Dongjiang Stuffed Tofu is a very famous dish in Hakka cuisine. It has become an indispensable dish for Hakka people on festivals and weddings. <br />It is said that Dongjiang fermented tofu originated from the ancient habit of making dumplings by people in the Central Plains. The Hakka ancestors were originally Han people in the Central Plains. Due to war, famine and other reasons, they moved south. The land of Lingnan is not suitable for growing wheat. Without flour, you can make dumplings and eat them like in the Central Plains. However, it is not easy to change the living habits formed in the Central Plains at once. People found that although there is no wheat in this place, there are many soybeans, so they thought of making tofu. How to eat it. Use methods such as brewing, frying, and boiling to make Dongjiang brewed tofu with fragrant, tender and smooth meat and strong soup. The outer skin is firm and golden, and the inner skin is as tender as condensed fat. With a gentle bite, the aroma will immediately overflow. After swallowing, it will still be fragrant in the teeth. This is the famous Dongjiang brewed tofu in Hakka cuisine. <br />Dongjiang fermented tofu is the product of the blending of Lingnan culture and Central Plains culture. The more meaningful flavor contained in it is that Hakka people travel around the world. Wherever there are Hakka people, there is fermented tofu, and there is a strong feeling of homesickness.
Ingredients: salt,fans,Chieh-qua,shrimp,pepper,cooking wine,sesame oil,onion,Jiang,garlic,edible oil,chicken powder
