[Hakka fermented tofu] it is the most popular Hakka food in Guangdong(ke jia niang dou fu zuo yi kuan zui jia chang de guang dong ke jia ming shi )

[Hakka fermented tofu] it is the most popular Hakka food in Guangdong

Introduction:

"After the Hakka ancestors of Guangdong moved south from the Central Plains, they still kept the custom of eating dumplings. However, the lack of wheat and noodles in Lingnan made it impossible to eat dumplings during the Spring Festival. Later, first people came up with a way to fill the stuffing of dumplings into tofu, instead of dumplings, and get a little comfort from it. This unique flavor, spread from generation to generation, has become a typical representative of Hakka cuisine in Guangdong. You shuttle through the major restaurants in Guangdong. Such a classic dish will definitely be recommended for you. "

Production steps:

Step 1: material drawing

Step 2: soak Lentinus edodes in water for 1 hour, chop them with pork, add proper amount of soy sauce, sesame oil, sugar and starch, stir well, and marinate them for half an hour until they taste good.

Step 3: cut the tofu in half

Step 4: dig a hole in the middle with a small spoon

Step 5: marinate the meat into tofu. Heat the oil in a pan and fry the tofu in low heat.

Step 6: Fry each side until golden.

Step 7: mix soy sauce, sesame oil, sugar, starch and water into sauce.

Step 8: pour the sauce into the golden tofu

Step 9: cover and simmer for 2 minutes to collect the concentrated juice. Finally, sprinkle with scallions before leaving the pot.

Step 10: then out of the pot can be loaded plate

Materials required:

Tofu: 4 yuan

Pork: 100g (fat and thin)

Mushroom: 3

Scallion: 1

Soy sauce: moderate

Sesame oil: right amount

Sugar: right amount

Starch: right amount

Oil: right amount

Note: Hakka dishes are simple, so use the simplest seasoning to make the most original delicious.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Niang Dou Fu Zuo Yi Kuan Zui Jia Chang De Guang Dong Ke Jia Ming Shi