Fried tofu(jian niang dou fu )

Fried tofu

Introduction:

"The first time I ate Hakka fermented tofu was in Sichuan more than ten years ago. I first ate authentic and delicious Hakka fermented tofu at the Hakka hotel in Yilong County, Sichuan Province, the hometown of president Zhu De. Since then, I have often cooked this dish at home, and I am never tired of eating it. It combines the bean flavor of tofu, the fresh flavor of shrimps and the fat flavor of pork. It is steamed first, then fried. Finally, it is cooked with the original soup and chopped peppers of onion, ginger, garlic until it tastes good. Then it is poured with the thickening juice. How can the flavor of fermented tofu not be delicious? This is a time-consuming Kung Fu dish. Although tofu is cheap, it is a delicacy dish made by a food lover with his mind. "

Production steps:

Step 1: Chop pork into minced meat, shred carrot and dice; marinate shrimps or shrimps in cooking wine for 15 minutes and chop into mud. Mix the three ingredients, 1 teaspoon soy sauce, 1 teaspoon cooking wine, 1 teaspoon spareribs flavoring powder, 1 teaspoon chicken essence, 1 teaspoon sugar, a little oil, salt, pepper, and raw powder. Stir with chopsticks in one direction until it is thick and strong, and make meat stuffing.

Step 2: cut the green onion, garlic, red pepper, and dice the carrots.

Step 3: choose a firmer Southern tofu. Cut the southern tofu into four square pieces. Draw a box with a knife in the middle of each piece of tofu. Dig out the tofu with a small spoon and insert the minced meat. Minced meat must be stirred until it is very thick so that it won't slip out of tofu.

Step 4: pour water into the pot, put on the steaming tray, bring the water to a boil, and then put the fermented tofu on the plate.

Step 5: cover and steam for 10 minutes.

Step 6: take out the steamed tofu, decant the soup, and put the soup in a bowl.

Step 7: pour 3-4 teaspoons of oil into the pan, heat it to 40-50% heat, add diced carrots to boil the butter, then gently add the steamed tofu, turn to the medium heat to fry the tofu, slightly shake the frying pan to prevent the tofu from sticking to the pan, and let the tofu heat more evenly; turn over and fry again until both sides are slightly yellow, and then take out for standby.

Step 8: gently shovel the fried fermented tofu into the plate, sprinkle a little scallion and chopped pepper on it.

Step 9: leave a little oil in the pan, stir fry scallion, ginger and garlic, and the remaining diced carrots and chopped peppers, pour in a small bowl of boiling water and steamed juice, add 2-3 teaspoons of tomato sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of chicken essence, 1 teaspoon of abalone juice (oyster sauce can be used instead of abalone juice), bring to a boil, add 1 teaspoon of water starch, and thicken it.

Step 10: pour the thin sauce over the fried bean curd.

Step 11: brewing tofu is a classic Hakka dish! The fresh meat in the mouth is very smooth, and the bean curd wrapped in the meat is full of fragrant sauce, which is super delicious.

Materials required:

South tofu: 250g

Minced pork: 100g

Shrimp: 50g

Diced carrot: 50g

Chopped red peppers: 1 tsp

Onion: a small dish

Ginger: right amount

Minced garlic: right amount

Soy sauce: 2 teaspoons

Spareribs powder: 1 small spoon

Chicken essence: 1 teaspoon

Sugar: 1 teaspoon

Ketchup: 2-3 teaspoons

Oil: 4-5 teaspoons

Note: pay attention to handle with care, especially when frying, be sure to use a shovel to hold the bottom, press the surface, and then turn over slowly to prevent minced meat from falling out. Another way is to add water, onion, ginger, garlic, chopped pepper, soy sauce, oyster sauce and chicken essence directly in the pan without taking out the fried tofu and putting it on the plate. After the tofu is cooked to taste, add the starch and push it evenly. Turn off the heat and put it out of the pan. Then take it out and put it on the plate gently.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jian Niang Dou Fu