Hakka fermented tofu is a famous dish of Han Hakka. It has a long reputation. In the life of Hakkas, whenever there is a banquet, there must be this dish. Stuffed tofu is a typical food that combines the traditional eating habits of the Central Plains with the special lifestyle of the migration areas. This product is a traditional and famous dish in Hakka area. It is often used on holidays or for entertaining guests.

preparation of ingredients

main ingredients: tofu (south) (1g) pork (fat and thin) (4g) "Hakka stuffed tofu" food map

auxiliary materials: shiitake mushrooms (fresh) (1g)

seasoning: monosodium glutamate (5g), green onions (2g) salt (salt).

2. Chop the pork into mud;

3. Wash the onion after removing its roots and cut it into pieces;

4. remove the stems of the mushrooms, wash them, squeeze them out, and chop them into mud;

5. Stir the pork paste with mushroom paste, chopped green onion, starch, salt, soy sauce, pepper and lard to make tofu

into a gelatinous filling;

6. Take 1 grams of bean curd paste and put it on the palm of your hand, then take 7.5 grams of stuffing and put it in the center of the bean curd paste, and wrap it into balls, so do it one by one;

7. Put the pot on medium heat, add proper amount of lard, heat it to 7%, fry the tofu balls in the pot one by one until golden brown, then add lard and turn the other side over;

8. Put the soup, monosodium glutamate, refined salt, soy sauce and lard in another pot to boil, pour the fried meatballs and cook for 5 minutes until the soup is slightly dry, and then take out the pot;

9. arrange the meatballs in a bowl, pour in the original juice, steam them on the drawer for 5 minutes, and take them out and put them in a plate;

1. pour the soup of steamed meatballs into the pot, add water and starch to blend, pour it on the meatballs, then pour sesame oil and sprinkle with pepper.