Tofu pudding 20 kuai

Taro Lipu 1

200 grams of minced pork

Ten dried auricularia auricula

4 dried mushrooms

300 grams of glutinous rice

2 garlic seedlings

The production of Guangxi tofu pudding

Material preparation:

1, the glutinous rice is soaked in water for one night and then dripped dry;

2. Soak auricularia auricula and shiitake mushrooms in warm water, wash and cut into pieces. Mushrooms should not be greedy, otherwise they will occupy the flavor;

3, Lipu taro peeled and diced.

4. Add starch, garlic Jiang Shui, cooking wine, chicken essence, sugar, salt, white pepper and minced garlic to the minced meat and marinate for 10 minutes.

Stir-fried stuffing:

1, put a little oil in the hot pot, stir fry the diced taro for a while, then add the diced fungus and the diced mushroom, bake for a few minutes, and bake the water away.

2. Add glutinous rice and continue to stir fry until most of the water in the filling evaporates.

3, from the pot, add minced meat and mix well. Add: spiced powder, oyster sauce, soy sauce, chicken essence, a little sugar and salt to the stuffing, season and mix well.

Stuffed tofu:

Tofu Bu unscrewed a small hole, carefully took out the tofu inside and filled it with the mixed stuffing.

Put the soaked tofu in a pressure cooker and steam it in a steamer for half an hour.