In winter, my son is addicted to eating it. It is salty, fragrant, soft and waxy, and full of fillings, at least 6 at a time. In Hakka cuisine, there is always a need to brew vegetables. The word "brew" in Hakka dialect means "implant stuffing". In the eyes of Hakka people, there seems to be nothing that can't be brewed.

let's talk about making tofu, which can be made with white tofu or fried tofu. The most common way is to put the meat stuffing into tofu, fry it first and then stew it. It is tender and delicious, and it is very popular with everyone. Hakka cuisine is divided into Meizhou school, Dongjiang school and Beijiang school by region. We belong to Beijiang school, and there are many special Hakka cuisines. Today, we share one of our local specialties to make tofu.

The stuffing used in this bean curd is quite special, and it is also a home-cooked dish that I like to eat since I was a child. It is to brew bean curd with taro, which is brewed in golden and shiny bean curd. The bean curd is mixed with taro flavor, which is very fragrant and waxy, making people want to eat more.

taro can be used as a staple food, so every time I cook this dish, my child and husband say that they can stop eating. Friends who haven't eaten can try to cook it. It's really delicious.

ingredients preparation: half of taro (25g), 5g of pork belly, 5g of cooked sesame seeds, appropriate amount of ginger and garlic, 1 teaspoon of allspice powder, 1 teaspoon of oyster sauce, 2 teaspoons of soy sauce, 1 teaspoon of salt and half a teaspoon of white sugar

1. Wash and peel taro, cut it in half, and rub the other half into shredded taro with tools.

2. Prepare a small piece of pork belly and cut it into small pieces. The purpose of putting pork belly is to enhance fragrance. If you don't want to put pork belly, you can also use dried shrimp, sausage or bacon. Chop ginger and garlic for later use.

3. No oil is put in the pot. First, put the meat into the pot, pour a little water into it and boil it. Then, change the medium and small fire to drain the water. After the water is boiled, the pork belly begins to drain slowly, so that the fried pork belly is not easy to paste.

4. Fry the meat into delicious oil residue, and pour out the fried lard, which is very delicious for bibimbap, noodle mixing or cooking. Leave a little base oil in the pot, add ginger, garlic and oil residue and stir-fry until fragrant.

5. Add shredded taro and stir-fry for about one minute, then add light soy sauce, sugar, allspice powder, oyster sauce and salt, stir-fry with low heat, stir-fry shredded taro until soft, and sprinkle with white sesame seeds to enhance fragrance. Stir-fried taro stuffing is sticky, which can hold the group and will not spread.

6. Cut off the top layer of the bean curd with scissors, and then dig out the meat in the bean curd with your fingers. Be careful when you dig. Don't break it.

put the fried taro stuffing into the bean curd, put it in a pot and steam for 2 minutes.

Tofu brewed with salty and soft taro is more delicious than that brewed with meat. Although this dish looks ordinary and homely, it really makes you forget it once.

small cooking:

when you buy taro, you should choose something hard and heavy, preferably with some wet mud, and then look at the skin for scars. If there are many concave holes with soil near the root of taro, taro is relatively pink.