Hakka fermented tofu(jia chang ban ke jia niang dou fu )

Hakka fermented tofu

Introduction:

"I believe many people who can cook this dish can do it, especially Hakka people in Guangdong. Although the method of cooking and the materials used are more or less different, the taste is still very good and it's a delicious dish! I used to learn from my father-in-law that they used red onion, but later I heard that the combination of onion and tofu is easy to cause kidney stones, so I used garlic instead. I didn't put mushrooms either, because we don't like mushrooms to wash away the original sweetness of fish. If we don't mind, we can put mushrooms. I used the method of scraping the fish, because I had done the method of chopping it with a knife before, but there are a lot of small bones in the taste, which is very unpleasant, and children don't like to eat it. It seems that this step is very lazy. "

Production steps:

Materials required:

Tofu: 500g

Pork: 400g

Fish: 300g

Squid: 15g

Oil: right amount

Ginger: 6 g

Garlic: 3 (large)

Coriander: 1

Abalone juice: 1.5 tbsp

Raw meal: 1 teaspoon

Soy sauce: moderate

Pepper: right amount

Chicken essence: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Ban Ke Jia Niang Dou Fu