Stuffed tofu is a snack often eaten by Hakka people in Longchuan. Stuffed tofu originated in the Central Plains when the custom of wrapping dumplings, due to migration to the Lingnan wheat can not wrap dumplings, the festivals, Dongjiang people came up with a stuffed tofu eating method.

Features: Tangy soup, tender and tasty original pot on the table.

Materials: peeled meat 6 two, fresh fish 2 two, tofu 16 blocks, salt, monosodium glutamate, pepper a little, 2 pounds of light soup, water 2 two, peanut oil 3 two.

Making: 1, cut the meat into material, add the fish minced meat, seasoning tart until gelatin into the meat filling;

2, in the middle of each piece of tofu dug out a length of 2.5 centimeters, width of 1.5 centimeters small holes, the meat filling stuffed into the small holes;

3, fierce fire wok, the tofu piece by piece of the discharge into the frying pan, slow-frying to a golden brown, into the soup, seasoning, put in the mouth of the left fish _ stewed, and then add soy sauce, and then put in the fish. Adjust the old soy sauce, one by one piece of emissions in the dish, pour the gravy, sprinkle with green onions that is.