The tofu of the Hakka people must be soft on the inside and crispy on the outside to give people enjoyment on the palate; while the filling must be sweet and delicious, smooth and not greasy to be delicious. I think a successful dish should not only give people the enjoyment of taste, but also give people a kind of happiness, a kind of happiness that only comes when you eat it.
And Hakka cuisine meets my requirements. Regardless of how many years of absence from the hometown of the traveler, whether it is the mountain delicacies, or the jelly is no match for the taste of the hometown can find the feeling of home. Stuffed tofu belongs to the cuisine is Cantonese cuisine, the basic ingredients are tofu, lean meat, fish, shrimp, salted fish, cabbage, green onions, ginger, sesame oil, pepper and so on.
Stuffed tofu is not only delicious, but also easy to make with only four steps.
First lean meat, fish were chopped, shrimp soaked soft and cut young, salted fish cut young, green onions cut grain. The material will be put in a large bowl, add seasonings stirred to the gelatin to be used; and then the cabbage picked and washed, put into the oil, salt, boiling water in the burned up; and then the tofu rinsed drip dry, an open four pieces, with a spoon spoon scooped off a small amount of tofu, sprinkled with a little bit of cornstarch, stuffed into the fish, put into a wok and fry until slightly yellow sheng up; and finally hot wok, under the oil burst incense ginger, add on the soup and cook rolled into the cabbage and tofu rolled for a few moments, under the thickening sauce frying! The soup can be boiled and served in the original pot.
It is very simple! But it is this simple dishes, attracted thousands of foreign friends to come to taste.
While I left my hometown to study in Shenzhen for many years, I have never forgotten the food of my hometown, especially the delicious Hakka stuffed tofu.
Hakka Cuisine Essay 500 Words 2: Hakka Cuisine (506 Words)
Have you ever eaten the tantalizing Hakka Stuffed Bean Curd in my hometown of Xingning? What, no! That would be a pity! The stuffed tofu in my hometown is very unique, delicious and beautiful! I'll introduce it to you!
There are many varieties of stuffed tofu, including red, white and yellow. Among them, the red is the most delicious, but the practice is also the most difficult. The white and yellow ones are also very tasty, but they are the easiest to make.
While they each have their own characteristics, each has its own flavor, but they have a **** the same point: that is fragrant! Perhaps those with a good nose will smell the superb aroma of the mushroom, fat beef and tofu. This aroma can make you approve of the stuffed tofu before you even eat it.
How do they do it? Well, let me tell you how to make red stuffed tofu!
We're going to start by chopping the meat and adding chopped mushrooms and daikon. Then you put the filling into the center of the tofu little by little, carefully. When done. Put them in a pot and fry them with low fire, fry them for ten minutes, then add some water and pour both the tofu and the water into the wok, put in the red rice, small onions and other seasonings; and braise them for fifteen minutes with low fire, and when the water boils, you can serve them.
Once the tofu is in your mouth, you will be left wanting more, because the red stuffed tofu is infused with the rice flavor of the red rice, the meat flavor of the meat filling, and the bean flavor of the tofu, and the three flavors are combined to form the delicious red stuffed tofu!
I also set myself a way to eat stuffed tofu: first eat the tofu with the meat filling, then eat the meat filling in one bite. Once, when I ate the meat filling, I threw it up high to make it fall into my mouth, but it disobeyed and fell to the ground, making everyone laugh!