Hakka famous dish: Hakka fermented tofu (improved version)(ke jia ming cai ke jia niang dou fu gai liang ban )

Hakka famous dish: Hakka fermented tofu (improved version)

Introduction:

"Hakka fermented bean curd is a famous Hakka dish. It is a must for any banquet. Fermented bean curd is fresh, tender, smooth, fragrant and nutritious. It is a reserved dish for Hakkas to celebrate the new year. It is said that fermented bean curd originated from dumplings in the north. Due to the lack of wheat production in Lingnan, homesick Hakka immigrants from Central Plains replaced flour with bean curd and stuffed meat into bean curd, just like flour wrapped with meat. Because of its delicious taste, it has become a famous Hakka dish. There is another legend. A long time ago, there were two good brothers who had a conflict when ordering. One wanted to eat pork, and the other wanted to eat tofu. Later, the clever restaurant owner came up with a way to get the best of both worlds and make fermented tofu. In other words, I want to do "Hakka fermented tofu" has been thinking for a long time, and put into action, is a long time later O(∩_ ∩) O ha ha ~ I bought a piece of tofu at the weekend. After making tofu balls, I still have half of it. Let's make Hakka tofu. "

Production steps:

Materials required:

Old tofu: half a piece

Minced meat: moderate

Sesame oil: appropriate amount

Salt: right amount

Starch: right amount

Pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ke Jia Ming Cai Ke Jia Niang Dou Fu Gai Liang Ban