Ingredients: soy sauce,salt,peanut,celery,shrimp,sesame oil,red pepper,vinegar,sugar,oil,garlic
In other words, I am a girl from Northeast China, and I have just started teaching myself how to cook for less than 2 months, so that my mother can eat healthily and happily. I have never been to Fujian. After cooking this dish today, I realized that it tasted so delicious. I am sure about it. But my mother said that tofu is very tender and meatballs are very delicious. I am always satisfied. In competitions, the focus is on participation. However, if you can give me encouragement, I will be more motivated!! <br /><br />It is said that this dish originated from northern dumplings. Because of the lack of wheat in the south, Hakka people use fermented tofu to express their feelings for northern dumplings and Central Plains culture. It is a favorite among rural Hakka people whenever it is festive or when it is busy. <br />One of the series of Hakka folk stories, Hakka cuisine and the origin of Hakka brewed tofu. It is said that a long time ago, a five Chinese and a Xingning native were sworn brothers. Later, due to a conflict when ordering food, one wanted to eat pork and the other wanted to eat tofu. Later, the clever restaurant owner came up with a solution that would give the best of both worlds and make fermented tofu. The animation expresses the wisdom of the Hakka people and the profound Hakka food culture. <br />This is a traditional and famous dish from Hakka areas such as Meizhou City (of which Wuhua County is the most famous). It is commonly used during festivals or when entertaining guests.
