Dongjiang Stuffed Tofu is a very famous dish in Hakka cuisine. It has become an indispensable dish for Hakka people on festivals and weddings.
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.
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.
Dongjiang stuffed tofu
Recipe Recommendations
- tofu appropriate amount
- mushrooms appropriate amount
- lean meat appropriate amount
- garlic sprouts appropriate amount
- shrimp appropriate amount
- fish appropriate amount
- eggs appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- chicken sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- casserole
- an hour
- senior
Steps for Dongjiang stuffed tofu
1
Materials are ready.
2
The filling is ready.
3
Soak shrimps and mushrooms until soft. 
4
Chop lean meat and fish into mashed meat respectively for later use.
5
Soak the shrimps until soft and cut them into thin strips. Squeeze the mushrooms and chop them into a puree. Chop the onions and ginger, place them in a puree bowl, and then add egg white, salt, onion, ginger and garlic powder, pepper, sesame oil, and chicken essence.
6
Add water while stirring in one direction until glue is ready for use.
7
Rinse and drain the tofu, cut it into rectangular shapes, use a spoon to scoop off a small amount of tofu, and sprinkle with a little cornflour.
8
Stuff the mashed meat into the tofu and press tight.
9
Raise the oil in the pan and reduce the heat. Put the brewed tofu meat face down in the oil pan and fry it, shape it and then turn it over.
10
Fry on both sides until slightly browned and serve.
11
Slice ginger and cut garlic sprouts into sections for later use. 
12
Put oil in a casserole and saute the ginger slices and garlic sprouts until fragrant.
13
Add the brewed tofu, add the chicken sauce and bring to a boil. After boiling thoroughly, add the sauce (add some soy sauce to the sauce).
14
Sprinkle with chopped green onion and simmer for a while. Serve original.Dongjiang stuffed tofu Make Tips
[Method for not dispersing meat filling] 1. Add egg white to the meat paste. 2. Sprinkle a little cornflour on the tofu. 3. When frying, the meat surface faces down first, fry until it is fixed, and then turn it over.