Just for reference, my hometown is not a modern city. Although it is just an ordinary rural area, talking about the food here is really mouth-watering and makes people's mouth water three thousand feet down.

And my favorite is the hometown flavor - "meat ball" Yong Tau Foo.

The ingredients for Yong Tau Foo are very simple, just fried tofu, bacon, mushrooms, taro, etc.

The first step is to make the filling.

First, chop the bacon, mushrooms, and taro into 7 pieces, and then sprinkle them with an appropriate amount of pure salt and soy sauce that just came out of the "enemy zone". If you like spicy food, you will add an appropriate amount of chili pepper. When you are ready,

, just took out the fried tofu skin I bought!

The second step is to put the filling into the tofu skin and shape it. We usually tear a hole on one side of the tofu skin with dexterous hands to make the tofu skin look like a pocket, and then put the filling into the "

In this way, a "fat general" with a "big belly" and green hair was born.

But you must be careful when making it. If you put too much filling, it will easily burst the "Fat General". If it bursts, it will affect its beauty!

The last step is also a crucial step - steaming.

The water temperature for steaming fried tofu should not be too high or too low. Generally, use a larger fire at the beginning, then use medium heat, and use low heat at the highest heat until it is out of the pot.

It probably takes about 20 minutes.

It tastes great!

When the Yong Tau Foo comes out of the pot, your mouth will be filled with the juice inside the tofu when you bite into it. It is so hot that it flows from your throat to your stomach, which makes you feel warm!

As you eat it, you can't help but think of its origin.

It is said that this dish originated from northern dumplings. Because there is less wheat in the south, Hakka people use Yong Tofu to express their feelings for northern dumplings and the Central Plains culture.