Fujian stuffed tofu is one of the specialties of Fujian cuisine, which is very good for nourishing the body and osteoporosis. So, how to make Fujian stuffed tofu? How is the production process? Next, let's go to Min Cuisine Culture to learn about its production method and the unique characteristics of stuffed tofu.

Fujian Stuffed Bean Curd Introduction:

Stuffed Bean Curd, also known as Hakka Stuffed Bean Curd, is a traditional dish of the Han Hakka people, and is one of the most representative dishes of Hakka cuisine culture. The dish has a thick soup, tender and smooth, delicious flavor, and is widely popular.

Fujian Stuffed Bean Curd Ingredients:

Main Ingredients: Tofu (North) 1000 grams, pork (lean) 150 grams

Accessories: 25 grams of shrimp, mushrooms (fresh) 50 grams

Seasoning: 10 grams of green onions, soy sauce 5 grams, 5 grams of salt, 10 grams of cooking wine, 10 grams of sugar, starch (broad beans) 10 grams, 3 grams of monosodium glutamate, 3 grams of pepper, lard (refined) 30 grams

Fujian stuffed tofu features: tender and crispy.

Fujian stuffed tofu practice:

1, tofu cut into 4 cm square, 2.5 cm thick block 20 blocks;

2, with a diameter of 2.5 cm round set digging out the center part of the tofu block (impervious to the bottom) into the concave shape;

3, meat, shrimp, mushrooms, cut rice;

4, white onion beads;

5, meat, shrimp, mushrooms, white onion and salt, cooking wine, monosodium glutamate, dry starch evenly into the filling;

6, will be adjusted to fill the filling into the tofu, respectively, wipe the plane;

7, the pot in the fire, under the cooked lard heat, the tofu pan fry (filling side of the bottom) to a golden brown;

8, add 150 ml of broth, soy sauce, Sugar, monosodium glutamate, change the small fire simmering into obscurity, collect the juice when sprinkled with pepper, cooking wine is ready.