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Practice of making tofu in Yangshan, Guangdong Province
Practice of making tofu

condiments

tofu

Eight hundred

pork

150g

Dried/shelled shrimp

25g

Mushroom

50 grams

wood ear

30 grams

condiments

verdant

10g

soybean

5ml

salt

5g

Cooking wine

10ml

refined sugar

10g

starch

10g

monosodium glutamate

3g

pepper

3g

salad oil

30 ml

step

1. Cut the pork into mud first.

2. Chop the onion and ginger, and wash the mushrooms and fungus. Shrimp is ready.

3. A piece of tofu.

4. Cut mushrooms and auricularia into powder and put it into the meat stuffing.

5. Cut the tofu into 4 cm square and 2.5 cm thick pieces, and dig out the central part of the tofu block to make it concave.

6. Fill the meat, shrimp skin, mushrooms, scallion, refined salt, cooking wine, monosodium glutamate and dried starch evenly and brew into tofu.

7. Put the oil in the pot with the tofu stuffing facing down.

8. After coloring, turn it over and fry the other side.

9. Pour in 150ml broth, soy sauce, sugar and monosodium glutamate, bring to a boil, and simmer. Sprinkle pepper and cooking wine when collecting juice.

10. Take out the pan and put it on a plate, sprinkle with chopped onions and peppers, and you can eat.