The Food Museum invites you to answer: There are 10 ways to make Guangdong Hakka Yong Tofu.

One of the following.

After the ancestors of the Guangdong Hakkas moved south from the Central Plains, they still retained the custom of eating dumplings. However, due to the shortage of wheat and noodles in Lingnan, they could not eat dumplings during the Chinese New Year. The ancestors figured out a way to fill the dumpling fillings into tofu cubes instead of dumplings. Delicious food

A unique flavor in the world.

The following introduces the selection of ingredients for the Guangdong Hakka Yong Tofu recipe: 4 pieces of tofu, 100 grams of pig fat and lean meat, 5 mushrooms, 2 green onions, 50 grams of light soy sauce, an appropriate amount of sesame oil, 20 grams of sugar, an appropriate amount of starch, and mountain huangpi fragrant powder.

Just the right amount, the right amount of oil.

Picture 1 above, tofu and pork ingredients.

Picture 2 above, soak the mushrooms in water for 1 hour, chop them together with the pork, add an appropriate amount of light soy sauce, sesame oil, sugar, mountain huangxiang and starch, mix well, set aside and marinate for half an hour until the flavor is fully absorbed.

Picture 3 above, cut the tofu in half into long cubes.

Picture 4 above, use a small spoon to dig a hole in the middle.

Picture 5 above, stuff the marinated meat filling into the middle of the tofu, heat oil in a pan, add the tofu cubes, and fry over a slow fire.

As shown in Picture 6 above, fry the tofu cubes on each side slowly and carefully until golden brown.

As shown in Figure 7 above, mix light soy sauce, sesame oil, sugar, starch, and water into appropriate amounts to make a sauce and set aside.

As shown in picture 8 above, pour the prepared sauce into the tofu and fry until golden brown.

Picture 9 above, cover and simmer for 2 to 5 minutes to reduce the thick sauce. Sprinkle with chopped green onion before serving.

Picture 10 above, then take it out of the pot and serve on a plate. It is a world-famous dish with a unique flavor.

Answered by Wu Shi, a Hakka doctor of traditional Chinese medicine.

Thanks!

Thanks!

Hakka stuffed tofu is a must-cook dish for every Hakka household during the holidays. “You can’t stuff it without vegetables, and you can’t have a feast without stuffing it” is a long-standing dietary code passed down by the Hakka people.

During the holidays, stuffed vegetables must be an indispensable and important dish for the Hakka people - stuffed tofu, stuffed eggplant, stuffed bitter gourd, etc., among which stuffed vegetables are definitely unique.

It is said that after the "Eight Kings Rebellion" in the late Western Jin Dynasty, the Hakka people began to move south to escape the chaos. When they came to the south, they missed the dumplings in their hometown, so they used local materials, replaced the dumpling wrappers with tofu, and stuffed the minced meat into the tofu. This is

The so-called "brew".

Because of its delicious taste, it has become a famous Hakka dish.

To make a good Hakka Yong Tau Foo, you have to pay attention to everything.

The tofu should be marinated tofu, and the meat filling should be fat and lean pork belly. Chop it into pieces finely, add onion, ginger and other seasonings and stir evenly.

After the tofu and meat fillings are ready, start making tofu. Cut the square tofu in half into two rectangular pieces. Dig a small hole in the middle of each piece of tofu to fill the meat filling. The intensity should be controlled well. Don't overdo the meat filling to avoid stretching.

Broken tofu.

After the stuffed tofu is ready, start frying the tofu. After the oil is heated over high heat, add the stuffed tofu and fry on both sides until golden brown. Add an appropriate amount of water, light soy sauce, oyster sauce, and starch to make thickening. After the juice is reduced over high heat, sprinkle some chopped green onion.

Pieces of white and tender tofu are soaked in the bright yellow sauce. The tofu is wrapped in tender and cute meat fillings. Gently pick up a piece and put it in your mouth. It is wonderful.

Hakka cuisine pursues the original taste, and any ingredients can be transformed into different classic delicacies in the hands of Hakka people.

The intelligent and hard-working Hakka people have created their own food culture and civilization with their own hands.

In addition to stuffed tofu, Hakka people also have various stuffed dishes such as stuffed green peppers, stuffed bitter melon, stuffed pumpkin, stuffed lotus root slices, etc.

I am very qualified to answer this question because I cook this dish often.

There are two ways to brew Yong Tofu, one is brewed with fresh water tofu, and the other is brewed with fried tofu.

This is what I made today and I will bring you the recipe of Yong Tofu today. It is simple and easy to make.

I hope you all have time to make it for your loved ones to try and spend more time with your family!

Prepare ingredients.

1. 1 catty of fried tofu (choose the older ones that are strong and full-bodied! 2. Onions, a little ginger and garlic! 3. Two white radish 4. Half a catty of fresh pork belly, 5. Salt, chicken essence, light soy sauce, 6. The most

The most important thing is to use the right amount of sweet potato powder. Chop the white radish and chop the pork belly (chop into puree). Chop the radish into fine pieces and put it into a container and sprinkle with some salt.

Drain the water. After half an hour, squeeze out the radish water with your hands and set aside. Chop the onion, ginger, and garlic into small pieces. Add the minced pork belly and stir in the white radish. Then add a little salt (be careful not to make it too salty because the white radish was salted just now).

After mixing well, add the sweet potato flour. Stir well and set aside! Take the oiled tofu and cut it in the middle (be careful not to cut the bottom and two ends). Then stuff the opened oiled tofu with the filling and stuff it tightly.

Put it on a plate and boil water in the pot. After the water boils, steam the tofu for about 20 minutes. In addition, the water tofu is also brewed, but it is recommended to use oil tofu for the first time, because the water tofu is not easy to rot.

It is more difficult for experienced people to master! To talk about Hakka Yong Tofu, you must first understand Hakka cuisine. To understand Hakka cuisine, you must first understand Hakka people.