Hakka stuffed tofu is a famous dish of Han Hakka. It has a long reputation. In the life of Hakkas, whenever there is a banquet, there must be this dish. Stuffed tofu is a typical food that combines the traditional eating habits of the Central Plains with the special lifestyle of the migration areas. This product is a traditional and famous dish in Hakka area. It is often used on holidays or for entertaining guests.

Food preparation

Ingredients: tofu (south) (1000g) and pork (fat and thin) (400g).

"Hakka stuffed tofu" food map

Accessories: Lentinus edodes (fresh) (100g)

Seasoning: monosodium glutamate (5g), scallion (20g), salt (10g), lard (refined) (40g), pepper (3g), soy sauce (10g), starch (broad bean) (20g) and sesame oil (15g).

Production step

1. Stir the tofu into mud with chopsticks, add salt and mix well, and filter off the water with a coarse white cloth;

2. Chop the pork into mud;

3. Wash the onion and cut it into pieces;

4. The mushrooms are pedicled, washed, drained and chopped into mud;

5. Stir the pork paste with mushroom paste, chopped green onion, starch, salt, soy sauce, pepper and lard.

Yong Tau Foo

Gelatinized stuffing;

6. Put 0/0 gram of tofu paste/kloc-on the palm of your hand, then put 7.5 grams of stuffing in the center of tofu paste and wrap it into balls, so do it one by one;

7. Put the pot in medium heat, add appropriate amount of lard, and heat it to 70%. Put the tofu balls into the pot one by one and fry them in golden brown, then add lard and fry the other side;

8. Boil the soup, monosodium glutamate, salt, soy sauce and lard in another pot, pour the fried meatballs and cook for 5 minutes, until the soup is slightly dry, and take out the pot;

9. Arrange the meatballs in a bowl, pour in the original juice, steam on the drawer for 5 minutes, take them out and put them in a plate;

10. Pour the soup of steamed meatballs into the pot, add water and starch to blend, pour it on the meatballs, then pour sesame oil and sprinkle with pepper.