Hakka cuisine. It is also one of the most representative dishes of Hakka food culture. The soup is mellow, tender and smooth, and tastes delicious. It is said that this dish originated from northern dumplings. Due to the lack of wheat in the south, Hakka people use fermented tofu to express their feelings for Northern dumplings and Central Plains culture. Pork and mushrooms can be used as stuffing, embedded in tofu

Production steps:

Step 1: prepare all the ingredients and make the filling first.

Step 2: put onion, ginger, pepper, sesame oil, sesame oil, pepper, soy sauce, etc. into the mashed meat and mix them well to make a filling suitable for your own taste. Spare the tofu.

Step 3: cut the tofu into rectangular pieces as shown in the figure (the hard side of the cut tofu is facing down and the tender side is facing up)

Step 4: dig a small hole in the middle of each piece of tofu with a small spoon

Step 5: insert the meat into the tofu and smooth it.

Step 6: Fry tofu in hot oil

Step 7: turn over and fry.

Step 8: Chop onion, ginger and garlic

Step 9: when the tofu is golden on both sides, add onion, ginger and garlic.

Step 10: add oyster sauce, salt and water, cover the pot and simmer until the meat is cooked. Turn over the tofu and let both sides taste. Thicken. Put pepper and sesame oil out of the pot.

Step 11: serve

Materials required:

Pork stuffing: 120g

Tofu: 450g

Salt: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Sesame oil: appropriate amount

Sesame oil: appropriate amount

Pepper: right amount

Soy sauce: right amount

Garlic: right amount

Oyster sauce: right amount

Starch: right amount

Note: the tofu can be put into the meat stuffing or stewed with tofu.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Niang Dou Fu