Ingredients
Main ingredients: 1 piece of tofu, 100g of pork, 30g of chives, 5 mushrooms, 1 egg;
Accessory ingredients: 1 tablespoon of oil , 2 tsp salt, 1 tbsp light soy sauce, 1/2 tbsp oil, 1 tbsp cooking wine, 1/2 tsp allspice, 1/2 tsp white pepper, 1/2 tsp chicken powder, 3 tablespoons of starch
Fried tofu cake
1
Ingredients:
Tofu (Northern tofu, Southern tofu is too tender, I It is fresh tofu bought from the market, not boxed), 100g of pork, chives, five mushrooms, and one egg (only the egg white part is needed)
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2
Wash the chives and chop into small pieces.
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3
Chop the pork into minced meat. Many people think that mincing meat is a very painful thing, so they like to buy ready-made pork fillings in supermarkets or markets. But I have never dared to buy that kind of meat filling. I always feel that I don’t know which part it comes from, and it is not clean and difficult to handle when I get it back. In addition, the meat stuffing bought from the market does not hold together and is not easy to make stuffing. So, if you want to enjoy delicious food, you’d better work hard. Of course, it would be much easier if you have a meat grinder.
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After soaking the dried mushrooms, take them out, wash them, squeeze out the water, remove the stems, and then chop them .
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Put the minced meat, green onions, and mushrooms into a bowl and add seasonings.
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Use chopsticks to mix the filling evenly, and mix vigorously until it forms a ball. Marinate for fifteen minutes.
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At this moment, let’s deal with the tofu. First use a knife to slice off the six sides of the tofu (because the tofu noodles will be dry and not tender enough).
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Crush the tofu with your paws!
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The crushed tofu particles are relatively large, not delicate enough, and have too much water, which makes it easy to fry in a pan. It sticks to the pan and the frying is not fragrant enough. So we have to squeeze out the water from the tofu residue.
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There are two methods. One is to use gauze (steamer cloth is enough) to wrap the tofu residue and drain the water. Twist it out. However, I just ran out of steamer cloth at home, so I used a flour sieve and squeezed it with a large spoon. This can also squeeze out the water from the tofu and press the tofu into a fine paste.
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Crack the eggs, use an egg separator to separate the egg whites and add them to the tofu puree (leave out the egg yolks) , there will be too much water, and the water you just squeezed out was in vain...) Then pour in two tablespoons of starch, which can bind the tofu paste. Don’t forget to add a small spoonful of salt, otherwise the mashed tofu will be tasteless
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After the mashed tofu is evenly mixed, It will become very elastic and we can start making tofu cakes!
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Take a ball of tofu paste and put it in the palm of your hand
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Crush and put the meat filling
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Cover with a ball Tofu paste
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Shape it into a ball and flatten it into a pancake shape. Make sure to put all the stuffing into the tofu.
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Put a thin layer of oil on the frying pan, heat it over low heat, and gently add the tofu cake—— Be sure to be light or it will fall apart! Then press it gently with the palm of your hand - it must be gentle, too much force will cause it to crack! Then fry it on low heat while making the next tofu cake. Note, when the tofu cakes are ready, put them directly into the frying pan. Don't think about making them all first and putting them on a plate before frying them together. The prepared tofu cakes are very fragile and will break when you want to pick them up from the plate. It's very difficult and will deform. So make one and put it in the pot~
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Fry over low heat for about 3 minutes, and you can turn it over. The timing of turning over must be good. If you turn it over too early, you will find that the side next to the frying pan is not dry yet and will stick to the pan. If you forcefully turn it over, all your efforts will be wasted. So when is a good time to turn over? Time is not absolute. You only need to use a wooden spatula to gently push the tofu cake to see if it can be moved easily. If it can, it means that side is dry and can be turned over~
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Look, has it turned slightly yellow? Fry the other side as well.
After that, turn it over every 3 minutes and fry it for about 10-15 minutes. The tofu cake will turn golden brown and will not break when pressed with your fingers. It will be very elastic (does it look like it is made of noodles? ) This is done~ Remember to add a layer of oil after each frying. But don’t use too much oil, just a very light layer is enough.
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One piece of tofu will make ten tofu cakes. If there is still too much meat filling, just put it in Let’s make something else in the refrigerator tomorrow~
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The characteristic of this dish is that it is crispy on the outside and tender on the inside. Let’s do it Cut a tofu pancake open and take a look. Although the outside is golden yellow and looks crispy, the inside still retains the tender white color of the tofu. Very delicious!
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Tips
1. Be sure to squeeze out the excess water from the tofu.
2. You can use your hands to help when turning over to prevent the shape of the tofu cake from being damaged.
3. Turning time: Just use a wooden spatula to gently push the tofu cake to see if it can be moved easily. If it can, it means that side is dry and can be turned over.