Yong Tau Foo (ke jia niang dou fu )

Yong Tau Foo

Introduction:

"Today, I made a Hakka fermented tofu. I'm very happy. It's well shaped! It's very difficult to buy Meizhou tofu in Guangzhou. I often make meat stuffing and fall out. I'm very distressed. I finally found it today, and I made this more successful Hakka tofu. "

Production steps:

Step 1: dry clean the squid, soak the hair and cut it into small pieces. Fry in oil pan until fragrant. Cut the tofu in half into a triangle shape, put a little salt and marinate slightly.

Step 2: add seasoning, fried squid, scallion and protein to the minced meat.

Step 3: wash the bean curd, brew the meat into it, and form the bean curd horn.

Step 4: put a little oil in the pan and fry the fillet of bean curd.

Step 5: fry until golden brown.

Step 6: put the soaked mushrooms on the bottom of the casserole.

Step 7: add proper amount of water into the fried bean curd and bring to a boil. Add seasoning (except chicken essence) and simmer slowly.

Step 8: when the soup is dried quickly, add the scallion and chicken essence into the pot.

Materials required:

Salted bean curd: right amount

Meat stuffing: right amount

Scallion: right amount

Lentinus edodes: right amount

Dried squid: moderate

Eggs: right amount

Salt: right amount

Sweet potato powder: right amount

Soy sauce: right amount

Note: 1, meat to try to brew into tofu inside, it is best to use sweet potato powder and add a protein in, so how to cook will not be scattered. 2. Make sure the meat is down. It's a good shape. 3. Add mushrooms and cook together, tofu and mushroom flavor.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Niang Dou Fu