Stuffed tofu with egg-flavored flavor

By HalDouglas

Stuffed tofu with egg-flavored flavor
In fact, I am learning and selling this dish right now. Although I know that Hakka stuffed tofu is a famous Hakka dish, this dish must be available at every banquet. It is known as "one family cooks, ten families fragrant." However, I regret that I have neither eaten nor seen authentic Hakka brewed tofu. I searched out many versions on the Internet, chose a relatively simple one, and then slightly adjusted it according to my own taste, so I came up with today's copycat version of egg-flavored stuffed tofu.
In fact, I think that the competition should not be about copying, but using the cooking skills of various major cuisines to innovate and create more healthy, creative and beautiful delicacies. This is the ultimate goal of the competition, right?
This dish is based on Hakka brewed tofu and adds tomatoes. The thick eggplant sauce wraps the slightly crispy tofu. Take a bite, and the aroma of eggplant is mixed with the tenderness and freshness of mushrooms and pork. It has a triple taste and multiple flavors. Make sure you want to eat the second after taking the first bite.••••••

Recipe Recommendations

  • North tofu 300g
  • pork 100g
  • mushrooms 50g
  • tomato 100g
  • sesame oil appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • chives appropriate amount
  • chicken soup appropriate amount
  • oil appropriate amount
  • starch appropriate amount

Steps for Stuffed tofu with egg-flavored flavor

  • Make step 0
    1
    North tofu, mushrooms, pork and chives are prepared and set aside.
  • Make step 1
    2
    Wash tomatoes and set aside.
  • Make step 2
    3
    Cut the northern tofu into rectangles of appropriate size, and use a knife to dig out the middle part.
  • Make step 3
    4
    Chop mushrooms, pork, and scallion into paste.
  • Make step 4
    5
    The dug tofu is crushed with a knife.
  • Make step 5
    6
    Put the minced meat and tofu into a large bowl, add starch, salt, soy sauce, cooking wine, and sesame oil, and stir until sticky.
  • Make step 6
    7
    Fill the stuffing into the tofu.
  • Make step 7
    8
    Put the oil in the pan, put the tofu meatballs into the pan one by one, and fry slowly over medium heat.
  • Make step 8
    9
    Chop the tomatoes and scallions while frying the tofu.
  • Make step 9
    10
    Fry the tofu on all sides until golden brown.
  • Make step 10
    11
    Remove and drain the oil and place it on a plate.
  • Make step 11
    12
    Start in another pan and saute the scallion until fragrant.
  • Make step 12
    13
    Add tomatoes and stir fry.
  • Make step 13
    14
    Add chicken soup and bring to a boil, add salt and soy sauce to taste, and add tofu meatballs.
  • Make step 14
    15
    Cover and simmer over low heat to let the tofu taste.
  • Make step 15
    16
    Remove the juice slightly, thicken it with wet starch, and serve out.

    • Stuffed tofu with egg-flavored flavor Make Tips

    1. If you don't have chicken soup, use water directly. 2. Adding soy sauce to the soup is mainly a coloring effect, because the chicken soup itself is already very delicious. If you like a whiter color, you can leave out soy sauce.

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