stuffed tofu
By FerminDach
There is no fresh soup that can be replaced with clear water.
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for stuffed tofu
1
Chop lean meat into meat paste.
2
Cut the ginger, garlic, and scallions into the ground, and cut the mushrooms into fine dices.
3
Add diced mushrooms, chopped onions and half of the ginger foam to the meat paste, add cooking wine, white pepper powder, water starch, and appropriate amount of salt to make meat filling and marinate for five minutes.
4
Cut the tofu into thick pieces, use a small spoon to make a hole in the surface (you can dig deeper if you like more meat, but don't break the bottom), sprinkle a little flour in the hole, and then fill the marinated meat filling in the tofu hole.
5
Put a little oil in the pan. After heating the oil, fry the side with the meat filling over low heat until it is slightly yellow, then turn it over and fry the other side. After frying, remove it.
6
Leave the base oil in the pan (add more if it is not enough), and stir-fry the remaining shredded ginger and garlic until fragrant.
7
Add fresh soup in the pan (you can replace it with water), add soy sauce, oyster sauce and appropriate amount of salt, and stir well.
8
Place the fried tofu with the meat filling side down, neatly in the pan, and simmer over medium heat until the juice is about to be collected (turning over halfway), turn off the heat, and it is served.
9
After the operation is completed, remove the pan and plate, and pour the remaining juice on the tofu.