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How to make Hakka tofu delicious?
Answer: Hakka people in Guangdong have 10 ways to make tofu. One of the following.

After the ancestors of Hakkas in Guangdong moved south from the Central Plains, they still kept the custom of eating jiaozi, but Lingnan lacked wheat and noodles, so they could not eat jiaozi during the New Year. Ancestors found a way to fill tofu with stuffing made in jiaozi instead of jiaozi, which is unique in the world.

The following is an introduction to the production of Hakka bean curd in Guangdong.

Selection of edible materials: 4 pieces of tofu, pork fat and lean meat 100g, 5 mushrooms, 2 onions, 50g of soy sauce, appropriate amount of sesame oil, 20g of sugar, appropriate amount of starch, appropriate amount of mulberry bark powder and appropriate amount of oil.

1 above, tofu, pork feed.

Above figure 2. Soak mushrooms in water 1 hour, chop them with pork, add appropriate amount of soy sauce, sesame oil, sugar, phellodendron bark and starch, and marinate for half an hour until they are completely tasty.

Figure 3 above, tofu is cut into cubes in half.

Figure 4 above, dig a hole with a small spoon in the middle.

Figure 5 above, the marinated meat stuffing is stuffed into the middle of tofu, the oil is released in the pot, the tofu pieces are added and fried with slow fire.

Figure 6 above, fry each piece of tofu carefully until it turns golden brown.

Figure 7 above: Mix soy sauce, sesame oil, sugar, starch and water into a sauce for later use.

Figure 8 above, pour the prepared sauce and sweat into the fried tofu until golden brown.

Figure 9 above, cover and simmer for 2 to 5 minutes to collect the thick juice, and finally sprinkle with chopped green onion and take out the pot.

The picture above is 10, and then you can eat it out of the pot. It is delicious all over the world and has a unique flavor.

Hakka traditional Chinese medicine Wu replied. thank you thank you

Hakka tofu is a dish that every household must cook on holidays. "No food, no food, no food" is a long-standing dietary rule of Hakka people. On holidays, fermented dishes must be an indispensable and important dish for Hakka people-fermented bean curd, eggplant, bitter gourd and so on. And sufu is a must in fermented vegetables.

It is said that after the "Eight Kings Rebellion" at the end of the Western Jin Dynasty, the Hakkas began to move southward to escape the rebellion. Because they miss their hometown of jiaozi, they use local materials, use tofu instead of dumpling skin, and stuff minced meat into tofu. This is called "brewing". Because of its delicious taste, it has become a famous Hakka dish.

Do a good job of Hakka tofu brain, and pay attention to it everywhere. Tofu should be marinated with tofu, and the meat stuffing should be carefully selected, finely chopped and mixed with seasonings such as minced onion and ginger.

Tofu and meat stuffing are ready, and tofu is brewed. Cut the square tofu into two halves of the rectangle. Dig a small hole in the middle of each tofu to enrich the meat. The strength should be controlled well, and the meat stuffing should not be too much, so as not to explode tofu.

After the tofu is cooked, stir-fry the tofu until both sides are golden, add appropriate amount of water, soy sauce and starch to thicken it, sprinkle some chopped green onion after the juice is collected by fire, and soak pieces of white and tender tofu in Huang Liang's sauce. Tofu brain wrapped in fresh and lovely meat stuffing, gently picked up a piece and put it in your mouth, wonderful.

Hakka cuisine pursues the original flavor, and any ingredients can be transformed into different classic delicacies in the hands of Hakka people. Smart and hardworking Hakkas have made their own food culture and civilization with their own hands.

In addition to tofu, Hakkas also brew green peppers, bitter melons, pumpkins and lotus root slices.

I have the right to answer this question because I often cook this dish. There are two ways to brew tofu, one is to brew with clear water tofu, and the other is to brew with fried bean bubbles. I cooked this today.

What I bring to you today is the method of making tofu, which is simple and easy to do. I hope you have time to do it for your loved ones and spend more time with your family!

Prepare ingredients.

1. oil tofu 1 kg (choose a strong and fried old one!

2. Onion, a little ginger and garlic!

3. Two white radishes

4. Half a catty of fresh pork belly,

5. Salt, chicken essence, soy sauce,

6. The most important thing is the right amount of sweet potato powder.

Choose white radish and peel it. Chop the pork belly (into mud), and then chop the white radish, the more chopped the better. Chop it, put it in a container, sprinkle some salt to marinate the water,

After half an hour, squeeze the radish water dry by hand, chop the onion, ginger and garlic, add the chopped pork belly, add the white radish and stir, and add some salt (note that the white radish is just salted, not too salty). Mix well and add sweet potato powder. Stir well and set aside!

Take oily tofu and cut a hole in the middle (be careful not to cut the bottom and both ends). Then put the stuffing into the boiled tofu, plug it tightly and put it on the plate.

Boil water in a pot. After the water is boiled, put it on a plate and steam it for about 20 minutes to make tofu.

In addition, water tofu is also brewed. However, it is recommended to use oil tofu for the first time, because water tofu is easy to rot. Unskilled people are more difficult to master!

To say that Hakka people make tofu, we must first understand Hakka cuisine, and to understand Hakka cuisine, we must first understand Hakka dialect.

Hakkas, in the early 4th century (the end of the Western Jin Dynasty) and the early 2nd century (the end of the Northern Song Dynasty), a large number of residents in the Yellow River valley moved south, so they were called Hakkas to distinguish them from local residents. Their descendants are distributed in Guangdong, Guangxi, Fujian, Jiangxi, Hunan and other regions, and their language retains more ancient Chinese pronunciation, which is called Hakka dialect.

Hakka cuisine, as old as Hakka dialect, is an important part of Chinese food culture, which is mainly popular in Meizhou, Huizhou, Shenzhen, Heyuan, Shaoguan and Ganzhou, Jiangxi.

In terms of geographical conditions and products, Hakka cuisine is dominated by domestic animals and wild game, with little seafood.

"Brewing" is a Hakka verb, which means "planting stuffing".

Hakka ancestors came from the Yellow River valley, and their initial staple food was wheat. In Lingnan, where rice is abundant and flour is scarce, they can't eat their favorite jiaozi, so they invented dishes like stuffed tofu instead of jiaozi.

Hakka bean curd, also known as minced meat bean curd and Dongjiang bean curd, is a very representative traditional dish in Hakka food culture, and there are many practices.

If you want to make tofu well, you must first make meat stuffing. It is best to chop pork belly into stuffing, add onion ginger, salt, pepper, cooking wine, egg white, starch and other seasonings and mix well. In order to enrich the taste, you can also add water chestnut, mushrooms, dried shrimps, etc. Stuff the stirred meat into the dug tofu block, fry it in a hot oil pan until both sides are golden, then fry it in Jiang Mo, stew it with soup and proper amount of soy sauce, and sprinkle with chopped green onion.

Many people like to simmer tofu in a casserole, which has a stronger taste, and the casserole has the function of heat preservation and is suitable for eating in winter.

Hakka tofu is soft, tough, tender, smooth, fresh and fragrant. It is light golden yellow, the tofu is tender and smooth, the meat stuffing is delicious, and the soup is rich and mellow.

There is no secret recipe for delicious food, but make it with your heart.

Hello, everyone, this is the "blind food restaurant". I'm glad to answer this question.

Share with you a detailed and delicious practice.

Hakka fermented bean curd is one of Hakka famous dishes, a famous dish with traditional flavor in Dongjiang, and a very representative traditional dish in Hakka food culture. In my hometown, I ate fermented bean curd for only one year. Whenever there is an important festival, it always appears and is always very popular. Brewing "is a Hakka verb, which means" planting stuffing ". There are many choices of fillings, so you can eat whatever you like. There are two choices about tofu, one is fresh tofu and the other is fried tofu. And I choose oily tofu here, and the fillings are: radish, pork and celery.

The method is simple. Let's take a look at the detailed method:

Ingredients: radish1000g

Pork: 300g

Celery: 50g

Garlic right amount

Production method:

1. Food processing:

A, slicing radish, shredding and cutting into powder

B. separate the pork from the fat and cut it into small pieces.

C. chopped celery

D. minced garlic

2. Stir-fry: Heat oil in the pot, add pork and oil, then add minced garlic and celery, stir-fry chopped radish for two minutes, stir-fry the radish with a little water, which is too moist and tastes bad. Add salt and soy sauce, adjust the taste and serve.

3. Stir-fry: add the chicken essence to the brewing to taste, stir well, then add a proper amount of starch and stir well. This step is to increase the viscosity of the filling and make it taste better.

4. Brewing bean curd brain: Tear a small mouth on the fried bean curd brain, then put the cold brew into the fried bean curd brain and stuff it.

5. Steam, steam with water or steam with an electric rice cooker.

6. Eat while it is hot after steaming. Youwei

Hello, I'm glad to answer this question for you!

In fact, there are many ways to make tofu in Hakka dialect, with different tastes and methods. Here I briefly explain my method.

1. Cut tofu and chop pork into stuffing; Chop mushrooms, scallops and onions (if you don't like onions, you can use vegetables instead).

2. Put all chopped materials into a clean plate, add a little salt, monosodium glutamate and appropriate amount of pepper and mix well; Make the prepared meat stuffing into balls and put them on the set tofu.

3. Put the water into the pot and boil it. Put it in and steam for about 13 (the time should not be too long, the meat will get old if it is too long).

4. Pour out the steamed bean curd soup, pour it into the pot, add three teaspoons of oil consumption, a little monosodium glutamate and two teaspoons of sugar, fully melt it, dissolve the starch with water, and pour it into the thicken.

Pour the hook on the fermented tofu, and you're done.

There are many ways to make Hakka tofu, and each place has different characteristics.

Let me share my personal practice.

Ingredients: 500g pork (preferably with some fat), a handful of shallots, 5 mushrooms, horseshoe 10.

Accessories: salt, sugar, soy sauce, oyster sauce, chicken powder, starch, pepper and sesame oil.

Soak dried mushrooms in warm water.

Wash the pork, chop it into minced meat and put it in a bowl.

Cut the shallots into chopped green onions and put them in a bowl.

Dice the soaked mushrooms, chop the horseshoes and put them in a bowl.

Add salt, sugar, chicken powder, soy sauce, oyster sauce, pepper and starch, and stir well in the same direction.

You can add a little water and stir it together to make the minced meat more tender and smooth.

Finally, sprinkle with sesame oil and mix well again.

You can start making tofu.

1. shredded ginger, chopped green onion, minced shrimp, minced pepper, diced tofu, and hollowed-out tofu blocks.

2. Pour the pork stuffing, shrimp, cooking wine, chopped green onion, Jiang Mo, starch and salt into a container and stir well.

3. Pour the meat into the tofu block, pour the oil into the pot, and fry on low heat until both sides are golden.

4. Add soy sauce, sugar, starch, chopped green onion, add water, boil over medium heat, and simmer for 3 minutes.

5. Pour in pepper.

When I eat at home, there is a kind of food similar to tofu almost every day, whether it is cooked or stewed, spicy or light, which makes people like it very much. Among them, the delicious fermented bean curd is even more attractive, fragrant but not greasy. Whenever the chef cooks this dish, I can eat one more bowl of rice than usual.

Delicious stuffed tofu

Ingredients: tofu, Taoyuan Jianmin beef, pepper, mushrooms, pork, onion ginger, cooking wine, oyster sauce, soy sauce, pepper, starch and salt.

Practice: 1, rinse the tofu carefully, control the water, and cut it into pieces of similar size with a knife; After washing the mushrooms, remove the roots and cut them into dices;

2. Wash onion and ginger separately, remove impurities, drain water, and cut into chopped green onion and Jiang Mo respectively; Standby;

3. Next, after cleaning the pork, remove impurities, cut it into minced meat, add appropriate amount of soy sauce, starch and salt, stir well, and marinate the minced meat;

4. Take a small clean basin, put minced meat and diced mushrooms, add appropriate amount of Jiang Mo, cooking wine, oyster sauce, soy sauce, pepper, starch and salt, and stir well to make stuffing;

5. Dig a small hole in the tofu block with a small spoon, don't dig it through, put a little flour on it, and stuff the minced mushrooms into it;

6. Then put oil in a hot pan, add tofu stuffed with mushrooms, fry until golden on both sides, serve out and sprinkle with chopped green onion; It tastes better when you add some Taoyuan Jianmin beef and pepper.

Meizhou, a thousand-year-old Hakka tofu city, is known as the "Hakka Capital". People from the Central Plains "moved their clothes to the south" here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Everything can be brewed. Fry the matchbox-sized tofu into golden brown, put the stuffing made of pork and fish in it, add chopped green onion and sesame oil, and simmer in the chicken soup casserole until the aroma is overflowing.

I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food. The basic materials are tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper and so on. Practice: Chop the lean meat and fish separately, soak the shrimp in small pieces in Kamikiri, cut the salted fish into small pieces, and dice the onion.

Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use; Clean the cabbage, put it in oil, salt and boiling water, boil it and hold it; Wash and drain the tofu, open four slices at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in an oil pan until it is slightly yellow; Heat the casserole, add a tablespoon of fried ginger slices, add the soup and bring to a boil. Add cabbage and tofu and cook for a while. Stir-fry the sauce and serve.