Sub-statement:
A. Tofu is authentic only when it is made of water, just like brine and gypsum tofu.
B, the most basic filling is the front shoulder meat, adding chopped onions. You can add shrimp, squid whiskers, native fish, fish and so on. Some people use whole fish. Boneless Monopterus albus is used as stuffing without any ingredients. The taste is world-class!
C, the temperature of frying is the key, with a slow fire, a little burnt. Tip: Be sure to cover the pot when frying! Don't let the water go!
D, after frying, turn to the casserole, don't overdo it, just steam it.
E, you should pay more attention to oil and salt, because tofu can be salted.
Materials: tofu (south) 1000g pork (fat and thin) 400g.
Accessories: Lentinus edodes (fresh) 100g seasoning: monosodium glutamate 5g onion 20g salt 10g lard (refined) 40g pepper 3g soy sauce 10g starch (broad bean) 20g sesame oil 15g each.
manufacturing process
1. Stir the tofu into mud with chopsticks, add salt and mix well, and drain the water with a coarse white cloth;
2. Chop the pork into mud;
3. Wash the onion and cut into pieces;
4. The mushrooms are pedicled, washed, drained and chopped into mud;
5. Stir the pork paste with mushroom paste, chopped green onion, starch, salt, soy sauce, pepper and lard into a gelatinous filling;
6. Put 10g tofu paste on the palm of your hand, then put 7.5g stuffing in the center of the tofu paste and wrap it into balls, so do it one by one;
7. Put the pot into medium heat, add appropriate amount of lard and heat it to 70% heat. Fry tofu balls one by one in a pot until golden brown, and then add pig oil to fry the other side;
8. Boil the soup, monosodium glutamate, salt, soy sauce and lard in another pot, pour in the fried meatballs and cook for 5 minutes, until the soup is slightly dry, and take out the pot;
9. Arrange the meatballs in a bowl, pour in the original juice, steam them in a drawer for 5 minutes, and take them out and put them in a plate;
10. Pour the soup of steamed meatballs into the pot, thicken it with water and starch, pour it on the meatballs, and sprinkle with sesame oil and pepper.
The historical origin of tofu;
Hakkas have been wandering in migration for a long time. Although they are not very particular about food, they are deeply rooted and always continue the eating habits of the Central Plains. The famous Hakka dish "Stuffed Tofu" is a Hakka dish that Hakka people use their wisdom to create spirit and taste enjoyment in a specific environment. According to relevant historical records, "when people are happy in the North for the New Year, they will leave together, such as eating flat food, making a name for themselves and making friends at a young age". That is the "jiaozi" now. For thousands of years, jiaozi, as a New Year greeting food, has been deeply loved by people and spread to this day. During the Spring Festival, people eat jiaozi, which means good luck to show that they will bid farewell to the old and welcome the new. After the Hakkas moved from the Central Plains to Guangdong, it was difficult to maintain this custom because Lingnan was dominated by rice and lacked flour. So they adapted to local conditions, took local materials, ground soybeans grown in dry land into powder to make tofu, mixed pork and vegetables to make stuffing, made dough with tofu, cut tofu into rectangular and diagonal pieces, dug a small hole in the middle of each piece of tofu with chopsticks, then embedded the meat into the hole to form "stuffed tofu", and then steamed it, instead of eating jiaozi. This custom spread slowly and became a famous Hakka dish through the interpretation of Hakka chefs.