Yong Tau Foo (ke jia niang dou fu )

Yong Tau Foo

Introduction:

"Every time Baba comes to my house, I ask him to cook this dish for me. Today, I cook this dish myself. It's the first time I cook it. It looks a little lacking, but the taste is OK!"

Production steps:

Step 1: peel and wash the meat, chop it with the onion!

Step 2: marinate the minced meat with fish sauce, soy sauce, salt, peanut oil and pepper!

Step 3: This is the brine tofu bought in the market!

Step 4: carefully cut the tofu into pieces and brew the meat into the tofu!

Step 5: hot oil pot, the Hakka tofu brewed neatly placed in the non stick pot, the fire fried!

Step 6: change the direction of frying Hakka fermented tofu in non stick pan!

Step 7: fried Hakka bean curd with meat and golden on one side!

Step 8: turn over the noodles, add some water and cook for a while until it's cooked. Pour some starch and sugar water to thicken the juice and cook it over high heat!

Step 9: Hakka bean curd is cooked!

Materials required:

Tofu: 750g

Pork stuffing: 75g

Top meat: 60g

Onion: 5

Fish sauce: 1g

Peanut oil: 1 teaspoon

Table salt: 2G

Starch: 1 tbsp

Sugar: 2 tbsp

Note: when frying and brewing tofu, only fry the side with stuffing. After frying, add some water to boil it, and then thicken it!

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original

Chinese PinYin : Ke Jia Niang Dou Fu