Chinese Food
Dongjiang tofu casserole
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Mom's food. The taste that I have followed all my life. I often eat and often read. I don't eat a family food that I miss very much. Mom and dad's specialty. As long as the children come back, mom and dad are happily busy making this dish ~ ~ ~ its delicious is indescribable. You all know it.
Cooking ingredients
Cooking Steps
Step1:Cut the tofu in half.
Step2:Wash and drain the fat and thin pork. Chop, remove the scallion, peel, wash and chop. Soak the black fungus and chop at the root. Add salt, chicken powder, pepper and cornmeal and mix well.
Step3:Use chopsticks or spoon to make a small opening in the middle of the tofu.
Step4:Squeeze the tofu slightly with the index finger and thumb, and lift the bottom of the tofu gently with the tail finger. Put in the mixture.
Step5:One by one.
Step6:Heat the casserole over low heat. Drop a few drops of oil on the bottom.
Step7:The stuffed tofu stuffing is facing down and spread well.
Step8:Add some water or soup.
Step9:Cover the pot and simmer for 10 minutes.
Step10:Mix the sauce in a bowl; 1 tbsp oyster sauce, 2 tbsp soy sauce, a little chicken powder, and a little water.
Step11:Pour it into the casserole and cook for 1 minute.
Step12:Sprinkle some coriander or scallion. Serve in the original pot.
Cooking tips:Salted bean curd is easy for young people who are learning to brew bean curd. It is also easy to use gypsum bean curd after learning to brew. Gypsum tofu is tender and smooth. Choose the ingredients you like. The stuffing can be changed at will. It's the same with frying tofu for a while before putting it into a casserole to stew. There are skills in making delicious dishes.
