The method of brewing tofu is the same and the same. If you want to taste delicious, you need to work hard on the filling. If the filling is good, the taste of the whole dish will be totally different. The filling is also the soul of brewing tofu. Today’s match is very simple. Chop onion and fresh meat, mix with seasoning, fill in tofu, fry the tofu until the skin is burnt yellow, so as to keep the tofu block intact, the taste is burnt outside and tender inside, and chew it up fresh, sweet and thick. Dad praised it after eating, saying that the tofu made by me is better than that made by the restaurant.
How To Make The Hakka Yong Tau Foo
Prepare the ingredients and mince the pork. It’s better to choose the fat and thin sandwich meat or streaky meat. Because the meat with a little fat is tender and tastes better than the meat with thin meat. A small amount of onions is enough. If there are too many, the stuffing will spread easily. In addition, onions are nutritious and spicy. It can stimulate the secretion of stomach, intestine and digestive gland, increase appetite, and make stuffing very delicious.
Wash pork and peel, wash onion and carrot, cut into small pieces, put into blender, mix in a little onion, salt, chicken powder, pepper and starch.
Cover the lid, chop the meat into delicate fillings with electricity, pour the fillings out of the basin, stir them with chopsticks and make them thick, then deal with tofu.
Soak the tofu in clear water, remove it and cut it with a cross knife. One piece of tofu is divided into four pieces. The tofu we sell here is basically cut by the merchants. The two pieces here cost only 2 yuan. One piece of tofu can be divided into 4-6 pieces. It’s just filled with meat and won’t burst. It’s also convenient to eat. Two or three pieces can be eaten.
Hold the tofu with your left hand, and squeeze it gently with your fingers. If you don’t squeeze the tofu tightly, you will easily break it. If you push it too hard, you will crush the tofu. This is also the skill of practice. Scoop up the stuffing with your right hand and put it into the tofu, then press the surface flat.
Heat the frying pan, pour in the cooking oil, stick the stuffing side of tofu to the bottom of the pan, fry until it is set, then turn the other side to fry until it is burnt yellow.
Pour soy sauce, oyster sauce, starch into the bowl, add half a bowl of water and stir well.
Pour soy sauce, oyster sauce, starch into the bowl, add half a bowl of water and stir well.The Hakka Yong Tau Foo is good to eat now.