Stuffed meat with oily tofu

Recipe Recommendations

• oil tofu several
• Jing Rou 200 grams
• horseshoe of 8
• mushrooms 3 flowers
• eggs one
• starch appropriate amount
• pepper appropriate amount
• pepper powder appropriate amount
• onion appropriate amount
• Jiang appropriate amount

• salty and fresh
• braised
• half an hour
• ordinary

Steps for Stuffed meat with oily tofu

1

The water chestnut is peeled, the mushrooms are peeled off, and the meat is chopped into meat paste. I don't like it being ground by a machine. It is unsanitary and has a bad taste. Put all the ingredients together and chop them into meat filling.

2

After chopping the meat filling, stir the starch, pepper powder, salt, chicken essence, and eggs evenly in one direction.

3

Use chopsticks to make a small hole in the tofu and stuff the stirred meat filling into it. Be careful and patient at this step. The meat filling must be filled up so that the cooked tofu can be plump.

4

To make the pan, add a little oil. After saut-frying the onions and ginger until fragrant, gently place the oil tofu into the pan. Don't stir fry, push gently with a shovel.

5

Add two teaspoons of light soy sauce, one teaspoon of dark soy sauce, and a little sugar, then add water, soak two-thirds of the tofu with oil, cover the lid and simmer over medium heat for 20 minutes.

6

After 20 minutes, pour some sesame oil on the pan and serve on the plate. The oil tofu is soft, glutinous and fragrant, the meat filling inside is smooth and tender, and the horseshoe is crispy when eaten. It's really delicious.

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