Hakka fermented bitter gourd and tofu(ke jia niang ku gua niang dou fu )

Hakka fermented bitter gourd and tofu

Introduction:

Production steps:

Step 1: prepare materials. Wash balsam pear, cut into sections and set aside; use fried oil tofu for tofu; soak dried mushroom and yaozhu in water and set aside.

Step 2: make meat stuffing. Dice the pickled mushrooms and yaozhu, add the minced meat, add appropriate amount of salt, pepper and a small amount of soy sauce, stir well and set aside.

Step 3: make fermented bitter gourd and fermented tofu. Put the meat stuffing into the hollow part of balsam pear; after the side of bean curd is punctured, put the meat stuffing into the bean curd; put the fermented balsam pear bean curd on the plate and wait for steaming.

Step 4: steam. Put the whole plate of fermented bitter gourd and tofu into the steamer, steam for 20 minutes, and then cooked.

Materials required:

Balsam pear: 1

Tofu: 10 pieces

Pork stuffing: half a catty

Mushroom: 6

Yaozhu: 10

Salt: right amount

Pepper: right amount

Soy sauce: small amount

Note: when eating, if you add your own pickled water pepper, it will stimulate your taste more.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Ke Jia Niang Ku Gua Niang Dou Fu