Speaking of turned tofu, it is a special dish of Leiyang New Year. As a girl who was born and raised in Taoyuan, I am used to the bozi dish in my hometown, but I was still very impressed when I first saw it. It's just that I have been married to Leiyang for more than ten years and have eaten fried tofu many times, but this is the first time I have personally participated in making it.

Because I have been working as a full-time mother this year, I have plenty of time. As for my mother-in-law, I grinded several pots of tofu myself a year ago, so I thought about making more fried tofu to eat during the Spring Festival. I have no resistance to these delicacies that I have never tried before. My sister-in-law was also invited to join in the fun.

My mother-in-law first cut the prepared tofu into square cubes of about two centimeters, and fried it in a pan to form tofu, which is what we usually call fried tofu.

My sister-in-law and I started preparing the ingredients needed to make the stuffing: pork belly, fungus, vermicelli, and chives.

Soak the fungus and vermicelli in cold water and wash them. Cut the fungus into mince, chop the pork belly into minced meat in the same way, and cut the vermicelli into long enough pieces. Then put them all in a large container, add salt and light soy sauce, stir evenly, and finally sprinkle with chopped chives. In fact, the preparation of this stuffing is similar to that of dumplings. You can also replace the fungus with shiitake mushrooms, and probably add pork belly. The vermicelli and chives remain the same.

By the time we have mixed the stuffing, my mother-in-law’s fried tofu has already been fried and left to cool. The next step is to turn the tofu into the stuffing.

This is basically what my sister-in-law and I do. We wash our hands, pick up a cube of fried tofu, tear a small slit along one edge, and then turn it over. In this way, the yellow skin on the outside becomes the inside, and the white tofu on the inside is exposed. According to my mother-in-law, this is so that it can be coated with flour during the subsequent frying process.

Next, we can stuff the prepared stuffing bit by bit into the opening with chopsticks, but this process is a bit time-consuming. The main thing is that we are doing it for the first time and turn the tofu over. I was a little cautious when I came here, worried about breaking it.

After we turned over and wrapped all the fried tofu that my mother-in-law had fried, it was my mother-in-law’s turn to do the next work.

I saw her put a few cups of flour in a big basin, added water and stirred it evenly, then used chopsticks to test the consistency, then put the fried tofu we wrapped, clamped the opening with chopsticks, and then Wrap it in flour, as if you have taken a bath to prevent it from freezing, and quickly put it into a hot oil pan, turn on high heat and fry it, wait until it is slightly formed, then flip it over and fry it, roll it in the oil pan a few times and the color will be ready. It will become golden and ready to serve.

The flipped tofu right out of the pot is crispy, with a thin skin and lots of fillings. You can taste it in one bite and it’s delicious beyond your imagination. I also felt a full sense of accomplishment, but I ate four or five of them at once.

However, they usually don’t fry and eat them here. They make more at a time and put them in the refrigerator after they are done. When you want to eat it, just take it out and steam it, and it will give you another flavor. It is soft on the outside, especially chewy in the middle, and has a layer of freshness on the inside, and a little soup will be steamed out. It’s also undeniably delicious.

No more talking, I have to eat some more.