condiments

Appropriate amount of pork

Appropriate amount of salted tofu

Appropriate amount of mushrooms

Shrimp amount

Proper amount of garlic seedlings

Appropriate amount of auxiliary salt

Appropriate amount of pepper

Proper amount of soy sauce

Appropriate amount of oyster sauce

Appropriate amount of chicken powder

Garlic flavor

Decocting technology

A few hours is time-consuming.

Advanced difficulty

Production steps of Hakka tofu

1

The ingredients are: tofu, pig forelegs, mushrooms, shrimp and green garlic. Don't use too much meat, I haven't put it all here yet.

2

Put water in the pot, add salt, and put the tofu down on low heat 10 minute. The purpose is to make tofu taste and increase toughness, so that it is not easy to break when brewing. (This step is very important)

three

Pick it up and put it in a sieve to drain the water for use.

four

Chop the pork into foam (I beat it with a blender), add salt, soy sauce, chicken powder and pepper to taste, and remember to add an egg to make the meat paste more viscous and not easy to fall off.

five

Soak mushrooms and shrimps in advance and chop them into foam.

six

Pour in mushrooms, shrimp and foam, and mix well.

seven

Tofu is cut into two triangles diagonally.

eight

Dig a roar with a small spoon in the middle, and be careful not to dig through.

nine

Hold tofu in your left hand and slowly stuff the meat into the dug roar in your right hand.

10

What it looks like after giving up.

1 1

Brew all tofu in turn.

12

Put oil in the pan and fry the tofu and meat until golden brown.

13

Return to the noodles and fry them all until golden brown.

14

Transfer the fried tofu to a casserole (the casserole I used is a little small), add water or soup, and release oyster sauce to taste. Pepper, the thick pepper flavor is the authentic Hakka flavor, and simmer until it tastes good.

15

Add garlic sprouts. If you don't like garlic sprouts, you can change them into chopped green onion.

skill

If there is no non-stick pan when frying tofu, you can add a spoonful of salt to the oil to prevent it from sticking to the bottom. Don't cover the casserole when simmering, tofu will be more tender and smooth.