Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of Hakka famous dishes, which is said to be related to jiaozi in the north. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, which is filled with seasonings such as mushrooms, minced meat, onion and garlic, and then cooked in a casserole for a long time with seasonings such as monosodium glutamate and pepper. After Hakka bean curd is cooked into a dish, it is fresh, tender, smooth and nutritious.

The steps of Hakka tofu

Details of ingredients

Appropriate amount of pork

Tofu right amount

Proper amount of onion

Ginger right amount

Appropriate amount of eggs

Proper amount of salt

Appropriate amount of chicken powder

Appropriate amount of sesame oil

Proper amount of soy sauce

Proper amount of raw flour

Appropriate amount of oyster sauce

Appropriate amount of white sugar

Appropriate amount of white pepper

1

Prepare materials.

2

Material A: Chop pork into a bowl, add salt, soy sauce, sesame oil, Jiang Mo, chopped green onion and white pepper, and stir clockwise for one minute.

three

Material B: Pour oyster sauce, soy sauce, chicken powder, salt, white sugar and water into the bowl and stir until the white sugar melts.

four

Use a knife to gently dig a small hole on one side of tofu, don't dig through the bottom, gently apply a thin layer of raw flour to the small hole, fill the small hole with "material A", gently compact it, and apply it to the surface (the side of meat) with whole egg liquid.

five

Turn on a small fire (I use a small fire all the time), put some oil in the pot, put the tofu just filled in the pot, fry it until both sides are golden, then pick it up and put it on the plate for later use.

six

Turn on a small fire, put some oil (there is some oil left in the bean curd just after frying, so I didn't put it), put some chopped green onion and stir-fry, then pour in "material B", and after the "material B" is boiled, put the bean curd just fried and put aside, simmer for about 5 minutes, turn off the fire, pick up the bean curd, pour the sauce on the surface and sprinkle with chopped green onion. (If there is a small casserole, make it directly in step 3, and sprinkle with chopped green onion after simmering. )

seven

When I made Hakka tofu, I left a little material to burn, a little pickled pork, a little unused whole egg liquid, and a little Jiang Mo, which I used to make a "soup with bean sprouts and egg flowers and minced meat".

eight

Boil the water in a pot, pour the minced meat into it and stir it (not a lump), then add the bean sprouts, turn off the heat after boiling, and pour the egg mixture to turn off the heat.

nine

What a satisfying little meal.

knack for cooking

1, Hakka should choose bittern tofu to brew tofu, bittern tofu is ugly, but it is this kind of tofu that can be stuffed into meat and cannot be broken off. In her mother-in-law's house, the seller of handmade salted tofu still comes to the door with a pole. During the Chinese New Year holiday, you must make an appointment in advance to buy such tofu.

2. Most of the meat stuffing made by Hakka people to make tofu is made of winter vegetables and pork. My mother-in-law said that there was no seafood in Hakka areas before, and putting it in winter vegetables can improve the taste. With the improvement of living standards, meat stuffing will be made by chopping mushrooms and pork together, while my two Hakkas prefer minced meat with squid and pork, which is more delicious;

3, Hakka stuffed tofu can be filled with the right amount of stuffing, and it is not necessary to fill the whole piece of tofu. The right amount of delicious meat stuffing in the middle is perfectly combined with the bean flavor of tofu, so you can't get tired of eating more! When stuffing the meat, clamp it with two fingers to prevent the tofu from being broken. Salted tofu can withstand such a small toss;

4. When frying Hakka bean curd, fry it golden on one side with a small and medium-sized torch, and then turn it over on the other side. Never turn it over many times. After all, it's tofu, and it will turn into tofu meat if you keep turning it over.

5. Hakka fermented tofu is directly poured with water after frying, and covered with a lid. Connie's family prefers Hakka tofu with heavy makeup. But in any case, fermented tofu likes to absorb some liquid, and the stewed fermented tofu is more tender, smooth and delicious.

Cooking tips

1, tofu soaked in light salt water can remove the smell of beans, and also make tofu stronger, and the south tofu will not be so fragile when soaked.

2. Although south tofu tastes better, it is fragile, so it is best to use north tofu here.

3. When frying, fry the stuffed side first and then turn it over. If you are worried that the stuffing will fall out, you can put a little starch on the hollowed tofu.