Hakka fermented tofu(ke jia niang dou fu )

Hakka fermented tofu

Introduction:

"Very classic Hakka food. It's just that my practice is not authentic. Please give me more advice

Production steps:

Step 1: cut the old tofu into cubes, use a small spoon and knife together, and dig a small hole in the middle of each tofu; (be careful not to dig through)

Step 2: minced meat, scallion, shrimps, together with the bean curd, mix well with salt, sugar, chicken essence and pepper

Step 3: for each tofu pit, appropriate amount of meat stuffing should be stuffed as firmly as possible, so as to make the meat and tofu stick firmly

Step 4: heat the oil in a pan, add the tofu and start frying

Step 5: Fry each noodle until golden brown

Step 6: Fry each noodle until golden brown

Step 7: Fry each noodle until golden brown

Step 8: Fry each noodle until golden brown

Step 9: remove the spare parts

Step 10: bring the soup to a boil, add the bean curd and cook for a while, season it, thicken it with water starch, and then serve

Materials required:

Old tofu: right amount

Minced meat: moderate

Scallion: right amount

Shrimp: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Soup: right amount

Water: moderate

Note: * you can also cook with your favorite vegetables and other ingredients

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ke Jia Niang Dou Fu