Chinese Food
Hakka fried tofu
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My parents are authentic Hakka people. Every new year's day or family feast can't do without this Hakka fermented tofu. It's the taste of my most familiar, most kind parents and the taste of happy and warm home. So every time I talk to my parents, I will talk about what I ate today. Finally, I will always add a sentence. I love my parents' fermented tofu forever. At the other end of the phone, there will be a burst of heartfelt laughter. Every time I go back to my parents, I can't miss this dish. My parents get up early to buy food materials. They start to make this home-made dish that they are good at. When you go out to eat, you can order a brew of tofu once in a while. It's the taste of my parents... I've sent out a few recipes of fermented tofu. The recipe is a little different. In order to introduce the recipe of fermented tofu in Hakka more comprehensively, I'd like to take this new year as a record.
Cooking ingredients
Cooking Steps
Step1:Buy fried tofu directly in the market and wash it with warm water. Drain the water. (you can also buy tender tofu and fry it by yourself. Wrap it in egg liquid and stick it all over flour. Fry until the tofu skin is wrinkled and turns golden
Step2:Cut it in half. Soak the mushroom in advance. Wash once with water. Cut off the mushroom feet. Soak in water for use. Pork fat and thin 3-7 is the best. Chop. Chop the shallots and chop them to the end. Squeeze the dried mushroom into water and dice. Don't pour out the water for soaking the mushroom. It's a first-class healthy flavor enhancer. Keep it for later use.
Step3:Use a bowl to serve the minced stuffing. Add some salt, cornmeal, chicken powder, pepper and sesame oil. Add a little water and mix well. Add abalone sauce, oyster sauce, a little sugar, raw powder, soy sauce and stir well. Put it aside for future use.
Step4:Dig a hole in the middle of tofu with a small spoon. Fill in the filling. Try to fill it up a little bit. It will have a strong sense of happiness. Ha ha. Real stuff.
Step5:Put some oil in the pan and heat it. Fry the bean curd slices in the pan. At this time, you can wash the soy beans. Put them into the pot and cook them together. Fry until the skin of tofu is brown. Pour down the sauce. Cover the pot and simmer for about 3 minutes.
Step6:Turn off the fire when you have a little sauce left. Shovel up the tofu.
Step7:The sauce can be used directly on tofu.
Step8:Or use a small casserole to put the whole casserole on the dining table. It's suitable in cold weather. The heat preservation time is long.
Step9:It can also be made with bean curd. The method is the same. Just don't fry bean curd. Just stew it with soup.
Step10:This is the fermented tofu bubble I made the other day. Upload it to you for reference.
Cooking tips:Stir with a little flour and water to keep the filling tender and smooth. It's very good for the crisp, rotten and sweet combination of Maodou. There is no need to add salt if there is raw soy sauce in it. Seasoning according to your own taste. There are skills in making delicious dishes.
