Chinese Food
Laotongzhou snack stuffed tofu
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It's a necessary dish for every old TongZhou family for the new year. Why do you call it stuffed tofu? It's because there's stuffed meat in the belly of tofu. The skin is fragrant tofu, and the inside is the meat pimples of Q spring. Bite off your lips and teeth to keep the fragrance. Why can it become a necessary dish for the new year in old TongZhou? Because it can not only be eaten directly, but also be steamed, slipped and stewed. It is very plastic. Delicacy and delicious Kwai Tai dishes can be served at any time at home, so you can't miss the shadow on the table of Tongzhou people every new year. Generally, you will choose pork to make it. Today I give you this recipe. It's beef. You can eat whatever you like. ✌️
Cooking ingredients
Cooking Steps
Step1:Marinated tofu should be dried first. It will take about an hou
Step2:When tofu is used to control the water content, we will make stuffing. First, we will make spice water. Soak the prickly ash and fragrant leaves in boiling water. Let them cool for standby
Step3:Chopped green onion, ginger and tempeh separately for standb
Step4:Pour a small amount of cold fragrant water into the beef stuffing several times, and stir vigorously in one direction. After pouring the fragrant water each time, stir until it is absorbed completely and then to the next time. The stuffing for making bean curd should not be too thin, so as long as the meat is strong enough, the water can not be beaten too much.300g beef stuffing. I basically use less than 150g perfume wate
Step5:Then add chopped green onion, ginger, chopped black bean, oyster sauce, soy sauce, white pepper, salt, cooked oil and sesame oil. Mix them evenly in one direction. Because I don't like the smell of oil, I heat the vegetable oil and cool it, then add it to the meat filling
Step6:The tofu with good water control should be crushed into mud. It is better not to have particles. The more broken the tofu is, the better it can be used
Step7:Take a small lump of tofu paste and pat it into a small round cak
Step8:The tofu is not sticky, so it's not very good. Just cover the meat with tofu. Wrap it into a ball
Step9:After wrapping, drop the tofu balls back and forth in two hands a few times. The tofu will become smooth and firm
Step10:Put the wrapped dumplings in the Gai curtain dialect of my house. I don't know how they are called, and I don't know the scientific name. Just understand. It's the thing for putting dumplings. After a while, the tofu dumplings will become more compact. It will be OK in about 20 minutes
Step11:Heat the pan with oil. Put the bean curd balls into the pan. Fry one side until golden, then turn over. Don't turn the balls back and forth, or they will be easily broken. When tofu balls can be easily shaken, it can be turned ove
Step12:Pan fry one side until golden, then turn it over. Pan fry the other side until golden. Light the whole process
Step13:When Dangdang comes out of the pot, you can eat the stuffed tofu directly. Eat one before it's hot. The beef inside the crisp tofu on the skin will pop out. It's delicious. You can also freeze the stuffed tofu. It's steamed, stewed and slipped. It's delicious anyway ✌️
Cooking tips:1. When you stir the meat stuffing with spicy water, you must wait until the spicy water is cool through. The spicy water in the meat stuffing must not be beaten more. If you try hard, you can 2. The tofu must be crushed. It's best to make it muddy. 3. When you fry the tofu, you must not turn it back and forth. You must wait until it's golden and then turn it over to make a delicious dish.
