Hakka fried tofu
Homely and representative Hakka cuisine.
Recipe Recommendations
- tender tofu four
- pork half a catty
- shrimp appropriate amount
- green onion small amount
- salt appropriate amount
- soy sauce appropriate amount
- fish sauce appropriate amount
- cornflour appropriate amount
- chicken powder appropriate amount
- paste pepper powder appropriate amount
- peanut oil appropriate amount
Steps for Hakka fried tofu
1
Step 1: Brewing 1. Cut a piece of tofu into 3 small pieces at the top and bottom (add up to 6 pieces) 2. Chop the pork, add shrimp, dried onions and seasoning 1 and mix well. 3. Stuff the seasoned pork filling into small pieces of tofu for later use. The technique is also important. Buckle the thumb and index finger, and carefully hold the tofu with other fingers and palms so that it will not rot. Use chopsticks to draw a horizontal line before brewing the meat in. If you master the strength well, you don't have to dig out the tofu to brew it into the meat. This will bring a better perspective.
2
Step 2 Frying: Put the brewed tofu (cannot be left for too long because the tofu will come out of water), with the meat side down, into a pan and fry.
3
Fry for 2 or 3 minutes, turn over and fry for 2 minutes over medium heat.
4
Turn the meat side over again and fry it, add the powder water mixed with soy sauce and cornflour to thicken and cover for 1 minute.
5
Finally, sprinkle in chopped green onion and serve.Hakka fried tofu Make Tips
Select the tofu carefully; it shouldn't be too hard or too soft and mushy, otherwise the pork won't be stuffed well and it will crack. The side of the tofu with the meat should be pan-fried at least once more to ensure it is cooked through. Do not flip the tofu indiscriminately when frying; use medium-low heat and fry slowly.