Stuffed tofu, braised pork with plum vegetables and baked chicken with salt are the "three kings" of Hakka cuisine, and these three dishes will be found wherever there are Hakka people. For Hakkas, they are both snacks and delicacies used to entertain guests at banquets.

Hakka tofu must be soft inside and crisp outside, so that it can be enjoyed by people in taste; The stuffing must be sweet and delicious, smooth and not greasy. I think a successful cooking should not only give people the enjoyment of taste, but also give people a kind of happiness, a kind of happiness only when eating.

and Hakka food just meets my requirements. No matter how many years a wanderer has been away from home, no matter whether it's delicacies or nectar, he can find the feeling of home. The cuisine of fermented tofu is Cantonese cuisine, and the basic materials are tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper and so on.

bean curd is not only delicious, but also easy to make. There are only four steps.

chop the lean meat and fish respectively, soak the shrimps and cut them into pieces, cut the salted fish into pieces, and dice the onions. Put all the materials in an enlarged bowl, add seasoning and stir until it is gummed for later use; Then pick and wash the cabbage, put it in oil, salt and boiling water, cook and hold it; Rinse the tofu and drip it dry, open four pieces at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, fry it in oil pan until it is slightly yellow; Finally, heat the earthen pot, stir-fry the ginger slices in oil, add the soup and bring to a boil, add the cabbage and tofu and bring to a boil for a while, stir-fry the sauce and bring to a boil, and then serve the original pot.

it's very simple! But it is this simple dish that attracts thousands of foreign friends from Qian Qian to taste it.

Although I left my hometown to study in Shenzhen for many years, I still can't forget the delicious food in my hometown, especially the delicious Hakka tofu.

Hakka food composition 5 words 2: Hakka food (56 words)

Have you eaten the attractive Hakka-made tofu in Xingning, my hometown? What? No! That would be a pity! The fermented tofu in my hometown is very distinctive, delicious and beautiful! Let me introduce you below!

There are many kinds of fermented tofu, including red, white and yellow. Among them, the red one is the most delicious, but it is also the most difficult to do. White and yellow are also delicious, but the method is the simplest.

Although they have their own characteristics and flavors, they have one thing in common: fragrance! Maybe people with a sharp nose will smell the super fragrance of mushrooms, fat beef and tofu. This kind of fragrance can make people recognize the bean curd before they eat it.

how do they do it? Then I'll tell you how to make red fermented tofu!

we have to chop the meat into stuffing first, and add chopped mushrooms and kohlrabi. Then you put the stuffing into the center of tofu bit by bit and carefully. When it's done. Put them in the pot, fry them with low fire, add some water after frying for ten minutes, pour tofu and water into the earthen pot, and add Redmi, shallots and other seasonings; Simmer for another fifteen minutes. When the water boils, you can eat it.

Once you eat tofu, you will still want to eat it, because the red fermented tofu is mixed with the rice flavor of Redmi, the meat flavor of meat stuffing and the bean flavor of tofu, and the three flavors are combined to form the delicious taste of red fermented tofu!

I also set myself a set of ways to eat stuffed tofu: first eat the tofu wrapped in meat, and then eat the meat in one bite. Once, when I was eating meat stuffing, I threw it high and wanted it to fall into my mouth, but it fell to the ground because of disobedience, which made everyone laugh!