Introduction to this article: Yong Tau Foo is a traditional dish of the Han people. It has the characteristics of salty taste, tenderness, smoothness and delicious taste. Let’s take a look at how to make Yong Tau Foo.

How to make Yong Tofu 1

Ingredients: 800 grams of tofu, 150 grams of pork, 25 grams of dried shrimps, 50 grams of mushrooms, 30 grams of fungus, 10 grams of green onions, 5 ml of soy sauce, salt 5 grams, 10 ml of cooking wine, 10 grams of sugar, 10 grams of starch, 3 grams of MSG, 3 grams of pepper, 30 ml of salad oil.

Method:

1. Cut the pork into puree first.

2. Chop green onion and ginger, wash mushrooms and fungus. The shrimps are ready.

3. A piece of tofu.

4. Cut the mushrooms and fungus into small pieces and add them to the meat filling.

5. Cut the tofu into 4 cm square and 2.5 cm thick pieces, and dig out the center part of the tofu pieces into a concave shape.

6. Mix meat, dried shrimps, mushrooms, scallions, refined salt, cooking wine, monosodium glutamate, and dry starch into a filling, and stuff it into the middle of the tofu.

7. Put oil in the pot and put the tofu filling side down.

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

9. Pour 150 ml of stock, soy sauce, sugar and MSG and bring to a boil, then turn to low heat and simmer until the juice is reduced. When the juice is reduced, sprinkle with pepper and cooking wine and serve.

Recipe 2 of Yong Tofu

Ingredients: 380 grams of old tofu, 50 grams of pork, 3 mushrooms, 1 piece of ginger, 3 chives, and 2 garlic.

Method:

1. Chop the lean meat into puree.

2. Cut the ginger, garlic and chives into mince, and cut the mushroom into fine dices.

3. Add diced mushrooms, chopped green onions and half of the minced ginger to the meat paste, add cooking wine, white pepper, water starch, and appropriate amount of salt to make a meat filling and marinate for 5 minutes.

4. Cut the tofu into thick pieces, use a small spoon to dig a hole on the surface (if you like more meat, dig deeper, but don’t dig out the bottom), sprinkle a little powder in the hole, and then marinate it. Fill the tofu holes with good meat filling.

5. Put a little oil in the pan. After the oil is hot, fry the side with the meat filling over low heat until it is slightly brown, then turn it over and fry the other side. Take it out after frying.

6. Leave the base oil in the pot (if it is not enough, add more), sauté the remaining minced ginger and garlic until fragrant.

7. Place the fried tofu with the meat filling side down, neatly place it in the pot, simmer over medium heat until the juice is almost reduced (turn over halfway), turn off the heat and serve.

8. After the operation is completed, take it out of the pan and put it on a plate, and pour the remaining juice on the tofu.

Recipe 3 of Yong Tau Foo

Ingredients: 250g southern tofu, 150g minced pork belly, 100g minced fish, 50g dried shrimp, 5g minced onion, ginger and garlic, crushed red pepper 5 grams of chicken powder, 1/2 teaspoon of chicken essence, 1 teaspoon of light soy sauce, 5 grams of green onion, 1/2 teaspoon of pepper, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of cooking wine, and 100 ml of oil.

Method:

1. Soak the shrimps in clean water for 10 minutes, pinch and rinse repeatedly, and then drain the water. Chop the minced pork belly and boneless fish into fine pieces with a knife.

2. Chop the dried shrimps into fine pieces, mix evenly with the minced meat and fish meat, add an appropriate amount of salt, sugar, chicken essence, chopped green onion, cooking wine, minced ginger, white pepper and 10 grams of starch, and use chopsticks to point in the same direction. Stir quickly until gelatinous (about 5-6 minutes).

3. Cut the southern tofu into four squares, cut a small hole in the middle of each piece of tofu, and insert minced meat into it. The minced meat must be stirred until it is very thick so that it will not slip out of the tofu.

4. Pour water into the pot and put it on the steamer. After the water boils, add the tofu on a plate, cover and steam over high heat for 10 minutes.

5. Take out and decant the soup, and keep the soup for later use.

6. Pour more oil into the pot, and when the fire is 60% hot, slowly add the steamed tofu.

Fry the tofu over medium heat, shaking the wok slightly to prevent the tofu from sticking to the pan and allowing the tofu to heat more evenly; then use a spatula to pour some oil on the surface of the tofu until both sides of the tofu are golden brown, remove and set aside.

7. Leave a little base oil in the pot, add the remaining onion, ginger and garlic and stir-fry until fragrant, pour in the steamed tofu soup, then add some water or stock and bring to a boil.

8. Gently add the fried tofu one by one, sprinkle in crushed red pepper and finely diced carrots, add a little salt, light soy sauce, white sugar and chicken essence, mix well, and cook until the flavor is absorbed.

9. Cover the pot and cook over low heat until the soup is fully absorbed and flavorful. In another small bowl, add a small amount of water and tomato paste to the starch and mix thoroughly. Pour into the tofu and stir well until thickened. The gravy is ready to serve.