Hakka dishes

Stuffed tofu with meat filling

Stuffed tofu with meat filling

MoseFisher

Seeing everyone participating in the foodie themed competition with high enthusiasm, I was very envious. They usually get off work late and have no time to cook, let alone participate in the competition. If you have time, come up and see everyone's entries and learn from them. I haven't eaten tofu for a while. I happened to see the stall owner who used to sell brine tofu, so I bought a piece to make fermented tofu. It tastes salty and fresh, crispy on the outside and tender on the inside.
Lang cake

Lang cake

BufordD'Amore

Langang powder is a specialty of Longzhou, Guangxi. It is collected from Langang trees in the deep mountains and jungles of southwestern Guangxi. It is rich in amino acids, carbohydrates, B vitamins, protein, dietary fiber, various minerals and trace elements. However, eating it directly always feels too sweet and greasy, and adding too much water affects the taste, so I tried to use it for pancakes, but I didn't expect it to taste surprisingly good. It was sweet and soft, and it felt like a March 3 sweet rattan cake.
Southern Fujian Hakka snacks

Southern Fujian Hakka snacks

HerminioYost

There are many famous dishes in southern Fujian, as well as many classic stir-fried dishes, but I like this Minnan Hakka stir-fried dish very much. Although it is not a famous family, it is indeed simple and delicious and goes with rice. Share it with you today and hope everyone likes it! <br /><br />Characteristics of southern Fujian Hakka stir-fry:<br /> Shredded pork is dry, fragrant and spicy<br /> Vegetables have diverse nutrients<br /> Strong and delicious<br /> Serve with food and wine
stuffed tofu

stuffed tofu

MyriamConsidine

Fujian brewed tofu, which is simple to make and tender and tastes, is a common dish in Fujian cuisine recipes. Tofu is rich in protein content, and tofu protein is a complete protein. It not only contains eight amino acids essential to the human body, but also has a proportion close to the human body's needs and has high nutritional value; it has the effect of reducing blood lipids, protecting blood vessel cells, and preventing cardiovascular diseases. In addition, tofu is also very good for recuperating after illness, losing weight, and smoothing skin. <br />This dish has a mellow soup, tender and smooth taste.
Jiangdong stuffed tofu

Jiangdong stuffed tofu

BradyHuels

Stuffed tofu is the most commonly eaten dish in the Hakka people. It is said that this is because the Hakka people originally came from the Central Plains. Later, when they arrived in the south, because there was no flour, they could only use tofu to wrap the stuffing. That is, dumplings wrapped in tofu, which are now made tofu. Hakka brewed tofu has developed to the present, including fermented white tofu, straw wrapped tofu and oil tofu. Now there are three Hakka brewed treasures: fermented eggplant, fermented bitter gourd, and fermented pepper.
Hakka braised goose

Hakka braised goose

EfrainKautzer

Today, my father cooked his specialty again-braised goose. Goose meat is cooked in many ways in Guangdong, but few people will stew it with fermented beans and garlic. It seems that only the Hakka people in Boluo often do this. This is the most popular dish among my relatives and friends, and everyone who has tasted it praises it. Now I teach you how to do it, the materials are quite simple:<br /> 1 goose (ours is about 6\7 kilograms), cut into slices for later use:<br /> 2 150 grams of garlic, 50 grams of fermented beans, salt<br /> 3 Soy sauce, peanut oil. <br />Practice:<br /> First, put the goose into the pan with cold water, rinse off with cold water after flying water; pour a little oil into the pan, add the goose and stir fry, then, stir up the garlic, fermented bean, and salt, and mix<br /><br /> Pour into the pan and stir fry with the goose meat; stir fry constantly to prevent the bottom from being burnt. After about 15 minutes, the goose meat is dry. Add salt and soy sauce as appropriate, and stir well<br /><br />; then add hot water to two-thirds of the goose meat, cover and simmer for about 10 minutes. Collect the juice and take it out of the pan. The Hakka braised goose, which is not surprising in appearance but leaves a lingering fragrance on the teeth and cheeks, and has endless aftertaste, appears.