Yong Tofu (Hakka cuisine)
Recipe:
Ingredients: 380 grams of old tofu
50 grams of lean pork
3 shiitake mushrooms
1 piece of ginger
3 chives
2 garlic cloves
2 tablespoons of soy sauce
p>1 tablespoon oyster sauce
2 teaspoons cooking wine
1/4 teaspoon white pepper
1 tablespoon water starch
Appropriate amount of salt
Appropriate amount of peanut oil
200ml fresh soup
Steps:
1. Chop the lean meat into puree.
2. Cut the ginger, garlic and chives into mince, and cut the mushrooms into fine dices.
3. Add diced mushrooms, chopped green onions and half of the minced ginger to the meat paste, add cooking wine, white pepper, water starch, and appropriate amount of salt to make a meat filling and marinate for five minutes.
4. Cut the tofu into thick pieces, use a small spoon to dig a hole on the surface (you can dig deeper if you like more meat, but don’t dig out the bottom), sprinkle a little powder in the hole, and then marinate it. Fill the tofu holes with good meat filling.
5. Put a little oil in the pan. After the oil is hot, fry the side with the meat filling over low heat until it is slightly brown, then turn it over and fry the other side. Take it out after frying.
6. Leave the base oil in the pot (add more if it is not enough), and saute the remaining minced ginger and garlic until fragrant.
7. Add fresh soup into the pot (water can be used instead), add soy sauce, oyster sauce and appropriate amount of salt and stir evenly.
8. Place the fried tofu with the meat filling side down, neatly place it in the pot, simmer over medium heat until the juice is almost reduced (turn over halfway), turn off the heat and serve.
9. After the operation is completed, take it out of the pan and put it on a plate, and pour the remaining juice on the tofu.