Oil tofu is a very common dish, which almost every mother can cook. When I was a child, my mother used to cook this dish for us, sometimes with tofu and sometimes with triangle oil tofu. Besides water chestnuts, my mother occasionally adds mushrooms, carrots and celery. Pan-fry and stew with sauce, or steam first and then pour with sauce. No matter what you cook, it's delicious.

When cooking this dish, there are two key points:

(1) Tofu foam should be scalded with boiling water first, which can remove excess grease and oil-consuming smell. Whether it's tofu foam or oily tofu, such as the fried material in hot pot, I will iron it first, wash it and then cook it in the pot.

(2) Meat stuffing should be pumped, whether it is jiaozi steamed buns, steamed buns or meatballs, there are steps to pump water. Although it's a little troublesome, you can add more water to the meat to make it taste fresh and tender. "Pumping water" refers to pumping water into the meat and stirring it in the same direction until the water is absorbed by the meat. It is suggested to use onion Jiang Shui as the best water, which can remove the fishy smell of meat and make the meat have the aroma of onion and ginger.

Tofu with minced meat (4~6 people)

Tofu foam ... 12.

Pork stuffing (fat 3 thin 7)... 150g

3 pieces of water chestnut (peeled, flattened and chopped)

Onions (surname) ... 2 (chopped green onion)

White powder water ... right amount.

Boiled Qingjiang cuisine ... in moderation.

If the tofu foam is bigger, the meat stuffing can be increased to 200~250g, and the inexhaustible meat can be fried into meatballs. ※

Onion Jiang Shui:

Onions ... 1.

Energy ... 1 small piece

Water ... 60 ml

Meat seasoning:

Soy sauce ... 1 teaspoon

Rice wine ... 1 teaspoon

Garlic ... 1 petals (chopped)

Pepper ... right amount.

Sesame oil ... 1 teaspoon

Taibai powder ... 1 spoon

Seasoning:

Rice wine ... 1 spoon

Soy sauce ... 2 tablespoons.

Sugar ... 1 teaspoon

Clear water ... 200 ~ 250 ml

Exercise:

1. Flatten the onion and ginger, add clear water, grab them evenly with your hands, and filter them into onion Jiang Shui for later use. 2. Add minced garlic, soy sauce, rice wine and pepper into the pork stuffing, and stir in the same direction until it becomes thick. Then, add the water of onion and ginger into the minced pork three times, while stirring until the water is completely absorbed by the minced pork, add sesame oil and white powder, and add water chestnut after stirring evenly.