Hakka stuffed tofu is a famous Hakka dish that I like very much. It is rich in fillings, simple and delicious, and it is a must for any banquet. "Niang" is a Hakka verb, which means "planting", and "Niang tofu" means "tofu with meat stuffing". Generally speaking, there are two ways, one is to steam and pour the juice on it, and the other is to stew it with juice after frying. Share the practice with everyone:

Main ingredients:

Hakka south tofu, pork stuffing, water-soaked mushrooms, water-soaked dried shrimps and ginger.

Ingredients:

Light soy sauce, salt, sugar, white pepper, oyster sauce, clear water, celery, starch and chopped green onion.

Practice and steps:

1 stuffing preparation: chop the pork into minced meat, put it in a bowl, add appropriate amount of salt, soy sauce, white pepper and water starch, stir well, then pour in the chopped meat and stir it to taste (according to personal taste, some mushrooms, dried shrimps, fungus, etc. can be added to the meat stuffing).

2. Cut the tofu into long squares or triangles with a thickness of1.5-2 cm, and dig holes in the middle of the tofu, as far away from the edge as possible, leaving more edges to prevent the tofu from being squeezed when stuffing. Be careful not to dig the hole too big. Tofu is elastic. Just dig a little and it will be much bigger. Those who like stuffing can put more stuffing.

3. Put the dug tofu in the palm of your hand, sprinkle some raw flour into the hole, so that the meat will stick firmly in the tofu, and then hold the tofu with your fingers and slowly fill the hole with the meat (be careful not to break the tofu with your fingers), and the filled meat can be slightly higher than the tofu (steamed meat can be more).

4. Put a proper amount of oil in the pot, turn it to a low heat after heating, and turn the prepared tofu into a small fire with the meat stuffing facing down. After frying the tofu on both sides, take it out of the pot and put it on the plate.

5. Mix the appropriate amount of oyster sauce, soy sauce, sugar and water into juice and pour it into the pot. After boiling, add fried tofu, cover and simmer for about 5 minutes.

6. After the tofu is cooked, add chopped celery, boil it slightly, sprinkle with pepper, mix well slightly, and serve the tofu.

7. Add water starch to the remaining juice and cook it thick. You can also sprinkle chopped green onion on the surface like chopped green onion and pour it on tofu.

Precautions:

1. Tofu should be soaked in salt water first (not easy to disperse)

2. Don't have too much stuffing (easy to collapse)

Steamed is not easy to rot, if fried, make small pieces.

Dietary taboos:

Because of the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.