Hakka stuffed tofu is one of the three famous Hakka dishes. This dish is based on the evolution of the northern stuffed dumplings, due to the southern rice and less wheat, and soybean production, people will be used as a dumpling skin stuffed into the meat frying cooked, found that the flavor is particularly tasty, and then became a famous Hakka dishes.

Ingredients: tofu, lean meat, fish, shrimp, salted fish meat, cabbage, green onion, ginger, sesame oil, pepper and so on.

Practice:

◆Minute the lean meat and fish, soak the shrimp and cut it into small pieces, cut the salted fish into small pieces, and cut the scallion into pieces. Add cabbage and tofu and cook for a few minutes. Stir in gravy and cook.

Note: Stuffed tofu pan-fried and then boiled in a wok, some Hakka people also like to add some fragrant wheat \ lettuce or garlic at the bottom of the wok and then put the tofu boiled so that the tofu will not burn scorched.

Two, Hakka three cups of chicken

"Three cups" meaning

Because of the ingredients in the "soy sauce, cooking oil, rice wine, one cup each", so these three cups is called three cups of chicken.

Basic Ingredients

-Tender chicken,

-Soy sauce, cooking oil, rice wine, one cup each,

-Ginger, green onion, sesame oil

Methods

1. Wash the tender chicken and chop it into 5-centimeter-square pieces, along with the chicken organs, liver, all in the casserole, and at the same time, using the capacity of 80 grams of the cups, measured into the soy sauce, cooking oil, rice wine, put in ginger, cooking oil, and then put in the chicken, rice wine, put ginger, scallion white section a little, do not put water;

2. Stew with a charcoal stove on a slight fire, every ten minutes or so turn once, to prevent burning. The lid should not be more open, about half an hour to stew to the marinade collection of thick that is. Pick off the green onions, ginger, add a small amount of sesame oil can be

Three, plum cabbage buckle meat

Raw materials / seasoning:

1000 grams of pork, 150 grams of plum cabbage, 15 grams of black beans, 10 grams of red fermented bean curd, 5 slices of ginger, 5 pieces of garlic, sugar l.5 tablespoons, l teaspoon of Sichuan pepper wine, l teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, cornstarch moderate amount,

Production process:

①Scrape and wash the pork, boil it in water until just cooked, take it out, and coat the skin with 1/3 tablespoon of dark soy sauce. Heat a frying pan, add oil, cook until seven mature, put the meat into the oil, cover and deep fry until no ringing, lift up, let cool and then change to cut into pieces of 8 cm long, 4 cm wide and 0.5 cm thick, and discharge them in a button bowl in the shape of a pinwheel.

②The tempeh, garlic, red curd crushed into mush, put into a bowl, add Sichuan pepper wine, salt, sugar 1 tablespoon, dark soy sauce, ginger, seasoning sauce, pour into the meat, and then the whole bowl in the pot steam about 40 minutes out.

3 will be plum cabbage heart clean, cut into long 3 cm, 1 cm wide piece, mixed with sugar, light soy sauce, placed on the meat, and then steamed for 5 minutes, filtered out the original juice, and then the meat back to buckle in a deep dish, will be the original juice boil, add cornstarch water thickening can be poured into the deep dish.

Note: There are a lot of delicious and on the table, if you need to introduce a Hakka Food Network site to you.