I believe that many people who can cook this dish can cook it, especially the Hakka people in Guangdong. Although the cooking methods and materials used are more or less different, the taste is still very good and it is a very good dish!
I used to learn from my father-in-law and others to use red shallots, but later I heard that using shallots and tofu can cause kidney stones, so I used garlic instead. I didn't put mushrooms in either because we didn't like them to wash away the original sweetness of the fish stew. If you don't mind, you can put them in. I used the method of scraping the fish, because I have done chopping it with a knife before, but the taste has a lot of small bones, which is very uncomfortable. Children don't like eating it. It seems that this step is too lazy.
Hakka stuffed tofu
Recipe Recommendations
- tofu 500 grams
- pork 400 grams
- fish 300 grams
- oil appropriate amount
- Jiang 6 grams
- garlic 3 capsules
- coriander 1 piece
- abalone juice 1.5 spoon
- cornflour 1 teaspoon
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Hakka stuffed tofu
1
Raw ingredients: 500 grams of tofu, 400 grams of semi-fat and lean pork, 300 grams of fresh fish, 15 grams of squid, 1 piece of parsley.
2
Pick the ingredients and clean them, pat the fish meat with a knife and scrape the fish meat for later use. Peel the pork and cut it into small pieces, chop the squid, garlic and ginger for later use.
3
Combine the materials in 2 together with a knife and chop them into small grains. They are too meat and have a bad taste. (Tip: Add some salt and light soy sauce and chop together; it will prevent the meat from sticking to the knife and chop it away.)
4
The chopped ingredients are combined with the minced fish.
5
Grind pepper.
6
The chopped ingredients are mixed with the minced fish, add half a teaspoon of abalone juice, salt, peanut oil, pepper, and corn flour to marinate and mix in one direction.
7
Cut the tofu into six small pieces, then slice it from the middle layer. In the center of the small piece of newly cut tofu, gently insert it with your fingers to brew the meat.
8
Remove the pan and heat the oil, and gently place the brewed tofu on the pan and fry it.
9
Fry the other side until brown.
10
Pour in a large tablespoon of water, add abalone juice, cover and bring to boil and simmer for 5 minutes, sprinkle with appropriate amount of chicken essence and coriander.
11
Home-style version of Hakka brewed tofu.