Ingredients
Main Ingredients
Pork
Salt
Pepper
Soy Sauce
Oyster Sauce
Cooked Tofu
Pork
Pork
Salt
Pepper
Soy Sauce
Oyster Sauce
Pork
Pork
Pork
Pork
Marble Tofu
Garlic Flavor
Frying Process
Hours Consumption
Advanced Difficulty
Hakka Stuffed Bean Curd Step by Step
1
Materials: Bean Curd, Pork Forelegs, Mushrooms, Shrimp, Garlic Seedlings. (The meat does not need to be too much, I did not put down all here)
2
Put water in the pot and add salt to put the tofu down on low heat and cook for ten minutes, the purpose is to let the tofu flavor and increase the toughness, not easy to crack when brewing. (This step is very important)
3
Scooped up in a sieve to drain water for use.
4
Minute the pork into a foam (I use a blender to beat it out), add salt, soy sauce, chicken powder, pepper to taste, and remember to add an egg, so that the meat mixture to improve the adhesion, not easy to fall off.
5
Soften mushrooms and shrimp in advance, chopped into foam.
6
Pour in the mushrooms, shrimp, and sashimi, and mix well.
7
Slice the tofu diagonally into two triangles.
8
In the center, use a small spoon to dig a roar, careful not to dig through.
9
Hold the tofu in your left hand and use chopsticks with your right hand to slowly stuff the meat mixture into the dug roar.
10
Let the good look.
11
Stuff all the tofu in turn.
12
Put oil in a pan and fry the tofu with the meat filling first face down until golden brown.
13
Fry all the tofu again until golden brown.
14
Fry the tofu into a casserole dish (I used a smaller casserole dish), add water or stock, season with soy sauce, oyster sauce, and pepper, a strong pepper flavor is authentic Hakka flavor, and slowly simmer until flavorful.
15
Put in the garlic cloves, if you don't like garlic cloves, you can replace them with chopped green onion.
Tips
If you don't have a non-stick skillet when frying the tofu, add a pinch of salt to the oil to prevent it from sticking to the bottom. The casserole should be simmered on low heat without a lid, the tofu will be more tender.