Stuffed tofu is the representative of Hakka cuisine, which is fresh, tender and nutritious. One family cooks, and ten families are fragrant, which is a reserved dish for Hakka people on holidays.

Raw materials:

Board tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper, etc.

Exercise:

1. Chop lean meat and fish separately, soak shrimps and cut into pieces, cut salted fish and diced onions. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use;

2. Choose and wash the cabbage, put it in oil, salt and boiled water and cook it.

3. Wash and drain the tofu, open four pieces at a time, scoop out a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in the oil pan until it is slightly yellow;

4. Heat the casserole, add a tablespoon of oil, saute the ginger slices, add the soup and bring to a boil. Add cabbage and tofu and roll for a while. Stir-fry the sauce, roll it up and serve.